Frontiers | Modeling Biometric Traits, Yield and Nutritional and Antioxidant Properties of Seeds of Three Soybean Cultivars Through the Application of Biostimulant Containing Seaweed and Amino Acids
Nowe nominacje profesorskie z Uniwersytetu Przyrodniczego w Lublinie
APPLYING SPROUTS OF SELECTED LEGUMES AS CARRIERS FOR LACTOBACILLUS RHAMNOSUS GG – SCREENING STUDIES
1-s2.0-S0308814614006013-Main Braad Quinoa Leaves Interactions | PDF | Foods | Breads
Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress | Journal of Agricultural and Food Chemistry
Dr hab. Urszula Pankiewicz oraz dr hab. Michał Świeca profesorami nadzwyczajnymi UP w Lublinie
Enhancement of yield, nutritional and nutraceutical properties of two common bean cultivars following the application of seaweed extract (Ecklonia maxima) – topic of research paper in Chemical sciences. Download scholarly article PDF
Research Article Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of
Promocja Doktorów Uniwersytetu Przyrodniczego w Lublinie 2017
Michał SWIECA | Professor (Assistant) | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry | Research profile
1 Lublin, 15.04.2019 dr hab. Michał Świeca prof. uczelni Katedra Biochemii i Chemii Żywności Wydział Nauk o Żywności i Bi
Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil spro
Promocja Doktorów Uniwersytetu Przyrodniczego w Lublinie 2017
The content of elements and quality parameters of winter rye grain as influenced by biochar-amended soil
Naukowe awanse przyrodników - Nowy Tydzień
In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts
Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress | Journal of Agricultural and Food Chemistry
Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt
Rektor sypnął tytułami, honorami i medalami - Nowy Tydzień
Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties - Sobota - 2020 - Journal of the Science of Food and Agriculture - Wiley Online Library
Influence of thermal processing on phenolics compounds level and antiradical activity of dill (Anethum graveolens L.)
Food & Function
Lublin, 05.11.2018 dr hab. Michał Świeca prof. UP Katedra Biochemii i Chemii Żywności Wydział Nauk o Żywności i Biotechno
Rektor sypnął tytułami, honorami i medalami - Nowy Tydzień
