Pulmonary Vascular Stiffness: Measurement, Modeling, and Implications in Normal and Hypertensive Pulmonary Circulations

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Zofia Lisiewska

Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention

Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes

The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing

Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height

Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage

Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods

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