CINXE.COM

<!DOCTYPE html> <html lang="en" xmlns:fb="http://www.facebook.com/2008/fbml" class="wf-loading"> <head prefix="og: https://ogp.me/ns# fb: https://ogp.me/ns/fb# academia: https://ogp.me/ns/fb/academia#"> <meta charset="utf-8"> <meta name=viewport content="width=device-width, initial-scale=1"> <meta rel="search" type="application/opensearchdescription+xml" href="/open_search.xml" title="Academia.edu"> <title>Joanna Klepacka - Academia.edu</title>  <link href="//a.academia-assets.com/images/favicons/favicon-production.ico" rel="shortcut icon" type="image/vnd.microsoft.icon"> <link rel="apple-touch-icon" sizes="57x57" href="//a.academia-assets.com/images/favicons/apple-touch-icon-57x57.png"> <link rel="apple-touch-icon" sizes="60x60" href="//a.academia-assets.com/images/favicons/apple-touch-icon-60x60.png"> <link rel="apple-touch-icon" sizes="72x72" href="//a.academia-assets.com/images/favicons/apple-touch-icon-72x72.png"> <link rel="apple-touch-icon" sizes="76x76" href="//a.academia-assets.com/images/favicons/apple-touch-icon-76x76.png"> <link rel="apple-touch-icon" sizes="114x114" href="//a.academia-assets.com/images/favicons/apple-touch-icon-114x114.png"> <link rel="apple-touch-icon" sizes="120x120" href="//a.academia-assets.com/images/favicons/apple-touch-icon-120x120.png"> <link rel="apple-touch-icon" sizes="144x144" href="//a.academia-assets.com/images/favicons/apple-touch-icon-144x144.png"> <link rel="apple-touch-icon" sizes="152x152" href="//a.academia-assets.com/images/favicons/apple-touch-icon-152x152.png"> <link rel="apple-touch-icon" sizes="180x180" href="//a.academia-assets.com/images/favicons/apple-touch-icon-180x180.png"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-32x32.png" sizes="32x32"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-194x194.png" sizes="194x194"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-96x96.png" sizes="96x96"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/android-chrome-192x192.png" sizes="192x192"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-16x16.png" sizes="16x16"> <link rel="manifest" href="//a.academia-assets.com/images/favicons/manifest.json"> <meta name="msapplication-TileColor" content="#2b5797"> <meta name="msapplication-TileImage" content="//a.academia-assets.com/images/favicons/mstile-144x144.png"> <meta name="theme-color" content="#ffffff"> <script> window.performance && window.performance.measure && window.performance.measure("Time To First Byte", "requestStart", "responseStart"); </script> <script> (function() { if (!window.URLSearchParams || !window.history || !window.history.replaceState) { return; } var searchParams = new URLSearchParams(window.location.search); var paramsToDelete = [ 'fs', 'sm', 'swp', 'iid', 'nbs', 'rcc', // related content category 'rcpos', // related content carousel position 'rcpg', // related carousel page 'rchid', // related content hit id 'f_ri', // research interest id, for SEO tracking 'f_fri', // featured research interest, for SEO tracking (param key without value) 'f_rid', // from research interest directory for SEO tracking 'f_loswp', // from research interest pills on LOSWP sidebar for SEO tracking 'rhid', // referrring hit id ]; if (paramsToDelete.every((key) => searchParams.get(key) === null)) { return; } paramsToDelete.forEach((key) => { searchParams.delete(key); }); var cleanUrl = new URL(window.location.href); cleanUrl.search = searchParams.toString(); history.replaceState({}, document.title, cleanUrl); })(); </script> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "profiles/works", 'action': "summary", 'controller_action': 'profiles/works#summary', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script type="text/javascript"> window.sendUserTiming = function(timingName) { if (!(window.performance && window.performance.measure)) return; var entries = window.performance.getEntriesByName(timingName, "measure"); if (entries.length !== 1) return; var timingValue = Math.round(entries[0].duration); gtag('event', 'timing_complete', { name: timingName, value: timingValue, event_category: 'User-centric', }); }; window.sendUserTiming("Time To First Byte"); </script> <meta name="csrf-param" content="authenticity_token" /> <meta name="csrf-token" content="iazKm1qG+Eriq/am0dEze9P+5SnV2ckbHTwGhGIUFAz3kphDHz4Z/30awvjoewXn3HwGhMJ3b1lPA4OgLJIO1g==" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/wow-77f7b87cb1583fc59aa8f94756ebfe913345937eb932042b4077563bebb5fb4b.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/social/home-1c712297ae3ac71207193b1bae0ecf1aae125886850f62c9c0139dd867630797.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/heading-b2b823dd904da60a48fd1bfa1defd840610c2ff414d3f39ed3af46277ab8df3b.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/button-3cea6e0ad4715ed965c49bfb15dedfc632787b32ff6d8c3a474182b231146ab7.css" /><link crossorigin="" href="https://fonts.gstatic.com/" rel="preconnect" /><link href="https://fonts.googleapis.com/css2?family=DM+Sans:ital,opsz,wght@0,9..40,100..1000;1,9..40,100..1000&family=Gupter:wght@400;500;700&family=IBM+Plex+Mono:wght@300;400&family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@20,400,0,0&display=swap" rel="stylesheet" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/common-10fa40af19d25203774df2d4a03b9b5771b45109c2304968038e88a81d1215c5.css" /> <meta name="author" content="joanna klepacka" /> <meta name="description" content="Joanna Klepacka: 5 Followers, 5 Following, 35 Research papers. Research interests: Food Technology, Agriculture, and Food and Nutrition." /> <meta name="google-site-verification" content="bKJMBZA7E43xhDOopFZkssMMkBRjvYERV-NaN4R6mrs" /> <script> var $controller_name = 'works'; var $action_name = "summary"; var $rails_env = 'production'; var $app_rev = '49879c2402910372f4abc62630a427bbe033d190'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.Aedu = { hit_data: null }; window.Aedu.SiteStats = {"premium_universities_count":15275,"monthly_visitors":"113 million","monthly_visitor_count":113468711,"monthly_visitor_count_in_millions":113,"user_count":277139806,"paper_count":55203019,"paper_count_in_millions":55,"page_count":432000000,"page_count_in_millions":432,"pdf_count":16500000,"pdf_count_in_millions":16}; window.Aedu.serverRenderTime = new Date(1732427276000); window.Aedu.timeDifference = new Date().getTime() - 1732427276000; window.Aedu.isUsingCssV1 = false; window.Aedu.enableLocalization = true; window.Aedu.activateFullstory = false; window.Aedu.serviceAvailability = { status: {"attention_db":"on","bibliography_db":"on","contacts_db":"on","email_db":"on","indexability_db":"on","mentions_db":"on","news_db":"on","notifications_db":"on","offsite_mentions_db":"on","redshift":"on","redshift_exports_db":"on","related_works_db":"on","ring_db":"on","user_tests_db":"on"}, serviceEnabled: function(service) { return this.status[service] === "on"; }, readEnabled: function(service) { return this.serviceEnabled(service) || this.status[service] === "read_only"; }, }; window.Aedu.viewApmTrace = function() { // Check if x-apm-trace-id meta tag is set, and open the trace in APM // in a new window if it is. var apmTraceId = document.head.querySelector('meta[name="x-apm-trace-id"]'); if (apmTraceId) { var traceId = apmTraceId.content; // Use trace ID to construct URL, an example URL looks like: // https://app.datadoghq.com/apm/traces?query=trace_id%31298410148923562634 var apmUrl = 'https://app.datadoghq.com/apm/traces?query=trace_id%3A' + traceId; window.open(apmUrl, '_blank'); } }; </script>  <link href="https://fonts.googleapis.com/css?family=Roboto:100,100i,300,300i,400,400i,500,500i,700,700i,900,900i" rel="stylesheet"> <link href="//maxcdn.bootstrapcdn.com/font-awesome/4.3.0/css/font-awesome.min.css" rel="stylesheet"> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/libraries-a9675dcb01ec4ef6aa807ba772c7a5a00c1820d3ff661c1038a20f80d06bb4e4.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/academia-296162c7af6fd81dcdd76f1a94f1fad04fb5f647401337d136fe8b68742170b1.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system_legacy-056a9113b9a0f5343d013b29ee1929d5a18be35fdcdceb616600b4db8bd20054.css" /> <script src="//a.academia-assets.com/assets/webpack_bundles/runtime-bundle-005434038af4252ca37c527588411a3d6a0eabb5f727fac83f8bbe7fd88d93bb.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/webpack_libraries_and_infrequently_changed.wjs-bundle-8d53a22151f33ab413d88fa1c02f979c3f8706d470fc1bced09852c72a9f3454.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/core_webpack.wjs-bundle-f8fe82512740391f81c9e8cc48220144024b425b359b08194e316f4de070b9e8.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/sentry.wjs-bundle-5fe03fddca915c8ba0f7edbe64c194308e8ce5abaed7bffe1255ff37549c4808.js"></script> <script> jade = window.jade || {}; jade.helpers = window.$h; jade._ = window._; </script>  <script id="tag-manager-head-root">(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 'https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer_old','GTM-5G9JF7Z');</script>  <script> window.gptadslots = []; window.googletag = window.googletag || {}; window.googletag.cmd = window.googletag.cmd || []; </script> <script type="text/javascript"> // TODO(jacob): This should be defined, may be rare load order problem. // Checking if null is just a quick fix, will default to en if unset. // Better fix is to run this immedietely after I18n is set. if (window.I18n != null) { I18n.defaultLocale = "en"; I18n.locale = "en"; I18n.fallbacks = true; } </script> <link rel="canonical" href="https://independent.academia.edu/JoannaKlepacka" /> </head>   <body class='c-profiles/works a-summary logged_out'>  <div id="fb-root"></div><script>window.fbAsyncInit = function() { FB.init({ appId: "2369844204", version: "v8.0", status: true, cookie: true, xfbml: true }); // Additional initialization code. if (window.InitFacebook) { // facebook.ts already loaded, set it up. window.InitFacebook(); } else { // Set a flag for facebook.ts to find when it loads. window.academiaAuthReadyFacebook = true; } };</script><script>window.fbAsyncLoad = function() { // Protection against double calling of this function if (window.FB) { return; } (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); } if (!window.defer_facebook) { // Autoload if not deferred window.fbAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.fbAsyncLoad(); }, 5000); }</script> <div id="google-root"></div><script>window.loadGoogle = function() { if (window.InitGoogle) { // google.ts already loaded, set it up. window.InitGoogle("331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"); } else { // Set a flag for google.ts to use when it loads. window.GoogleClientID = "331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"; } };</script><script>window.googleAsyncLoad = function() { // Protection against double calling of this function (function(d) { var js; var id = 'google-jssdk'; var ref = d.getElementsByTagName('script')[0]; if (d.getElementById(id)) { return; } js = d.createElement('script'); js.id = id; js.async = true; js.onload = loadGoogle; js.src = "https://accounts.google.com/gsi/client" ref.parentNode.insertBefore(js, ref); }(document)); } if (!window.defer_google) { // Autoload if not deferred window.googleAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.googleAsyncLoad(); }, 5000); }</script> <div id="tag-manager-body-root">  <noscript><iframe src="https://www.googletagmanager.com/ns.html?id=GTM-5G9JF7Z" height="0" width="0" style="display:none;visibility:hidden"></iframe></noscript>   <script> window.addEventListener('load', function() { if (document.querySelector('input[name="commit"]')) { document.querySelector('input[name="commit"]').addEventListener('click', function() { gtag('event', 'click', { event_category: 'button', event_label: 'Log In' }) }) } }); </script> </div> <script>var _comscore = _comscore || []; _comscore.push({ c1: "2", c2: "26766707" }); (function() { var s = document.createElement("script"), el = document.getElementsByTagName("script")[0]; s.async = true; s.src = (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js"; el.parentNode.insertBefore(s, el); })();</script><img src="https://sb.scorecardresearch.com/p?c1=2&c2=26766707&cv=2.0&cj=1" style="position: absolute; visibility: hidden" /> <div id='react-modal'></div> <div class='DesignSystem'> <a class='u-showOnFocus' href='#site'> Skip to main content </a> </div> <div id="upgrade_ie_banner" style="display: none;"><p>Academia.edu no longer supports Internet Explorer.</p><p>To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to <a href="https://www.academia.edu/upgrade-browser">upgrade your browser</a>.</p></div><script>// Show this banner for all versions of IE if (!!window.MSInputMethodContext || /(MSIE)/.test(navigator.userAgent)) { document.getElementById('upgrade_ie_banner').style.display = 'block'; }</script> <div class="DesignSystem bootstrap ShrinkableNav"><div class="navbar navbar-default main-header"><div class="container-wrapper" id="main-header-container"><div class="container"><div class="navbar-header"><div class="nav-left-wrapper u-mt0x"><div class="nav-logo"><a data-main-header-link-target="logo_home" href="https://www.academia.edu/"><img class="visible-xs-inline-block" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015-A.svg" width="24" height="24" /><img width="145.2" height="18" class="hidden-xs" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015.svg" /></a></div><div class="nav-search"><div class="SiteSearch-wrapper select2-no-default-pills"><form class="js-SiteSearch-form DesignSystem" action="https://www.academia.edu/search" accept-charset="UTF-8" method="get"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><i class="SiteSearch-icon fa fa-search u-fw700 u-positionAbsolute u-tcGrayDark"></i><input class="js-SiteSearch-form-input SiteSearch-form-input form-control" data-main-header-click-target="search_input" name="q" placeholder="Search" type="text" value="" /></form></div></div></div><div class="nav-right-wrapper pull-right"><ul class="NavLinks js-main-nav list-unstyled"><li class="NavLinks-link"><a class="js-header-login-url Button Button--inverseGray Button--sm u-mb4x" id="nav_log_in" rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="NavLinks-link u-p0x"><a class="Button Button--inverseGray Button--sm u-mb4x" rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li></ul><button class="hidden-lg hidden-md hidden-sm u-ml4x navbar-toggle collapsed" data-target=".js-mobile-header-links" data-toggle="collapse" type="button"><span class="icon-bar"></span><span class="icon-bar"></span><span class="icon-bar"></span></button></div></div><div class="collapse navbar-collapse js-mobile-header-links"><ul class="nav navbar-nav"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li><li class="u-borderColorGrayLight u-borderBottom1 js-mobile-nav-expand-trigger"><a href="#">more&nbsp<span class="caret"></span></a></li><li><ul class="js-mobile-nav-expand-section nav navbar-nav u-m0x collapse"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/about">About</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/press">Press</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://medium.com/@academia">Blog</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/documents">Papers</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/hiring"><i class="fa fa-briefcase"></i> We're Hiring!