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Publications
- 2023, Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale, International Agrophysics, 37(3), str. 353-364, DOI: 10.31545/intagr/168434
- 2023, Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics, https://www.mdpi.com/2076-3417/13/14/8138, Applied Sciences, 13(14), 8138; DOI: 10.3390/app13148138
- 2023, The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets, Molecules, 28(4), 1835; DOI:10.3390/molecules28041835
- 2021, Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives, Materials, 14(10), 2673; DOI: 10.3390/ma14102673
- 2020, Potato Starch Utilization in Ecological Loose-Fill Packaging Materials-Sustainability and Characterization, Materials , 13(6), 1390; DOI: 10.3390/ma13061390
- 2020, Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds, International Agrophysics, 34(1): 25-32; DOI: 10.31545/intagr/116388
- 2018, Effect of extrusion-cooking conditions on pasting properties of extruded white and red bean seeds, 12th International Conference on Agrophysics: Soil, Plant & Climate, Lublin 17-19.09.2018 r., str. 169
