2023

1. Morphological and phytochemical characterization of Rosa sweginzowii fruit from Poland
artykuł [AUT.] Agnieszka Szmagara , [AUT. KOR.] Mariusz Szmagara, [AUT.] Agnieszka Krzyszczak , [AUT.] Ilona Sadok . LWT-FOOD SCIENCE AND TECHNOLOGY 2023 T. 173 s. 114349, DOI: 10.1016/j.lwt.2022.114349
2. Fruit and vegetable processing by-products as functional meat product ingredients -a chance to improve the nutritional value
artykuł [AUT.] Patrycja Skwarek, [AUT. KOR.] Małgorzata Karwowska. LWT-FOOD SCIENCE AND TECHNOLOGY 2023 T. 189 s. 115442, DOI: 10.1016/j.lwt.2023.115442

2022

3. Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality
artykuł [AUT. KOR.] Piotr Zarzycki, [AUT.] Anna Wirkijowska, [AUT.] Agnieszka Nawrocka , [AUT.] Katarzyna Kozłowicz, [AUT.] Marta Krajewska, [AUT.] Konrad Kłosok , [AUT.] Ada Krawęcka. LWT-FOOD SCIENCE AND TECHNOLOGY 2022 T. 155 s. 112967, DOI: 10.1016/j.lwt.2021.112967
4. Pumpkin and kale fibers - a potential hydrocolloids in processed cheese sauce formulations with different fat source
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Konrad Terpiłowski , [AUT. KOR.] Bartosz Sołowiej. LWT-FOOD SCIENCE AND TECHNOLOGY 2022 T. 167 s. 113843, DOI: 10.1016/j.lwt.2022.113843
5. Starch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast
artykuł [AUT.] Marta Molska , [AUT. KOR.] Julita Reguła , [AUT.] Magdalena Zielińska-Dawidziak , [AUT.] Aneta Tomczak , [AUT.] Michał Świeca. LWT-FOOD SCIENCE AND TECHNOLOGY 2022 T. 168 s. 113903

2021

6. Use of moldavian dragonhead seeds residue for pasta production
artykuł [AUT. KOR.] Piotr Zarzycki, [AUT. KOR.] Dorota Teterycz, [AUT.] Anna Wirkijowska, [AUT.] Katarzyna Kozłowicz, [AUT.] Dariusz Stasiak. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 143 s. 111099, DOI: 10.1016/j.lwt.2021.111099
7. The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread
artykuł [AUT.] Dariusz Dziki, [AUT.] Grażyna Cacak-Pietrzak , [AUT.] Waleed Hameed Hassoon , [AUT.] Urszula Gawlik, [AUT.] Alicja Sułek , [AUT.] Renata Różyło, [AUT.] Danuta Sugier. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 136 s. 110346, DOI: 10.1016/j.lwt.2020.110346
8. Development of no-salt herbal bread using a method based on scalded flour
artykuł [AUT.] Monika Wójcik, [AUT.] Dariusz Dziki, [AUT.] Urszula Gawlik, [AUT.] Renata Różyło. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 145 s. 111329, DOI: 10.1016/j.lwt.2021.111329
9. Common wheat pasta enriched with cereal coffee: quality and physical and functional properties
artykuł [AUT. KOR.] Beata Biernacka, [AUT.] Dariusz Dziki, [AUT.] Urszula Gawlik, [AUT.] Renata Różyło. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 139 s. 110516, DOI: 10.1016/j.lwt.2020.110516
10. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
artykuł [AUT.] Katarzyna Lisiecka, [AUT.] Agnieszka Wójtowicz. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 141 s. 110919, DOI: 10.1016/j.lwt.2021.110919
11. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties
artykuł [AUT.] Katarzyna Lisiecka, [AUT.] Agnieszka Wójtowicz, [AUT.] Marcin Mitrus, [AUT.] Tomasz Oniszczuk, [AUT.] Maciej Combrzyński. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 145 s. 111233, DOI: 10.1016/j.lwt.2021.111233
12. Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production
artykuł [AUT.] Magdalena Szydłowska-Tutaj, [AUT.] Urszula Złotek, [AUT.] Maciej Combrzyński. LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 151 s. 112235, DOI: 10.1016/j.lwt.2021.112235
13. Dual functional cholinesterase inhibitors and complexing of aluminum ions of five species of fungi family depended of drying conditions and extraction process - In vitro study
artykuł [AUT.] Agnieszka Zawadzka , [AUT. KOR.] Joanna Kobus-Cisowska , [AUT.] Dominik Szwajgier, [AUT. KOR.] Oskar Szczepaniak , [AUT.] Piotr Szulc , [AUT.] Marek Siwulski . LWT-FOOD SCIENCE AND TECHNOLOGY 2021 T. 154 s. 112712, DOI: 10.1016/j.lwt.2021.112712

