2021

1. Examination of the Peleg and Normand equation during relaxation of wheat: The effect of holding time
artykuł [AUT.] Grzegorz Łysiak, [AUT.] Aridhee Jawad Kadhim Al , [AUT.] Ryszard Kulig, [AUT.] Renata Różyło, [AUT.] Monika Wójcik. JOURNAL OF TEXTURE STUDIES 2021 T. 52 Nr 2 s. 157-168, DOI: 10.1111/jtxs.12579

2017

2. The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature
artykuł [AUT.] Tom Brenner , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Katsuyoshi Nishinari . JOURNAL OF TEXTURE STUDIES 2017 T. 48 Nr 6 s. 487- 493, DOI: 10.1111/jtxs.12259

2016

3. Gluten-free bread prepared with fresh and freeze-dried rice sourdough-texture and sensory evaluation
artykuł [AUT.] Renata Różyło, [AUT.] Stanisław Rudy, [AUT.] Andrzej Krzykowski, [AUT.] Dariusz Dziki, [AUT.] Monika Wójcik, [AUT.] Renata Polak. JOURNAL OF TEXTURE STUDIES 2016 T. 47 Nr 5 s. 443-453, DOI: 10.1111/jtxs.12180
4. The Food Colloid principle in the design of elderly food
artykuł [AUT.] Katsuyoshi Nishinari , [AUT.] Makoto Takemasa , [AUT.] Tom Brenner , [AUT.] Lei Su , [AUT.] Yapeng Fang , [AUT.] Madoka Hirashima , [AUT.] Miki Yoshimura , [AUT.] Yoko Nitta , [AUT.] Hatsue Moritaka , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Yukihiro Michiwaki . JOURNAL OF TEXTURE STUDIES 2016 T. 47 Nr 4 s. 284-312, DOI: 10.1111/jtxs.12201

2014

5. Texture and sensory evaluation of composite wheat-oat bread prepared with novel two-phase method using oat yeast-fermented leaven
artykuł [AUT.] Renata Różyło, [AUT.] Dariusz Dziki, [AUT.] Janusz Laskowski, [AUT.] Stanisław Skonecki, [AUT.] Grzegorz Łysiak, [AUT.] Ryszard Kulig, [AUT.] Krzysztof Różyło. JOURNAL OF TEXTURE STUDIES 2014 T. 45 Nr 3 s. 235-245, DOI: 10.1111/jtxs.12069
6. Rheological and thermal behavior of mixed gelatin/konjac glucomannan gels
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Tom Brenner , [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko, [AUT.] Aneta Kramek. JOURNAL OF TEXTURE STUDIES 2014 T. 45 Nr 3 s. 344-353, DOI: 10.1111/jtxs.12079

1999

7. Formation of whey protein polymers : effects of a two-step heating process on rheological properties.
artykuł [AUT.] Stanisław Mleko, [AUT.] E. A. Foegeding . JOURNAL OF TEXTURE STUDIES 1999 T. 30 s. 137-149
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