Siger A - Search Results

1

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.

Różańska MB, Siger A, Szwengiel A, Dziedzic K, Mildner-Szkudlarz S. Różańska MB, et al. Among authors: siger a. Molecules. 2021 Mar 4;26(5):1361. doi: 10.3390/molecules26051361. Molecules. 2021. PMID: 33806318 Free PMC article.

2

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins.

Mildner-Szkudlarz S, Siger A, Szwengiel A, Bajerska J. Mildner-Szkudlarz S, et al. Among authors: siger a. Food Chem. 2015 Apr 1;172:78-85. doi: 10.1016/j.foodchem.2014.09.036. Epub 2014 Sep 16. Food Chem. 2015. PMID: 25442526 Free article.

3

Phenolic compounds reduce formation of N^ε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system.

Mildner-Szkudlarz S, Siger A, Szwengiel A, Przygoński K, Wojtowicz E, Zawirska-Wojtasiak R. Mildner-Szkudlarz S, et al. Among authors: siger a. Food Chem. 2017 Sep 15;231:175-184. doi: 10.1016/j.foodchem.2017.03.126. Epub 2017 Mar 24. Food Chem. 2017. PMID: 28449994

4

Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil.

Kmiecik D, Fedko M, Siger A, Kulczyński B. Kmiecik D, et al. Among authors: siger a. Molecules. 2019 Dec 12;24(24):4555. doi: 10.3390/molecules24244555. Molecules. 2019. PMID: 31842452 Free PMC article.

5

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.

Rusinek R, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Ptaszyńska AA, Knaga J, Malaga-Toboła U, Gancarz M. Rusinek R, et al. Among authors: siger a. Sensors (Basel). 2021 Apr 16;21(8):2812. doi: 10.3390/s21082812. Sensors (Basel). 2021. PMID: 33923662 Free PMC article.

6

Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method.

Bederska-Łojewska D, Pieszka M, Marzec A, Rudzińska M, Grygier A, Siger A, Cieślik-Boczula K, Orczewska-Dudek S, Migdał W. Bederska-Łojewska D, et al. Among authors: siger a. Molecules. 2021 Dec 8;26(24):7446. doi: 10.3390/molecules26247446. Molecules. 2021. PMID: 34946523 Free PMC article.

7

N^ɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage.

Mildner-Szkudlarz S, Siger A, Przygoński K, Radziejewska-Kubzdela E, Zawirska-Wojtasiak R. Mildner-Szkudlarz S, et al. Among authors: siger a. Plant Foods Hum Nutr. 2022 Jun;77(2):190-197. doi: 10.1007/s11130-022-00960-9. Epub 2022 Mar 25. Plant Foods Hum Nutr. 2022. PMID: 35338444

8

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment.

Fedko M, Kmiecik D, Siger A, Majcher M. Fedko M, et al. Among authors: siger a. Molecules. 2022 Apr 11;27(8):2461. doi: 10.3390/molecules27082461. Molecules. 2022. PMID: 35458659 Free PMC article.

9

Free and Esterified Tocopherols, Tocotrienols and Other Extractable and Non-Extractable Tocochromanol-Related Molecules: Compendium of Knowledge, Future Perspectives and Recommendations for Chromatographic Techniques, Tools, and Approaches Used for Tocochromanol Determination.

Górnaś P, Baškirovs G, Siger A. Górnaś P, et al. Among authors: siger a. Molecules. 2022 Oct 4;27(19):6560. doi: 10.3390/molecules27196560. Molecules. 2022. PMID: 36235100 Free PMC article. Review.

10

Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability.

Hassanein MMM, Abdel-Razek AG, Affifi SM, Qian Y, Radziejewska-Kubzdela E, Siger A, Rudzińska M, Abo-Elwafa GA, Grygier A. Hassanein MMM, et al. Among authors: siger a. Molecules. 2022 Dec 3;27(23):8526. doi: 10.3390/molecules27238526. Molecules. 2022. PMID: 36500618 Free PMC article.

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