Gawlik-Dziki Urszula

Gawlik-Dziki Urszula

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Publikacje pracownika

  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, Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts, Processes, 8,97, str 1-11; DOI: 10.3390/pr8010097
  3. 2018, Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale, International Agrophysics, 32(1): 49-56
  4. 2017, Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems, Journal of Agricultural Science and Technology, 19: 1253-1266
  5. 2015, Physical properties of gluten-free bread caused by water addition., International Agrophysics, 29(3): 353-364
  6. 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
  7. 2014, Influence of wheat kernel physical properties on the pulverizing process., Journal of Food Science and Technology, 2014, 51(10): 2648-2655
  8. 2013, Physicochemical and grinding characteristics of dragonhead seeds, International Agrophysics, 2013, 27(4): 403-408
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