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Publications
- 2025, Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs, Polish Journal of Food and Nutrition Sciences, 75(3), pp. 208–220, DOI: 10.31883/pjfns/208020
- 2022, Chemical, technological, and sensory evaluation of the suitability of coconut by-products in white rolls, Journal of the Science of Food and Agriculture, 102.8 str. 3370-3378, DOI: 10.1002/jsfa.11684
- 2022, Ocena jakości pieczywa pszennego z udziałem produktów ubocznych przerobu pomidorów i papryki, III Konferencja Naukowa "Nauka o Zbożach osiągnięcia i perspektywy", Lublin 22–23.09.2022, str. 11
- 2021, Chemical, technological and sensory evaluation of the suitability of coconut by-products in white rolls, Journal Science of Food and Agriculture, DOI: 10.1002/jsfa.11684
- 2020, The possibility of using by-products from the flaxseed industry for functional bread production, LWT - Food Science and Technology, 118, str. 1-7, DOI: 10.1016/j.lwt.2019.108860
- 2020, FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces, Journal of Cereal Science, 93; DOI: 10.1016/j.jcs.2020.102961
