1.APPLICATION OF WESTERN BLOT ANALYSIS FOR DETECTION OF PROLAMIN PROTEINS IN CEREAL GRAINS AND BREAD

作　　者：Peter Socha ;Barbara Mickowska ;Elżbieta Mazur 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/115

出版社：Association HACCP Consulting

文章 ID：83131028

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2.The Application of Residual Oats Flour in Bread Production in Order to Improve its Quality and Biological Value of Protein

作　　者：Halina Gambus ;Marek Gibinski ;Dorota Pastuszka 等

出　　处：Acta Scientarum Polonorum - Technologia Alimentaria. 2011 ;10(03).

出版社：Agricultural University of Poznan Press

文章 ID：73935626

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3.The Content of Protein and of Amino Acids in Jerusalem Artichoke Tubers (Helianthus tuberosus L.) of Red Variety Rote Zonenkugel

作　　者：Ewa Cieslik ;Agnieszka Gebusia ;Adam Florkiewicz 等

出　　处：Acta Scientarum Polonorum - Technologia Alimentaria. 2011 ;10(04).

出版社：Agricultural University of Poznan Press

文章 ID：74042624

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4.APPLICATION OF WESTERN BLOT ANALYSIS FOR DETECTION OF PROLAMIN PROTEINS IN CEREAL GRAINS AND BREAD

作　　者：Peter Socha ;Barbara Mickowska ;Elżbieta Mazur 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/115

出版社：Association HACCP Consulting

文章 ID：82761259

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5.Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity

作　　者：Barbara Mickowska ;Dorota Litwinek ;Halina Gambuś

出　　处：Acta Scientarum Polonorum - Technologia Alimentaria. 2016 ;15(1):89-97.doi:10.17306/J.AFS.2016.1.9

出版社：Agricultural University of Poznan Press

文章 ID：264785115

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6.Comparable efficiency of different extraction protocols for wheat and rye prolamins

作　　者：Peter Socha ;Marián Tomka ;Kvetoslava Kačmárová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):139-144.doi:10.5219/540

出版社：Association HACCP Consulting

文章 ID：230803546

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7.APPLICATION OF WESTERN BLOT ANALYSIS FOR DETECTION OF PROLAMIN PROTEINS IN CEREAL GRAINS AND BREAD

作　　者：Peter Socha ;Barbara Mickowska ;Elżbieta Mazur 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1):51-55.doi:10.5219/115

出版社：Association HACCP Consulting

文章 ID：230803909

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8.Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

作　　者：Eva Ivanišová ;Barbara Mickowska ;Peter Socha 等

出　　处：Proceedings of the Latvian Academy of Sciences, Section B. Natural, exact, and applied sciences, B dala. Dabaszinatnes. 2018 ;72(2):113-117.doi:10.2478/prolas-2018-0018

出版社：The Academy

文章 ID：1021991089

文章详细

	有本地全文	7篇
	有全文链接	1篇

	Barbara Mickowska	8篇
	Peter Socha	5篇
	Dana Urminská	4篇
	Elżbieta Mazur	3篇
	Ewa Cieślik	3篇

	Eva Ivanišová	2篇
	Adam Florkiewicz	1篇
	Agnieszka Gebusia	1篇
	Attila Kántor	1篇
	Blažena Lavová	1篇
	Dorota Litwinek	1篇
	Dorota Pastuszka	1篇
	Ewa Cieslik	1篇
	Halina Gambus	1篇
	Halina Gambuś	1篇
	Ivana Režová	1篇
	Kvetoslava Kačmárová	1篇
	Ladislav Haris	1篇
	Marek Gibinski	1篇
	Margarita Terentjeva	1篇
	Marián Tokár	1篇
	Marián Tomka	1篇
	Miroslava Kačániová	1篇
	Rafal Ziobro	1篇
	Robert Witkowicz	1篇

	食品工业	4篇
	营养卫生、食品卫生	3篇

	斯洛伐克语	4篇
	波兰语	3篇
	英文	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Barbara Mickowska")))) )) ) )"

	Potravinarstvo : Scientific Journal for Food Industry	4篇
	Acta Scientarum Polonorum - Technologia Alimentaria	3篇
	Proceedings of the Latvian Academy of Sciences, Section B. Natural, exact, and applied sciences, B dala. Dabaszinatnes	1篇

	2018	1篇
	2016	2篇
	2011	5篇

	斯洛伐克	4篇
	波兰	3篇