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Publikacje pracownika
- 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
- 2021, Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins, Polish Journal of Food and Nutrition Sciences, Vol. 71, No. 2, pp. 161–175; DOI: 10.31883/pjfns/135800
- 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
- 2021, Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks, Materials, 14(11), 2791; DOI: 10.3390/ma14112791
- 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
- 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
- 2019, Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil, Sustainability, 11(22):6414, str. 1-16, DOI: 10.3390/su11226414
- 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
- 2015, Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics., Open Chemistry, 13(1): 1209-1217
