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Year Number of Results
2013 2
2014 1
2015 3
2017 1
2019 1
2020 1
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7 results
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Page 1
Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties.
Wołoszyn J, Haraf G, Okruszek A, Wereńska M, Goluch Z, Teleszko M. Wołoszyn J, et al. Among authors: teleszko m. Poult Sci. 2020 Feb;99(2):1216-1224. doi: 10.1016/j.psj.2019.10.026. Epub 2019 Dec 24. Poult Sci. 2020. PMID: 32036970 Free PMC article.
Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.
Nowicka P, Wojdyło A, Teleszko M. Nowicka P, et al. Among authors: teleszko m. J Food Sci Technol. 2017 Jan;54(1):114-129. doi: 10.1007/s13197-016-2442-2. Epub 2017 Jan 9. J Food Sci Technol. 2017. PMID: 28242910 Free PMC article.
Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits.
Oszmiański J, Nowicka P, Teleszko M, Wojdyło A, Cebulak T, Oklejewicz K. Oszmiański J, et al. Among authors: teleszko m. Int J Mol Sci. 2015 Jun 26;16(7):14540-53. doi: 10.3390/ijms160714540. Int J Mol Sci. 2015. PMID: 26132562 Free PMC article.
Determination of phenolic compounds and antioxidant activity in leaves from wild Rubus L. species.
Oszmiański J, Wojdyło A, Nowicka P, Teleszko M, Cebulak T, Wolanin M. Oszmiański J, et al. Among authors: teleszko m. Molecules. 2015 Mar 18;20(3):4951-66. doi: 10.3390/molecules20034951. Molecules. 2015. PMID: 25793543 Free PMC article.
Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries.
Teleszko M, Wojdyło A, Rudzińska M, Oszmiański J, Golis T. Teleszko M, et al. J Agric Food Chem. 2015 Apr 29;63(16):4120-9. doi: 10.1021/acs.jafc.5b00564. Epub 2015 Apr 20. J Agric Food Chem. 2015. PMID: 25893239
Antioxidant property and storage stability of quince juice phenolic compounds.
Wojdyło A, Teleszko M, Oszmiański J. Wojdyło A, et al. Among authors: teleszko m. Food Chem. 2014;152:261-70. doi: 10.1016/j.foodchem.2013.11.124. Epub 2013 Nov 28. Food Chem. 2014. PMID: 24444935
Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.
Wojdyło A, Oszmiański J, Teleszko M, Sokół-Łętowska A. Wojdyło A, et al. Among authors: teleszko m. Int J Food Sci Nutr. 2013 Sep;64(6):749-56. doi: 10.3109/09637486.2013.793297. Epub 2013 May 3. Int J Food Sci Nutr. 2013. PMID: 23642260
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