Anna Michalska-Ciechanowska
Anna Michalska-Ciechanowska
Uniwersytet Przyrodniczy we Wrocławiu
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Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture
M Zielinska, A Michalska
Food Chemistry 212, 671-680, 2016
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
A Michalska, M Amigo-Benavent, H Zielinski, MD del Castillo
Journal of cereal science 48 (1), 123-132, 2008
Bioactive compounds of blueberries: Post-harvest factors influencing the nutritional value of products
A Michalska, G Łysiak
International journal of molecular sciences 16 (8), 18642-18663, 2015
A review of new directions in managing fruit and vegetable processing by-products
J Majerska, A Michalska, A Figiel
Trends in food science & technology 88, 207-219, 2019
Characterisation of Aronia powders obtained by different drying processes
A Horszwald, H Julien, W Andlauer
Food chemistry 141 (3), 2858-2863, 2013
Antioxidants in thermally treated buckwheat groats
H Zieliński, A Michalska, MK Piskuła, H Kozłowska
Molecular Nutrition & Food Research 50 (9), 824-832, 2006
Physicochemical properties of whole fruit plum powders obtained using different drying technologies
A Michalska, A Wojdyło, K Lech, GP Łysiak, A Figiel
Food chemistry 207, 223-232, 2016
Antioxidant contents and antioxidative properties of traditional rye breads
A Michalska, A Ceglinska, R Amarowicz, MK Piskula, D Szawara-Nowak, ...
Journal of agricultural and food chemistry 55 (3), 734-740, 2007
Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting
H Zielinski, A Michalska, M Amigo-Benavent, MD del Castillo, MK Piskula
Journal of Agricultural and Food Chemistry 57 (11), 4771-4776, 2009
Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods
A Horszwald, W Andlauer
Journal of Berry Research 1 (4), 189-199, 2011
Bioactive compounds in spelt bread
H Zieliński, A Ceglińska, A Michalska
European Food Research and Technology 226, 537-544, 2008
Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves
A Figiel, A Michalska
International Journal of Molecular Sciences 18 (1), 71, 2016
Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders
A Michalska, A Wojdyło, K Lech, GP Łysiak, A Figiel
LWT 78, 114-121, 2017
Drying-induced physico-chemical changes in cranberry products
A Michalska, A Wojdyło, J Honke, E Ciska, W Andlauer
Food chemistry 240, 448-455, 2018
Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
M Cano-Lamadrid, K Lech, A Michalska, M Wasilewska, A Figiel, ...
Food Chemistry 232, 306-315, 2017
Antioxidant contents and properties as quality indices of rye cultivars
H Zieliński, A Ceglińska, A Michalska
Food Chemistry 104 (3), 980-988, 2007
Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation
H Zieliński, A Michalska, A Ceglińska, G Lamparski
European Food Research and Technology 226, 671-680, 2008
Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars
A Michalska, J Honke, G Łysiak, W Andlauer
LWT-Food Science and Technology 65, 932-938, 2016
Produkty reakcji Maillarda w zywnosci
A Michalska, H Zielinski
Żywność Nauka Technologia Jakość 14 (2), 5-16, 2007
Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread
C Martinez‐Villaluenga, A Michalska, J Frķas, MK Piskula, ...
Journal of Food Science 74 (1), C49-C55, 2009
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