P. Gȩbczyński

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 glucosinolates in kale (Brassica oleracea L. var. acephala) leaves

A. Banaś, P. Gȩbczyński, A. Korus, 2014 .

Tomato fruit as a source of carotenoids

P. Gȩbczyński, E. Gwóźdź, 2017 .

EFFECT OF STORAGE ON THE CONTENT OF SELECTED ANTIOXIDANTS AND QUALITY ATRIBUTES IN CONVECTION AND FREEZE-DRIED PEARS (PYRUS COMMUNIS L.)

P. Gȩbczyński, R. Skoczeń-Słupska, K. Kur, 2017 .

Retention of mineral constituents in frozen leafy vegetables prepared for consumption

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

Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds

W. Kmiecik, P. Gȩbczyński, 2007 .

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.

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 .

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 .

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

P. Gȩbczyński, J. Słupski, 2014, International Journal of Food Science and Nutrition.

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 .

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

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

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 .

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 .

Fruits of Traditional Varieties

E. Bernaś, P. Gȩbczyński, J. Słupski, 2021, Environmental History.

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 .

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 .

Effect of the cultivar, usable part, and growing period on the content of selected antioxidative components in dill [Anethum graveolens L.]

G. Jaworska, W. Kmiecik, P. Gȩbczyński, 2001 .

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 .

Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage.

P. Gȩbczyński, 2007 .

QUANTITATIVE CHANGES OF SELECTED CHEMICAL COMPONENTS DURING FREEZING AND STORAGE OF PRIMARY AND SECONDARY BROCCOLI INFLORESCENCES

P. Gȩbczyński, 2003 .

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 .

Content of selected antioxidative compounds in raw carrot and in frozen product prepared for consumption

P. Gȩbczyński, 2006 .

Usage of wild-Growing Plants as Foodstuff

E. Bernaś, P. Gȩbczyński, J. Słupski, 2021, Environmental History.