Odd- and branched-chain fatty acids in milk fat – characteristic and health properties

by Agata Adamska, Jarosława Rutkowska
Published 2014-08-01

The importance of γ-linolenic acid in the prevention and treatment

by Małgorzata Białek, Jarosława Rutkowska
Published 2015-07-01

Fatty acid and lipid contents differentiation in cuts of rabbit meat

by Ewa Rasinska, Ewa Czarniecka-Skubina, Jarosława Rutkowska
Published 2018-01-01

Fatty acid profile of commercial Camembert- and Brie-type cheeses available on the Polish market

by Agata Adamska, Ewa Rasińska, Jarosława Rutkowska, Agata Antoniewska
Published 2017-10-01

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of <i>Taxus baccata</i> L. Red Arils

by Małgorzata Tabaszewska, Agata Antoniewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Radosława Skoczeń-Słupska
Published 2021-07-01

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

by Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski
Published 2020-05-01

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

by Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Małgorzata Kowalska, Hanna Kowalska, Jarosława Rutkowska
Published 2021-08-01

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

by Anna Żbikowska, Milena Kupiec, Iwona Szymanska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Lukasiak, Jaroslawa Rutkowska
Published 2020-04-01

Red Arils of <i>Taxus Baccata</i> L.—A New Source of Valuable Fatty Acids and Nutrients

by Małgorzata Tabaszewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Agata Antoniewska, Sylwester Smoleń, Marcin Łukasiewicz, Damian Baranowski, Iwona Duda, Jörg Pietsch
Published 2021-01-01