</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://support.academia.edu/"><i class="fa fa-question-circle"></i> Help Center</a></li><li class="js-mobile-nav-collapse-trigger u-borderColorGrayLight u-borderBottom1 dropup" style="display:none"><a href="#">less&nbsp<span class="caret"></span></a></li></ul></li></ul></div></div></div><script>(function(){ var $moreLink = $(".js-mobile-nav-expand-trigger"); var $lessLink = $(".js-mobile-nav-collapse-trigger"); var $section = $('.js-mobile-nav-expand-section'); $moreLink.click(function(ev){ ev.preventDefault(); $moreLink.hide(); $lessLink.show(); $section.collapse('show'); }); $lessLink.click(function(ev){ ev.preventDefault(); $moreLink.show(); $lessLink.hide(); $section.collapse('hide'); }); })() if ($a.is_logged_in() || false) { new Aedu.NavigationController({ el: '.js-main-nav', showHighlightedNotification: false }); } else { $(".js-header-login-url").attr("href", $a.loginUrlWithRedirect()); } Aedu.autocompleteSearch = new AutocompleteSearch({el: '.js-SiteSearch-form'});</script></div></div> <div id='site' class='fixed'> <div id="content" class="clearfix"> <script>document.addEventListener('DOMContentLoaded', function(){ var $dismissible = $(".dismissible_banner"); $dismissible.click(function(ev) { $dismissible.hide(); }); });</script> <script src="//a.academia-assets.com/assets/webpack_bundles/profile.wjs-bundle-9601d1cc3d68aa07c0a9901d03d3611aec04cc07d2a2039718ebef4ad4d148ca.js" defer="defer"></script><script>Aedu.rankings = { showPaperRankingsLink: false } $viewedUser = Aedu.User.set_viewed( {"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka","photo":"/images/s65_no_pic.png","has_photo":false,"is_analytics_public":false,"interests":[{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology"},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture"},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition"},{"id":1907,"name":"Nutrition","url":"https://www.academia.edu/Documents/in/Nutrition"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"}]} ); if ($a.is_logged_in() && $viewedUser.is_current_user()) { $('body').addClass('profile-viewed-by-owner'); } $socialProfiles = [{"id":7426567,"link":"https://www.facebook.com/joanna.klepacka.378","name":"Facebook","link_domain":"www.facebook.com","icon":"//www.google.com/s2/u/0/favicons?domain=www.facebook.com"}]</script><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/JoannaKlepacka","location":"/JoannaKlepacka","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/JoannaKlepacka","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="ProfileCheckPaperUpdate" data-props="{}" data-trace="false" data-dom-id="ProfileCheckPaperUpdate-react-component-a58c5547-6447-4d37-a657-179ccdcff0d8"></div> <div id="ProfileCheckPaperUpdate-react-component-a58c5547-6447-4d37-a657-179ccdcff0d8"></div> <div class="DesignSystem"><div class="onsite-ping" id="onsite-ping"></div></div><div class="profile-user-info DesignSystem"><div class="social-profile-container"><div class="left-panel-container"><div class="user-info-component-wrapper"><div class="user-summary-cta-container"><div class="user-summary-container"><div class="social-profile-avatar-container"><img class="profile-avatar u-positionAbsolute" border="0" alt="" src="//a.academia-assets.com/images/s200_no_pic.png" /></div><div class="title-container"><h1 class="ds2-5-heading-sans-serif-sm">Joanna Klepacka</h1><div class="affiliations-container fake-truncate js-profile-affiliations"></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Joanna" data-follow-user-id="21692023" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button class="ds2-5-button hidden profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="21692023"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">5</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">5</p></div></a><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="21692023" href="https://www.academia.edu/Documents/in/Food_Technology"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/JoannaKlepacka","location":"/JoannaKlepacka","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/JoannaKlepacka","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Food Technology"]}" data-trace="false" data-dom-id="Pill-react-component-e5a7fd8d-2c15-416a-80bd-1c8a2285daf6"></div> <div id="Pill-react-component-e5a7fd8d-2c15-416a-80bd-1c8a2285daf6"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="21692023" href="https://www.academia.edu/Documents/in/Agriculture"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Agriculture"]}" data-trace="false" data-dom-id="Pill-react-component-707d40ba-2eaf-4323-bd2b-b561d4abecef"></div> <div id="Pill-react-component-707d40ba-2eaf-4323-bd2b-b561d4abecef"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="21692023" href="https://www.academia.edu/Documents/in/Food_and_Nutrition"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Food and Nutrition"]}" data-trace="false" data-dom-id="Pill-react-component-765179f5-323b-4f79-b1f9-82e540589ede"></div> <div id="Pill-react-component-765179f5-323b-4f79-b1f9-82e540589ede"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="21692023" href="https://www.academia.edu/Documents/in/Nutrition"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Nutrition"]}" data-trace="false" data-dom-id="Pill-react-component-479aa027-8bda-4239-abeb-e251438c70c8"></div> <div id="Pill-react-component-479aa027-8bda-4239-abeb-e251438c70c8"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="21692023" href="https://www.academia.edu/Documents/in/Agronomy"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Agronomy"]}" data-trace="false" data-dom-id="Pill-react-component-35f92acb-e285-4f96-9e16-4cabb7df0363"></div> <div id="Pill-react-component-35f92acb-e285-4f96-9e16-4cabb7df0363"></div> </a></div></div><div class="external-links-container"><ul class="profile-links new-profile js-UserInfo-social"><li class="profile-profiles js-social-profiles-container"><i class="fa fa-spin fa-spinner"></i></li></ul></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Joanna Klepacka</h3></div><div class="js-work-strip profile--work_container" data-work-id="72369906"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369906/3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats"><img alt="Research paper thumbnail of 3 - The effect of technological treatment on the antioxidant properties of buckwheat grains and groats" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369906/3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats">3 - The effect of technological treatment on the antioxidant properties of buckwheat grains and groats</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369906"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369906"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369906; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369906]").text(description); $(".js-view-count[data-work-id=72369906]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369906; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369906']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369906, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369906]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369906,"title":"3 - The effect of technological treatment on the antioxidant properties of buckwheat grains and groats","translated_title":"","metadata":{"publisher":"Morressier","publication_date":{"day":null,"month":null,"year":2019,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369906/3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats","translated_internal_url":"","created_at":"2022-02-23T21:56:36.238-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369905"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369905/Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products"><img alt="Research paper thumbnail of Plant Foods Hum Nutr (2011) 66:64–69 DOI 10.1007/s11130-010-0205-1 ORIGINAL PAPER Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369905/Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products">Plant Foods Hum Nutr (2011) 66:64–69 DOI 10.1007/s11130-010-0205-1 ORIGINAL PAPER Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p≤0.05) correlation between this component and ferulic and vanillic acids was noted.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369905"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369905"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369905; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369905]").text(description); $(".js-view-count[data-work-id=72369905]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369905; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369905']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369905, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369905]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369905,"title":"Plant Foods Hum Nutr (2011) 66:64–69 DOI 10.1007/s11130-010-0205-1 ORIGINAL PAPER Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products","translated_title":"","metadata":{"abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p≤0.05) correlation between this component and ferulic and vanillic acids was noted.","publication_date":{"day":null,"month":null,"year":2011,"errors":{}}},"translated_abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p≤0.05) correlation between this component and ferulic and vanillic acids was noted.","internal_url":"https://www.academia.edu/72369905/Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products","translated_internal_url":"","created_at":"2022-02-23T21:56:35.981-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[{"id":17996914,"url":"http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.291.8791\u0026rep=rep1\u0026type=pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369904"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369904/Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content"><img alt="Research paper thumbnail of Plant Foods Hum Nutr (2011) 66:307–312 DOI 10.1007/s11130-011-0252-2 ORIGINAL PAPER The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369904/Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content">Plant Foods Hum Nutr (2011) 66:307–312 DOI 10.1007/s11130-011-0252-2 ORIGINAL PAPER The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deepfrying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deepfrozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P&amp;lt;0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P&amp;lt;0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369904"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369904"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369904; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369904]").text(description); $(".js-view-count[data-work-id=72369904]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369904; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369904']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369904, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369904]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369904,"title":"Plant Foods Hum Nutr (2011) 66:307–312 DOI 10.1007/s11130-011-0252-2 ORIGINAL PAPER The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content","translated_title":"","metadata":{"abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deepfrying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deepfrozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P\u0026amp;lt;0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P\u0026amp;lt;0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.","publication_date":{"day":null,"month":null,"year":2011,"errors":{}}},"translated_abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deepfrying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deepfrozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P\u0026amp;lt;0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P\u0026amp;lt;0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.","internal_url":"https://www.academia.edu/72369904/Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content","translated_internal_url":"","created_at":"2022-02-23T21:56:35.755-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[{"id":17996913,"url":"http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.287.1152\u0026rep=rep1\u0026type=pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369902"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369902/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems"><img alt="Research paper thumbnail of Folate Content and Yolk Color of Hen Eggs from Different Farming Systems" class="work-thumbnail" src="https://attachments.academia-assets.com/81322988/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369902/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems">Folate Content and Yolk Color of Hen Eggs from Different Farming Systems</a></div><div class="wp-workCard_item"><span>Molecules</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study aimed to compare folate contents in hen eggs from four different farming systems, name...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p &lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6d47e9655cc2db81a64527ba39d26409" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322988,"asset_id":72369902,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322988/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369902"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369902"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369902; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369902]").text(description); $(".js-view-count[data-work-id=72369902]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369902; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369902']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369902, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6d47e9655cc2db81a64527ba39d26409" } } $('.js-work-strip[data-work-id=72369902]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369902,"title":"Folate Content and Yolk Color of Hen Eggs from Different Farming Systems","translated_title":"","metadata":{"abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","publisher":"MDPI AG","publication_name":"Molecules"},"translated_abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","internal_url":"https://www.academia.edu/72369902/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_internal_url":"","created_at":"2022-02-23T21:56:35.494-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322988,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322988/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81322988/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322988/molecules-26-01034-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=XKiS1V-NGUdPnvz4JGPvTFUWlz7rrPUM-TmicIPQwJ22ALChpv~VbxlVp3DRo3jEaVIeORaZkV81fGzPB9~ZhdNy39DmnKLOlhR~GRMDrd4yPGfnsvZDIxmfH41MUc4pO8dLD1fYbCiWqsmmYidBw081f6SPEu~q4AsTpP~sbQ0xIatJgpaRRoK4mCYOqNVW2RAnTd-QKGNGvqeu46Ve73kGdsN0qrHdJKU1Tb7eQPqut460fFWDKie66G~jg-RMIfAtxCSem3tEpnuOZKxtzd0h2HuqKLkrvuSI2-5YoKGtmF9FuXgHzhdKAzvXea2vbKDDJMBf~U9H03qNFnxnXw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322988,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322988/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81322988/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322988/molecules-26-01034-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=XKiS1V-NGUdPnvz4JGPvTFUWlz7rrPUM-TmicIPQwJ22ALChpv~VbxlVp3DRo3jEaVIeORaZkV81fGzPB9~ZhdNy39DmnKLOlhR~GRMDrd4yPGfnsvZDIxmfH41MUc4pO8dLD1fYbCiWqsmmYidBw081f6SPEu~q4AsTpP~sbQ0xIatJgpaRRoK4mCYOqNVW2RAnTd-QKGNGvqeu46Ve73kGdsN0qrHdJKU1Tb7eQPqut460fFWDKie66G~jg-RMIfAtxCSem3tEpnuOZKxtzd0h2HuqKLkrvuSI2-5YoKGtmF9FuXgHzhdKAzvXea2vbKDDJMBf~U9H03qNFnxnXw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":81322987,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322987/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81322987/download_file","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322987/molecules-26-01034-libre.pdf?1645684275=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=OH7Ork9C9Jz7JFRjw56E8RiY4r2gNA3hBBdfGH2PH~mvQ~PAJVv5LY0HuoWPW9oibbOhpDBG~CLOyHSXCTttTDhuMz1Qzi~aDIASk-aJRWzbPaYBGkb4aAVgd-Pc~WhtHXLQuM82jTInsWxI6lV3k1vImF4YvFE~O~T3dmHSwoMbXIcD6H5oV3Pk6wr-uvkZBKX9teDesf1VNmN54CauhAeGFoIzArvYbXcIsMiwcegzl7ZgRYwB5ypruClUhtsNgOuCzeFoG83zQp6p9aJdgrrHQCi-D8VRtGaZT8DSGj9LmJWXe4ZNMGlFhXllODHiEfWf8crbOT9iFA~Si59ceg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules"}],"urls":[{"id":17996911,"url":"https://www.mdpi.com/1420-3049/26/4/1034/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369900"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369900/Badanie_zawarto%C5%9Bci_akrylamidu_w_pieczywie_ocena_nara%C5%BCenia_na_przyk%C5%82adzie_ludno%C5%9Bci_polskiej"><img alt="Research paper thumbnail of Badanie zawartości akrylamidu w pieczywie - ocena narażenia na przykładzie ludności polskiej" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369900/Badanie_zawarto%C5%9Bci_akrylamidu_w_pieczywie_ocena_nara%C5%BCenia_na_przyk%C5%82adzie_ludno%C5%9Bci_polskiej">Badanie zawartości akrylamidu w pieczywie - ocena narażenia na przykładzie ludności polskiej</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369900"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369900"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369900; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369900]").text(description); $(".js-view-count[data-work-id=72369900]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369900; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369900']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369900, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369900]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369900,"title":"Badanie zawartości akrylamidu w pieczywie - ocena narażenia na przykładzie ludności polskiej","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369900/Badanie_zawarto%C5%9Bci_akrylamidu_w_pieczywie_ocena_nara%C5%BCenia_na_przyk%C5%82adzie_ludno%C5%9Bci_polskiej","translated_internal_url":"","created_at":"2022-02-23T21:56:35.325-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Badanie_zawartości_akrylamidu_w_pieczywie_ocena_narażenia_na_przykładzie_ludności_polskiej","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369898"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369898/Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego"><img alt="Research paper thumbnail of Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369898/Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego">Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA SPOŻYWCZEGO 2/2007 [9] Korus J., Achremowicz B., Sikora M.: Mikrokapsułko-wanie substancji spożywczych; Żywność Technologia Jakość 1 (10), 1997, 30-...