| Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic R Ziobro, T Witczak, L Juszczak, J Korus Food Hydrocolloids 32 (2), 213-220, 2013 | 250 | 2013 |
| Phenolic profile and antioxidant properties of Polish honeys R Socha, L Juszczak, S Pietrzyk, D Gałkowska, T Fortuna, T Witczak International journal of food science & technology 46 (3), 528-534, 2011 | 172 | 2011 |
| 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 | 126 | 2012 |
| Influence of inulin on physical characteristics and staling rate of gluten-free bread R Ziobro, J Korus, L Juszczak, T Witczak Journal of Food Engineering 116 (1), 21-27, 2013 | 122 | 2013 |
| 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 | 97 | 2014 |
| Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels A Ptaszek, W Berski, P Ptaszek, T Witczak, U Repelewicz, M Grzesik Carbohydrate Polymers 76 (4), 567-577, 2009 | 91 | 2009 |
| Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread J Korus, T Witczak, R Ziobro, L Juszczak LWT-Food Science and Technology 62 (1), 257-264, 2015 | 86 | 2015 |
| Rheology of gluten‐free dough and physical characteristics of bread with potato protein T Witczak, L Juszczak, R Ziobro, J Korus Journal of Food Process Engineering 40 (3), e12491, 2017 | 78 | 2017 |
| 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 | 68 | 2020 |
| Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties K Pycia, D Gałkowska, L Juszczak, T Fortuna, T Witczak Journal of food science and technology 52, 4797-4807, 2015 | 54 | 2015 |
| The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces T Witczak, A Stępień, D Gumul, M Witczak, G Fiutak, T Zięba Food Chemistry 334, 127548, 2021 | 27 | 2021 |
| Effect of maltodextrins on the rheological properties of potato starch pastes and gels L Juszczak, D Gałkowska, T Witczak, T Fortuna International Journal of Food Science 2013 (1), 869362, 2013 | 24 | 2013 |
| Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins A Stępień, M Witczak, T Witczak Lwt 134, 110192, 2020 | 22 | 2020 |
| The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces T Witczak, A Stępień, T Zięba, D Gumul, M Witczak Journal of Food Process Engineering 43 (4), e13382, 2020 | 16 | 2020 |
| Liquid-phase esterification of methacrylic acid with methanol catalyzed by heteropolyacid T Witczak, M Grzesik, J Skrzypek, M Witczak International Journal of Chemical Reactor Engineering 8 (1), 2010 | 15 | 2010 |
| Glass transition in rice pasta as observed by combined neutron scattering and time-domain NMR M Witek, M Krzystyniak, G Romanelli, T Witczak Polymers 13 (15), 2426, 2021 | 13 | 2021 |
| Sorption and thermal characteristics of ancient grain pasta of various compositions T Witczak, D Gałkowska LWT 137, 110433, 2021 | 13 | 2021 |
| State diagrams of candied orange peel obtained using different hypertonic solutions T Witczak, M Witczak, A Stępień, A Bednarz, M Grzesik Journal of Food Engineering 212, 234-241, 2017 | 12 | 2017 |
| Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation M Witczak, G Jaworska, T Witczak International Journal of Food Science & Technology 55 (5), 1980-1991, 2020 | 11 | 2020 |
| Quality characteristics of novel pasta enriched with non-extruded and extruded blackcurrant pomace D Gałkowska, T Witczak, K Pycia Molecules 27 (23), 8616, 2022 | 10 | 2022 |
Mariusz WitczakUniversity of Agriculture in Krakow在 cyf-kr.edu.pl 的电子邮件经过验证
