Dziki Dariusz

Dziki Dariusz

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Publications

  1. 2021, Spectroscopic, mineral, and antioxidant characteristics of blue colored powders prepared from cornflower aqueous extracts, Food Chemistry, 346,128889, str. 1-9, DOI: 10.1016/j.foodchem.2020.128889
  2. 2020, Water redistribution between model bread dough components during mixing, Journal of Cereal Science, vol. 95; DOI: 10.1016/j.jcs.2020.103035
  3. 2020, Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts, Processes, 8,97, str 1-11; DOI: 10.3390/pr8010097
  4. 2020, Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production, Processes, 9(1), 32; DOI: 10.3390/pr9010032
  5. 2019, Determination of wheat grain physical properties using single kernel characterization system, 18th International Workshop for Young Scientists, BioPhys Spring 2019, May 22-24.05.2019 Gödöllő, Hungary, str. 18
  6. 2019, Changes in pasta properties during cooking and short-time storage, International Agrophysics, 33, str. 323-330, DOI: 10.31545/intagr/110806
  7. 2018, Dynamics of gas cell coalescence during baking expansion of leavened dough, Food Research International, 103: 30-39
  8. 2018, Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale, International Agrophysics, 32(1): 49-56
  9. 2018, Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation, International Agrophysics, 32: 217-223
  10. 2017, Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis, Food and Bioprocess Technology, 10(6): 1031–1041
  11. 2017, Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems, Journal of Agricultural Science and Technology, 19: 1253-1266
  12. 2017, Effect of the addition of mixture of plant components on the mechanical properties of wheat bread, International Agrophysics, 31(4): 563-569
  13. 2016, Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach, Food and Bioprocess Technology, 9(5): 892-903
  14. 2015, Physical properties of gluten-free bread caused by water addition., International Agrophysics, 29(3): 353-364
  15. 2015, Drying and Grinding Characteristics of Four-Day-Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour., Cereal Chemistry, 92(3): 312-319
  16. 2014, Influence of wheat kernel physical properties on the pulverizing process., Journal of Food Science and Technology, 2014, 51(10): 2648-2655
  17. 2013, Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough, Journal of Cereal Science, 2013, 57471-479
  18. 2013, Physicochemical and grinding characteristics of dragonhead seeds, International Agrophysics, 2013, 27(4): 403-408
  19. 2012, Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal., Journal of Food Engineering, 2012, 1081-12
  20. 2011, Ocena właściwości fizycznych ziarna pszenicy przy wykorzystaniu analizatora pojedynczych ziarniaków, Inżynieria Rolnicza, 2011, 1(126): 39-46
  21. 2011, Farinograph and extensograph characteristics of carob fibre and oat wholemeal-enriched, 2011, 67-67
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