Search Results - Ziec, Gabriela

  • Showing 1 - 12 results of 12
Refine Results
  1. 1
    Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

    Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety by Duda-Chodak, Aleksandra, Lukasiewicz, Marcin, Zięć, Gabriela, Florkiewicz, Adam, Filipiak-Florkiewicz, Agnieszka

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation – a Review

    5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation – a Review by Kowalski, Stanisław, Lukasiewicz, Marcin, Duda-Chodak, Aleksandra, Zięć, Gabriela

    Get full text
    Article
    Save to List
    Saved in:
  3. 3
    Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds

    Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds by Zięć, Gabriela, Gambuś, Halina, Lukasiewicz, Marcin, Gambuś, Florian

    Published in Applied sciences
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits

    Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits by Borczak, Barbara, Sikora, Marek, Kapusta-Duch, Joanna, Fołta, Maria, Szewczyk, Agnieszka, Zięć, Gabriela, Doskočil, Ivo, Leszczyńska, Teresa

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch

    The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch by Berski, Wiktor, Krystyjan, Magdalena, Zięć, Gabriela, Litwinek, Dorota, Gambuś, Halina

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation

    Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation by Berski, Wiktor, Krystyjan, Magdalena, Buksa, Krzysztof, Zięć, Gabriela, Gambuś, Halina

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD

    HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD by Gambus, Halina, Mickowska, Barbara, Barton, Henryk, Augustyn, Grazyna, Ziec, Gabriela, Litwinek, Dorota, Szary-Sworst, Katarzyna, Berski, Wiktor

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION

    ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION by Gambus, Halina, Gambus, Florian, Ziec, Gabriela, Litwinek, Dorota, Mickowska, Barbara, Sabat, Renata, Berski, Wiktor

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY

    ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY by Ziec, Gabriela, Gambus, Halina, Berski, Wiktor, Litwinek, Dorota, Wyworcka-Gurgul, Anna, Mickowska, Barbara

    Get full text
    Article
    Save to List
    Saved in:
  10. 10
    AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION

    AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION by Litwinek, Dorota, Gambus, Halina, Mickowska, Barbara, Ziec, Gabriela, Berski, Wiktor

    Get full text
    Article
    Save to List
    Saved in:
  11. 11
    THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR by Litwinek, Dorota, Gambus, Halina, Ziec, Gabriela, Sabat, Renata, Wywrocka-Gurgul, Anna, Berski, Wiktor

    Get full text
    Article
    Save to List
    Saved in:
  12. 12
    5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

    5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review by Kowalski, Stanisław, Lukasiewicz, Marcin, Duda-Chodak, Aleksandra, Zięć, Gabriela

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: