Ewa Jabłońska‐Ryś

Antioxidant capacity, ascorbic acid and phenolics content in wild edible fruits

Ewa Jabłońska‐Ryś, Marta Zalewska‐Korona, J. Kalbarczyk · Journal of Fruit and Ornamental Plant Research · 2009 · 72 citations

Agriculture, Food Science, Plant Sciences +17

Antioxidant Capacity and Polyphenolic Content of Dried Wild Edible Mushrooms from Poland

Wojciech Radzki, Aneta Sławińska, Ewa Jabłońska‐Ryś et al. · International journal of medicinal mushrooms · 2014 · 42 citations

Agriculture, Biochemistry, Food Science +15

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

Ewa Jabłońska‐Ryś, Aneta Sławińska, Dominik Szwajgier · Food Science and Biotechnology · 2016 · 41 citations · Full text

Agriculture, Biochemistry, Food Science +15

Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato

Agnieszka Wójtowicz, Zalewska-Korona Marta, Ewa Jabłońska‐Ryś et al. · Polish Journal of Food and Nutrition Sciences · 2018 · 40 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Ewa Jabłońska‐Ryś, Aneta Sławińska, Katarzyna Skrzypczak et al. · Foods · 2022 · 38 citations · Full text

Agriculture, Food Science, Microbiology +17