| Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins P Pauter, M Różańska, P Wiza, S Dworczak, N Grobelna, P Sarbak, ... Acta Scientiarum Polonorum Technologia Alimentaria 17 (3), 227-233, 2018 | 104 | 2018 |
| Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system S Mildner-Szkudlarz, M Różańska, P Piechowska, A Waśkiewicz, ... Food chemistry 297, 125008, 2019 | 66 | 2019 |
| Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds S Mildner-Szkudlarz, M Różańska, A Siger, PŁ Kowalczewski, ... LWT 111, 541-547, 2019 | 66 | 2019 |
| Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils MB Różańska, PŁ Kowalczewski, J Tomaszewska-Gras, K Dwiecki, ... Antioxidants 8 (8), 313, 2019 | 55* | 2019 |
| Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties PŁ Kowalczewski, K Walkowiak, Ł Masewicz, A Duda, N Poliszko, ... European Food Research and Technology 245 (11), 2591-2600, 2019 | 41 | 2019 |
| Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics K Smarzyński, P Sarbak, PŁ Kowalczewski, MB Różańska, I Rybicka, ... Molecules 26 (17), 5417, 2021 | 39 | 2021 |
| Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity PŁ Kowalczewski, P Pauter, K Smarzyński, MB Różańska, P Jeżowski, ... Journal of Food Processing and Preservation 43 (10), e14106, 2019 | 30 | 2019 |
| Functional constituents of plant-based foods boost immunity against acute and chronic disorders W Khalid, MS Arshad, MMAN Ranjha, MB Różańska, S Irfan, B Shafique, ... Open Life Sciences 17 (1), 1075-1093, 2022 | 25 | 2022 |
| Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics P Kowalczewski, M Różańska, A Makowska, P Jeżowski, P Kubiak Food Science and Technology International 25 (3), 223-232, 2019 | 24 | 2019 |
| Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour Maria Barbara Różańska, Aleksander Siger, Artur Szwengiel, Sylwia Mildner ... Molecules 26 (5), 1361, 2021 | 18 | 2021 |
| Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting S Mildner-Szkudlarz, M Różańska, A Gaca, HH Jeleń LWT 148, 111718, 2021 | 17 | 2021 |
| Formation of Maillard reaction products in a model bread system of different gluten-free flours S Mildner-Szkudlarz, MB Różańska, A Siger, J Zembrzuska, A Szwengiel Food Chemistry 429, 136994, 2023 | 12 | 2023 |
| Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread MN Wieczorek, PŁ Kowalczewski, N Drabińska, MB Różańska, HH Jeleń Polish Journal of Food and Nutrition Sciences 72 (4), 431-442, 2022 | 12 | 2022 |
| Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends W Cichocki, A Czerniak, K Smarzyński, P Jeżowski, D Kmiecik, ... Applied Sciences 12 (13), 6577, 2022 | 11 | 2022 |
| Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment A Osoś, P Jankowska, A Drożdżyńska, MB Różańska, ... Foods 11 (16), 2456, 2022 | 4 | 2022 |
| Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies MB Różańska, P Kokolus, J Królak, P Jankowska, A Osoś, ... Applied Sciences 13 (6), 4033, 2023 | 3 | 2023 |
| Możliwości wykorzystania produktów ubocznych przemysłu zbożowo-młynarskiego K Dziedzic, M Różańska, S Mildner-Szkudlarz, D Górecka, M Hęś Przemysł Spożywczy 72 (12), 36--39, 2018 | 1 | 2018 |
| Czy specjacja pierwiastków w wodzie ma sens? Część IV-formy chemiczne manganu w wodzie P Rychlewski, J Zembrzuska, E Kamgar, M Różańska Technologia Wody, 52-56, 2023 | | 2023 |
| Pieczywo bezglutenowe-wyzwania technologiczne M Rozanska, S Mildner-Szkudlarz Przemysł Spożywczy 72 (04), 2018 | | 2018 |
| Ocena jakości i atrakcyjności konsumenckiej chleba pszennego z dodatkiem soku z ziemniaka® P Kowalczewski, A Makowska, M Różańska Postępy Techniki Przetwórstwa Spożywczego, 2017 | | 2017 |
Przemysław KowalczewskiPoznań University of Life Sciences在 up.poznan.pl 的电子邮件经过验证