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369898"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369898"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369898; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369898]").text(description); $(".js-view-count[data-work-id=72369898]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369898; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369898']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369898, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369898]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369898,"title":"Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego","translated_title":"","metadata":{"abstract":"... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA SPOŻYWCZEGO 2/2007 [9] Korus J., Achremowicz B., Sikora M.: Mikrokapsułko-wanie substancji spożywczych; Żywność Technologia Jakość 1 (10), 1997, 30-...","publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":"... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA SPOŻYWCZEGO 2/2007 [9] Korus J., Achremowicz B., Sikora M.: Mikrokapsułko-wanie substancji spożywczych; Żywność Technologia Jakość 1 (10), 1997, 30-...","internal_url":"https://www.academia.edu/72369898/Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego","translated_internal_url":"","created_at":"2022-02-23T21:56:35.196-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369897"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369897/Ocena_wybranych_parametr%C3%B3w_metody_HPLC_oznaczania_zwi%C4%85zk%C3%B3w_fenolowych_w_kaszach_gryczanych_pra%C5%BConych"><img alt="Research paper thumbnail of Ocena wybranych parametrów metody HPLC oznaczania związków fenolowych w kaszach gryczanych prażonych" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369897/Ocena_wybranych_parametr%C3%B3w_metody_HPLC_oznaczania_zwi%C4%85zk%C3%B3w_fenolowych_w_kaszach_gryczanych_pra%C5%BConych">Ocena wybranych parametrów metody HPLC oznaczania związków fenolowych w kaszach gryczanych prażonych</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369897"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369897"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369897; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369897]").text(description); $(".js-view-count[data-work-id=72369897]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369897; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369897']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369897, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369897]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369897,"title":"Ocena wybranych parametrów metody HPLC oznaczania związków fenolowych w kaszach gryczanych prażonych","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369897/Ocena_wybranych_parametr%C3%B3w_metody_HPLC_oznaczania_zwi%C4%85zk%C3%B3w_fenolowych_w_kaszach_gryczanych_pra%C5%BConych","translated_internal_url":"","created_at":"2022-02-23T21:56:35.081-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Ocena_wybranych_parametrów_metody_HPLC_oznaczania_związków_fenolowych_w_kaszach_gryczanych_prażonych","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369895"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369895/Analiza_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_i_bia%C5%82ka_w_kaszach_gryczanych_dost%C4%99pnych_na_rynku_w_wojew%C3%B3dztwie_warmi%C5%84sko_mazurskim"><img alt="Research paper thumbnail of Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369895/Analiza_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_i_bia%C5%82ka_w_kaszach_gryczanych_dost%C4%99pnych_na_rynku_w_wojew%C3%B3dztwie_warmi%C5%84sko_mazurskim">Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369895"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369895"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369895; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369895]").text(description); $(".js-view-count[data-work-id=72369895]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369895; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369895']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369895, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369895]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369895,"title":"Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369895/Analiza_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_i_bia%C5%82ka_w_kaszach_gryczanych_dost%C4%99pnych_na_rynku_w_wojew%C3%B3dztwie_warmi%C5%84sko_mazurskim","translated_internal_url":"","created_at":"2022-02-23T21:56:34.962-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Analiza_zawartości_związków_fenolowych_i_białka_w_kaszach_gryczanych_dostępnych_na_rynku_w_województwie_warmińsko_mazurskim","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369893"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369893/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems"><img alt="Research paper thumbnail of Folate Content and Yolk Color of Hen Eggs from Different Farming Systems" class="work-thumbnail" src="https://attachments.academia-assets.com/81323022/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369893/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems">Folate Content and Yolk Color of Hen Eggs from Different Farming Systems</a></div><div class="wp-workCard_item"><span>Molecules</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study aimed to compare folate contents in hen eggs from four different farming systems, name...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p &lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="27f8e194fd55dad1d903eb54a039cce5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81323022,"asset_id":72369893,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81323022/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369893"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369893"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369893; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369893]").text(description); $(".js-view-count[data-work-id=72369893]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369893; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369893']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369893, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "27f8e194fd55dad1d903eb54a039cce5" } } $('.js-work-strip[data-work-id=72369893]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369893,"title":"Folate Content and Yolk Color of Hen Eggs from Different Farming Systems","translated_title":"","metadata":{"abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","publisher":"Molecules","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Molecules"},"translated_abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","internal_url":"https://www.academia.edu/72369893/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_internal_url":"","created_at":"2022-02-23T21:56:34.813-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81323022,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81323022/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81323022/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81323022/molecules-26-01034-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=AHUll8itzIihZ08eNECn7uWWXQC75WospwFeiZDX~HDgpxWTR2wUWn9l6R5vfc1nULWHAesgOdh53n-6878DAL2xdz8KkLvhj1NcIr8Zl3VGzcTmDL2Z2xCZmqrnUeaDX9fobfwHhFFRgafuv3gSiIkK7jddTTKHgOFXeOIPGdfD1f6BM95KzI5JVLFqGCabSVeA2AkGW6-9B8wJl1i4NJzXU6Z5UTmE047MgX~qOBAx2cC9k7926q5YEckutItAs7H4bSXa-ge5cvXcbYDrL4NQ97Rn8BdTTSOkeps~4trEeVDP2qDFDGJQi987EUT1DBJztNnQpsDV8BKOpDmCgQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81323022,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81323022/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81323022/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81323022/molecules-26-01034-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=AHUll8itzIihZ08eNECn7uWWXQC75WospwFeiZDX~HDgpxWTR2wUWn9l6R5vfc1nULWHAesgOdh53n-6878DAL2xdz8KkLvhj1NcIr8Zl3VGzcTmDL2Z2xCZmqrnUeaDX9fobfwHhFFRgafuv3gSiIkK7jddTTKHgOFXeOIPGdfD1f6BM95KzI5JVLFqGCabSVeA2AkGW6-9B8wJl1i4NJzXU6Z5UTmE047MgX~qOBAx2cC9k7926q5YEckutItAs7H4bSXa-ge5cvXcbYDrL4NQ97Rn8BdTTSOkeps~4trEeVDP2qDFDGJQi987EUT1DBJztNnQpsDV8BKOpDmCgQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369891"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369891/Nanotechnologia_mo%C5%BCliwo%C5%9Bci_i_zagro%C5%BCenia"><img alt="Research paper thumbnail of Nanotechnologia - możliwości i zagrożenia" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369891/Nanotechnologia_mo%C5%BCliwo%C5%9Bci_i_zagro%C5%BCenia">Nanotechnologia - możliwości i zagrożenia</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369891"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369891"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369891; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369891]").text(description); $(".js-view-count[data-work-id=72369891]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369891; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369891']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369891, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369891]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369891,"title":"Nanotechnologia - możliwości i zagrożenia","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369891/Nanotechnologia_mo%C5%BCliwo%C5%9Bci_i_zagro%C5%BCenia","translated_internal_url":"","created_at":"2022-02-23T21:56:34.694-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Nanotechnologia_możliwości_i_zagrożenia","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369889"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369889/Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage"><img alt="Research paper thumbnail of Total phenolic compounds in some kinds of commercially available teas and their changes during storage" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369889/Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage">Total phenolic compounds in some kinds of commercially available teas and their changes during storage</a></div><div class="wp-workCard_item"><span>Annals of Nutrition and Metabolism</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369889"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369889"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369889; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369889]").text(description); $(".js-view-count[data-work-id=72369889]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369889; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369889']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369889, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369889]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369889,"title":"Total phenolic compounds in some kinds of commercially available teas and their changes during storage","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Annals of Nutrition and Metabolism"},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369889/Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage","translated_internal_url":"","created_at":"2022-02-23T21:56:34.512-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369887"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369887/Wp%C5%82yw_zawarto%C5%9Bci_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach"><img alt="Research paper thumbnail of Wpływ zawartości miazgi kakaowej na poziom magnezu w czekoladach" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369887/Wp%C5%82yw_zawarto%C5%9Bci_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach">Wpływ zawartości miazgi kakaowej na poziom magnezu w czekoladach</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369887"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369887"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369887; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369887]").text(description); $(".js-view-count[data-work-id=72369887]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369887; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369887']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369887, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369887]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369887,"title":"Wpływ zawartości miazgi kakaowej na poziom magnezu w czekoladach","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2016,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369887/Wp%C5%82yw_zawarto%C5%9Bci_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach","translated_internal_url":"","created_at":"2022-02-23T21:56:34.390-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Wpływ_zawartości_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369885"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369885/Analiza_og%C3%B3lnej_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_w_przetworach_gryczanych"><img alt="Research paper thumbnail of Analiza ogólnej zawartości związków fenolowych w przetworach gryczanych" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369885/Analiza_og%C3%B3lnej_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_w_przetworach_gryczanych">Analiza ogólnej zawartości związków fenolowych w przetworach gryczanych</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369885"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369885"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369885; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369885]").text(description); $(".js-view-count[data-work-id=72369885]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369885; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369885']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369885, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369885]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369885,"title":"Analiza ogólnej zawartości związków fenolowych w przetworach gryczanych","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2011,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369885/Analiza_og%C3%B3lnej_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_w_przetworach_gryczanych","translated_internal_url":"","created_at":"2022-02-23T21:56:34.257-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Analiza_ogólnej_zawartości_związków_fenolowych_w_przetworach_gryczanych","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369884"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369884/Percepcja_atrybut%C3%B3w_produktu_%C5%BCywno%C5%9Bci_tradycyjnej"><img alt="Research paper thumbnail of Percepcja atrybutów produktu żywności tradycyjnej" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369884/Percepcja_atrybut%C3%B3w_produktu_%C5%BCywno%C5%9Bci_tradycyjnej">Percepcja atrybutów produktu żywności tradycyjnej</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369884"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369884"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369884; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369884]").text(description); $(".js-view-count[data-work-id=72369884]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369884; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369884']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369884, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369884]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369884,"title":"Percepcja atrybutów produktu żywności tradycyjnej","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369884/Percepcja_atrybut%C3%B3w_produktu_%C5%BCywno%C5%9Bci_tradycyjnej","translated_internal_url":"","created_at":"2022-02-23T21:56:34.044-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Percepcja_atrybutów_produktu_żywności_tradycyjnej","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369882"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369882/The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits"><img alt="Research paper thumbnail of The effect of the buckwheat groats preparation process on the selected health benefits" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369882/The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits">The effect of the buckwheat groats preparation process on the selected health benefits</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369882"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369882"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369882; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369882]").text(description); $(".js-view-count[data-work-id=72369882]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369882; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369882']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369882, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369882]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369882,"title":"The effect of the buckwheat groats preparation process on the selected health benefits","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369882/The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits","translated_internal_url":"","created_at":"2022-02-23T21:56:33.930-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369880"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369880/Bioactive_Compounds_in_Different_Buckwheat_Species"><img alt="Research paper thumbnail of Bioactive Compounds in Different Buckwheat Species" class="work-thumbnail" src="https://attachments.academia-assets.com/81322982/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369880/Bioactive_Compounds_in_Different_Buckwheat_Species">Bioactive Compounds in Different Buckwheat Species</a></div><div class="wp-workCard_item"><span>Plants</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The accumulation of valuable nutrients in cereal grains depends on a number of factors, including...