P. Dmowski

发表

The Evaluation Quality of Black Tea - Based on the Characteristics of Hygroscopic Properties Designated by the Static Method

M. Ruszkowska, P. Dmowski, 2017 .

Influence of Bioactive Compounds in Tea on Its Sensory Proprrties

M. Śmiechowska, P. Dmowski, 2010 .

Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production

M. Śmiechowska, P. Dmowski, Larysa Skowierzak, 2021, Applied Sciences.

Determination of catechin forms in black tea using isocratic elution HLPC system

M. Śmiechowska, P. Dmowski, 2004 .

Sensory characterization of pu-erh tea beverages

K. Karwowska, M. Śmiechowska, P. Dmowski, 2015 .

Sensory Characterization and the Antioxidant Activity of Rooibos Tea

P. Dmowski, Paulina Szczygieł, 2017 .

Crude fibre as a parameter in the quality evaluation of tea

M. Śmiechowska, P. Dmowski, 2006 .

Effect of honey addition on antioxidant properties of black tea infusions

A. Wilczyńska, P. Dmowski, Akademia Morska w Gdyni, 2015 .

Studies on the hygroscopicity of some black teas in terms of their storage stability

M. Ruszkowska, P. Dmowski, 2016 .

KNOWLEDGE OF ORGANIC PRODUCTION AND FAIR TRADE RULES AMONG COFFEE CONSUMERS IN POLAND Summary

Akademia Morska, P. Dmowski, Maria Miechowska, 2008 .

Comparative study of sensory properties and color in different coffee samples depending of the degree of roasting

J. Dąbrowska, P. Dmowski, 2014 .

Expectations of Maritime University Students of Future Work on a Ship

P. Dmowski, N. Klopotek, A. Szkiel, 2023, TransNav, the International Journal on Marine Navigation and Safety of Sea Transportation.