List of works - Jaroslawa Rutkowska

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

scientific article published on 14 February 2019

Application of carbon dioxide in subcritical state (LCO2) for extraction/fractionation of carotenoids from red paprika

scientific article published in July 2009

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of L. Red Arils

scientific article published on 24 July 2021

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

scientific article published on 07 May 2020

Composition of fatty acids in selected sorts of biscuits, offered for children

scientific article published in December 2012

Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content

scientific article published on 9 July 2015

Differentiation of geographical origin of cream products in Poland according to their fatty acid profile

scientific article published on 13 January 2015

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

scientific article published on 23 April 2018

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

scientific article published in August 2019

Effects of fatty acid composition of liquid margarines on sensory quality of cakes

scientific article published in June 2010

Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products

scientific article

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

scientific article published on 14 April 2020

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

scientific article published on 30 June 2016

Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children

scientific article published on 7 December 2015

Red Arils of L.-A New Source of Valuable Fatty Acids and Nutrients

scientific article published on 30 January 2021

Salmon (<i>Salmo salar)</i> Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

scientific article published on 01 December 2020

The importance of γ-linolenic acid in the prevention and treatment