Z. Lisiewska

发表

Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2011 .

Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species

Z. Lisiewska, P. Gȩbczyński, A. Korus, 2012 .

Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption

Z. Lisiewska, P. Gȩbczyński, J. Słupski, 2011 .

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

Z. Lisiewska, A. Korus, 2011 .

Effect of cultivar and harvest date of kale [Brassica oleracea L. var. acephala] on content of nitrogen compounds

Z. Lisiewska, A. Korus, 2009 .

Retention of mineral constituents in frozen leafy vegetables prepared for consumption

E. Bernaś, Z. Lisiewska, W. Kmiecik, 2009 .

Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables

Z. Lisiewska, P. Gȩbczyński, A. Korus, 2014, International journal of food sciences and nutrition.

Zinc retention in vegetables according to the method of preparation for consumption

Z. Lisiewska, P. Gȩbczyński, J. Słupski, 2011, International journal of food sciences and nutrition.

[Effect of the variety and size of fresh and frozen brussels sprouts on the vitamin C level].

Z. Lisiewska, W. Kmiecik, 1989, Roczniki Panstwowego Zakladu Higieny.

Edible mushrooms as a source of valuable nutritive constituents

G. Jaworska, E. Bernaś, Z. Lisiewska, 2006 .

Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method

Z. Lisiewska, W. Kmiecik, J. Słupski, 2007 .

Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds.

Z. Lisiewska, W. Kmiecik, A. Korus, 2003, Die Nahrung.

Effect of aronia berry honey syrup used for sweetening jams on their quality.

G. Jaworska, Z. Lisiewska, W. Kmiecik, 2001, Die Nahrung.

Minerals and chosen heavy metals retention in immature common bean (Phaseolus vulgaris L.) seeds depending on the method of preservation.

Z. Lisiewska, J. Słupski, 2013, Acta scientiarum polonorum. Technologia alimentaria.

Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2008 .

Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption

Z. Lisiewska, W. Kmiecik, A. Korus, 2007 .

Effects on Mineral Content of Different Methods of Preparing Frozen Root Vegetables

Z. Lisiewska, W. Kmiecik, P. Gebczyńnski, 2006 .

Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention

Z. Lisiewska, W. Kmiecik, 1996 .

Relationship between the yield and quality of green dill and the height of plants

Z. Lisiewska, W. Kmiecik, J. Słupski, 2005 .

Effect of biological and agrotechnical factors on the chemical composition of dill [Anethum graveolens L.]

G. Jaworska, Z. Lisiewska, W. Kmiecik, 2002 .

Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. II. Chemical composition

Z. Lisiewska, W. Kmiecik, 1999 .

Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.)

Z. Lisiewska, W. Kmiecik, J. Słupski, 2005 .

Influence of cultivation period, cultivar and usable part on content of chlorophylls and volatile oils in dill [Anethum graveolens L.]

Z. Lisiewska, A. Korus, J. Słupski, 2001 .

Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height

Z. Lisiewska, W. Kmiecik, A. Korus, 2006 .

Effect of freezing and storage on quality factors in Hamburg and leafy parsley

Z. Lisiewska, W. Kmiecik, 1997 .

Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze)

Z. Lisiewska, A. Korus, J. Słupski, 2010 .

COMPARISON OF AMINO ACID CONTENT AND PROTEIN QUALITY IN RAW BROCCOLI AND IN BROCCOLI AFTER TECHNOLOGICAL AND CULINARY PROCESSING

Z. Lisiewska, W. Kmiecik, J. Słupski, 2010 .

Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing

E. Bernaś, Z. Lisiewska, W. Kmiecik, 2009 .

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2008 .

Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2008 .

Content of amino acids in fresh and preserved physiologically immature grass pea (Lathyrus sativus L.) seeds

Z. Lisiewska, W. Kmiecik, A. Korus, 2003 .

Content of Ash components in the Fresh and Preserved Broad Bean (Vicia faba v major)

G. Jaworska, Z. Lisiewska, W. Kmiecik, 2000 .

Changes in the level of vitamin C, beta-carotene, thiamine, and riboflavin during preservation of immature grass pea (Lathyrus sativus L.) seeds

Z. Lisiewska, W. Kmiecik, A. Korus, 2002 .

Content of amino acids and the quality of protein in as‐eaten green asparagus (Asparagus officinalis L.) products

Z. Lisiewska, W. Kmiecik, A. Korus, 2010 .

Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption

Z. Lisiewska, W. Kmiecik, J. Słupski, 2009 .

The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing.

Anna Korus, Z. Lisiewska, W. Kmiecik, 2008, Food chemistry.

Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods

Z. Lisiewska, P. Gȩbczyński, 2006 .

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2004 .

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 1999 .

Amino acids content in fresh and preserved broad beans [ Vicia faba major]

G. Jaworska, Z. Lisiewska, W. Kmiecik, 1994 .

Evaluation of physico-chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)

Z. Lisiewska, W. Kmiecik, A. Korus, 2004 .

Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage.

Z. Lisiewska, W. Kmiecik, A. Korus, 2002, Die Nahrung.

Content of nitrogen compounds in raw and preserved seeds of grass pea (Lathyrus sativus L.)

Z. Lisiewska, W. Kmiecik, A. Korus, 2001 .

The effect of processing on the amino acid content in green cauliflower

Z. Lisiewska, W. Kmiecik, J. Słupski, 2008 .

Effect of maturity stages on the content of ash components in raw, frozen and canned broad beans

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 1999 .

Tocopherol retention and vitamin E activity in frozen and canned immature seeds of five cultivars of common bean.

Z. Lisiewska, J. Słupski, 2013, Journal of the science of food and agriculture.

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia faba v. major)

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 1999 .

Retention of oxalates in frozen products of three brassica species depending on the methods of freezing and preparation for consumption

Z. Lisiewska, P. Gȩbczyński, A. Korus, 2011 .

Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill [Anethum graveolens L.]

Z. Lisiewska, J. Słupski, E. Zuchowicz, 2003 .

Dependence of dried chive [Allium schoenoprasum] quality upon the drying method and storage period

Z. Lisiewska, W. Kmiecik, 1998 .

Effects of freezing and storing of frozen products on the content of nitrates, nitrites, and oxalates in dill (Anethum graveolens L.)

Z. Lisiewska, W. Kmiecik, J. Słupski, 2004 .

Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.)

Z. Lisiewska, W. Kmiecik, 1999 .

Effect of conditions and time of storage on the content of vitamin C and carotenoids in dill [Anethum graveolens L.]

G. Jaworska, Z. Lisiewska, W. Kmiecik, 2001 .

Effect of dill cultivars and the term of growing on the morphological traits of plants, the yield of green mass and the productivity of selected chemical components

Z. Lisiewska, W. Kmiecik, J. Słupski, 2006 .

Effect of conditions and time of storage on technological quality changes of parsley leaves

Z. Lisiewska, W. Kmiecik, A. Budnik, 1997 .

Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2007 .

Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes.

Z. Lisiewska, W. Kmiecik, 2000 .

Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage

Z. Lisiewska, W. Kmiecik, J. Słupski, 2004 .

The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2008 .

CONTENT OF BASIC COMPONENTS AND VOLATILE OILS IN GREEN DILL AS DEPENDING ON THE HEIGHT AND USABLE PARTS OF PLANTS

Z. Lisiewska, W. Kmiecik, J. Słupski, 2007 .

Retention of chlorophylls in frozen French bean, green asparagus and pea prepared for consumption depending on pre-treatment before freezing and the temperature of frozen storage

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2011 .

Content of selected pigments in parsley leaves depending on biological factors and the conditions of growth

Z. Lisiewska, W. Kmiecik, 1999 .

Effect of maturity degree of grass pea seeds [Lathyrus sativus L.] on the quality of canned products

Z. Lisiewska, W. Kmiecik, A. Korus, 2001 .

Thiamin and riboflavin contents in fresh and preserved (freezing, canning) broad bean seeds

Z. Lisiewska, W. Kmiecik, 1991 .

The level of nitrates, nitrites and oxalates in different usable parts of dill [Anethum graveolens L.] depending on plant height

Z. Lisiewska, W. Kmiecik, P. Gȩbczyński, 2005 .

Electronic Journal of Polish Agricultural Universities is the very first Polish scientific journal published exclusively on the Internet, founded on January 1, 1998 by the following agricultural universities and higher schools of agriculture: University

Z. Lisiewska, W. Kmiecik, 2004 .

Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption

Z. Lisiewska, P. Gȩbczyński, J. Słupski, 2011 .

Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. I. Leaf yields and their structure

Z. Lisiewska, W. Kmiecik, 1999 .

Effect of Vegetable Freezing and Preparation of Frozen Products for Consumption on the Content of Lead and Cadmium

Z. Lisiewska, W. Kmiecik, R. Skoczeń-Słupska, 2007 .

EFFECT OF USUABLE PARTS OF DILL AND PRELIMINARY PROCESSING ON THE QUALITY OF FROZEN PRODUCTS DEPENDING ON THE TIME AND TEMPERATURE STORAGE

Z. Lisiewska, W. Kmiecik, J. Słupski, 2004 .