Wyszukiwarka
Dr hab. inż. Małgorzata WRONKOWSKA
Zatrudnienie
- Assistant Professor w Department of Chemistry and Biodynamics of Food
Obszary badawcze
- Brak danych
Publikacje
Filtry
wszystkich: 41
Katalog Publikacji
Rok 2023
-
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria
Publikacja -
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710
Publikacja -
Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds
Publikacja
Rok 2022
Rok 2021
Rok 2020
-
ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
Publikacja -
Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads
Publikacja -
Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours
Publikacja -
Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
Publikacja -
Oat–buckwheat breads – technological quality, staling and sensory properties
Publikacja -
The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies
Publikacja
Rok 2019
-
Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi
Publikacja -
Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours
Publikacja -
Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products
Publikacja
Rok 2018
-
Effect of high added-value components of acid whey on the nutritional and physiological indices of rats
Publikacja -
Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Publikacja
Rok 2017
-
Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour
Publikacja -
Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats
Publikacja -
Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
Publikacja -
Pseudocereal Dry and Wet Milling: Processes, Products and Applications
Publikacja
Rok 2016
-
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]
Publikacja -
Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity
Publikacja -
Wet-Milling of Cereals
Publikacja
Rok 2015
-
ACID whey concentrated by ultrafiltration a tool for modeling bread properties
Publikacja -
Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus
Publikacja
Rok 2014
-
Wet-milling of buckwheat with hull and dehulled – The properties of the obtained starch fraction
Publikacja
Rok 2013
-
Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
Publikacja -
Effect of whole amaranth flour on bread properties and nutritive value
Publikacja
Rok 2012
-
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
Publikacja -
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content
Publikacja -
Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes
Publikacja -
THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
Publikacja
Rok 2011
-
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
Publikacja -
INFLUENCE OF CHEMICALLY-MODIFIED POTATO STARCH (RS TYPE 4) ON THE NUTRITIONAL AND PHYSIOLOGICAL INDICES OF RATS
Publikacja
Rok 2010
-
Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread
Publikacja -
Impact of the addition of resistant starch from modified pea starch on dough and bread performance
Publikacja -
Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats
Publikacja
Rok 2009
Rok 2008
Rok 2006
Rok 2001
wyświetlono 243 razy