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conduct-ed on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), fol-lowing randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentu...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="87e3f9d3a69e80c92c9c76216ab1b67b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322982,"asset_id":72369880,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322982/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369880"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369880"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369880; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369880]").text(description); $(".js-view-count[data-work-id=72369880]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369880; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369880']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369880, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "87e3f9d3a69e80c92c9c76216ab1b67b" } } $('.js-work-strip[data-work-id=72369880]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369880,"title":"Bioactive Compounds in Different Buckwheat Species","translated_title":"","metadata":{"abstract":"The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conduct-ed on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), fol-lowing randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentu...","publisher":"MDPI AG","publication_name":"Plants"},"translated_abstract":"The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conduct-ed on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), fol-lowing randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentu...","internal_url":"https://www.academia.edu/72369880/Bioactive_Compounds_in_Different_Buckwheat_Species","translated_internal_url":"","created_at":"2022-02-23T21:56:33.728-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322982,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322982/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/81322982/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bioactive_Compounds_in_Different_Buckwhe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322982/pdf-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DBioactive_Compounds_in_Different_Buckwhe.pdf\u0026Expires=1732418282\u0026Signature=WFqLFaFeg0CbKJKGB~EZiCxgz6t3QwkkqufKZr5ZMtUx58cO92vQhA9oKTQiVc0FuLWaO2oRv5tVb~V-PiQJOdf9fL3R~ySMZXikvhWd-8G2VB-9DbBZNAeyOkoimpQ6yIwIwMN0lSLg7lVSCv0LpIlajZpk2WAPLhKEEPeRFhksBNbwNB1ZTlzLQ27ZxYDKgzj3MikYdgZtYiFMuYbHuTYEXrEWVLVM-pysgosMcB0iR~o56H~Q2O~jycyRfySrURCPX45brmcIMAU5h2T4cPbRuIBnqyEWZaloBfeHoERYVSZdOe-1Cvraik0GxCvsiMQBGZyzC8s2oqeS7xm7dg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Bioactive_Compounds_in_Different_Buckwheat_Species","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322982,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322982/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/81322982/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bioactive_Compounds_in_Different_Buckwhe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322982/pdf-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DBioactive_Compounds_in_Different_Buckwhe.pdf\u0026Expires=1732418282\u0026Signature=WFqLFaFeg0CbKJKGB~EZiCxgz6t3QwkkqufKZr5ZMtUx58cO92vQhA9oKTQiVc0FuLWaO2oRv5tVb~V-PiQJOdf9fL3R~ySMZXikvhWd-8G2VB-9DbBZNAeyOkoimpQ6yIwIwMN0lSLg7lVSCv0LpIlajZpk2WAPLhKEEPeRFhksBNbwNB1ZTlzLQ27ZxYDKgzj3MikYdgZtYiFMuYbHuTYEXrEWVLVM-pysgosMcB0iR~o56H~Q2O~jycyRfySrURCPX45brmcIMAU5h2T4cPbRuIBnqyEWZaloBfeHoERYVSZdOe-1Cvraik0GxCvsiMQBGZyzC8s2oqeS7xm7dg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":133873,"name":"Plants","url":"https://www.academia.edu/Documents/in/Plants"}],"urls":[{"id":17996908,"url":"https://www.mdpi.com/2223-7747/10/5/961/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369878"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369878/Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds"><img alt="Research paper thumbnail of Author response for "Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369878/Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds">Author response for "Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369878"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369878"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369878; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369878]").text(description); $(".js-view-count[data-work-id=72369878]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369878; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369878']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369878, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369878]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369878,"title":"Author response for \"Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds","translated_title":"","metadata":{"publisher":"Wiley"},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369878/Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds","translated_internal_url":"","created_at":"2022-02-23T21:56:33.553-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369876"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369876/Wp%C5%82yw_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawarto%C5%9B%C4%87_zwi%C4%85zk%C3%B3w_fenolowych"><img alt="Research paper thumbnail of Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369876/Wp%C5%82yw_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawarto%C5%9B%C4%87_zwi%C4%85zk%C3%B3w_fenolowych">Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych</a></div><div class="wp-workCard_item"><span>PRZEMYSŁ CHEMICZNY</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369876"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369876"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369876; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369876]").text(description); $(".js-view-count[data-work-id=72369876]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369876; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369876']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369876, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369876]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369876,"title":"Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych","translated_title":"","metadata":{"publisher":"Wydawnictwo SIGMA-NOT, sp. z.o.o.","publication_name":"PRZEMYSŁ CHEMICZNY"},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369876/Wp%C5%82yw_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawarto%C5%9B%C4%87_zwi%C4%85zk%C3%B3w_fenolowych","translated_internal_url":"","created_at":"2022-02-23T21:56:33.356-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Wpływ_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawartość_związków_fenolowych","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[{"id":17996905,"url":"https://sigma-not.pl/publikacja-126281-2020-5.html"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369874"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369874/Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages"><img alt="Research paper thumbnail of Effect of the brewing process on the acrylamide content in coffee beverages" class="work-thumbnail" src="https://attachments.academia-assets.com/81322979/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369874/Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages">Effect of the brewing process on the acrylamide content in coffee beverages</a></div><div class="wp-workCard_item"><span>Proceedings of the Nutrition Society</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). T...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e7098a96497109cff94068de43637357" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322979,"asset_id":72369874,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322979/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369874"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369874"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369874; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369874]").text(description); $(".js-view-count[data-work-id=72369874]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369874; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369874']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369874, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e7098a96497109cff94068de43637357" } } $('.js-work-strip[data-work-id=72369874]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369874,"title":"Effect of the brewing process on the acrylamide content in coffee beverages","translated_title":"","metadata":{"abstract":"One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee...","publisher":"Cambridge University Press (CUP)","publication_name":"Proceedings of the Nutrition Society"},"translated_abstract":"One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee...","internal_url":"https://www.academia.edu/72369874/Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages","translated_internal_url":"","created_at":"2022-02-23T21:56:33.148-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322979,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322979/thumbnails/1.jpg","file_name":"S0029665120002414.pdf","download_url":"https://www.academia.edu/attachments/81322979/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_the_brewing_process_on_the_acr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322979/S0029665120002414-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_the_brewing_process_on_the_acr.pdf\u0026Expires=1732418282\u0026Signature=RS34Q4BsciD8l5i1JMrJWAGlrlgyT2k4SZCYiQPNvLWEitNeOub6ClAfqt6CIrHqEX9sDvBtdUDE2eYYnsIjKJJkl3jZOdJ08GOUp3BCelPoZ1ZoCHwLwtJoXnxWOU8gmpE68QeRB74Cvoy~u0okgSRyltdRTqXsHNn0y1ytVRANXYIC7SiwcXOjITmytFF7QqLoHwGLHLS1-4jTINwZpkg-eqmoma2XMlkg0gWwJr2jU9pRZSWSWuUBiep9gsPthELyvtkbS0MBu~l8fyqPqJQxU-ZdRoYAC2Q3gSuic0uSMbnx9PiLODoWEZumyNbg6Tnz2o9Q4wdkE0Pt0JEs9g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322979,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322979/thumbnails/1.jpg","file_name":"S0029665120002414.pdf","download_url":"https://www.academia.edu/attachments/81322979/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_the_brewing_process_on_the_acr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322979/S0029665120002414-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_the_brewing_process_on_the_acr.pdf\u0026Expires=1732418282\u0026Signature=RS34Q4BsciD8l5i1JMrJWAGlrlgyT2k4SZCYiQPNvLWEitNeOub6ClAfqt6CIrHqEX9sDvBtdUDE2eYYnsIjKJJkl3jZOdJ08GOUp3BCelPoZ1ZoCHwLwtJoXnxWOU8gmpE68QeRB74Cvoy~u0okgSRyltdRTqXsHNn0y1ytVRANXYIC7SiwcXOjITmytFF7QqLoHwGLHLS1-4jTINwZpkg-eqmoma2XMlkg0gWwJr2jU9pRZSWSWuUBiep9gsPthELyvtkbS0MBu~l8fyqPqJQxU-ZdRoYAC2Q3gSuic0uSMbnx9PiLODoWEZumyNbg6Tnz2o9Q4wdkE0Pt0JEs9g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":81322978,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322978/thumbnails/1.jpg","file_name":"S0029665120002414.pdf","download_url":"https://www.academia.edu/attachments/81322978/download_file","bulk_download_file_name":"Effect_of_the_brewing_process_on_the_acr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322978/S0029665120002414-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_the_brewing_process_on_the_acr.pdf\u0026Expires=1732418282\u0026Signature=Kg2fgll5TFiekGcJIFBEsvwWjLl5~SIfwlE8mU2g17PM7OaM4T2nYDwxoJEpsu6uTwMCrbxL7OulUdWHS6-GKLlUvQYX5DrG8KD-RkX989qkAZOHPpNaFtb7yHjyX9u6L9ZNu10nqSvsUu8LBiMSlTAe4OBIAcrn1gCeDfjDMmSc6rUjgE2hqG1ZwGho2hXcRbrdxPUmSjD7KqYp~jdds9Qj~pZSdIgbPuC2s~0FWYIQEpHYepER-hRv~x6w1R3Pu83DfJdL1utUHTiXt2ePMNL305GamCkYwahtlwrdjlWj8HUhZnTkuKhE5PoqCXMD5CDHa9ppFje9evlZBzXT1w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics"}],"urls":[{"id":17996903,"url":"https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0029665120002414"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369872"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369872/Lead_and_cadmium_in_conventional_and_organic_carrots"><img alt="Research paper thumbnail of Lead and cadmium in conventional and organic carrots" class="work-thumbnail" src="https://attachments.academia-assets.com/81322976/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369872/Lead_and_cadmium_in_conventional_and_organic_carrots">Lead and cadmium in conventional and organic carrots</a></div><div class="wp-workCard_item"><span>Proceedings of the Nutrition Society</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Toxic elements like lead and cadmium are considered harmful to human health. These elements do no...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarke...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fc20f8f508d90f008f9754d6a80b570e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322976,"asset_id":72369872,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322976/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369872"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369872"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369872; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369872]").text(description); $(".js-view-count[data-work-id=72369872]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369872; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369872']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369872, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fc20f8f508d90f008f9754d6a80b570e" } } $('.js-work-strip[data-work-id=72369872]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369872,"title":"Lead and cadmium in conventional and organic carrots","translated_title":"","metadata":{"abstract":"Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarke...","publisher":"Cambridge University Press (CUP)","publication_name":"Proceedings of the Nutrition Society"},"translated_abstract":"Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarke...","internal_url":"https://www.academia.edu/72369872/Lead_and_cadmium_in_conventional_and_organic_carrots","translated_internal_url":"","created_at":"2022-02-23T21:56:32.903-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322976,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322976/thumbnails/1.jpg","file_name":"S0029665120002724.pdf","download_url":"https://www.academia.edu/attachments/81322976/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lead_and_cadmium_in_conventional_and_org.