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Publikacje pracownika
- 2024, Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds, Molecules , 29(20), 4931; DOI: /10.3390/molecules29204931
- 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, Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics, Processes, 11(9), 2561, DOI: 10.3390/pr11092561
- 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
- 2022, Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics, Molecules, 23. 3094, str. 1-12, DOI: 10.3390/molecules27103094
- 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
- 2020, Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts, Processes, 8,97, str 1-11; DOI: 10.3390/pr8010097
- 2019, Changes in pasta properties during cooking and short-time storage, International Agrophysics, 33, str. 323-330, DOI: 10.31545/intagr/110806
- 2018, Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation, International Agrophysics, 32: 217-223
- 2017, Effect of the addition of mixture of plant components on the mechanical properties of wheat bread, International Agrophysics, 31(4): 563-569
- 2015, Physical properties of gluten-free bread caused by water addition., International Agrophysics, 29(3): 353-364
- 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
- 2011, Ocena właściwości fizycznych ziarna pszenicy przy wykorzystaniu analizatora pojedynczych ziarniaków, Inżynieria Rolnicza, 2011, 1(126): 39-46
- 2003, Badania zależności indeksu twardości i energochłonności rozdrabniania od zawartości białka w pszenicy., Acta Agrophysica, 2003, 95, 2(1), 173-178
