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Miś, Antoni
38
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Online (38)
Mediatypes
Articles (Online) (30)
OpenAccess-fulltext (8)
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1
Effect of fluorescence dyes on wet gluten structure studied..:
Nawrocka, Agnieszka
;
Rumińska, Weronika
;
Szymańska-Chargot, Monika
..
Food Hydrocolloids. 131 (2022) - p. 107820 , 2022
Link:
https://doi.org/10.1016/..
?
2
Molecular interactions between gluten network and phenolic ..:
Krekora, Magdalena
;
Miś, Antoni
;
Nawrocka, Agnieszka
Journal of Cereal Science. 99 (2021) - p. 103203 , 2021
Link:
https://doi.org/10.1016/..
?
3
Drying Kinetics, Grinding Characteristics, and Physicochemi..:
Dziki, Dariusz
;
Habza-Kowalska, Ewa
;
Gawlik-Dziki, Urszula
...
Processes. 8 (2020) 1 - p. 97 , 2020
Link:
https://doi.org/10.3390/..
?
4
Effect of moisturizing pre-treatment of dietary fibre prepa..:
Nawrocka, Agnieszka
;
Krekora, Magdalena
;
Niewiadomski, Zbigniew
...
LWT. 121 (2020) - p. 108959 , 2020
Link:
https://doi.org/10.1016/..
?
5
Water redistribution between model bread dough components d..:
Miś, Antoni
;
Krekora, Magdalena
;
Niewiadomski, Zbigniew
..
Journal of Cereal Science. 95 (2020) - p. 103035 , 2020
Link:
https://doi.org/10.1016/..
?
6
Effect of cinnamic acid and its derivatives on structure of..:
Krekora, Magdalena
;
Szymańska-Chargot, Monika
;
Niewiadomski, Zbigniew
..
Food Hydrocolloids. 107 (2020) - p. 105935 , 2020
Link:
https://doi.org/10.1016/..
?
7
FT-Raman and FT-IR studies of the gluten structure as a res..:
Rumińska, Weronika
;
Szymańska-Chargot, Monika
;
Wiącek, Dariusz
...
Journal of Cereal Science. 93 (2020) - p. 102961 , 2020
Link:
https://doi.org/10.1016/..
?
8
Wheat Grinding Process with Low Moisture Content: A New App..:
Hassoon, Waleed H.
;
Dziki, Dariusz
;
Miś, Antoni
.
Processes. 9 (2020) 1 - p. 32 , 2020
Link:
https://doi.org/10.3390/..
?
9
Evaluation of physicochemical properties, antioxidant poten..:
Warechowska, Małgorzata
;
Warechowski, Józef
;
Tyburski, Józef
...
Journal of Food Science and Technology. 56 (2019) 7 - p. 3422-3430 , 2019
Link:
https://doi.org/10.1007/..
?
10
Dynamics of gas cell coalescence during baking expansion of..:
Miś, Antoni
;
Nawrocka, Agnieszka
;
Lamorski, Krzysztof
.
Food Research International. 103 (2018) - p. 30-39 , 2018
Link:
https://doi.org/10.1016/..
?
11
Relationship between the properties of raw and cooked spagh..:
Biernacka, Beata
;
Dziki, Dariusz
;
Różyło, Renata
...
International Agrophysics. 32 (2018) 2 - p. 217-223 , 2018
Link:
https://doi.org/10.1515/..
?
12
Characteristics of the chemical processes induced by cellul..:
Nawrocka, Agnieszka
;
Krekora, Magdalena
;
Niewiadomski, Zbigniew
.
Food Hydrocolloids. 85 (2018) - p. 176-184 , 2018
Link:
https://doi.org/10.1016/..
?
13
Simulation of the process kinetics and analysis of physicoc..:
Dziki, Dariusz
;
Polak, Renata
;
Rudy, Stanisław
...
International Agrophysics. 32 (2018) 1 - p. 49-56 , 2018
Link:
https://doi.org/10.1515/..
?
14
FTIR studies of gluten matrix dehydration after fibre polys..:
Nawrocka, Agnieszka
;
Krekora, Magdalena
;
Niewiadomski, Zbigniew
.
Food Chemistry. 252 (2018) - p. 198-206 , 2018
Link:
https://doi.org/10.1016/..
?
15
Aggregation of gluten proteins in model dough after fibre p..:
Nawrocka, Agnieszka
;
Szymańska-Chargot, Monika
;
Miś, Antoni
..
Food Chemistry. 231 (2017) - p. 51-60 , 2017
Link:
https://doi.org/10.1016/..
1-15