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322976/S0029665120002724-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DLead_and_cadmium_in_conventional_and_org.pdf\u0026Expires=1732418282\u0026Signature=No6jcTxQz9EpSt~SAb6yR9AXSClfk1daBOaEZpnACEf6~MwqfWbYzlnK2c3Lo5i0aVLIsKpzrSKiVCSeuW0r0ube7WJU26EHeJp00Yvzk0rRzVPAG-phGJjPyQgYrrbFy2WQqt9Fc0g24GvP092gck-xpyRLgdRS~sc40vMYwFeXZHNQBabPHrZyUOHx2Ryu-bK1v4wH~XsdTAn~Ja7VjMGYQL3aEv7hQauc-GtAIHczImH96CUj7kxHxteyLAXy7vRRbWfeGPpsSfuXm6xahiY8-KULL1sCy1nRXcQsbM659698zpcTCM8Y2f04J95ToQwLsECyvXVPB7GGiNPRBw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Lead_and_cadmium_in_conventional_and_organic_carrots","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322976,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322976/thumbnails/1.jpg","file_name":"S0029665120002724.pdf","download_url":"https://www.academia.edu/attachments/81322976/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lead_and_cadmium_in_conventional_and_org.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322976/S0029665120002724-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DLead_and_cadmium_in_conventional_and_org.pdf\u0026Expires=1732418282\u0026Signature=No6jcTxQz9EpSt~SAb6yR9AXSClfk1daBOaEZpnACEf6~MwqfWbYzlnK2c3Lo5i0aVLIsKpzrSKiVCSeuW0r0ube7WJU26EHeJp00Yvzk0rRzVPAG-phGJjPyQgYrrbFy2WQqt9Fc0g24GvP092gck-xpyRLgdRS~sc40vMYwFeXZHNQBabPHrZyUOHx2Ryu-bK1v4wH~XsdTAn~Ja7VjMGYQL3aEv7hQauc-GtAIHczImH96CUj7kxHxteyLAXy7vRRbWfeGPpsSfuXm6xahiY8-KULL1sCy1nRXcQsbM659698zpcTCM8Y2f04J95ToQwLsECyvXVPB7GGiNPRBw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":81322977,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322977/thumbnails/1.jpg","file_name":"S0029665120002724.pdf","download_url":"https://www.academia.edu/attachments/81322977/download_file","bulk_download_file_name":"Lead_and_cadmium_in_conventional_and_org.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322977/S0029665120002724-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DLead_and_cadmium_in_conventional_and_org.pdf\u0026Expires=1732418282\u0026Signature=OJExwOLHNBlLEas05VWxjVQoWnx6Yn~uBrIqjA6~YSOGely61l94eRX9nuCxADgmFBXycry78yKqbRkczAb5Jd0r7KKl2h-wrRDDWRw9pyeTTa2Zgr7ks-dSeaZTKAlKKG7eT9BPXnNSrX7c1lHE5ySQqzKLk01vJb1LavnbsACNqtVdOnfEBBe5Naq7Mu4ORtdahREyeY-T14PTPoGVPK3TLLukDN7jGiAR1WaEqgLHRJ8dHdCgYViXnbvD~MEtYK9Xf7yuDPPTDbE5yKEqWnSgi6pTnRLtHnP7s2pPFGYUhbwEsfSYjPe4XJpJUyRuiNBM0bSwPjdfWun-eATfuQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics"}],"urls":[{"id":17996901,"url":"https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0029665120002724"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="12169886" id="papers"><div class="js-work-strip profile--work_container" data-work-id="72369906"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369906/3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats"><img alt="Research paper thumbnail of 3 - The effect of technological treatment on the antioxidant properties of buckwheat grains and groats" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369906/3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats">3 - The effect of technological treatment on the antioxidant properties of buckwheat grains and groats</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369906"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369906"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369906; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369906]").text(description); $(".js-view-count[data-work-id=72369906]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369906; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369906']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369906, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369906]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369906,"title":"3 - The effect of technological treatment on the antioxidant properties of buckwheat grains and groats","translated_title":"","metadata":{"publisher":"Morressier","publication_date":{"day":null,"month":null,"year":2019,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369906/3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats","translated_internal_url":"","created_at":"2022-02-23T21:56:36.238-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"3_The_effect_of_technological_treatment_on_the_antioxidant_properties_of_buckwheat_grains_and_groats","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369905"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369905/Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products"><img alt="Research paper thumbnail of Plant Foods Hum Nutr (2011) 66:64–69 DOI 10.1007/s11130-010-0205-1 ORIGINAL PAPER Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369905/Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products">Plant Foods Hum Nutr (2011) 66:64–69 DOI 10.1007/s11130-010-0205-1 ORIGINAL PAPER Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p≤0.05) correlation between this component and ferulic and vanillic acids was noted.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369905"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369905"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369905; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369905]").text(description); $(".js-view-count[data-work-id=72369905]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369905; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369905']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369905, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369905]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369905,"title":"Plant Foods Hum Nutr (2011) 66:64–69 DOI 10.1007/s11130-010-0205-1 ORIGINAL PAPER Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products","translated_title":"","metadata":{"abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p≤0.05) correlation between this component and ferulic and vanillic acids was noted.","publication_date":{"day":null,"month":null,"year":2011,"errors":{}}},"translated_abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p≤0.05) correlation between this component and ferulic and vanillic acids was noted.","internal_url":"https://www.academia.edu/72369905/Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products","translated_internal_url":"","created_at":"2022-02-23T21:56:35.981-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Plant_Foods_Hum_Nutr_2011_66_64_69_DOI_10_1007_s11130_010_0205_1_ORIGINAL_PAPER_Phenolic_Compounds_as_Cultivar_and_Variety_distinguishing_Factors_in_Some_Plant_Products","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[{"id":17996914,"url":"http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.291.8791\u0026rep=rep1\u0026type=pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369904"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369904/Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content"><img alt="Research paper thumbnail of Plant Foods Hum Nutr (2011) 66:307–312 DOI 10.1007/s11130-011-0252-2 ORIGINAL PAPER The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369904/Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content">Plant Foods Hum Nutr (2011) 66:307–312 DOI 10.1007/s11130-011-0252-2 ORIGINAL PAPER The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden"># The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deepfrying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deepfrozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P&amp;lt;0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P&amp;lt;0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369904"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369904"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369904; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369904]").text(description); $(".js-view-count[data-work-id=72369904]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369904; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369904']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369904, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369904]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369904,"title":"Plant Foods Hum Nutr (2011) 66:307–312 DOI 10.1007/s11130-011-0252-2 ORIGINAL PAPER The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content","translated_title":"","metadata":{"abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deepfrying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deepfrozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P\u0026amp;lt;0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P\u0026amp;lt;0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.","publication_date":{"day":null,"month":null,"year":2011,"errors":{}}},"translated_abstract":"# The Author(s) 2011. This article is published with open access at Springerlink.com Abstract The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deepfrying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deepfrozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P\u0026amp;lt;0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P\u0026amp;lt;0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.","internal_url":"https://www.academia.edu/72369904/Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content","translated_internal_url":"","created_at":"2022-02-23T21:56:35.755-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Plant_Foods_Hum_Nutr_2011_66_307_312_DOI_10_1007_s11130_011_0252_2_ORIGINAL_PAPER_The_Effect_of_Domestic_Preparation_of_Some_Potato_Products_on_Acrylamide_Content","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[{"id":17996913,"url":"http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.287.1152\u0026rep=rep1\u0026type=pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369902"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369902/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems"><img alt="Research paper thumbnail of Folate Content and Yolk Color of Hen Eggs from Different Farming Systems" class="work-thumbnail" src="https://attachments.academia-assets.com/81322988/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369902/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems">Folate Content and Yolk Color of Hen Eggs from Different Farming Systems</a></div><div class="wp-workCard_item"><span>Molecules</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study aimed to compare folate contents in hen eggs from four different farming systems, name...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p &lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6d47e9655cc2db81a64527ba39d26409" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322988,"asset_id":72369902,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322988/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369902"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369902"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369902; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369902]").text(description); $(".js-view-count[data-work-id=72369902]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369902; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369902']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369902, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6d47e9655cc2db81a64527ba39d26409" } } $('.js-work-strip[data-work-id=72369902]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369902,"title":"Folate Content and Yolk Color of Hen Eggs from Different Farming Systems","translated_title":"","metadata":{"abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","publisher":"MDPI AG","publication_name":"Molecules"},"translated_abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","internal_url":"https://www.academia.edu/72369902/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_internal_url":"","created_at":"2022-02-23T21:56:35.494-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322988,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322988/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81322988/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322988/molecules-26-01034-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=XKiS1V-NGUdPnvz4JGPvTFUWlz7rrPUM-TmicIPQwJ22ALChpv~VbxlVp3DRo3jEaVIeORaZkV81fGzPB9~ZhdNy39DmnKLOlhR~GRMDrd4yPGfnsvZDIxmfH41MUc4pO8dLD1fYbCiWqsmmYidBw081f6SPEu~q4AsTpP~sbQ0xIatJgpaRRoK4mCYOqNVW2RAnTd-QKGNGvqeu46Ve73kGdsN0qrHdJKU1Tb7eQPqut460fFWDKie66G~jg-RMIfAtxCSem3tEpnuOZKxtzd0h2HuqKLkrvuSI2-5YoKGtmF9FuXgHzhdKAzvXea2vbKDDJMBf~U9H03qNFnxnXw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322988,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322988/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81322988/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322988/molecules-26-01034-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=XKiS1V-NGUdPnvz4JGPvTFUWlz7rrPUM-TmicIPQwJ22ALChpv~VbxlVp3DRo3jEaVIeORaZkV81fGzPB9~ZhdNy39DmnKLOlhR~GRMDrd4yPGfnsvZDIxmfH41MUc4pO8dLD1fYbCiWqsmmYidBw081f6SPEu~q4AsTpP~sbQ0xIatJgpaRRoK4mCYOqNVW2RAnTd-QKGNGvqeu46Ve73kGdsN0qrHdJKU1Tb7eQPqut460fFWDKie66G~jg-RMIfAtxCSem3tEpnuOZKxtzd0h2HuqKLkrvuSI2-5YoKGtmF9FuXgHzhdKAzvXea2vbKDDJMBf~U9H03qNFnxnXw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":81322987,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322987/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81322987/download_file","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322987/molecules-26-01034-libre.pdf?1645684275=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=OH7Ork9C9Jz7JFRjw56E8RiY4r2gNA3hBBdfGH2PH~mvQ~PAJVv5LY0HuoWPW9oibbOhpDBG~CLOyHSXCTttTDhuMz1Qzi~aDIASk-aJRWzbPaYBGkb4aAVgd-Pc~WhtHXLQuM82jTInsWxI6lV3k1vImF4YvFE~O~T3dmHSwoMbXIcD6H5oV3Pk6wr-uvkZBKX9teDesf1VNmN54CauhAeGFoIzArvYbXcIsMiwcegzl7ZgRYwB5ypruClUhtsNgOuCzeFoG83zQp6p9aJdgrrHQCi-D8VRtGaZT8DSGj9LmJWXe4ZNMGlFhXllODHiEfWf8crbOT9iFA~Si59ceg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules"}],"urls":[{"id":17996911,"url":"https://www.mdpi.com/1420-3049/26/4/1034/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369900"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369900/Badanie_zawarto%C5%9Bci_akrylamidu_w_pieczywie_ocena_nara%C5%BCenia_na_przyk%C5%82adzie_ludno%C5%9Bci_polskiej"><img alt="Research paper thumbnail of Badanie zawartości akrylamidu w pieczywie - ocena narażenia na przykładzie ludności polskiej" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369900/Badanie_zawarto%C5%9Bci_akrylamidu_w_pieczywie_ocena_nara%C5%BCenia_na_przyk%C5%82adzie_ludno%C5%9Bci_polskiej">Badanie zawartości akrylamidu w pieczywie - ocena narażenia na przykładzie ludności polskiej</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369900"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369900"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369900; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369900]").text(description); $(".js-view-count[data-work-id=72369900]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369900; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369900']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369900, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369900]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369900,"title":"Badanie zawartości akrylamidu w pieczywie - ocena narażenia na przykładzie ludności polskiej","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369900/Badanie_zawarto%C5%9Bci_akrylamidu_w_pieczywie_ocena_nara%C5%BCenia_na_przyk%C5%82adzie_ludno%C5%9Bci_polskiej","translated_internal_url":"","created_at":"2022-02-23T21:56:35.325-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Badanie_zawartości_akrylamidu_w_pieczywie_ocena_narażenia_na_przykładzie_ludności_polskiej","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369898"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369898/Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego"><img alt="Research paper thumbnail of Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369898/Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego">Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA SPOŻYWCZEGO 2/2007 [9] Korus J., Achremowicz B., Sikora M.: Mikrokapsułko-wanie substancji spożywczych; Żywność Technologia Jakość 1 (10), 1997, 30-...