Ewa Stanisz

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The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on(More)
Dried fruits are important snacks and additives to other foods due to their taste and nutritional advantages. Therefore there is an important goal to control the quality of the food on the market for consumer's safety. Antioxidant activity of goji fruits (Lycium barbarum), cranberries (Vaccinium macrocarpon and oxycoccus) and raisins (Vitis vinifera) were(More)
The new procedure using in situ synthesis of ionic liquid extractant for dispersive liquid-liquid microextraction (in situ IL DLLME) combined with generation of volatile species prior to electrothermal atomic absorption spectrometry (ET AAS) for the determination of copper in soil samples was developed. Analytical signals were obtained without the(More)
The combination of ultrasound-assisted dispersive micro solid-phase extraction (USA DMSPE), with the use of TiO2 nanoparticles (NPs) as adsorbent, with cold vapor atomic absorption spectrometry (CV AAS) is proposed for preconcentration and determination of mercury species (Hgtotal, Hg(2+) and CH3Hg(+)) in biological, geological and water samples. The(More)
In situ synthesis of ionic liquid extractant for dispersive liquid-liquid microextraction (in situ IL DLLME) combined with electrothermal atomic absorption spectrometry (ET AAS) for determination of copper in water samples was developed. Analytical signals were obtained without the back-extraction of copper from the IL phase prior to its determination by(More)
BACKGROUND The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage. RESULTS The antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays(More)
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