E-LIB Suche - Ergebnisse für: Zięć, Gabriela

1

Antioxidative Properties and Acrylamide Content of Function..:

Borczak, Barbara ; Sikora, Marek ; Kapusta-Duch, Joanna...
Molecules. 27 (2022) 17 - p. 5531 , 2022

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

2

Ruthenian Culinary Traditions of Lemkivshchyna:

, In: Environmental History; Cultural Heritage—Possibilities for Land-Centered Societal Development,

Łukasiewicz, Marcin ; Zięć, Gabriela ; Topolska, Kinga.. - p. 113-125 , 2021

Link: https://doi.org/10.1007/..

3

Traditional Crops Cultivated in Southern Małopolska:

, In: Environmental History; Cultural Heritage—Possibilities for Land-Centered Societal Development,

Berski, Wiktor ; Zięć, Gabriela ; Łukasiewicz, Marcin - p. 229-243 , 2021

Link: https://doi.org/10.1007/..

4

Wheat Bread Fortification: The Supplement of Teff Flour and..:

Zięć, Gabriela ; Gambuś, Halina ; Lukasiewicz, Marcin.
Applied Sciences. 11 (2021) 11 - p. 5238 , 2021

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

5

Covid-19 pandemic and food: Present knowledge, risks, consu..:

Duda-Chodak, Aleksandra ; Lukasiewicz, Marcin ; Zięć, Gabriela..
Trends in Food Science & Technology. 105 (2020) - p. 145-160 , 2020

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

6

The influence of starch hydrolyzate on physicochemical prop..:

Berski, Wiktor ; Krystyjan, Magdalena ; Zięć, Gabriela..
Journal of Cereal Science. 70 (2016) - p. 16-22 , 2016

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

7

HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BR..:

Gambuś, Halina ; Mickowska, Barbara ; Bartoń, Henryk...
Journal of microbiology, biotechnology and food sciences. 4 (2015) special issue 3 (Food Sciences) - p. 34-39 , 2015

Link: https://doi.org/10.15414..

8

ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENT..:

Gambuś, Halina ; Gambuś, Florian ; Zięć, Gabriela...
Journal of microbiology, biotechnology and food sciences. 4 (2015) special issue 3 (Food Sciences) - p. 40-43 , 2015

Link: https://doi.org/10.15414..

9

ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY:

Zięć, Gabriela ; Gambuś, Halina ; Berski, Wiktor...
Journal of microbiology, biotechnology and food sciences. 4 (2015) special issue 3 (Food Sciences) - p. 188-191 , 2015

Link: https://doi.org/10.15414..

10

Chemical, physical and rheological properties of oat flour ..:

Berski, Wiktor ; Krystyjan, Magdalena ; Buksa, Krzysztof..
Journal of Cereal Science. 60 (2014) 3 - p. 533-539 , 2014

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

11

Covid-19 pandemic and food: Present knowledge, risks, consu..:

Duda-Chodak, Aleksandra ; Lukasiewicz, Marcin ; Zięć, Gabriela..
0924-2244. , 2020

Link: https://hdl.handle.net/2..

12

Antioxidative Properties and Acrylamide Content of Function..:

Barbara Borczak ; Marek Sikora ; Joanna Kapusta-Duch...
Food Chemistry. , 2022

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

13

Antioxidative Properties and Acrylamide Content of Function..:

Barbara Borczak ; Marek Sikora ; Joanna Kapusta-Duch...
https://www.mdpi.com/1420-3049/27/17/5531. , 2022

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

14

Wheat Bread Fortification: The Supplement of Teff Flour and..:

Gabriela Zięć ; Halina Gambuś ; Marcin Lukasiewicz.
https://www.mdpi.com/2076-3417/11/11/5238. , 2021

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

15

Wheat Bread Fortification: The Supplement of Teff Flour and..:

Gabriela Zięć ; Halina Gambuś ; Marcin Lukasiewicz.
Food Science and Technology. , 2021

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