List of works - Ewa Ciska

Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

scientific article published on 13 September 2017

Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions.

scientific article

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

article

Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

scientific article published on 08 October 2020

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions

scientific article published on 01 July 2000

Drying-induced physico-chemical changes in cranberry products.

scientific article

Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.

scientific article published in March 2009

Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard, red radish, white radish, and rapeseed.

scientific article

Effect of the pasteurization process on the contents of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage

scientific article published on 03 April 2012

Glucosinolate derivatives in stored fermented cabbage

scientific article published in December 2004

Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.

scientific article published on September 2009

Plasma profile and urine excretion of amino acids in children with celiac disease on gluten-free diet after oligofructose-enriched inulin intervention: results of a randomised placebo-controlled pilot study

scientific article published on 24 July 2018

Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage

scientific article published on 12 February 2016

The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

scientific article published on 29 November 2020

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

scientific article published on 17 November 2019

List of works by Ewa Ciska

Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions.

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions

Drying-induced physico-chemical changes in cranberry products.

Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.

Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard, red radish, white radish, and rapeseed.

Effect of the pasteurization process on the contents of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage

Glucosinolate derivatives in stored fermented cabbage

Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.

Plasma profile and urine excretion of amino acids in children with celiac disease on gluten-free diet after oligofructose-enriched inulin intervention: results of a randomised placebo-controlled pilot study

Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage

The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds