Archiwa

2023

1. Oliveira, Daniela; Starowicz, Małgorzata; Ostaszyk, Anita; Łopusiewicz, Łukasz; Ferreira, Isabel M. P. L. V. O..; Pinto, Edgar; Krupa-Kozak, Urszula. The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. Foods 2023, 12(23), 4320; https://doi.org/10.3390/foods12234320.

2017

1. Krupa-Kozak, Urszula; Markiewicz, Lidia; Lamparski, Grzegorz; Juśkiewicz, Jerzy. Administration of inulin-supplemented gluten-free diet modified calcium absorption and caecal microbiota in rats in a calcium-dependent manner. Nutrients 2017, 9(7): art. no 702 (1-19) (doi: 10.3390/nu9070702).
2. Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk. Sensory analysis and aroma compounds of buckwheat containing products – a review. Critical Reviews in Food Science and Nutrition 2017, przyjęta do druku (doi: 10.1080/10408398.2017.1284742).

2016

1. Przygodzka, Małgorzata; Drabińska, Natalia. Lotne związki organiczne jako potencjalne markery zaburzeń przewodu pokarmowego. W: Medycyna XXI wieku – wybrane zagadnienia. Ed.: Skopińska-Różewska, Ewa; Siwicki, Andrzej K.; Zdanowski, Robert. Studio Wydawnicze Edycja, Olsztyn 2016 (ISBN 978-83-941917-7-1), 175-188.
2. Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzanna; Kukurova, Kristina; Lamparski, Grzegorz. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes. Food Science & Nutrition 2016, 4(4): 651-660 (doi: 10.1002/fsn3.329).
3. Tao, Yang; Sun, Da-Wen; Górecki, Adrian R.; Błaszczak, Wioletta; Lamparski, Grzegorz; Amarowicz, Ryszard; Fornal, Józef; Jeliński, Tomasz. A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food Chemistry 2016, 194: 545-554 (doi: 10.1016/j.foodchem.2015.07.041).

2015

1. Jankowski, Jan; Zduńczyk, Zenon; Mikulski, Dariusz; Naczmański, Jakub; Juśkiewicz, Jerzy; Troszyńska, Agnieszka; Słomiński, Bogdan A. Inclusion of flaxseed in turkey diets decreases the n-6/n-3 PUFA ratio and increases the proportion of biologically active EPA and DHA without affecting meat quality. European Journal of Lipid Science and Technology 2015, 117(6): 797-809 (doi: 10.1002/ejlt.201400186).
2. Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzanna; Kukurova, Kristina; Lamparski, Grzegorz. Study on sensory quality, antioxidant properties, and Maillard reaction products Formation in rye-buckwheat cakes enhanced with selected spices. Journal of Chemistry 2015, 2015: art. no 418639 (1-9) (doi: 10.1155/2015/418639).
3. Wronkowska, Małgorzata; Jadacka, Monika; Soral-Śmietana, Maria; Zander, Lidia; Dajnowiec, Fabian; Banaszczyk, Paweł; Jeliński, Tomasz; Szmatowicz, Beata. ACID whey concentrated by ultrafiltration a tool for modeling bread properties. LWT-Food Science and Technology 2015, 61(1): 172-176 (doi: 10.1016/j.lwt.2014.11.019).

2014

1. Drażbo, Aleksandra; Mikulski, Dariusz; Zduńczyk, Zenon; Szmatowicz, Beata; Rutkowski, Andrzej; Jankowski, Jan. Fatty acid composition, physicochemical and sensory properties of eggs from laying hens fed diets containing blue lupine seeds. European Poultry Science / Archiv fur Geflugelkunde 2014, 78: art. no 61 (1-14) (doi: 10.1399/eps.2014.61).
2. Zduńczyk, Zenon; Jankowski, Jan; Mikulski, Dariusz; Mikulska, Marzena; Lamparski, Grzegorz; Słomiński, Bogdan A.; Juśkiewicz, Jerzy. Growth performance, gastrointestinal function and meat quality in growing-finishing turkeys fed diets with different levels of yellow lupine (L. luteus) seeds. Archives of Animal Nutrition 2014, 68(3): 211-226 (doi: 10.1080/1745039X.2014.920642).

2013

1. Wróblewska, Barbara; Kaliszewska-Suchodoła, Anna; Kołakowski, Piotr; Troszyńska, Agnieszka. The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. International Journal of Food Science and Technology 2013, 48(5): 1007-1017 (doi: 10.1111/ijfs.12054).
2. Zduńczyk, Zenon; Drażbo, Aleksandra A.; Jankowski, Jan; Juśkiewicz, Jerzy; Antoszkiewicz, Zofia; Troszyńska, Agnieszka. The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs. Archiv fur Tierzucht-Archives of Animal Breeding 2013, 56: 719-732 (doi: 10.7482/0003-9438-56-072).

2012

1. Dueñas, Montserrat; Hernández, Teresa; Robredo, Sergio; Lamparski, Grzegorz; Estrella, Isabel; Muñoz, Rosario. Bioactive phenolic compounds of soybean (Glycine max cv. Merit): modifications by different microbiological fermentations. Polish Journal of Food and Nutrition Sciences 2012, 62(4): 241-250 (doi: 10.2478/v10222-012-0060-x).
2. Marková, Lucie; Ciesarová, Zuzana; Kukurová, Kristina; Zieliński, Henryk; Przygodzka, Małgorzata; Bednáriková, Alena; Šimko, Peter. Influence of various spices on acrylamide content in buckwheat ginger cakes. Chemical Papers 2012, 66(10): 949-954 (doi: 10.2478/s11696-012-0218-3).
3. Tao, Yang; Sun, Da-Wen; Górecki, Adrian R.; Błaszczak, Wioletta; Lamparski, Grzegorz; Amarowicz, Ryszard; Fornal, Józef; Jeliński, Tomasz. Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. Innovative Food Science & Emerging Technologies 2012, 16: 409-416 (doi: 10.1016/j.ifset.2012.09.005).
4. Zieliński, Henryk; Ciesarova, Zuzana; Troszyńska, Agnieszka; Ceglińska, Alicja; Zielińska, Danuta; Amarowicz, Ryszard; Przygodzka, Małgorzata; Kukurova, Kristina. Antioxidant properties, acrylamide content and sensory quality of ginger cakes with different formulations. Polish Journal of Food and Nutrition Sciences 2012, 62(1): 41-50 (doi: 10.2478/v10222-011-0038-0).