Vol. 82 No. 1 (2018): Biotechnology and Food Science

Vol. 82 No. 1 (2018)

Published August 31, 2018
Biotechnology and Food Science
Egli C Georgiadou, Vlasios Goulas, Iwona Majak, Antigoni Ioannou, Joanna Leszczyńska, Vasileios Fotopoulos
3-14
Antioxidant Potential and Phytochemical Content of Selected Fruits and Vegetables Consumed in Cyprus
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Katarzyna Kur, Małgorzata Przybyt, Ewa Miller
15-27
Optical properties of (3-(acetamidomethyl)phenyl) boronic acid and its interactions with selected sugars
PDF
Katarzyna Kur, Agnieszka Kowalska-Baron, Ewa Miller
29-39
The DFT study on the electronic structure of boronic acid derivatives and its esters with fructose
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Klaudia Szmejda, Robert Duliński, Łukasz Byczyński, Adrian Karbowski, Tomasz Florczyk, Krzysztof Żyła
41-48
Analysis of the selected antioxidant compounds n ice cream supplemented with Spirulina (Arthrospira platensis) extract
Agnieszka Skwarek, Małgorzata Darewicz, Justyna Borawska-Dziadkiewicz
49-60
Ripened cheese as a source of bioactive peptides
PDF
Paulina Błazińska, Anna Sykuła
61-74
Application and properties of selected flavanones
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