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Małgorzata, Wronkowska
67
results:
Search for persons
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Format
Online (67)
Mediatypes
Articles (Online) (34)
OpenAccess-fulltext (33)
Languages
english (60)
polish (1)
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1
Corrigendum to "Effect of roasting time of buckwheat groats..:
Małgorzata, Wronkowska
;
Konrad, Piskuła Mariusz
;
Henryk, Zieliński
Food Chemistry. 208 (2016) - p. 336 , 2016
Link:
https://doi.org/10.1016/..
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2
Effect of roasting time of buckwheat groats on the formatio..:
Małgorzata, Wronkowska
;
Konrad, Piskuła Mariusz
;
Zieliński, Henryk
Food Chemistry. 196 (2016) - p. 355-358 , 2016
Link:
https://doi.org/10.1016/..
?
3
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/..
?
4
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/..
?
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/..
?
6
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/..
?
7
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/..
?
8
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/..
?
9
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/..
?
10
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/..
?
11
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Do..:
Starowicz, Małgorzata
;
Arpaci, Saruhan
;
Topolska, Joanna
.
Molecules. 26 (2021) 8 - p. 2267 , 2021
Link:
https://doi.org/10.3390/..
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12
Bioaccessibility of anti-AGEs activity, antioxidant capacit..:
Zieliński, Henryk
;
Szawara-Nowak, Dorota
;
Wronkowska, Małgorzata
LWT. 123 (2020) - p. 109051 , 2020
Link:
https://doi.org/10.1016/..
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13
Assessment of the glycaemic index, content of bioactive com..:
Bączek, Natalia
;
Jarmułowicz, Anna
;
Wronkowska, Małgorzata
.
Food Chemistry. 330 (2020) - p. 127199 , 2020
Link:
https://doi.org/10.1016/..
?
14
Biscuits from Fermented Roasted Buckwheat Flour - Phenolics..:
Wronkowska, Małgorzata
;
Honke, Joanna
;
Zieliński, Henryk
.
Acta Universitatis Cibiniensis. Series E: Food Technology. 24 (2020) 2 - p. 205-214 , 2020
Link:
https://doi.org/10.2478/..
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15
The Application of Lamiaceae Lindl. Promotes Aroma Compound..:
Starowicz, Małgorzata
;
Lelujka, Ewa
;
Ciska, Ewa
...
Molecules. 25 (2020) 23 - p. 5626 , 2020
Link:
https://doi.org/10.3390/..
1-15