2017

1. Interaction of ternary biopolymers obtained from microwave dry-heated mixtures of gluten, whey protein concentrate and kaolinite
artykuł [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Cezary Kwiatkowski, [AUT.] Katsuyoshi Nishinari , [AUT.] Siemowit Muszyński, [AUT.] Stanisław Mleko. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017 T. 23 Nr 3 s. 411-415, DOI: 10.3136/fstr.23.411

2015

2. Identification and profile of Furanocoumarins from the Ribbed Celery (Apium
 Graveolens L. var. Dulce Mill. / Pers.)
artykuł [AUT.] Agnieszka Najda, [AUT.] Jan Dyduch, [AUT.] Klaudia Świca, [AUT.] Magdalena Kapłan, [AUT.] Rafał Papliński, [AUT.] Monika Sachadyn-Król, [AUT.] Kamila Klimek. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015 T. 21 Nr 1 s. 67-75, DOI: 10.3136/fstr.21.67
3. Free amino acids and biogenic amines content during ageing of dry-cured pork loins inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain
artykuł [AUT.] Joanna Stadnik, [AUT.] Zbigniew józef Dolatowski. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015 T. 21 Nr 2 s. 167-174, DOI: 10.3136/fstr.21.167

2014

4. Rheological properties of mixed gels: gelatin, konjac glucomannan and locust bean gum
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Tom Brenner , [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko, [AUT.] Dominik Szwajgier, [AUT.] Tomasz Czernecki, [AUT.] Marta Wesołowska-Trojanowska. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014 T. 20 Nr 3 s. 607-611, DOI: 10.3136/fstr.20.607
5. Ca2+-induced egg white isolate gels with various microstructure
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Katsuyoshi Nishinari , [AUT.] Akihiro Handa . FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014 T. 20 Nr 6 s. 1207-1212, DOI: 10.3136/fstr.20.1207

2013

6. Antioxidant effects of ground mustard seed in model sausage type product
artykuł [AUT.] Małgorzata Karwowska, [AUT.] Zbigniew józef Dolatowski. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013 T. 19 Nr 1 s. 23-28, DOI: 10.3136/fstr.19.23
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