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Onion skin - raw material for the production of supplement that enhances the health-beneficial properties of wheat bread
Journal
Food Research International
Author
Title of volume
Byproducts from agri-food industry : new strategies for their revalorization
Volume
73
Pages
97-106
ISSN
0963-9969
eISSN
1873-7145
Keywords in English
onion skin
antiradical potential
bioavailability
phenolic compounds
stomach cancer
bread supplementation
Language
English
Journal language
English
Affiliation
Wydział Biochemii, Biofizyki i Biotechnologii : Zakład Biologii Komórki
Scopus© citations
45
| dc.affiliation | Wydział Biochemii, Biofizyki i Biotechnologii : Zakład Biologii Komórki | pl |
| dc.contributor.author | Gawlik-Dziki, Urszula | pl |
| dc.contributor.author | Kaszuba, Kinga - 203653 | pl |
| dc.contributor.author | Piwowarczyk, Katarzyna - 104208 | pl |
| dc.contributor.author | Świeca, Michał | pl |
| dc.contributor.author | Dziki, Dariusz | pl |
| dc.contributor.author | Czyż, Jarosław - 127677 | pl |
| dc.date.accessioned | 2016-04-07T09:12:11Z | |
| dc.date.available | 2016-04-07T09:12:11Z | |
| dc.date.issued | 2015 | pl |
| dc.description.physical | 97-106 | pl |
| dc.description.volume | 73 | pl |
| dc.identifier.doi | 10.1016/j.foodres.2015.02.008 | pl |
| dc.identifier.eissn | 1873-7145 | pl |
| dc.identifier.issn | 0963-9969 | pl |
| dc.identifier.uri | http://ruj.uj.edu.pl/xmlui/handle/item/23565 | |
| dc.language | eng | pl |
| dc.language.container | eng | pl |
| dc.rights | Dodaję tylko opis bibliograficzny | * |
| dc.rights.licence | Bez licencji otwartego dostępu | |
| dc.rights.uri | * | |
| dc.subject.en | onion skin | pl |
| dc.subject.en | antiradical potential | pl |
| dc.subject.en | bioavailability | pl |
| dc.subject.en | phenolic compounds | pl |
| dc.subject.en | stomach cancer | pl |
| dc.subject.en | bread supplementation | pl |
| dc.subtype | Article | pl |
| dc.title | Onion skin - raw material for the production of supplement that enhances the health-beneficial properties of wheat bread | pl |
| dc.title.journal | Food Research International | pl |
| dc.title.volume | Byproducts from agri-food industry : new strategies for their revalorization | pl |
| dc.type | JournalArticle | pl |
| dspace.entity.type | Publication |
dc.affiliationpl
Wydział Biochemii, Biofizyki i Biotechnologii : Zakład Biologii Komórki dc.contributor.authorpl
Gawlik-Dziki, Urszula dc.contributor.authorpl
Kaszuba, Kinga - 203653 dc.contributor.authorpl
Piwowarczyk, Katarzyna - 104208 dc.contributor.authorpl
Świeca, Michał dc.contributor.authorpl
Dziki, Dariusz dc.contributor.authorpl
Czyż, Jarosław - 127677 dc.date.accessioned
2016-04-07T09:12:11Z dc.date.available
2016-04-07T09:12:11Z dc.date.issuedpl
2015 dc.description.physicalpl
97-106 dc.description.volumepl
73 dc.identifier.doipl
10.1016/j.foodres.2015.02.008 dc.identifier.eissnpl
1873-7145 dc.identifier.issnpl
0963-9969 dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/23565 dc.languagepl
eng dc.language.containerpl
eng dc.rights*
Dodaję tylko opis bibliograficzny dc.rights.licence
Bez licencji otwartego dostępu dc.rights.uri*
dc.subject.enpl
onion skin dc.subject.enpl
antiradical potential dc.subject.enpl
bioavailability dc.subject.enpl
phenolic compounds dc.subject.enpl
stomach cancer dc.subject.enpl
bread supplementation dc.subtypepl
Article dc.titlepl
Onion skin - raw material for the production of supplement that enhances the health-beneficial properties of wheat bread dc.title.journalpl
Food Research International dc.title.volumepl
Byproducts from agri-food industry : new strategies for their revalorization dc.typepl
JournalArticle dspace.entity.type
Publication Affiliations
Wydział Biochemii, Biofizyki i Biotechnologii
Kaszuba, Kinga
Piwowarczyk, Katarzyna
Czyż, Jarosław
No affiliation
Gawlik-Dziki, Urszula
Świeca, Michał
Dziki, Dariusz