Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
Antioxidants | Free Full-Text | Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
مضايقة قدم ناعمة مرتفع michał świeca up lublin - agnesmwilacoach.com
Nutritional Biochemistry
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
Yaldei Shluchei HaRebbe
Michał Świeca (michal.swieca@up.lublin.pl)
APPLYING SPROUTS OF SELECTED LEGUMES AS CARRIERS FOR LACTOBACILLUS RHAMNOSUS GG – SCREENING STUDIES
Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion | PLOS ONE
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars - Świeca - 2014 - Cereal Chemistry - Wiley Online Library
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
Grinding and Nutritional Properties of Six Spelt (<i>Triticum aestivum</i> ssp. <i>spelta</i> L.) Cultiv
Influence of thermal processing on phenolics compounds level and antiradical activity of dill (Anethum graveolens L.)
Enhancement of yield, nutritional and nutraceutical properties of two common bean cultivars following the application of seaweed extract (Ecklonia maxima) – topic of research paper in Chemical sciences. Download scholarly article PDF
مضايقة قدم ناعمة مرتفع michał świeca up lublin - agnesmwilacoach.com
Designing the Antioxidant Properties of Low-Processed Food
Research Article Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
Rektor sypnął tytułami, honorami i medalami - Nowy Tydzień
Lublin, 05.11.2018 dr hab. Michał Świeca prof. UP Katedra Biochemii i Chemii Żywności Wydział Nauk o Żywności i Biotechno
Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts - Świeca - 2014 - Journal of the Science of Food and Agriculture - Wiley Online Library
Research Article Hydrogen Peroxide Treatment and the Phenylpropanoid Pathway Precursors Feeding Improve Phenolics and Antioxidan
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry
