Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Text availability
Article attribute
Article type
Publication date

Search Results

108 results
Filters applied: . Clear all Results are displayed in a computed author sort order. Results by year timeline is unavailable
Page 1
Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons.
Martinez-Villaluenga C, Peñas E, Frias J, Ciska E, Honke J, Piskula MK, Kozlowska H, Vidal-Valverde C. Martinez-Villaluenga C, et al. Among authors: kozlowska h. J Food Sci. 2009 Jan-Feb;74(1):C62-7. doi: 10.1111/j.1750-3841.2008.01017.x. J Food Sci. 2009. PMID: 19200088
Fermentation as a bio-process to obtain functional soybean flours.
Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. Fernandez-Orozco R, et al. Among authors: kozlowska h. J Agric Food Chem. 2007 Oct 31;55(22):8972-9. doi: 10.1021/jf071823b. Epub 2007 Oct 2. J Agric Food Chem. 2007. PMID: 17907774
Antioxidants in thermally treated buckwheat groats.
Zieliński H, Michalska A, Piskuła MK, Kozłowska H. Zieliński H, et al. Among authors: kozlowska h. Mol Nutr Food Res. 2006 Sep;50(9):824-32. doi: 10.1002/mnfr.200500258. Mol Nutr Food Res. 2006. PMID: 16917808
108 results