2023

1. Content of phenolic acid and yielding of hybrid wheat in response to growing year under integrated management

artykuł [AUT.] Jan Buczek , [AUT. KOR.] Justyna Belcar , [AUT.] Dorota Gawęda, [AUT.] Józef Gorzelany . Acta Universitatis Cibiniensis - Series E: Food Technology 2023 T. 27 Nr 2 s. 293-303, DOI: 10.2478/aucft-2023-0023

2022

2. Bread-making potential and yielding of hybrid wheat under varied agronomic and environmental factors

artykuł [AUT.] Jan Buczek , [AUT. KOR.] Justyna Belcar , [AUT.] Dorota Gawęda, [AUT.] Józef Gorzelany . Acta Universitatis Cibiniensis - Series E: Food Technology 2022 T. 26 Nr 2 s. 249-260, DOI: 10.2478/aucft-2022-0020

2021

3. Possibility of reinforcement the functional potential of vegetable juices with the use of novel strain Lactiplantibacillus Plantarum EK11 isolated from an unconventional fermented food matrix

artykuł [AUT.] Katarzyna Skrzypczak, [AUT.] Klaudia Gustaw, [AUT.] Dominika Schwonke , [AUT.] Izabela Pałys , [AUT.] Katarzyna Gordat , [AUT. KOR.] Monika Michalak-Majewska, [AUT.] Waldemar Gustaw. Acta Universitatis Cibiniensis - Series E: Food Technology 2021 T. 25 Nr 1 s. 123-134, DOI: 10.2478/aucft-2021-0012

2020

4. Comparative analysis of selected physicochemical and textural properties of bread substitutes

artykuł [AUT. KOR.] Monika Michalak-Majewska, [AUT.] Siemowit Muszyński, [AUT.] Bartosz Sołowiej, [AUT.] Wojciech Radzki, [AUT.] Waldemar Gustaw, [AUT.] Katarzyna Skrzypczak, [AUT.] Piotr Stanikowski. Acta Universitatis Cibiniensis - Series E: Food Technology 2020 T. 24 Nr 1 s. 99-112, DOI: 10.2478/aucft-2020-0009

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