2020

14. Development and validation of a differential pulse polarography method for determination of total vitamin C and dehydroascorbic acid contents in foods
artykuł [AUT.] Artur Mazurek, [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Urszula Pankiewicz, [AUT. KOR.] Radosław Kowalski, [AUT.] Jerzy Jamroz. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 118 s. 108828, DOI: 10.1016/j.lwt.2019.108828
15. The possibility of using by-products from the flaxseed industry for functional bread production
artykuł [AUT.] Anna Wirkijowska, [AUT. KOR.] Piotr Zarzycki, [AUT.] Aldona Sobota, [AUT.] Agnieszka Nawrocka , [AUT.] Agata Blicharz-Kania, [AUT.] Dariusz Andrejko. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 118 s. 108860, DOI: 10.1016/j.lwt.2019.108860
16. Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract
artykuł [AUT.] Karolina Ferysiuk, [AUT.] Karolina Wójciak, [AUT. KOR.] Małgorzata Materska, [AUT.] Barbara Chilczuk, [AUT.] Marzena Pabich. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 118 s. 108738, DOI: 10.1016/j.lwt.2019.108738
17. Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing - A study with application of FT-IR and FT-Raman spectroscopy
artykuł [AUT.] Agnieszka Nawrocka , [AUT.] Magdalena Krekora , [AUT.] Z. Niewiadomski , [AUT.] Monika Szymańska-Chargot , [AUT.] Ada Krawęcka, [AUT.] Aldona Sobota, [AUT.] Antoni Miś . LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 121 s. 108959, DOI: 10.1016/j.lwt.2019.108959
18. Effect of cold storage on the potentially bioaccessible isoflavones and antioxidant activities of soybean sprouts enriched with Lactobacillus plantarum 299v
artykuł [AUT.] Michał Świeca, [AUT.] Urszula Gawlik, [AUT.] Urszula Złotek, [AUT.] Ireneusz Kapusta , [AUT.] Monika Kordowska-Wiater, [AUT.] Barbara Baraniak. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 118 s. 108820, DOI: 10.1016/j.lwt.2019.108820
19. Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Siemowit Muszyński, [AUT. KOR.] Bartosz Sołowiej. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 127 s. 109434, DOI: 10.1016/j.lwt.2020.109434
20. Studies on the development of vegetable-based powdered beverages - Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties
artykuł [AUT.] Urszula Szymanowska, [AUT.] Justyna Bochnak-Niedźwiecka, [AUT.] Michał Świeca. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 131 s. 109822, DOI: 10.1016/j.lwt.2020.109822
21. Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed
artykuł [AUT.] Anna Teter, [AUT.] Joanna Barłowska, [AUT.] Jolanta Król, [AUT.] Aneta Brodziak, [AUT.] Jarosława Rutkowska , [AUT.] Zygmunt Litwińczuk. LWT-FOOD SCIENCE AND TECHNOLOGY 2020 T. 129 s. 1-11, DOI: 10.1016/j.lwt.2020.109602

