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Page 1
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.
Antioxidants (Basel). 2023 Jan 29;12(2):311. doi: 10.3390/antiox12020311.
Antioxidants (Basel). 2023.
PMID: 36829870
Free PMC article.
Study of Antioxidant Activity of some Medicinal Plants Having High Content of Caffeic Acid Derivatives.
Tajner-Czopek A, Gertchen M, Rytel E, Kita A, Kucharska AZ, Sokół-Łętowska A.
Tajner-Czopek A, et al.
Antioxidants (Basel). 2020 May 12;9(5):412. doi: 10.3390/antiox9050412.
Antioxidants (Basel). 2020.
PMID: 32408518
Free PMC article.
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Estimation of dietary exposure to acrylamide of Polish teenagers from an urban environment.
Wyka J, Tajner-Czopek A, Broniecka A, Piotrowska E, Bronkowska M, Biernat J.
Wyka J, et al. Among authors: tajner czopek a.
Food Chem Toxicol. 2015 Jan;75:151-5. doi: 10.1016/j.fct.2014.11.003. Epub 2014 Nov 18.
Food Chem Toxicol. 2015.
PMID: 25445510
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The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato.
Rytel E, Tajner-Czopek A, Aniołowska M, Hamouz K.
Rytel E, et al. Among authors: tajner czopek a.
Food Chem. 2013 Dec 1;141(3):2495-500. doi: 10.1016/j.foodchem.2013.04.131. Epub 2013 May 24.
Food Chem. 2013.
PMID: 23870986
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Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product.
Tajner-Czopek A.
Tajner-Czopek A.
Nahrung. 2003 Aug;47(4):228-31. doi: 10.1002/food.200390053.
Nahrung. 2003.
PMID: 13678258
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