| The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread E Pejcz, A Czaja, A Wojciechowicz-Budzisz, Z Gil, R Spychaj Journal of Cereal Science 77, 97-101, 2017 | 51 | 2017 |
| Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry S Lachowicz, M Świeca, E Pejcz Food Chemistry 338, 128026, 2021 | 38 | 2021 |
| The effect of Plantago seeds and husk on wheat dough and bread functional properties E Pejcz, R Spychaj, A Wojciechowicz-Budzisz, Z Gil Lwt 96, 371-377, 2018 | 34 | 2018 |
| Technological methods for reducing the content of fructan in rye bread E Pejcz, R Spychaj, Z Gil European Food Research and Technology 246, 1839-1846, 2020 | 26 | 2020 |
| Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt S Lachowicz, M Świeca, E Pejcz Antioxidants 9 (7), 614, 2020 | 23 | 2020 |
| Effect of technological process on the nutritional quality of naked barley enriched rye bread E Pejcz, Z Gil, A Wojciechowicz-Budzisz, M Półtorak, A Romanowska Journal of Cereal Science 65, 215-219, 2015 | 23 | 2015 |
| Technological methods for reducing the content of fructan in wheat bread E Pejcz, R Spychaj, Z Gil Foods 8 (12), 663, 2019 | 21 | 2019 |
| Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds R Spychaj, AZ Kucharska, A Szumny, D Przybylska, E Pejcz, N Piórecki Food Chemistry 358, 129802, 2021 | 19 | 2021 |
| Effect of inoculated lactic acid fermentation on the fermentable saccharides and polyols, polyphenols and antioxidant activity changes in wheat sourdough E Pejcz, S Lachowicz-Wiśniewska, P Nowicka, A Wojciechowicz-Budzisz, ... Molecules 26 (14), 4193, 2021 | 17 | 2021 |
| Antioxidant activity of rye bread enriched with milled buckwheat groats fractions M Zmijewski, A Sokol-Letowska, E Pejcz, D Orzel Roczniki Państwowego Zakładu Higieny 66 (2), 2015 | 17 | 2015 |
| Effect of acetylated retrograded starch (resistant starch RS4) on the nutritional value and microstructure of the crumb (SEM) of wheat bread A Wojciechowicz-Budzisz, Z Gil, R Spychaj, A Czaja, E Pejcz, ... Journal of Food Processing and Technology 6 (6), 1-5, 2015 | 7 | 2015 |
| Rye dietary Fiber components upon the influence of fermentation inoculated with probiotic microorganisms K Koj, E Pejcz Molecules 28 (4), 1910, 2023 | 6 | 2023 |
| Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation E Pejcz, I Burešová Foods 11 (4), 536, 2022 | 6 | 2022 |
| Effect of naked barley enrichment on the quality and nutritional characteristics of bread–Part II. The effect on rye bread E Pejcz, A Wojciechowicz-Budzisz, Z Gil, A Czaja, R Spychaj Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu, 2016 | 2 | 2016 |
| Effect of naked barley enrichment on the quality and nutritional characteristics of bread-Part I. The effect on wheat bread E Pejcz, A Wojciechowicz-Budzisz, Z Gil, A Czaja, R Spychaj Nauki Inżynierskie i Technologie, 2016 | 2 | 2016 |
| Development of a sweet high-fiber wafer with oat bran. J Harasym, E Pejcz | 2 | 2015 |
| Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production E Pejcz Sustainability 16 (8), 3275, 2024 | 1 | 2024 |
| Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread E Pejcz, S Lachowicz-Wiśniewska, P Nowicka, A Wojciechowicz-Budzisz, ... LWT 197, 115905, 2024 | 1 | 2024 |
| Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread E Pejcz, S Lachowicz-Wiśniewska, P Nowicka, A Wojciechowicz-Budzisz, ... Foods 12 (19), 3552, 2023 | 1 | 2023 |
| Mixed Psyllium fiber improves the quality, nutritional value, polyphenols and antioxidant activity of rye bread A Wojciechowicz-Budzisz, E Pejcz, R Spychaj, J Harasym Foods 12 (19), 3534, 2023 | 1 | 2023 |
