E-LIB Suche - Ergebnisse für: Gałkowska, Dorota

1

Physicochemical and Functional Properties and Storage Stabi..:

Woszczak, Liliana ; Khachatryan, Karen ; Krystyjan, Magdalena...
International Journal of Molecular Sciences. 24 (2023) 15 - p. 12218 , 2023

Link: https://doi.org/10.3390/..

2

Chemically Modified Starches as Food Additives:

Gałkowska, Dorota ; Kapuśniak, Kamila ; Juszczak, Lesław
Molecules. 28 (2023) 22 - p. 7543 , 2023

Link: https://doi.org/10.3390/..

3

Quality Characteristics of Novel Pasta Enriched with Non-Ex..:

Gałkowska, Dorota ; Witczak, Teresa ; Pycia, Karolina
Molecules. 27 (2022) 23 - p. 8616 , 2022

Link: https://doi.org/10.3390/..

4

Octenyl succinylated potato starch-based film reinforced by..:

Pająk, Paulina ; Gałkowska, Dorota ; Juszczak, Lesław.
Food Packaging and Shelf Life. 34 (2022) - p. 100995 , 2022

Link: https://doi.org/10.1016/..

5

Sorption and thermal characteristics of ancient grain pasta..:

Witczak, Teresa ; Gałkowska, Dorota
LWT. 137 (2021) - p. 110433 , 2021

Link: https://doi.org/10.1016/..

6

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Do..:

Gałkowska, Dorota ; Witczak, Teresa ; Witczak, Mariusz
Molecules. 26 (2021) 22 - p. 7033 , 2021

Link: https://doi.org/10.3390/..

7

Effect of Potato Protein on Thermal and Rheological Charact..:

Gałkowska, Dorota ; Dudycz, Anna ; Juszczak, Lesław
Starch - Stärke. 73 (2021) 7-8 - p. , 2021

Link: https://doi.org/10.1002/..

8

Effect of Prebiotic Polysaccharides on the Rheological Prop..:

Gałkowska, Dorota ; Południak, Monika ; Witczak, Mariusz.
Polymers. 12 (2020) 10 - p. 2224 , 2020

Link: https://doi.org/10.3390/..

9

Effects of amino acids on gelatinization, pasting and rheol..:

Gałkowska, Dorota ; Juszczak, Lesław
Food Hydrocolloids. 92 (2019) - p. 143-154 , 2019

Link: https://doi.org/10.1016/..

10

The effect of amylose content and level of oxidation on the..:

Pietrzyk, Sławomir ; Fortuna, Teresa ; Łabanowska, Maria...
Food Chemistry. 240 (2018) - p. 259-267 , 2018

Link: https://doi.org/10.1016/..

11

Influence of amylose content and oxidation level of potato ..:

Pietrzyk, Sławomir ; Fortuna, Teresa ; Juszczak, Lesław...
International Journal of Biological Macromolecules. 106 (2018) - p. 57-67 , 2018

Link: https://doi.org/10.1016/..

12

Maltodextrins from chemically modified starches. Production..:

Pycia, Karolina ; Juszczak, Lesław ; Gałkowska, Dorota..
Starch - Stärke. 69 (2017) 5-6 - p. 1600199 , 2017

Link: https://doi.org/10.1002/..

13

Maltodextrins produced from chemically modified starches as..:

Pycia, Karolina ; Gałkowska, Dorota ; Juszczak, Lesław
LWT. 80 (2017) - p. 394-400 , 2017

Link: https://doi.org/10.1016/..

14

Contamination of smoked meat and fish products from Polish ..:

Zachara, Alicja ; Gałkowska, Dorota ; Juszczak, Lesław
Food Control. 80 (2017) - p. 45-51 , 2017

Link: https://doi.org/10.1016/..

15

Contamination of Tea and Tea Infusion with Polycyclic Aroma..:

Zachara, Alicja ; Gałkowska, Dorota ; Juszczak, Lesław
International Journal of Environmental Research and Public Health. 15 (2017) 1 - p. 45 , 2017

Link: https://doi.org/10.3390/..