Showing 1 - 15 results of 15 for search 'Aldona Sobota', query time: 0.07s Refine Results
  1. 1
    Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

    Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification by Dorota Teterycz, Aldona Sobota

    Published 2023-06-01
    Get full text
    Article
  2. 2
    Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

    Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy by Tomasz Czaja, Aldona Sobota, Roman Szostak

    Published 2020-03-01
    Get full text
    Article
  3. 3
    Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

    Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review by Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska

    Published 2023-07-01
    Get full text
    Article
  4. 4
    The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta

    The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta by Ada Krawęcka, Aldona Sobota, Piotr Zarzycki

    Published 2022-10-01
    Get full text
    Article
  5. 5
    Functional Cereal Products in the Diet for Type 2 Diabetes Patients

    Functional Cereal Products in the Diet for Type 2 Diabetes Patients by Ada Krawęcka, Aldona Sobota, Emilia Sykut-Domańska

    Published 2019-01-01
    Get full text
    Article
  6. 6
    Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

    Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten by Ada Krawęcka, Aldona Sobota, Emilia Sykut-Domańska

    Published 2020-10-01
    Get full text
    Article
  7. 7
    Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation.

    Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation. by Dorota Teterycz, Aldona Sobota, Dominika Przygodzka, Paulina Łysakowska

    Published 2021-01-01
    Get full text
    Article
  8. 8
    The Use of <i>Saccharomyces cerevisiae</i> Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production

    The Use of <i>Saccharomyces cerevisiae</i> Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production by Urszula Pankiewicz, Ewelina Zielińska, Aldona Sobota, Anna Wirkijowska

    Published 2022-11-01
    Get full text
    Article
  9. 9
    The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

    The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour by Piotr Zarzycki, Anna Wirkijowska, Aldona Sobota, Emilia Sykut-Domańska

    Published 2019-09-01
    Get full text
    Article
  10. 10
    Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

    Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties by Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielińska, Piotr Zarzycki

    Published 2021-11-01
    Get full text
    Article
  11. 11
    The Impact of <i>Ganoderma lucidum</i> (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

    The Impact of <i>Ganoderma lucidum</i> (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread by Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska, Piotr Zarzycki, Agata Blicharz-Kania

    Published 2024-09-01
    Get full text
    Article
  12. 12
    A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

    A study on the twin screw extrusion-cooking of plant-meat pet food mixtures by Aldona Sobota, Piotr Zarzycki, Emilia Sykut-Domańska, Anna Wirkijowska, Zbigniew Rzedzicki, Agnieszka Pawlas

    Published 2018-11-01
    Get full text
    Article
  13. 13
    Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin

    Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin by Monika Michalak-Majewska, Urszula Złotek, Urszula Szymanowska, Dominik Szwajgier, Piotr Stanikowski, Małgorzata Matysek, Aldona Sobota

    Published 2020-11-01
    Get full text
    Article
  14. 14
    Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

    Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality by Piotr Zarzycki, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, Beata Zdybel

    Published 2020-04-01
    Get full text
    Article
  15. 15
    Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

    Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta by Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz

    Published 2022-09-01
    Get full text
    Article

Search Tools: