Wyszukiwarka
dr hab. inż Urszula KRUPA-KOZAK
Zatrudnienie
- w Department of Chemistry and Biodynamics of Food
Obszary badawcze
- Brak danych
Publikacje
Filtry
wszystkich: 46
Katalog Publikacji
Rok 2024
Rok 2023
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Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
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Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance
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Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
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Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract
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The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality
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Rok 2022
Rok 2021
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Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
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Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
Publikacja
Rok 2020
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Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for the Determination of Volatile Organic Compounds in Urine
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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives
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Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet—Results of a Randomized, Placebo-Controlled, Pilot Trial
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Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions
Publikacja
Rok 2019
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Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake
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Daily oligofructose-enriched inulin intake impacts bone turnover markers but not the cytokine profile in pediatric patients with celiac disease on a gluten-free diet: Results of a randomised, placebo-controlled pilot study
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review
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The Gluten-Free Diet and Glycaemic Index in the Management of Coeliac Disease Associated with Type 1 Diabetes
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The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free Diet: Results of a Pilot, Randomized, Placebo-Controlled Clinical Trial
Publikacja
Rok 2018
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A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celiac Disease Treated with a Gluten-Free Diet
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A targeted metabolomic protocol for quantitative analysis of volatile organic compounds in urine of children with celiac disease
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Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study
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Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Plasma profile and urine excretion of amino acids in children with celiac disease on gluten-free diet after oligofructose-enriched inulin intervention: results of a randomised placebo-controlled pilot study
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The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial
Publikacja
Rok 2017
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Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner
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Knowledge about coeliac disease: Results of survey conducted among persons screened using a self-administered transglutaminase-based test
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The effect of oligofructose-enriched inulin supplementation on gut microbiota, nutritional status and gastrointestinal symptoms in paediatric coeliac disease patients on a gluten-free diet: study protocol for a pilot randomized controlled trial
Publikacja
Rok 2016
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Calcium in Gluten-Free Life: Health-Related and Nutritional Implications
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Inulin and fructooligosaccharide affect in vitro calcium uptake and absorption from calcium-enriched gluten-free bread
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Technological benefits of inulin-type fructans application in gluten-free products – A review
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Rok 2015
Rok 2014
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EFFECT OF CALCIUM CASEINATE AND CALCIUM CITRATE ON QUALITY AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD
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Pathologic bone alterations in celiac disease: Etiology, epidemiology, and treatment
Publikacja
Rok 2013
Rok 2012
Rok 2011
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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
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Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread
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INFLUENCE OF CHEMICALLY-MODIFIED POTATO STARCH (RS TYPE 4) ON THE NUTRITIONAL AND PHYSIOLOGICAL INDICES OF RATS
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Rok 2010
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Bean seed proteins digestibility affected by pressure and microwave cooking
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BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD
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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
Publikacja
Rok 2009
Rok 2006
Rok 2005
wyświetlono 613 razy