Research Article Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of
Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties - Sobota - 2020 - Journal of the Science of Food and Agriculture - Wiley Online Library
Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress | Journal of Agricultural and Food Chemistry
Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil spro
In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts
APPLYING SPROUTS OF SELECTED LEGUMES AS CARRIERS FOR LACTOBACILLUS RHAMNOSUS GG – SCREENING STUDIES
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
Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers d
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
Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt
Michał Świeca – Professor – University of Life Sciences in Lublin | LinkedIn
1-s2.0-S0308814614006013-Main Braad Quinoa Leaves Interactions | PDF | Foods | Breads
Naukowe awanse przyrodników - Nowy Tydzień
Rektor sypnął tytułami, honorami i medalami - Nowy Tydzień
Research Article Hydrogen Peroxide Treatment and the Phenylpropanoid Pathway Precursors Feeding Improve Phenolics and Antioxidan
Dr hab. Urszula Pankiewicz oraz dr hab. Michał Świeca profesorami nadzwyczajnymi UP w Lublinie
Nutritional Biochemistry
Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion | PLOS ONE
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
Promocja Doktorów Uniwersytetu Przyrodniczego w Lublinie 2017
Dariusz KOWALCZYK | PhD | University of Life Sciences in Lublin, Lublin | Department of Biochemistry and Food Chemistry | Research profile
BIOHUB 2022
Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation - Świeca - 2015 - International Journal of Food Science & Technology - Wiley Online Library
The content of elements and quality parameters of winter rye grain as influenced by biochar-amended soil
Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress | Journal of Agricultural and Food Chemistry
Wigilijne świece Caritas już w sprzedaży! Gdzie je kupić? Rusza 29. edycja akcji „Wigilijne Dzieło Pomocy Dzieciom”. - Łódź, ESKA.pl
