Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production by Magdalena Gońda, Grażyna Cacak-Pietrzak, Krzysztof Jończyk

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Fusariotoxins Concentration in Common Wheat Grain Depending on the Farming System (Organic vs. Integrated vs. Conventional) and Changes During Grain Processing by Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Maciej Buśko, Marcin Studnicki

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Rating of Spring Wheat Varieties (<i>Triticum aestivum</i> L.) According to Their Suitability for Organic Agriculture by Beata Feledyn-Szewczyk, Grażyna Cacak-Pietrzak, Leszek Lenc, Jarosław Stalenga

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The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional) by Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Marcin Studnicki

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The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

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Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties by Katarzyna Sujka, Grażyna Cacak-Pietrzak, Alicja Sułek, Karolina Murgrabia, Dariusz Dziki

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Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties by Grażyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Księżak, Jolanta Bojarszczuk, Dariusz Dziki

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Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties by Grażyna Cacak-Pietrzak, Justyna Grabarczyk, Anna Szafrańska, Anna Krajewska, Dariusz Dziki

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Food Losses in Consumer Cereal Production in Poland in the Context of Food Security and Environmental Impact by Sylwia Łaba, Grażyna Cacak-Pietrzak, Robert Łaba, Alicja Sułek, Krystian Szczepański

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Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) by Stanisław Kalisz, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, Bartosz Kruszewski

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Milling and Baking Quality of Spring Wheat (<i>Triticum aestivum</i> L.) from Organic Farming by Beata Feledyn-Szewczyk, Grażyna Cacak-Pietrzak, Leszek Lenc, Karolina Gromadzka, Dariusz Dziki

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Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour by Sylwia Stępniewska, Waleed H. Hassoon, Anna Szafrańska, Grażyna Cacak-Pietrzak, Dariusz Dziki

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Yield and Grain Quality of Common Wheat (<i>Triticum aestivum</i> L.) Depending on the Different Farming Systems (Organic vs. Integrated vs. Conventional) by Katarzyna Mitura, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Tomasz Szablewski, Marcin Studnicki

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Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties by Grażyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sułek, Stanisław Kalisz, Katarzyna Sujka

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Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality by Grażyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sułek, Monika Wójcik, Anna Krajewska

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Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties by Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska

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<i>Cistus incanus</i> L. as an Innovative Functional Additive to Wheat Bread by Grażyna Cacak-Pietrzak, Renata Różyło, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sułek, Beata Biernacka

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Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties by Dariusz Dziki, Katarzyna Lisiecka, Urszula Gawlik-Dziki, Renata Różyło, Anna Krajewska, Grażyna Cacak-Pietrzak

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Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread by Dariusz Dziki, Grażyna Cacak-Pietrzak, Urszula Gawlik-Dziki, Alicja Sułek, Sławomir Kocira, Beata Biernacka

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Influence of Nitrogen Fertilisation Level and Weather Conditions on Yield and Quantitative Profile of Anti-Nutritional Compounds in Grain of Selected Rye Cultivars by Alicja Sułek, Grażyna Cacak-Pietrzak, Marcin Studnicki, Jerzy Grabiński, Anna Nieróbca, Marta Wyzińska, Marcin Różewicz

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