| The impact of resistant starch on characteristics of gluten-free dough and bread J Korus, M Witczak, R Ziobro, L Juszczak Food Hydrocolloids 23 (3), 988-995, 2009 | 261 | 2009 |
| Starch and starch derivatives in gluten-free systems–A review M Witczak, R Ziobro, L Juszczak, J Korus Journal of cereal Science 67, 46-57, 2016 | 195 | 2016 |
| Non-gluten proteins as structure forming agents in gluten free bread R Ziobro, L Juszczak, M Witczak, J Korus Journal of food science and technology 53, 571-580, 2016 | 158 | 2016 |
| The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread J Korus, M Witczak, R Ziobro, L Juszczak European Food Research and Technology 240, 1135-1143, 2015 | 148 | 2015 |
| Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread R Ziobro, J Korus, M Witczak, L Juszczak Food Hydrocolloids 29 (1), 68-74, 2012 | 147 | 2012 |
| Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread J Korus, M Witczak, R Ziobro, L Juszczak LWT 84, 143-150, 2017 | 143 | 2017 |
| The effects of maltodextrins on gluten-free dough and quality of bread M Witczak, J Korus, R Ziobro, L Juszczak Journal of food engineering 96 (2), 258-265, 2010 | 128 | 2010 |
| Effect of inulin on rheological and thermal properties of gluten-free dough L Juszczak, T Witczak, R Ziobro, J Korus, E Cieślik, M Witczak Carbohydrate polymers 90 (1), 353-360, 2012 | 123 | 2012 |
| Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough M Witczak, L Juszczak, R Ziobro, J Korus Food Hydrocolloids 28 (2), 353-360, 2012 | 122 | 2012 |
| Synthesis and effect of structure on swelling properties of hydrogels based on high methylated pectin and acrylic polymers G Kowalski, K Kijowska, M Witczak, Ł Kuterasiński, M Łukasiewicz Polymers 11 (1), 114, 2019 | 111 | 2019 |
| Non-Newtonian behaviour of heather honey M Witczak, L Juszczak, D Gałkowska Journal of Food Engineering 104 (4), 532-537, 2011 | 102 | 2011 |
| Defatted strawberry and blackcurrant seeds as functional ingredients of gluten‐free bread J Korus, L Juszczak, R Ziobro, M Witczak, K Grzelak, M Sójka Journal of Texture Studies 43 (1), 29-39, 2012 | 94 | 2012 |
| Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel T Witczak, M Witczak, R Ziobro Journal of Food Engineering 124, 72-79, 2014 | 93 | 2014 |
| Physicochemical properties of starches obtained from Polish potato cultivars K Pycia, L Juszczak, D Gałkowska, M Witczak Starch‐Stärke 64 (2), 105-114, 2012 | 77 | 2012 |
| Rheological properties of commercial mustards L Juszczak, M Witczak, T Fortuna, A Banyś Journal of Food Engineering 63 (2), 209-217, 2004 | 66 | 2004 |
| Influence of selected hydrocolloids on triticale starch rheological properties J Korus, L Juszczak, M Witczak, B Achremowicz International journal of food science & technology 39 (6), 641-652, 2004 | 59 | 2004 |
| Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin A Stępień, M Witczak, T Witczak International journal of biological macromolecules 149, 256-261, 2020 | 58 | 2020 |
| Physicochemical, bacteriostatic, and biological properties of starch/chitosan polymer composites modified by graphene oxide, designed as new bionanomaterials M Krystyjan, G Khachatryan, M Grabacka, M Krzan, M Witczak, J Grzyb, ... Polymers 13 (14), 2327, 2021 | 49 | 2021 |
| Maltodextrins from chemically modified starches. Selected physicochemical properties K Pycia, L Juszczak, D Gałkowska, M Witczak, G Jaworska Carbohydrate polymers 146, 301-309, 2016 | 44 | 2016 |
| Waxy starch as dough component and anti-staling agent in gluten-free bread M Witczak, J Korus, R Ziobro, L Juszczak LWT 99, 476-482, 2019 | 43 | 2019 |
Lesław JuszczakUniversity of Agriculture in Krakow, Poland在 cyf-kr.edu.pl 的电子邮件经过验证
