Henryk Zieliński

Henryk Zieliński (22 September 1920 in Szembruczek near Grudziądz - 6 March 1981 in Wrocław) was a Polish historian and professor at the University of Wrocław. Provided by Wikipedia
Showing 1 - 13 results of 13 for search 'Zielinski, Henryk', query time: 0.06s Refine Results
  1. 1
    The assay of thiamine in foods
    by Zielinski, Henryk, Frías, Juana
    Published 2013
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  2. 2
    Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
    artículo biblioteca
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  3. 3
    Antioxidant properties of buckwheat enhanced wheat breads
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  4. 4
    Vitamin C, phenolic compounds and antioxidant capacity of broccoli florets grown under different nitrogen treatments combined with selenium
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  5. 5
    Influence of conventional growing soils and Se-fertilization on vitamin C, total phenolics and antioxidant capacity of broccoli
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  6. 6
    Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making
    artículo biblioteca
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  7. 7
    Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
    artículo biblioteca
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  8. 8
    Evaluation of vitamins B1 and B2, soluble proteins and phytic acid in buckwheat enhanced wheat bread
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  9. 9
    Influence of the buckwheat bread formulation on the viability of E.coli and P. aeruginosa
    póster de congreso biblioteca
    CIAL ES


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  10. 10
    Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates
    póster de congreso biblioteca
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  11. 11
    The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products
    artículo biblioteca
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  12. 12
    High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates
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  13. 13
    Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins
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