Piotr Gębczyński

Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds

Piotr Gębczyński, W. Kmiecik · Food Chemistry · 2006 · 58 citations

Agriculture, Agronomy, Food Science +16

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

Piotr Gębczyński, Zofia Lisiewska · Innovative Food Science & Emerging Technologies · 2006 · 58 citations

Agriculture, Food Science, Food Chemistry +13

Retention of mineral constituents in frozen leafy vegetables prepared for consumption

Zofia Lisiewska, Piotr Gębczyński, Emilia Bernaś et al. · Journal of Food Composition and Analysis · 2009 · 53 citations

Agriculture, Food Science, Nutritional Sciences +14

Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)

Zofia Lisiewska, W. Kmiecik, Piotr Gębczyński et al. · Food Chemistry · 2010 · 45 citations

Agriculture, Biochemistry, Food Science +11

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

Anna Korus, Jacek Słupski, Piotr Gębczyński et al. · LWT · 2014 · 42 citations · Full text

Agriculture, Biochemistry, Plant Sciences +13