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Karp, Sabina
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1

Effect of β-glucans on water redistribution and gluten stru..:

Welc-Stanowska, Renata ; Karp, Sabina ; Kurek, Marcin..
International Agrophysics.  37 (2023)  2 - p. 151-158 , 2023
Link: https://doi.org/10.31545..
 
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2

Evaluation of Modified Atmosphere Packaging in Combination ..:

Wyrwisz, Jarosław ; Karp, Sabina ; Kurek, Marcin Andrzej.
Foods.  11 (2022)  6 - p. 872 , 2022
Link: https://doi.org/10.3390/..
 
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3

Development of Gluten-Free Muffins with β-Glucan and Pomegr..:

Kurek, Marcin Andrzej ; Moczkowska-Wyrwisz, Małgorzata ; Wyrwisz, Jarosław.
Foods.  10 (2021)  11 - p. 2551 , 2021
Link: https://doi.org/10.3390/..
 
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4

Stability in food matrices:

, In: Steviol Glycosides,
Kurek, Marcin Andrzej ; Karp, Sabina - p. 221-242 , 2021
Link: https://doi.org/10.1016/..
 
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5

List of contributors:

, In: Steviol Glycosides,
Altuğ, Cevher ; Caggiano, Gianvito ; Castro-Muñoz, Roberto... - p. ix-x , 2021
Link: https://doi.org/10.1016/..
 
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6

The impact of different levels of oat β-glucan and water on..:

Karp, Sabina ; Wyrwisz, Jarosław ; Kurek, Marcin Andrzej
Journal of Food Science and Technology.  57 (2020)  10 - p. 3628-3638 , 2020
Link: https://doi.org/10.1007/..
 
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7

EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY ..:

Moczkowska, Malgorzata ; Karp, Sabina ; Horbanczuk, Olaf K....
Food and Bioproducts Processing.  124 (2020)  - p. 33-47 , 2020
Link: https://doi.org/10.1016/..
 
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8

Comparative analysis of the physical properties of o/w emul..:

Karp, Sabina ; Wyrwisz, Jarosław ; Kurek, Marcin Andrzej
International Journal of Biological Macromolecules.  132 (2019)  - p. 236-243 , 2019
Link: https://doi.org/10.1016/..
 
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9

The use of high-in-β-glucan oat fibre powder as a structuri..:

Karp, Sabina ; Wyrwisz, Jarosław ; Kurek, Marcin Andrzej.
Food Science and Technology International.  25 (2019)  7 - p. 618-629 , 2019
Link: https://doi.org/10.1177/..
 
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10

Enzymatic, enzymatic-ultrasonic and alkaline extraction of ..:

Moczkowska, Małgorzata ; Karp, Sabina ; Niu, Yuge.
Food Hydrocolloids.  90 (2019)  - p. 105-112 , 2019
Link: https://doi.org/10.1016/..
 
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11

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumb..:

Wyrwisz, Jarosław ; Moczkowska, Małgorzata ; Kurek, Marcin Andrzej...
Molecules.  24 (2019)  4 - p. 757 , 2019
Link: https://doi.org/10.3390/..
 
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12

Effect of modified atmosphere packaging on the quality of w..:

Kurek, Marcin Andrzej ; Wyrwisz, Jarosław ; Karp, Sabina.
Journal of Food Measurement and Characterization.  13 (2019)  3 - p. 1864-1872 , 2019
Link: https://doi.org/10.1007/..
 
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13

Effect of natural flocculants on purity and properties of β..:

Kurek, Marcin Andrzej ; Karp, Sabina ; Stelmasiak, Adrian...
Carbohydrate Polymers.  188 (2018)  - p. 60-67 , 2018
Link: https://doi.org/10.1016/..
 
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14

Effect of fiber sources on fatty acids profile, glycemic in..:

Kurek, Marcin Andrzej ; Wyrwisz, Jarosław ; Karp, Sabina.
Journal of Food Science and Technology.  55 (2018)  5 - p. 1632-1640 , 2018
Link: https://doi.org/10.1007/..
 
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15

Physicochemical properties of dietary fibers extracted from..:

Kurek, Marcin Andrzej ; Karp, Sabina ; Wyrwisz, Jarosław.
Food Hydrocolloids.  85 (2018)  - p. 321-330 , 2018
Link: https://doi.org/10.1016/..
 
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