2023

1. Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing
artykuł [AUT.] Brean Downs , [AUT.] Katarzyna Skrzypczak, [AUT.] Jana K. Richter , [AUT.] Tomasz Krajka , [AUT.] Marina Ikuse , [AUT.] Joshua B. Bernin , [AUT.] Girish M. Ganjyal . JOURNAL OF FOOD SCIENCE 2023 T. 88 Nr 10 s. 4169-4179, DOI: 10.1111/1750-3841.16730

2020

2. Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase
artykuł [AUT. KOR.] Joanna Kobus-Cisowska , [AUT.] Oskar Szczepaniak , [AUT.] Daria Szymanowska , [AUT.] Monika Przeor , [AUT.] Maciej Jarzębski , [AUT.] Marta Ligaj , [AUT.] Anna Gramza-Michałowska , [AUT.] Dominik Szwajgier, [AUT.] Joanna Foksowicz-Flaczyk . JOURNAL OF FOOD SCIENCE 2020 T. 85 Nr 10 s. 3003-3011, DOI: 10.1111/1750-3841.15445

2016

3. Gluten-free precooked rice-yellow pea pasta: effect of extrusion-cooking conditions on phenolic acids composition, selected properties and microstructure
artykuł [AUT.] Abdallah Bouasla , [AUT.] Agnieszka Wójtowicz, [AUT.] Mohammed Nasereddine Zidoune , [AUT.] Marta Olech , [AUT.] Renata Nowak , [AUT.] Marcin Mitrus, [AUT.] Anna Oniszczuk. JOURNAL OF FOOD SCIENCE 2016 T. 81 Nr 5 s. 1070, DOI: 10.1111/1750-3841.13287
4. Application of freezing and thawing in apple (Malus domestica) juice extraction
artykuł [AUT.] Rafał Nadulski, [AUT.] Zbigniew Kobus, [AUT.] Kamil Wilczyński, [AUT.] Kazimierz Zawiślak, [AUT.] Józef Grochowicz, [AUT.] Tomasz Guz. JOURNAL OF FOOD SCIENCE 2016 T. 81 Nr 11 s. 2718, DOI: 10.1111/1750-3841.13514

2014

5. Biosorption of Al+3 and Cd+2 by an Exopolysaccharide from Lactobacillus rhamnosus
artykuł [AUT. KOR.] Magdalena Polak-Berecka, [AUT.] Dominik Szwajgier, [AUT.] Adam Waśko. JOURNAL OF FOOD SCIENCE 2014 T. 79 Nr 11 s. 2404, DOI: 10.1111/1750-3841.12674

2009

6. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products
artykuł [AUT.] Agnieszka Wójtowicz, [AUT.] Leszek Mościcki. JOURNAL OF FOOD SCIENCE 2009 T. 74 Nr 5 s. 226-233, DOI: 10.1111/j.1750-3841.2009.01168.x

2000

7. PH induced aggregation and weak gel formation of whey protein polymers.
artykuł [AUT.] Stanisław Mleko, [AUT.] E. A. Foegeding . JOURNAL OF FOOD SCIENCE 2000 T. 65 s. 139-143
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