Search Results - "Buksa, Krzysztof"

Characteristics of Molecular Properties of Carbohydrates and Melanoidins in Instant Coffee and Coffee Substitutes.

Authors: Buksa, Krzysztof Szczypek, Michał

Source: Applied Sciences (2076-3417); Dec2025, Vol. 15 Issue 23, p12627, 13p

Physicochemical and Antioxidant Properties of Selected Polish and Slovak Honeys.

Authors: Kowalski, Stanisław Ciesarová, Zuzana Kukurová, Kristína et al.

Source: Applied Sciences (2076-3417); Jun2025, Vol. 15 Issue 11, p5810, 14p

Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste.

Authors: Bieniek, Angelika Kapelko-Żeberska, Małgorzata Gryszkin, Artur et al.

Source: Applied Sciences (2076-3417); Nov2024, Vol. 14 Issue 22, p10591, 16p

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread.

Authors: Bieniek, Angelika Buksa, Krzysztof

Source: Applied Sciences (2076-3417); Mar2024, Vol. 14 Issue 6, p2649, 13p

Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking.

Authors: Bieniek, Angelika Buksa, Krzysztof

Source: Applied Sciences (2076-3417); Feb2023, Vol. 13 Issue 4, p2282, 24p

The Influence of Integrated and Intensive Grain Production on the Content and Properties of Chemical Components in Rye Grain.

Authors: Buksa, Krzysztof Sułek, Alicja Szczypek, Michał

Source: Molecules. May2025, Vol. 30 Issue 9, p1880. 16p.

Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods.

Authors: Bieniek, Angelika Buksa, Krzysztof

Source: Molecules. Apr2025, Vol. 30 Issue 8, p1722. 19p.

The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread.

Authors: Bieniek, Angelika Buksa, Krzysztof

Source: Molecules. Oct2024, Vol. 29 Issue 19, p4579. 14p.

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Authors: Bieniek, Angelika Buksa, Krzysztof

Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties.

Authors: Kapelko-Żeberska, Małgorzata Meisel, Marta Buksa, Krzysztof et al.

Source: Molecules. Apr2022, Vol. 27 Issue 8, pN.PAG-N.PAG. 13p.

An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification.

Authors: Tomaszewska-Ciosk, Ewa Zdybel, Ewa Kapelko-Żeberska, Małgorzata et al.

Source: Molecules. Jun2024, Vol. 29 Issue 11, p2687. 12p.

Production of Resistant Starch by Roasting Retrograded Starch with Glucose.

Authors: Kapelko-Żeberska, Małgorzata Zięba, Tomasz Meisel, Marta et al.

Source: Molecules. Jun2024, Vol. 29 Issue 12, p2883. 14p.

The effect of long-term alkali treatment on the molecular characteristics of native and extruded starches at 35°C.

Authors: Praznik, Werner Buksa, Krzysztof Ziobro, Rafał et al.

Source: Starch / Staerke. Nov2012, Vol. 64 Issue 11, p890-897. 8p.

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Antioxidant activity and the most abundant phenolics in commercial dark beers.

Authors: Socha, Robert Pająk, Paulina Fortuna, Teresa et al.

Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS595-S609. 15p. 3 Charts, 8 Graphs.

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.

Authors: Litwinek, Dorota Boreczek, Jakub Gambuś, Halina et al.

Source: PLoS ONE. 1/14/2022, Vol. 17 Issue 1, p1-21. 21p.

Phenolic Profile and Antioxidant Activity of Polish Meads.

Authors: Socha, Robert Pająk, Paulina Fortuna, Teresa et al.

Source: International Journal of Food Properties. 2015, Vol. 18 Issue 12, p2713-2725. 13p. 1 Chart, 6 Graphs.

Characterization of Polish Wines Produced from the Multispecies Hybrid and Vitis vinifera L. Grapes.

Authors: Socha, Robert Gałkowska, Dorota Robak, Joanna et al.

Source: International Journal of Food Properties. 2015, Vol. 18 Issue 4, p699-713. 15p. 6 Charts, 5 Graphs.

The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch.

Authors: Gumul, Dorota Krystyjan, Magdalena Buksa, Krzysztof et al.

Source: Starch / Staerke. Jan2014, Vol. 66 Issue 1/2, p190-198. 9p.