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Beverage osmolality as a marker for maintaining appropriate body hydration.
Rocz Panstw Zakl Hig. 2017;68(2):167-173.
Rocz Panstw Zakl Hig. 2017.
PMID: 28646834
Free article.
Spent yeast as natural source of functional food additives.
Rakowska R, Sadowska A, Dybkowska E, Świderski F.
Rakowska R, et al.
Rocz Panstw Zakl Hig. 2017;68(2):115-121.
Rocz Panstw Zakl Hig. 2017.
PMID: 28646828
Free article.
Review.
Item in Clipboard
Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E, Sadowska A, Rakowska R, Dębowska M, Świderski F, Świąder K.
Dybkowska E, et al. Among authors: rakowska r.
Rocz Panstw Zakl Hig. 2017;68(4):347-353.
Rocz Panstw Zakl Hig. 2017.
PMID: 29265388
Free article.
Item in Clipboard
The occurrence of resveratrol in foodstuffs and its potential for supporting cancer prevention and treatment. A review.
Dybkowska E, Sadowska A, Świderski F, Rakowska R, Wysocka K.
Dybkowska E, et al. Among authors: rakowska r.
Rocz Panstw Zakl Hig. 2018;69(1):5-14.
Rocz Panstw Zakl Hig. 2018.
PMID: 29517181
Free article.
Review.
Item in Clipboard
Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying.
Sadowska A, Świderski F, Rakowska R, Hallmann E.
Sadowska A, et al. Among authors: rakowska r.
Food Sci Biotechnol. 2019 Apr 6;28(4):1073-1081. doi: 10.1007/s10068-019-00556-1. eCollection 2019 Aug.
Food Sci Biotechnol. 2019.
PMID: 31275707
Free PMC article.
Item in Clipboard
Influence of pre- and post-slaughter factors on the reduced glutathione content of beef muscles.
Rakowska R, Sadowska A, Waszkiewicz-Robak B.
Rakowska R, et al.
Meat Sci. 2017 Feb;124:48-53. doi: 10.1016/j.meatsci.2016.10.010. Epub 2016 Oct 19.
Meat Sci. 2017.
PMID: 27835834
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