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katarzyna flisiak
(1 results)?
The Potential of Ginkgo biloba as a Source of Biologically Active Compounds-A Review of the Recent Literature and Patents.
Molecules. 2023 May 9;28(10):3993. doi: 10.3390/molecules28103993.
Molecules. 2023.
PMID: 37241734
Free PMC article.
Review.
Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion.
Biernacka P, Felisiak K, Adamska I, Śnieg M, Podsiadło C.
Biernacka P, et al. Among authors: felisiak k.
Antioxidants (Basel). 2023 Jul 19;12(7):1455. doi: 10.3390/antiox12071455.
Antioxidants (Basel). 2023.
PMID: 37507994
Free PMC article.
Item in Clipboard
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.
Tokarczyk G, Felisiak K, Adamska I, Przybylska S, Hrebień-Filisińska A, Biernacka P, Bienkiewicz G, Tabaszewska M.
Tokarczyk G, et al. Among authors: felisiak k.
Molecules. 2023 Oct 8;28(19):6975. doi: 10.3390/molecules28196975.
Molecules. 2023.
PMID: 37836819
Free PMC article.
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Characteristics of herring marinated in reused brines after microfiltration.
Szymczak M, Felisiak K, Szymczak B.
Szymczak M, et al. Among authors: felisiak k.
J Food Sci Technol. 2018 Nov;55(11):4395-4405. doi: 10.1007/s13197-018-3343-3. Epub 2018 Sep 15.
J Food Sci Technol. 2018.
PMID: 30333635
Free PMC article.
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Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting.
Felisiak K, Szymczak M.
Felisiak K, et al.
Foods. 2021 Oct 20;10(11):2518. doi: 10.3390/foods10112518.
Foods. 2021.
PMID: 34828799
Free PMC article.
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Effect of cover brine type on the quality of meat from herring marinades.
Szymczak M, Szymczak B, Koronkiewicz A, Felisiak K, Bednarek M.
Szymczak M, et al. Among authors: felisiak k.
J Food Sci. 2013 Apr;78(4):S619-25. doi: 10.1111/1750-3841.12090. Epub 2013 Mar 11.
J Food Sci. 2013.
PMID: 23488975
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