2019

22. Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii
artykuł [AUT.] Michał Świeca, [AUT.] Monika Kordowska-Wiater, [AUT.] Monika Pytka, [AUT.] Urszula Gawlik, [AUT.] Łukasz Sęczyk, [AUT.] Urszula Złotek, [AUT.] Ireneusz Kapusta . LWT-FOOD SCIENCE AND TECHNOLOGY 2019 T. 100 s. 220-226, DOI: 10.1016/j.lwt.2018.10.081
23. Peptides obtained from fermented faba bean seeds (Vicia faba) as potential inhibitors of an enzyme involved in the pathogenesis of metabolic syndrome
artykuł [AUT. KOR.] Anna Jakubczyk, [AUT.] Monika Karaś, [AUT.] Urszula Złotek, [AUT.] Urszula Szymanowska, [AUT.] Barbara Baraniak, [AUT.] Justyna Bochnak-Niedźwiecka. LWT-FOOD SCIENCE AND TECHNOLOGY 2019 T. 105 s. 306-313, DOI: 10.1016/j.lwt.2019.02.009
24. The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil
artykuł [AUT. KOR.] Radosław Kowalski, [AUT.] Grażyna Kowalska, [AUT.] Urszula Pankiewicz, [AUT.] Artur Mazurek, [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Monika Sujka, [AUT.] Jakub Wyrostek. LWT-FOOD SCIENCE AND TECHNOLOGY 2019 T. 109 s. 225-232, DOI: 10.1016/j.lwt.2019.04.016
25. Effect of ice cream storage on the physicochemical properties and survival ofprobiotic bacteria supplemented with zinc ions
artykuł [AUT.] Katarzyna Kozłowicz, [AUT.] Małgorzata Góral-Kowalczyk, [AUT. KOR.] Dariusz Góral, [AUT.] Urszula Pankiewicz, [AUT.] Urszula Bronowicka-Mielniczuk. LWT-FOOD SCIENCE AND TECHNOLOGY 2019 T. 116 s. 108556, DOI: 10.1016/j.lwt.2019.108562

2018

26. Comparison of functional properties of edible insects and protein preparations thereof
artykuł [AUT. KOR.] Ewelina Zielińska , [AUT.] Monika Karaś, [AUT.] Barbara Baraniak. LWT-FOOD SCIENCE AND TECHNOLOGY 2018 T. 91 s. 168-174, DOI: 10.1016/j.lwt.2018.01.058
27. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream
artykuł [AUT.] Małgorzata Góral-Kowalczyk, [AUT.] Katarzyna Kozłowicz, [AUT.] Urszula Pankiewicz, [AUT. KOR.] Dariusz Góral, [AUT.] Franciszek Kluza, [AUT.] Agnieszka Wójtowicz. LWT-FOOD SCIENCE AND TECHNOLOGY 2018 T. 92 s. 516-522, DOI: 10.1016/j.lwt.2018.03.010
28. Application of growth tests employing a Δsod1 mutant of Saccharomyces cerevisiae to study the antioxidant activity of berry fruit extracts
artykuł [AUT. KOR.] Agata Święciło, [AUT.] Kamila Rybczyńska-Tkaczyk, [AUT.] Agnieszka Najda, [AUT.] Anna Krzepiłko, [AUT.] Roman Prażak, [AUT.] Grażyna Zawiślak. LWT-FOOD SCIENCE AND TECHNOLOGY 2018 T. 94 s. 96-102, DOI: 10.1016/j.lwt.2018.04.046
29. Nutritional potential and inhibitory activity of bread fortified with green coffee beans against enzymes involved in metabolic syndrome pathogenesis
artykuł [AUT. KOR.] Anna Jakubczyk, [AUT.] Michał Świeca, [AUT.] Urszula Gawlik, [AUT.] Dariusz Dziki. LWT-FOOD SCIENCE AND TECHNOLOGY 2018 T. 95 s. 78-84, DOI: 10.1016/j.lwt.2018.04.071
30. Effect of the method of rapeseed oil aromatisation with rosemary Rosmarinus officinalis L. on the content of volatile fraction
artykuł [AUT. KOR.] Radosław Kowalski, [AUT.] Grażyna Kowalska, [AUT.] Urszula Pankiewicz, [AUT.] Artur Mazurek, [AUT.] Monika Sujka, [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Klaudia Kałwa. LWT-FOOD SCIENCE AND TECHNOLOGY 2018 T. 95 s. 40-46, DOI: 10.1016/j.lwt.2018.04.045
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