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Dr hab. inż. Małgorzata WRONKOWSKA
Employment
- Assistant Professor at Department of Chemistry and Biodynamics of Food
Research fields
- No data
Publications
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total: 41
Catalog Publications
Year 2023
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Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria
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Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710
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Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds
Publication
Year 2022
Year 2021
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Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
Publication
Year 2020
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ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
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Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads
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Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours
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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
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Oat–buckwheat breads – technological quality, staling and sensory properties
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The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies
Publication
Year 2019
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Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi
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Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours
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Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products
Publication
Year 2018
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Effect of high added-value components of acid whey on the nutritional and physiological indices of rats
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Publication
Year 2017
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Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour
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Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats
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Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
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Pseudocereal Dry and Wet Milling: Processes, Products and Applications
Publication
Year 2016
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Corrigendum to “Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity” [Food Chem. 196 (2016) 355–358]
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Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity
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Wet-Milling of Cereals
Publication
Year 2015
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ACID whey concentrated by ultrafiltration a tool for modeling bread properties
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Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus
Publication
Year 2014
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Wet-milling of buckwheat with hull and dehulled – The properties of the obtained starch fraction
Publication
Year 2013
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Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
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Effect of whole amaranth flour on bread properties and nutritive value
Publication
Year 2012
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Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
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Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content
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Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes
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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
Publication
Year 2011
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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
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INFLUENCE OF CHEMICALLY-MODIFIED POTATO STARCH (RS TYPE 4) ON THE NUTRITIONAL AND PHYSIOLOGICAL INDICES OF RATS
Publication
Year 2010
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Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread
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Impact of the addition of resistant starch from modified pea starch on dough and bread performance
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Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats
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Year 2009
Year 2008
Year 2006
Year 2001
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