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Wronkowska, Małgorzata
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1

Retention of bioactive compounds during technological steps..:

Wronkowska, Małgorzata ; Zieliński, Henryk ; Bączek, Natalia..
Food Chemistry.  460 (2024)  - p. 140645 , 2024
Link: https://doi.org/10.1016/..
 
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2

Identification and Bioaccessibility of Maillard Reaction Pr..:

Wronkowska, Małgorzata ; Wiczkowski, Wiesław ; Topolska, Joanna...
Molecules.  28 (2023)  6 - p. 2746 , 2023
Link: https://doi.org/10.3390/..
 
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3

Bioaccessibility of Maillard Reaction Products from Biscuit..:

Wronkowska, Małgorzata ; Szawara-Nowak, Dorota ; Piskuła, Mariusz Konrad.
Microorganisms.  11 (2023)  4 - p. 883 , 2023
Link: https://doi.org/10.3390/..
 
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4

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Foo..:

Wronkowska, Małgorzata ; Bączek, Natalia ; Honke, Joanna...
Molecules.  28 (2023)  11 - p. 4565 , 2023
Link: https://doi.org/10.3390/..
 
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5

Profile of volatile organic compounds (VOCs) produced by se..:

Starowicz, Małgorzata ; Rostek, Danuta ; Lenkiewicz, Marzena..
Journal of Cereal Science.  109 (2023)  - p. 103588 , 2023
Link: https://doi.org/10.1016/..
 
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6

Identification and Bioaccessibility of Maillard Reaction Pr..:

Wronkowska, Małgorzata ; Wiczkowski, Wiesław ; Topolska, Joanna...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056404/.  , 2023
Link: http://www.ncbi.nlm.nih...
 
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7

Bioaccessibility of Maillard Reaction Products from Biscuit..:

Małgorzata Wronkowska ; Dorota Szawara-Nowak ; Mariusz Konrad Piskuła.
Food Microbiology.  , 2023
Link: https://doi.org/10.3390/..
 
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8

Identification and Bioaccessibility of Maillard Reaction Pr..:

Małgorzata Wronkowska ; Wiesław Wiczkowski ; Joanna Topolska...
Natural Products Chemistry.  , 2023
Link: https://doi.org/10.3390/..
 
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9

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Foo..:

Małgorzata Wronkowska ; Natalia Bączek ; Joanna Honke...
Food Chemistry.  , 2023
Link: https://doi.org/10.3390/..
 
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10

Bioaccessibility of Maillard Reaction Products from Biscuit..:

Małgorzata Wronkowska ; Dorota Szawara-Nowak ; Mariusz Konrad Piskuła.
https://www.mdpi.com/2076-2607/11/4/883.  , 2023
Link: https://doi.org/10.3390/..
 
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11

Identification and Bioaccessibility of Maillard Reaction Pr..:

Małgorzata Wronkowska ; Wiesław Wiczkowski ; Joanna Topolska...
https://www.mdpi.com/1420-3049/28/6/2746.  , 2023
Link: https://doi.org/10.3390/..
 
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12

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Foo..:

Małgorzata Wronkowska ; Natalia Bączek ; Joanna Honke...
https://www.mdpi.com/1420-3049/28/11/4565.  , 2023
Link: https://doi.org/10.3390/..
 
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13

Buckwheat hull, a valuable bakery product ingredient: asses..:

Bączek, Natalia ; Haros, Claudia Monika ; Wronkowska, Małgorzata
European Food Research and Technology.  249 (2022)  2 - p. 353-358 , 2022
Link: https://doi.org/10.1007/..
 
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14

Bioaccessibility of Phenolic Acids and Flavonoids from Buck..:

Zieliński, Henryk ; Wiczkowski, Wiesław ; Topolska, Joanna..
Molecules.  27 (2022)  19 - p. 6628 , 2022
Link: https://doi.org/10.3390/..
 
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15

Oat flour fermented by Lactobacillus strains – Kinetics of ..:

Wronkowska, Małgorzata ; Rostek, Danuta ; Lenkiewicz, Marzena...
Journal of Cereal Science.  103 (2022)  - p. 103392 , 2022
Link: https://doi.org/10.1016/..
 
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