A. Korus

发表

Level of Vitamin C, Polyphenols, and Antioxidant and Enzymatic Activity in Three Varieties of Kale (Brassica Oleracea L. Var. Acephala) at Different Stages of Maturity

A. Korus, 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 .

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 .

EFFECTS OF PLANT INGREDIENTS WITH PRO-HEALTH PROPERTIES AND STORAGE CONDITIONS ON TEXTURE, COLOR AND SENSORY ATTRIBUTES OF STRAWBERRY (FRAGARIA × ANANASSA DUCH.) JAM

J. Korus, A. Banaś, A. Korus, 2017 .

Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs

L. Juszczak, G. Jaworska, E. Bernaś, 2015, Journal of Food Science and Technology.

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 .

Influence of plant-derived raw materials on the antioxidant properties of low-sugar cherry jams

A. Banaś, A. Korus, 2018, Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality.

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves.

A. Korus, 2012, Journal of the science of food and agriculture.

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

Z. Lisiewska, A. Korus, 2009 .

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

A. Korus, 2011 .

Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves

A. Korus, 2021, Journal of Food Science and Technology.

Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

J. Korus, E. Bernaś, A. Korus, 2021, International journal of food science.

Evaluation of the quality of fresh and frozen wheatgrass juices depending on the time of grass harvest

A. Korus, Łukasz Skoczylas, M. Tabaszewska, 2018 .

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

L. Juszczak, J. Korus, A. Korus, 2017, European Food Research and Technology.

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet

R. Ziobro, J. Árvay, T. Tóth, 2017, International journal of food sciences and nutrition.

Quality assessment of low-sugar jams enriched with plant raw materials exhibiting health-promoting properties

A. Banaś, A. Korus, M. Tabaszewska, 2017, Journal of Food Science and Technology.

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.

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

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

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 .

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

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

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

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

Changes in the content of low molecular weight carbohydrates in frozen immature bean seeds depending on type and method of processing prior to freezing

A. Korus, J. Słupski, 2014 .

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

R. Ziobro, A. Korus, M. Krystyjan, 2015 .

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 .

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.

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 .

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 PRELIMINARY AND TECHNOLOGICAL TREATMENTS ON THE CONTENT OF CHLOROPHYLLS AND CAROTENOIDS IN KALE (BRASSICA OLERACEA L. VAR. ACEPHALA)

Anna Korus, A. Korus, 2013 .

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

M. Witczak, L. Juszczak, J. Korus, 2022, Acta Universitatis Cibiniensis. Series E: Food Technology.

Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread

M. Witczak, L. Juszczak, J. Korus, 2022, LWT.

Effect of the Cultivar and Harvest Date of Kale (Brassica oleracea L. var. acephala) on Crop Yield and Plant Morphological Features

A. Korus, 2010 .

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

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

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

R. Ziobro, M. Tokár, A. Korus, 2017 .

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

R. Ziobro, A. Korus, Krzysztof Buksa, 2023, Antioxidants.

Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder

M. Witczak, L. Juszczak, J. Korus, 2022, Applied Sciences.

Health-promoting properties of fruit and products of chokeberry

A. Banaś, A. Korus, 2015 .

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

J. Korus, A. Banaś, A. Korus, 2018 .

Changes in the content of minerals, B-group vitamins and tocopherols in processed kale leaves

A. Korus, 2020 .

The nutritional value of strawberries and cherries and their use in nutrition

A. Banaś, A. Korus, 2016 .

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

R. Ziobro, A. Korus, D. Gumul, 2020, International journal of food science.

Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

A. Korus, Dorota Gumul Magdalena Krystyjan, M. Korus, 2018, Emirates Journal of Food and Agriculture.

Enhancing Nutritional Value of Rhubarb (Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace

J. Korus, A. Korus, 2024, Agriculture.