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369898"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369898"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369898; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369898]").text(description); $(".js-view-count[data-work-id=72369898]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369898; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369898']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369898, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369898]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369898,"title":"Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego","translated_title":"","metadata":{"abstract":"... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA SPOŻYWCZEGO 2/2007 [9] Korus J., Achremowicz B., Sikora M.: Mikrokapsułko-wanie substancji spożywczych; Żywność Technologia Jakość 1 (10), 1997, 30-...","publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":"... Konrad KOWALIK Dr inż. Krzysztof OLSZEWSKI Dr inż. ... Page 37. POSTĘPY TECHNIKI PRZETWÓRSTWA SPOŻYWCZEGO 2/2007 [9] Korus J., Achremowicz B., Sikora M.: Mikrokapsułko-wanie substancji spożywczych; Żywność Technologia Jakość 1 (10), 1997, 30-...","internal_url":"https://www.academia.edu/72369898/Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego","translated_internal_url":"","created_at":"2022-02-23T21:56:35.196-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Zastosowanie_komputerowej_analizy_obrazu_do_oceny_barwy_nasion_gryki_w_czasie_procesu_technologicznego","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369897"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369897/Ocena_wybranych_parametr%C3%B3w_metody_HPLC_oznaczania_zwi%C4%85zk%C3%B3w_fenolowych_w_kaszach_gryczanych_pra%C5%BConych"><img alt="Research paper thumbnail of Ocena wybranych parametrów metody HPLC oznaczania związków fenolowych w kaszach gryczanych prażonych" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369897/Ocena_wybranych_parametr%C3%B3w_metody_HPLC_oznaczania_zwi%C4%85zk%C3%B3w_fenolowych_w_kaszach_gryczanych_pra%C5%BConych">Ocena wybranych parametrów metody HPLC oznaczania związków fenolowych w kaszach gryczanych prażonych</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369897"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369897"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369897; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369897]").text(description); $(".js-view-count[data-work-id=72369897]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369897; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369897']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369897, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369897]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369897,"title":"Ocena wybranych parametrów metody HPLC oznaczania związków fenolowych w kaszach gryczanych prażonych","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369897/Ocena_wybranych_parametr%C3%B3w_metody_HPLC_oznaczania_zwi%C4%85zk%C3%B3w_fenolowych_w_kaszach_gryczanych_pra%C5%BConych","translated_internal_url":"","created_at":"2022-02-23T21:56:35.081-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Ocena_wybranych_parametrów_metody_HPLC_oznaczania_związków_fenolowych_w_kaszach_gryczanych_prażonych","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369895"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369895/Analiza_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_i_bia%C5%82ka_w_kaszach_gryczanych_dost%C4%99pnych_na_rynku_w_wojew%C3%B3dztwie_warmi%C5%84sko_mazurskim"><img alt="Research paper thumbnail of Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369895/Analiza_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_i_bia%C5%82ka_w_kaszach_gryczanych_dost%C4%99pnych_na_rynku_w_wojew%C3%B3dztwie_warmi%C5%84sko_mazurskim">Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369895"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369895"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369895; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369895]").text(description); $(".js-view-count[data-work-id=72369895]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369895; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369895']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369895, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369895]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369895,"title":"Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369895/Analiza_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_i_bia%C5%82ka_w_kaszach_gryczanych_dost%C4%99pnych_na_rynku_w_wojew%C3%B3dztwie_warmi%C5%84sko_mazurskim","translated_internal_url":"","created_at":"2022-02-23T21:56:34.962-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Analiza_zawartości_związków_fenolowych_i_białka_w_kaszach_gryczanych_dostępnych_na_rynku_w_województwie_warmińsko_mazurskim","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369893"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369893/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems"><img alt="Research paper thumbnail of Folate Content and Yolk Color of Hen Eggs from Different Farming Systems" class="work-thumbnail" src="https://attachments.academia-assets.com/81323022/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369893/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems">Folate Content and Yolk Color of Hen Eggs from Different Farming Systems</a></div><div class="wp-workCard_item"><span>Molecules</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study aimed to compare folate contents in hen eggs from four different farming systems, name...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p &lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="27f8e194fd55dad1d903eb54a039cce5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81323022,"asset_id":72369893,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81323022/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369893"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369893"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369893; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369893]").text(description); $(".js-view-count[data-work-id=72369893]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369893; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369893']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369893, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "27f8e194fd55dad1d903eb54a039cce5" } } $('.js-work-strip[data-work-id=72369893]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369893,"title":"Folate Content and Yolk Color of Hen Eggs from Different Farming Systems","translated_title":"","metadata":{"abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","publisher":"Molecules","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Molecules"},"translated_abstract":"This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p \u0026lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did no...","internal_url":"https://www.academia.edu/72369893/Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_internal_url":"","created_at":"2022-02-23T21:56:34.813-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81323022,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81323022/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81323022/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81323022/molecules-26-01034-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=AHUll8itzIihZ08eNECn7uWWXQC75WospwFeiZDX~HDgpxWTR2wUWn9l6R5vfc1nULWHAesgOdh53n-6878DAL2xdz8KkLvhj1NcIr8Zl3VGzcTmDL2Z2xCZmqrnUeaDX9fobfwHhFFRgafuv3gSiIkK7jddTTKHgOFXeOIPGdfD1f6BM95KzI5JVLFqGCabSVeA2AkGW6-9B8wJl1i4NJzXU6Z5UTmE047MgX~qOBAx2cC9k7926q5YEckutItAs7H4bSXa-ge5cvXcbYDrL4NQ97Rn8BdTTSOkeps~4trEeVDP2qDFDGJQi987EUT1DBJztNnQpsDV8BKOpDmCgQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Folate_Content_and_Yolk_Color_of_Hen_Eggs_from_Different_Farming_Systems","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81323022,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81323022/thumbnails/1.jpg","file_name":"molecules-26-01034.pdf","download_url":"https://www.academia.edu/attachments/81323022/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Folate_Content_and_Yolk_Color_of_Hen_Egg.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81323022/molecules-26-01034-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DFolate_Content_and_Yolk_Color_of_Hen_Egg.pdf\u0026Expires=1732418282\u0026Signature=AHUll8itzIihZ08eNECn7uWWXQC75WospwFeiZDX~HDgpxWTR2wUWn9l6R5vfc1nULWHAesgOdh53n-6878DAL2xdz8KkLvhj1NcIr8Zl3VGzcTmDL2Z2xCZmqrnUeaDX9fobfwHhFFRgafuv3gSiIkK7jddTTKHgOFXeOIPGdfD1f6BM95KzI5JVLFqGCabSVeA2AkGW6-9B8wJl1i4NJzXU6Z5UTmE047MgX~qOBAx2cC9k7926q5YEckutItAs7H4bSXa-ge5cvXcbYDrL4NQ97Rn8BdTTSOkeps~4trEeVDP2qDFDGJQi987EUT1DBJztNnQpsDV8BKOpDmCgQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369891"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369891/Nanotechnologia_mo%C5%BCliwo%C5%9Bci_i_zagro%C5%BCenia"><img alt="Research paper thumbnail of Nanotechnologia - możliwości i zagrożenia" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369891/Nanotechnologia_mo%C5%BCliwo%C5%9Bci_i_zagro%C5%BCenia">Nanotechnologia - możliwości i zagrożenia</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369891"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369891"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369891; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369891]").text(description); $(".js-view-count[data-work-id=72369891]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369891; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369891']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369891, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369891]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369891,"title":"Nanotechnologia - możliwości i zagrożenia","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2014,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369891/Nanotechnologia_mo%C5%BCliwo%C5%9Bci_i_zagro%C5%BCenia","translated_internal_url":"","created_at":"2022-02-23T21:56:34.694-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Nanotechnologia_możliwości_i_zagrożenia","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369889"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369889/Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage"><img alt="Research paper thumbnail of Total phenolic compounds in some kinds of commercially available teas and their changes during storage" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369889/Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage">Total phenolic compounds in some kinds of commercially available teas and their changes during storage</a></div><div class="wp-workCard_item"><span>Annals of Nutrition and Metabolism</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369889"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369889"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369889; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369889]").text(description); $(".js-view-count[data-work-id=72369889]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369889; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369889']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369889, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369889]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369889,"title":"Total phenolic compounds in some kinds of commercially available teas and their changes during storage","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Annals of Nutrition and Metabolism"},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369889/Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage","translated_internal_url":"","created_at":"2022-02-23T21:56:34.512-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Total_phenolic_compounds_in_some_kinds_of_commercially_available_teas_and_their_changes_during_storage","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369887"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369887/Wp%C5%82yw_zawarto%C5%9Bci_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach"><img alt="Research paper thumbnail of Wpływ zawartości miazgi kakaowej na poziom magnezu w czekoladach" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369887/Wp%C5%82yw_zawarto%C5%9Bci_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach">Wpływ zawartości miazgi kakaowej na poziom magnezu w czekoladach</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369887"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369887"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369887; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369887]").text(description); $(".js-view-count[data-work-id=72369887]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369887; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369887']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369887, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369887]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369887,"title":"Wpływ zawartości miazgi kakaowej na poziom magnezu w czekoladach","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2016,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369887/Wp%C5%82yw_zawarto%C5%9Bci_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach","translated_internal_url":"","created_at":"2022-02-23T21:56:34.390-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Wpływ_zawartości_miazgi_kakaowej_na_poziom_magnezu_w_czekoladach","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369885"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369885/Analiza_og%C3%B3lnej_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_w_przetworach_gryczanych"><img alt="Research paper thumbnail of Analiza ogólnej zawartości związków fenolowych w przetworach gryczanych" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369885/Analiza_og%C3%B3lnej_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_w_przetworach_gryczanych">Analiza ogólnej zawartości związków fenolowych w przetworach gryczanych</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369885"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369885"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369885; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369885]").text(description); $(".js-view-count[data-work-id=72369885]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369885; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369885']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369885, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369885]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369885,"title":"Analiza ogólnej zawartości związków fenolowych w przetworach gryczanych","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2011,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369885/Analiza_og%C3%B3lnej_zawarto%C5%9Bci_zwi%C4%85zk%C3%B3w_fenolowych_w_przetworach_gryczanych","translated_internal_url":"","created_at":"2022-02-23T21:56:34.257-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Analiza_ogólnej_zawartości_związków_fenolowych_w_przetworach_gryczanych","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369884"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369884/Percepcja_atrybut%C3%B3w_produktu_%C5%BCywno%C5%9Bci_tradycyjnej"><img alt="Research paper thumbnail of Percepcja atrybutów produktu żywności tradycyjnej" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369884/Percepcja_atrybut%C3%B3w_produktu_%C5%BCywno%C5%9Bci_tradycyjnej">Percepcja atrybutów produktu żywności tradycyjnej</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369884"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369884"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369884; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369884]").text(description); $(".js-view-count[data-work-id=72369884]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369884; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369884']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369884, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369884]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369884,"title":"Percepcja atrybutów produktu żywności tradycyjnej","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369884/Percepcja_atrybut%C3%B3w_produktu_%C5%BCywno%C5%9Bci_tradycyjnej","translated_internal_url":"","created_at":"2022-02-23T21:56:34.044-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Percepcja_atrybutów_produktu_żywności_tradycyjnej","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369882"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369882/The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits"><img alt="Research paper thumbnail of The effect of the buckwheat groats preparation process on the selected health benefits" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369882/The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits">The effect of the buckwheat groats preparation process on the selected health benefits</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369882"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369882"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369882; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369882]").text(description); $(".js-view-count[data-work-id=72369882]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369882; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369882']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369882, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369882]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369882,"title":"The effect of the buckwheat groats preparation process on the selected health benefits","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369882/The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits","translated_internal_url":"","created_at":"2022-02-23T21:56:33.930-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_effect_of_the_buckwheat_groats_preparation_process_on_the_selected_health_benefits","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369880"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369880/Bioactive_Compounds_in_Different_Buckwheat_Species"><img alt="Research paper thumbnail of Bioactive Compounds in Different Buckwheat Species" class="work-thumbnail" src="https://attachments.academia-assets.com/81322982/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369880/Bioactive_Compounds_in_Different_Buckwheat_Species">Bioactive Compounds in Different Buckwheat Species</a></div><div class="wp-workCard_item"><span>Plants</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The accumulation of valuable nutrients in cereal grains depends on a number of factors, including...