Search Results - "Maksimowski, Damian"

Optimization of Chlorogenic Acid in Ethanol Extracts from Elderberry Flowers (Sambucus nigra L.) under Different Conditions: Response Surface Methodology by Oziembłowski, Maciej, Nawirska-Olszańska, Agnieszka, Maksimowski, Damian

“…The characteristics of elderberries and their flowers as well as selected properties of chlorogenic acid related to phenolic compounds are described. The aim…”
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Selected Properties of Juices from Black Chokeberry (Aronia melanocarpa L.) Fruits Preserved Using the PEF Method by Oziembłowski, Maciej, Trenka, Magdalena, Czaplicka, Marta, Maksimowski, Damian, Nawirska-Olszańska, Agnieszka

“…Black chokeberry (Aronia melanocarpa L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The…”
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Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality by Maksimowski, Damian, Pachura, Natalia, Oziembłowski, Maciej, Nawirska-Olszańska, Agnieszka, Szumny, Antoni

“…Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may…”
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Elderflowers ( Sambuci flos L.): A Potential Source of Health-Promoting Components by Nawirska-Olszańska, Agnieszka, Kolniak-Ostek, Joanna, Zubaidi, Muhamad A, Maksimowski, Damian, Brandova, Pavla, Oziembłowski, Maciej

“…Elderflowers are used for both culinary and health purposes. Their composition and, therefore, their properties depend on the variety from which they were…”
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Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product by Maksimowski, Damian, Oziembłowski, Maciej, Kolniak-Ostek, Joanna, Stach, Marcelina, Zubaidi, Muhamad Alfiyan, Nawirska-Olszańska, Agnieszka

“…The purpose of this article is to present information about changes in physical properties (pH, TA, and color) and chemical components with bioactive activity…”
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The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products by Oziembłowski, Maciej, Nawirska-Olszańska, Agnieszka, Maksimowski, Damian, Trenka, Magdalena, Break, Artur, Kulig, Dominika, Miernik, Anna

“…Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a…”
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