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Publikacje pracownika
- 2026, Characterization of Black Lime (Citrus × aurantiifolia) Powder and Its Effects on the Physicochemical, Antioxidant, and Sensory Properties of Shortbread Cookies, Molecules, 31(18), 3271, DOI: 10.3390/molecules31183271
- 2023, Novel polysaccharide and polysaccharide-peptide conjugate from Rosa rugosa Thunb. pseudofruit – Structural characterisation and nutraceutical potential, Food Chemistry, 409.135264, DOI: 10.1016/j.foodchem.2022.135264
- 2021, The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product, Molecules, 26(5), 1245; DOI: 10.3390/molecules26051245
- 2020, Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit, Molecules , 25, 4538; DOI:10.3390/molecules25194538
- 2019, Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta, Open Chemistry, 17(1), str. 587–598, DOI: 0.1515/chem-2019-0075
- 2015, Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics., Open Chemistry, 13(1): 1209-1217
