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Page 1
Effect of Microwave Heating on the Acrylamide Formation in Foods.
Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Michalak J, et al. Among authors: czarnowska kujawska m. Molecules. 2020 Sep 10;25(18):4140. doi: 10.3390/molecules25184140. Molecules. 2020. PMID: 32927728 Free PMC article. Review.
Acrylamide and Thermal-Processing Indexes in Market-Purchased Food.
Michalak J, Czarnowska-Kujawska M, Gujska E. Michalak J, et al. Among authors: czarnowska kujawska m. Int J Environ Res Public Health. 2019 Nov 27;16(23):4724. doi: 10.3390/ijerph16234724. Int J Environ Res Public Health. 2019. PMID: 31783483 Free PMC article.
Tea as a Source of Biologically Active Compounds in the Human Diet.
Klepacka J, Tońska E, Rafałowski R, Czarnowska-Kujawska M, Opara B. Klepacka J, et al. Among authors: czarnowska kujawska m. Molecules. 2021 Mar 9;26(5):1487. doi: 10.3390/molecules26051487. Molecules. 2021. PMID: 33803306 Free PMC article.
11 results