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https://upwr.edu.pl/en/research/leading-research-group/animal-science-for-future-asc4future/team/agnieszka-smieszek-assistant-professor-with-the-degree-of-doctor-habilitated-19.html
https://upwr.edu.pl/en/research/leading-research-group/biodiversity-and-sustainable-development-in-agriculture-and-horticulture---biodivro/team/agnieszka-dradrach-assistant-professor-with-the-degree-of-doctor-habilitated-8.html
https://upwr.edu.pl/en/research/leading-research-group/oncovet---veterinary-oncology/team/agnieszka-smieszek-assistant-professor-with-the-degree-of-doctor-habilitated-7.html
https://upwr.edu.pl/en/research/leading-research-group/food-and-health-foodamp-health/project/texture-of-fried-food-products-depending-on-chemical-properties-of-frying-medium-1.html
https://upwr.edu.pl/en/research/leading-research-group/food-and-health-foodamp-health/research/the-project-co-financed-by-the-national-center-for-research-and-development-as-part-of-the-research-project-e-6855-ecoraw-e-685545-ncbir-2.html
https://upwr.edu.pl/en/research/leading-research-group/food-and-health-foodamp-health/research/innovation-voucher-in-cooperation-with-olvita-3.html
https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-june-14--2021/biomechanical-structural-corre-1.html
In this episode of the "Mamy zielone pojęcie" podcast, prof. Edgar Chambers IV and prof. Agnieszka Kita discuss sensory food analysis. They delve into its role in product development and consumer preferences, highlighting the SEASONED project's contribution to advancing food science.
https://upwr.edu.pl/en/news/food-sensory-analysis--where-taste-meets-innovation-628.html
https://upwr.edu.pl/en/research/leading-research-group/innovative-diagnostics-and-veterinary-therapy-inno-wet/project/computer-analysis-of-motility-and-morphology-of-canine-spermatozoa-in-fresh-and-cryopreserved-semen-11.html
https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-july-12--2021/c-terminal-fragment-of-vitello-1.html
https://upwr.edu.pl/en/research/leading-research-group/animal-science-for-future-asc4future/team/agnieszka-smieszek-assistant-professor-with-the-degree-of-doctor-habilitated-19.html
https://upwr.edu.pl/en/research/leading-research-group/biodiversity-and-sustainable-development-in-agriculture-and-horticulture---biodivro/team/agnieszka-dradrach-assistant-professor-with-the-degree-of-doctor-habilitated-8.html
https://upwr.edu.pl/en/research/leading-research-group/oncovet---veterinary-oncology/team/agnieszka-smieszek-assistant-professor-with-the-degree-of-doctor-habilitated-7.html
https://upwr.edu.pl/en/research/leading-research-group/food-and-health-foodamp-health/project/texture-of-fried-food-products-depending-on-chemical-properties-of-frying-medium-1.html
https://upwr.edu.pl/en/research/leading-research-group/food-and-health-foodamp-health/research/the-project-co-financed-by-the-national-center-for-research-and-development-as-part-of-the-research-project-e-6855-ecoraw-e-685545-ncbir-2.html
https://upwr.edu.pl/en/research/leading-research-group/food-and-health-foodamp-health/research/innovation-voucher-in-cooperation-with-olvita-3.html
https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-june-14--2021/biomechanical-structural-corre-1.html
In this episode of the "Mamy zielone pojęcie" podcast, prof. Edgar Chambers IV and prof. Agnieszka Kita discuss sensory food analysis. They delve into its role in product development and consumer preferences, highlighting the SEASONED project's contribution to advancing food science.
https://upwr.edu.pl/en/news/food-sensory-analysis--where-taste-meets-innovation-628.html
https://upwr.edu.pl/en/research/leading-research-group/innovative-diagnostics-and-veterinary-therapy-inno-wet/project/computer-analysis-of-motility-and-morphology-of-canine-spermatozoa-in-fresh-and-cryopreserved-semen-11.html
https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-july-12--2021/c-terminal-fragment-of-vitello-1.html
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