The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour by Karolina Pycia, Lesław Juszczak

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Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour by Karolina Pycia, Lesław Juszczak

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Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes by Karolina Pycia, Lesław Juszczak

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The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough by Karolina Pycia, Lesław Juszczak

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Chemically Modified Starches as Food Additives by Dorota Gałkowska, Kamila Kapuśniak, Lesław Juszczak

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The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters by Celina Habryka, Robert Socha, Lesław Juszczak

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Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey by Celina Habryka, Robert Socha, Lesław Juszczak

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The Influence of Bee Bread on Antioxidant Properties, Sensory and Quality Characteristics of Multifloral Honey by Celina Habryka, Robert Socha, Lesław Juszczak

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Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts by Dorota Gałkowska, Monika Południak, Mariusz Witczak, Lesław Juszczak

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Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour by Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak

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Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (<i>Brassica oleracea</i> L. var. <i>sabellica</i>) Powder by Anna Korus, Mariusz Witczak, Jarosław Korus, Lesław Juszczak

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Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread by Jarosław Korus, Lesław Juszczak, Mariusz Witczak, Rafał Ziobro

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Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch by Jacek Rożnowski, Lesław Juszczak, Barbara Szwaja, Izabela Przetaczek-Rożnowska

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Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing by Stanisław KOWALSKI, Marcin LUKASIEWICZ, Lesław JUSZCZAK, Edyta Maja KUTYŁA-KUPIDURA

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Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread by Jarosław Korus, Rafał Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Lesław Juszczak

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Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion by Karolina Pycia, Ewa Szpunar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak

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Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Star... by Karolina Pycia, Ewa Szupnar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak

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Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries by Magdalena Janik, Ewelina Jamróz, Joanna Tkaczewska, Lesław Juszczak, Piotr Kulawik, Michał Szuwarzyński, Karen Khachatryan, Pavel Kopel

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Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts by Ewelina Jamróz, Agnieszka Cabaj, Lesław Juszczak, Joanna Tkaczewska, Małgorzata Zimowska, Agnieszka Cholewa-Wójcik, Paweł Krzyściak, Pavel Kopel

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Synthesis and Investigation of Physicochemical and Biological Properties of Films Containing Encapsulated Propolis in Hyaluronic Matrix by Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Lidia Krzemińska-Fiedorowicz, Anna Lenart-Boroń, Anna Białecka, Magdalena Krupka, Marcel Krzan, Karolina Blaszyńska, Monika Hanula, Lesław Juszczak

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