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conduct-ed on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), fol-lowing randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentu...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="87e3f9d3a69e80c92c9c76216ab1b67b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322982,"asset_id":72369880,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322982/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369880"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369880"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369880; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369880]").text(description); $(".js-view-count[data-work-id=72369880]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369880; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369880']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369880, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "87e3f9d3a69e80c92c9c76216ab1b67b" } } $('.js-work-strip[data-work-id=72369880]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369880,"title":"Bioactive Compounds in Different Buckwheat Species","translated_title":"","metadata":{"abstract":"The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conduct-ed on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), fol-lowing randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentu...","publisher":"MDPI AG","publication_name":"Plants"},"translated_abstract":"The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conduct-ed on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), fol-lowing randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentu...","internal_url":"https://www.academia.edu/72369880/Bioactive_Compounds_in_Different_Buckwheat_Species","translated_internal_url":"","created_at":"2022-02-23T21:56:33.728-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322982,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322982/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/81322982/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bioactive_Compounds_in_Different_Buckwhe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322982/pdf-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DBioactive_Compounds_in_Different_Buckwhe.pdf\u0026Expires=1732418282\u0026Signature=WFqLFaFeg0CbKJKGB~EZiCxgz6t3QwkkqufKZr5ZMtUx58cO92vQhA9oKTQiVc0FuLWaO2oRv5tVb~V-PiQJOdf9fL3R~ySMZXikvhWd-8G2VB-9DbBZNAeyOkoimpQ6yIwIwMN0lSLg7lVSCv0LpIlajZpk2WAPLhKEEPeRFhksBNbwNB1ZTlzLQ27ZxYDKgzj3MikYdgZtYiFMuYbHuTYEXrEWVLVM-pysgosMcB0iR~o56H~Q2O~jycyRfySrURCPX45brmcIMAU5h2T4cPbRuIBnqyEWZaloBfeHoERYVSZdOe-1Cvraik0GxCvsiMQBGZyzC8s2oqeS7xm7dg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Bioactive_Compounds_in_Different_Buckwheat_Species","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322982,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322982/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/81322982/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bioactive_Compounds_in_Different_Buckwhe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322982/pdf-libre.pdf?1645684276=\u0026response-content-disposition=attachment%3B+filename%3DBioactive_Compounds_in_Different_Buckwhe.pdf\u0026Expires=1732418282\u0026Signature=WFqLFaFeg0CbKJKGB~EZiCxgz6t3QwkkqufKZr5ZMtUx58cO92vQhA9oKTQiVc0FuLWaO2oRv5tVb~V-PiQJOdf9fL3R~ySMZXikvhWd-8G2VB-9DbBZNAeyOkoimpQ6yIwIwMN0lSLg7lVSCv0LpIlajZpk2WAPLhKEEPeRFhksBNbwNB1ZTlzLQ27ZxYDKgzj3MikYdgZtYiFMuYbHuTYEXrEWVLVM-pysgosMcB0iR~o56H~Q2O~jycyRfySrURCPX45brmcIMAU5h2T4cPbRuIBnqyEWZaloBfeHoERYVSZdOe-1Cvraik0GxCvsiMQBGZyzC8s2oqeS7xm7dg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":133873,"name":"Plants","url":"https://www.academia.edu/Documents/in/Plants"}],"urls":[{"id":17996908,"url":"https://www.mdpi.com/2223-7747/10/5/961/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369878"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369878/Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds"><img alt="Research paper thumbnail of Author response for "Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369878/Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds">Author response for "Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369878"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369878"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369878; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369878]").text(description); $(".js-view-count[data-work-id=72369878]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369878; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369878']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369878, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369878]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369878,"title":"Author response for \"Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds","translated_title":"","metadata":{"publisher":"Wiley"},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369878/Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds","translated_internal_url":"","created_at":"2022-02-23T21:56:33.553-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Author_response_for_Effect_of_commercial_processing_on_polyphenols_and_antioxidant_activity_of_buckwheat_seeds","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369876"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369876/Wp%C5%82yw_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawarto%C5%9B%C4%87_zwi%C4%85zk%C3%B3w_fenolowych"><img alt="Research paper thumbnail of Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369876/Wp%C5%82yw_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawarto%C5%9B%C4%87_zwi%C4%85zk%C3%B3w_fenolowych">Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych</a></div><div class="wp-workCard_item"><span>PRZEMYSŁ CHEMICZNY</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369876"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369876"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369876; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369876]").text(description); $(".js-view-count[data-work-id=72369876]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369876; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369876']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369876, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=72369876]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369876,"title":"Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych","translated_title":"","metadata":{"publisher":"Wydawnictwo SIGMA-NOT, sp. z.o.o.","publication_name":"PRZEMYSŁ CHEMICZNY"},"translated_abstract":null,"internal_url":"https://www.academia.edu/72369876/Wp%C5%82yw_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawarto%C5%9B%C4%87_zwi%C4%85zk%C3%B3w_fenolowych","translated_internal_url":"","created_at":"2022-02-23T21:56:33.356-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Wpływ_sposobu_produkcji_kaszy_gryczanej_i_czasu_jej_przechowywania_na_zawartość_związków_fenolowych","translated_slug":"","page_count":null,"language":"pl","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[],"research_interests":[],"urls":[{"id":17996905,"url":"https://sigma-not.pl/publikacja-126281-2020-5.html"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369874"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369874/Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages"><img alt="Research paper thumbnail of Effect of the brewing process on the acrylamide content in coffee beverages" class="work-thumbnail" src="https://attachments.academia-assets.com/81322979/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369874/Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages">Effect of the brewing process on the acrylamide content in coffee beverages</a></div><div class="wp-workCard_item"><span>Proceedings of the Nutrition Society</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). T...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e7098a96497109cff94068de43637357" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322979,"asset_id":72369874,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322979/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369874"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369874"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369874; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369874]").text(description); $(".js-view-count[data-work-id=72369874]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369874; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369874']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369874, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e7098a96497109cff94068de43637357" } } $('.js-work-strip[data-work-id=72369874]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369874,"title":"Effect of the brewing process on the acrylamide content in coffee beverages","translated_title":"","metadata":{"abstract":"One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee...","publisher":"Cambridge University Press (CUP)","publication_name":"Proceedings of the Nutrition Society"},"translated_abstract":"One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee...","internal_url":"https://www.academia.edu/72369874/Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages","translated_internal_url":"","created_at":"2022-02-23T21:56:33.148-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322979,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322979/thumbnails/1.jpg","file_name":"S0029665120002414.pdf","download_url":"https://www.academia.edu/attachments/81322979/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_the_brewing_process_on_the_acr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322979/S0029665120002414-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_the_brewing_process_on_the_acr.pdf\u0026Expires=1732418282\u0026Signature=RS34Q4BsciD8l5i1JMrJWAGlrlgyT2k4SZCYiQPNvLWEitNeOub6ClAfqt6CIrHqEX9sDvBtdUDE2eYYnsIjKJJkl3jZOdJ08GOUp3BCelPoZ1ZoCHwLwtJoXnxWOU8gmpE68QeRB74Cvoy~u0okgSRyltdRTqXsHNn0y1ytVRANXYIC7SiwcXOjITmytFF7QqLoHwGLHLS1-4jTINwZpkg-eqmoma2XMlkg0gWwJr2jU9pRZSWSWuUBiep9gsPthELyvtkbS0MBu~l8fyqPqJQxU-ZdRoYAC2Q3gSuic0uSMbnx9PiLODoWEZumyNbg6Tnz2o9Q4wdkE0Pt0JEs9g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_the_brewing_process_on_the_acrylamide_content_in_coffee_beverages","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322979,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322979/thumbnails/1.jpg","file_name":"S0029665120002414.pdf","download_url":"https://www.academia.edu/attachments/81322979/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_the_brewing_process_on_the_acr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322979/S0029665120002414-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_the_brewing_process_on_the_acr.pdf\u0026Expires=1732418282\u0026Signature=RS34Q4BsciD8l5i1JMrJWAGlrlgyT2k4SZCYiQPNvLWEitNeOub6ClAfqt6CIrHqEX9sDvBtdUDE2eYYnsIjKJJkl3jZOdJ08GOUp3BCelPoZ1ZoCHwLwtJoXnxWOU8gmpE68QeRB74Cvoy~u0okgSRyltdRTqXsHNn0y1ytVRANXYIC7SiwcXOjITmytFF7QqLoHwGLHLS1-4jTINwZpkg-eqmoma2XMlkg0gWwJr2jU9pRZSWSWuUBiep9gsPthELyvtkbS0MBu~l8fyqPqJQxU-ZdRoYAC2Q3gSuic0uSMbnx9PiLODoWEZumyNbg6Tnz2o9Q4wdkE0Pt0JEs9g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":81322978,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322978/thumbnails/1.jpg","file_name":"S0029665120002414.pdf","download_url":"https://www.academia.edu/attachments/81322978/download_file","bulk_download_file_name":"Effect_of_the_brewing_process_on_the_acr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322978/S0029665120002414-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_the_brewing_process_on_the_acr.pdf\u0026Expires=1732418282\u0026Signature=Kg2fgll5TFiekGcJIFBEsvwWjLl5~SIfwlE8mU2g17PM7OaM4T2nYDwxoJEpsu6uTwMCrbxL7OulUdWHS6-GKLlUvQYX5DrG8KD-RkX989qkAZOHPpNaFtb7yHjyX9u6L9ZNu10nqSvsUu8LBiMSlTAe4OBIAcrn1gCeDfjDMmSc6rUjgE2hqG1ZwGho2hXcRbrdxPUmSjD7KqYp~jdds9Qj~pZSdIgbPuC2s~0FWYIQEpHYepER-hRv~x6w1R3Pu83DfJdL1utUHTiXt2ePMNL305GamCkYwahtlwrdjlWj8HUhZnTkuKhE5PoqCXMD5CDHa9ppFje9evlZBzXT1w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics"}],"urls":[{"id":17996903,"url":"https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0029665120002414"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72369872"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72369872/Lead_and_cadmium_in_conventional_and_organic_carrots"><img alt="Research paper thumbnail of Lead and cadmium in conventional and organic carrots" class="work-thumbnail" src="https://attachments.academia-assets.com/81322976/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72369872/Lead_and_cadmium_in_conventional_and_organic_carrots">Lead and cadmium in conventional and organic carrots</a></div><div class="wp-workCard_item"><span>Proceedings of the Nutrition Society</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Toxic elements like lead and cadmium are considered harmful to human health. These elements do no...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarke...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fc20f8f508d90f008f9754d6a80b570e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81322976,"asset_id":72369872,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81322976/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72369872"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72369872"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72369872; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72369872]").text(description); $(".js-view-count[data-work-id=72369872]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 72369872; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='72369872']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 72369872, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fc20f8f508d90f008f9754d6a80b570e" } } $('.js-work-strip[data-work-id=72369872]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":72369872,"title":"Lead and cadmium in conventional and organic carrots","translated_title":"","metadata":{"abstract":"Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarke...","publisher":"Cambridge University Press (CUP)","publication_name":"Proceedings of the Nutrition Society"},"translated_abstract":"Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarke...","internal_url":"https://www.academia.edu/72369872/Lead_and_cadmium_in_conventional_and_organic_carrots","translated_internal_url":"","created_at":"2022-02-23T21:56:32.903-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":21692023,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":81322976,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322976/thumbnails/1.jpg","file_name":"S0029665120002724.pdf","download_url":"https://www.academia.edu/attachments/81322976/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lead_and_cadmium_in_conventional_and_org.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322976/S0029665120002724-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DLead_and_cadmium_in_conventional_and_org.pdf\u0026Expires=1732418282\u0026Signature=No6jcTxQz9EpSt~SAb6yR9AXSClfk1daBOaEZpnACEf6~MwqfWbYzlnK2c3Lo5i0aVLIsKpzrSKiVCSeuW0r0ube7WJU26EHeJp00Yvzk0rRzVPAG-phGJjPyQgYrrbFy2WQqt9Fc0g24GvP092gck-xpyRLgdRS~sc40vMYwFeXZHNQBabPHrZyUOHx2Ryu-bK1v4wH~XsdTAn~Ja7VjMGYQL3aEv7hQauc-GtAIHczImH96CUj7kxHxteyLAXy7vRRbWfeGPpsSfuXm6xahiY8-KULL1sCy1nRXcQsbM659698zpcTCM8Y2f04J95ToQwLsECyvXVPB7GGiNPRBw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Lead_and_cadmium_in_conventional_and_organic_carrots","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":21692023,"first_name":"Joanna","middle_initials":null,"last_name":"Klepacka","page_name":"JoannaKlepacka","domain_name":"independent","created_at":"2014-11-17T18:27:12.651-08:00","display_name":"Joanna Klepacka","url":"https://independent.academia.edu/JoannaKlepacka"},"attachments":[{"id":81322976,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322976/thumbnails/1.jpg","file_name":"S0029665120002724.pdf","download_url":"https://www.academia.edu/attachments/81322976/download_file?st=MTczMjQyNzI3Niw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lead_and_cadmium_in_conventional_and_org.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322976/S0029665120002724-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DLead_and_cadmium_in_conventional_and_org.pdf\u0026Expires=1732418282\u0026Signature=No6jcTxQz9EpSt~SAb6yR9AXSClfk1daBOaEZpnACEf6~MwqfWbYzlnK2c3Lo5i0aVLIsKpzrSKiVCSeuW0r0ube7WJU26EHeJp00Yvzk0rRzVPAG-phGJjPyQgYrrbFy2WQqt9Fc0g24GvP092gck-xpyRLgdRS~sc40vMYwFeXZHNQBabPHrZyUOHx2Ryu-bK1v4wH~XsdTAn~Ja7VjMGYQL3aEv7hQauc-GtAIHczImH96CUj7kxHxteyLAXy7vRRbWfeGPpsSfuXm6xahiY8-KULL1sCy1nRXcQsbM659698zpcTCM8Y2f04J95ToQwLsECyvXVPB7GGiNPRBw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":81322977,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/81322977/thumbnails/1.jpg","file_name":"S0029665120002724.pdf","download_url":"https://www.academia.edu/attachments/81322977/download_file","bulk_download_file_name":"Lead_and_cadmium_in_conventional_and_org.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/81322977/S0029665120002724-libre.pdf?1645684272=\u0026response-content-disposition=attachment%3B+filename%3DLead_and_cadmium_in_conventional_and_org.pdf\u0026Expires=1732418282\u0026Signature=OJExwOLHNBlLEas05VWxjVQoWnx6Yn~uBrIqjA6~YSOGely61l94eRX9nuCxADgmFBXycry78yKqbRkczAb5Jd0r7KKl2h-wrRDDWRw9pyeTTa2Zgr7ks-dSeaZTKAlKKG7eT9BPXnNSrX7c1lHE5ySQqzKLk01vJb1LavnbsACNqtVdOnfEBBe5Naq7Mu4ORtdahREyeY-T14PTPoGVPK3TLLukDN7jGiAR1WaEqgLHRJ8dHdCgYViXnbvD~MEtYK9Xf7yuDPPTDbE5yKEqWnSgi6pTnRLtHnP7s2pPFGYUhbwEsfSYjPe4XJpJUyRuiNBM0bSwPjdfWun-eATfuQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics"}],"urls":[{"id":17996901,"url":"https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0029665120002724"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/google_contacts-0dfb882d836b94dbcb4a2d123d6933fc9533eda5be911641f20b4eb428429600.js"], function() { // from javascript_helper.rb $('.js-google-connect-button').click(function(e) { e.preventDefault(); GoogleContacts.authorize_and_show_contacts(); Aedu.Dismissibles.recordClickthrough("WowProfileImportContactsPrompt"); }); $('.js-update-biography-button').click(function(e) { e.preventDefault(); Aedu.Dismissibles.recordClickthrough("UpdateUserBiographyPrompt"); $.ajax({ url: $r.api_v0_profiles_update_about_path({ subdomain_param: 'api', about: "", }), type: 'PUT', success: function(response) { location.reload(); } }); }); $('.js-work-creator-button').click(function (e) { e.preventDefault(); window.location = $r.upload_funnel_document_path({ source: encodeURIComponent(""), }); }); $('.js-video-upload-button').click(function (e) { e.preventDefault(); window.location = $r.upload_funnel_video_path({ source: encodeURIComponent(""), }); }); $('.js-do-this-later-button').click(function() { $(this).closest('.js-profile-nag-panel').remove(); Aedu.Dismissibles.recordDismissal("WowProfileImportContactsPrompt"); }); $('.js-update-biography-do-this-later-button').click(function(){ $(this).closest('.js-profile-nag-panel').remove(); Aedu.Dismissibles.recordDismissal("UpdateUserBiographyPrompt"); }); $('.wow-profile-mentions-upsell--close').click(function(){ $('.wow-profile-mentions-upsell--panel').hide(); Aedu.Dismissibles.recordDismissal("WowProfileMentionsUpsell"); }); $('.wow-profile-mentions-upsell--button').click(function(){ Aedu.Dismissibles.recordClickthrough("WowProfileMentionsUpsell"); }); new WowProfile.SocialRedesignUserWorks({ initialWorksOffset: 20, allWorksOffset: 20, maxSections: 1 }) }); </script> </div></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile_edit-5ea339ee107c863779f560dd7275595239fed73f1a13d279d2b599a28c0ecd33.js","https://a.academia-assets.com/assets/add_coauthor-22174b608f9cb871d03443cafa7feac496fb50d7df2d66a53f5ee3c04ba67f53.js","https://a.academia-assets.com/assets/tab-dcac0130902f0cc2d8cb403714dd47454f11fc6fb0e99ae6a0827b06613abc20.js","https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js"], function() { // from javascript_helper.rb window.ae = window.ae || {}; window.ae.WowProfile = window.ae.WowProfile || {}; if(Aedu.User.current && Aedu.User.current.id === $viewedUser.id) { window.ae.WowProfile.current_user_edit = {}; new WowProfileEdit.EditUploadView({ el: '.js-edit-upload-button-wrapper', model: window.$current_user, }); new AddCoauthor.AddCoauthorsController(); } var userInfoView = new WowProfile.SocialRedesignUserInfo({ recaptcha_key: "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB" }); WowProfile.router = new WowProfile.Router({ userInfoView: userInfoView }); Backbone.history.start({ pushState: true, root: "/" + $viewedUser.page_name }); new WowProfile.UserWorksNav() }); </script> </div> <div class="bootstrap login"><div class="modal fade login-modal" id="login-modal"><div class="login-modal-dialog modal-dialog"><div class="modal-content"><div class="modal-header"><button class="close close" data-dismiss="modal" type="button"><span aria-hidden="true">×</span><span class="sr-only">Close</span></button><h4 class="modal-title text-center"><strong>Log In</strong></h4></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><button class="btn btn-fb btn-lg btn-block btn-v-center-content" id="login-facebook-oauth-button"><svg style="float: left; width: 19px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="facebook-square" class="svg-inline--fa fa-facebook-square fa-w-14" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 448 512"><path fill="currentColor" d="M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z"></path></svg><small><strong>Log in</strong> with <strong>Facebook</strong></small></button><br /><button class="btn btn-google btn-lg btn-block btn-v-center-content" id="login-google-oauth-button"><svg style="float: left; width: 22px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="google-plus" class="svg-inline--fa fa-google-plus fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M256,8C119.1,8,8,119.1,8,256S119.1,504,256,504,504,392.9,504,256,392.9,8,256,8ZM185.3,380a124,124,0,0,1,0-248c31.3,0,60.1,11,83,32.3l-33.6,32.6c-13.2-12.9-31.3-19.1-49.4-19.1-42.9,0-77.2,35.5-77.2,78.1S142.3,334,185.3,334c32.6,0,64.9-19.1,70.1-53.3H185.3V238.1H302.2a109.2,109.2,0,0,1,1.9,20.7c0,70.8-47.5,121.2-118.8,121.2ZM415.5,273.8v35.5H380V273.8H344.5V238.3H380V202.8h35.5v35.5h35.2v35.5Z"></path></svg><small><strong>Log in</strong> with <strong>Google</strong></small></button><br /><style type="text/css">.sign-in-with-apple-button { width: 100%; height: 52px; border-radius: 3px; border: 1px solid black; cursor: pointer; }</style><script src="https://appleid.cdn-apple.com/appleauth/static/jsapi/appleid/1/en_US/appleid.auth.js" type="text/javascript"></script><div class="sign-in-with-apple-button" data-border="false" data-color="white" id="appleid-signin"><span   ="Sign Up with Apple" class="u-fs11"></span></div><script>AppleID.auth.init({ clientId: 'edu.academia.applesignon', scope: 'name email', redirectURI: 'https://www.academia.edu/sessions', state: "561711355b1ff099fee7fe5c0f20932cc6dbc5f374cef530eb76109c01ab314f", });</script><script>// Hacky way of checking if on fast loswp if (window.loswp == null) { (function() { const Google = window?.Aedu?.Auth?.OauthButton?.Login?.Google; const Facebook = window?.Aedu?.Auth?.OauthButton?.Login?.Facebook; if (Google) { new Google({ el: '#login-google-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } if (Facebook) { new Facebook({ el: '#login-facebook-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } })(); }</script></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><div class="hr-heading login-hr-heading"><span class="hr-heading-text">or</span></div></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><form class="js-login-form" action="https://www.academia.edu/sessions" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="9FziKNGMEpxS9QdNgALD+nsfdBLxJlpHuz7xbroIU3uKYrDwlDTzKc1EMxO5qPVmdJ2Xv+aI/AXpAXRK9I5JoQ==" autocomplete="off" /><div class="form-group"><label class="control-label" for="login-modal-email-input" style="font-size: 14px;">Email</label><input class="form-control" id="login-modal-email-input" name="login" type="email" /></div><div class="form-group"><label class="control-label" for="login-modal-password-input" style="font-size: 14px;">Password</label><input class="form-control" id="login-modal-password-input" name="password" type="password" /></div><input type="hidden" name="post_login_redirect_url" id="post_login_redirect_url" value="https://independent.academia.edu/JoannaKlepacka" autocomplete="off" /><div class="checkbox"><label><input type="checkbox" name="remember_me" id="remember_me" value="1" checked="checked" /><small style="font-size: 12px; margin-top: 2px; display: inline-block;">Remember me on this computer</small></label></div><br><input type="submit" name="commit" value="Log In" class="btn btn-primary btn-block btn-lg js-login-submit" data-disable-with="Log In" /></br></form><script>typeof window?.Aedu?.recaptchaManagedForm === 'function' && window.Aedu.recaptchaManagedForm( document.querySelector('.js-login-form'), document.querySelector('.js-login-submit') );</script><small style="font-size: 12px;"><br />or <a data-target="#login-modal-reset-password-container" data-toggle="collapse" href="javascript:void(0)">reset password</a></small><div class="collapse" id="login-modal-reset-password-container"><br /><div class="well margin-0x"><form class="js-password-reset-form" action="https://www.academia.edu/reset_password" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="xqmBgTRVWagF4pa4XqEPfSWLBZzQBbWG2kZS3RglL5S4l9NZce24HZpTouZnCznhKgnmMcerE8SIedf5VqM1Tg==" autocomplete="off" /><p>Enter the email address you signed up with and we'll email you a reset link.</p><div class="form-group"><input class="form-control" name="email" type="email" /></div><script src="https://recaptcha.net/recaptcha/api.js" async defer></script> <script> var invisibleRecaptchaSubmit = function () { var closestForm = function (ele) { var curEle = ele.parentNode; while (curEle.nodeName !== 'FORM' && curEle.nodeName !== 'BODY'){ curEle = curEle.parentNode; } return curEle.nodeName === 'FORM' ? curEle : null }; var eles = document.getElementsByClassName('g-recaptcha'); if (eles.length > 0) { var form = closestForm(eles[0]); if (form) { form.submit(); } } }; </script> <input type="submit" data-sitekey="6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj" data-callback="invisibleRecaptchaSubmit" class="g-recaptcha btn btn-primary btn-block" value="Email me a link" value=""/> </form></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/collapse-45805421cf446ca5adf7aaa1935b08a3a8d1d9a6cc5d91a62a2a3a00b20b3e6a.js"], function() { // from javascript_helper.rb $("#login-modal-reset-password-container").on("shown.bs.collapse", function() { $(this).find("input[type=email]").focus(); }); }); </script> </div></div></div><div class="modal-footer"><div class="text-center"><small style="font-size: 12px;">Need an account? <a rel="nofollow" href="https://www.academia.edu/signup">Click here to sign up</a></small></div></div></div></div></div></div><script>// If we are on subdomain or non-bootstrapped page, redirect to login page instead of showing modal (function(){ if (typeof $ === 'undefined') return; var host = window.location.hostname; if ((host === $domain || host === "www."+$domain) && (typeof $().modal === 'function')) { $("#nav_log_in").click(function(e) { // Don't follow the link and open the modal e.preventDefault(); $("#login-modal").on('shown.bs.modal', function() { $(this).find("#login-modal-email-input").focus() }).modal('show'); }); } })()</script> <div class="bootstrap" id="footer"><div class="footer-content clearfix text-center padding-top-7x" style="width:100%;"><ul class="footer-links-secondary footer-links-wide list-inline margin-bottom-1x"><li><a href="https://www.academia.edu/about">About</a></li><li><a href="https://www.academia.edu/press">Press</a></li><li><a rel="nofollow" href="https://medium.com/academia">Blog</a></li><li><a href="https://www.academia.edu/documents">Papers</a></li><li><a href="https://www.academia.edu/topics">Topics</a></li><li><a href="https://www.academia.edu/journals">Academia.edu Journals</a></li><li><a rel="nofollow" href="https://www.academia.edu/hiring"><svg style="width: 13px; height: 13px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="briefcase" class="svg-inline--fa fa-briefcase fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M320 336c0 8.84-7.16 16-16 16h-96c-8.84 0-16-7.16-16-16v-48H0v144c0 25.6 22.4 48 48 48h416c25.6 0 48-22.4 48-48V288H320v48zm144-208h-80V80c0-25.6-22.4-48-48-48H176c-25.6 0-48 22.4-48 48v48H48c-25.6 0-48 22.4-48 48v80h512v-80c0-25.6-22.4-48-48-48zm-144 0H192V96h128v32z"></path></svg> <strong>We're Hiring!</strong></a></li><li><a rel="nofollow" href="https://support.academia.edu/"><svg style="width: 12px; height: 12px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="question-circle" class="svg-inline--fa fa-question-circle fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M504 256c0 136.997-111.043 248-248 248S8 392.997 8 256C8 119.083 119.043 8 256 8s248 111.083 248 248zM262.655 90c-54.497 0-89.255 22.957-116.549 63.758-3.536 5.286-2.353 12.415 2.715 16.258l34.699 26.31c5.205 3.947 12.621 3.008 16.665-2.122 17.864-22.658 30.113-35.797 57.303-35.797 20.429 0 45.698 13.148 45.698 32.958 0 14.976-12.363 22.667-32.534 33.976C247.128 238.528 216 254.941 216 296v4c0 6.627 5.373 12 12 12h56c6.627 0 12-5.373 12-12v-1.333c0-28.462 83.186-29.647 83.186-106.667 0-58.002-60.165-102-116.531-102zM256 338c-25.365 0-46 20.635-46 46 0 25.364 20.635 46 46 46s46-20.636 46-46c0-25.365-20.635-46-46-46z"></path></svg> <strong>Help Center</strong></a></li></ul><ul class="footer-links-tertiary list-inline margin-bottom-1x"><li class="small">Find new research papers in:</li><li class="small"><a href="https://www.academia.edu/Documents/in/Physics">Physics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Biology">Biology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Health_Sciences">Health Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Ecology">Ecology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Earth_Sciences">Earth Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Cognitive_Science">Cognitive Science</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Computer_Science">Computer Science</a></li></ul></div></div><div class="DesignSystem" id="credit" style="width:100%;"><ul class="u-pl0x footer-links-legal list-inline"><li><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li>Academia ©2024</li></ul></div><script> //<![CDATA[ window.detect_gmtoffset = true; window.Academia && window.Academia.set_gmtoffset && Academia.set_gmtoffset('/gmtoffset'); //]]> </script> <div id='overlay_background'></div> <div id='bootstrap-modal-container' class='bootstrap'></div> <div id='ds-modal-container' class='bootstrap DesignSystem'></div> <div id='full-screen-modal'></div> </div> </body> </html>