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2014 | 1 |
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Page 1
Dynamics of gas cell coalescence during baking expansion of leavened dough.
Food Res Int. 2018 Jan;103:30-39. doi: 10.1016/j.foodres.2017.10.019. Epub 2017 Oct 14.
Food Res Int. 2018.
PMID: 29389619
FTIR studies of gluten matrix dehydration after fibre polysaccharide addition.
Nawrocka A, Krekora M, Niewiadomski Z, Miś A.
Nawrocka A, et al. Among authors: mis a.
Food Chem. 2018 Jun 30;252:198-206. doi: 10.1016/j.foodchem.2018.01.110. Epub 2018 Jan 20.
Food Chem. 2018.
PMID: 29478532
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Raman studies of gluten proteins aggregation induced by dietary fibres.
Nawrocka A, Szymańska-Chargot M, Miś A, Kowalski R, Gruszecki WI.
Nawrocka A, et al. Among authors: mis a.
Food Chem. 2016 Mar 1;194:86-94. doi: 10.1016/j.foodchem.2015.07.132. Epub 2015 Jul 31.
Food Chem. 2016.
PMID: 26471530
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Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry.
Nawrocka A, Szymańska-Chargot M, Miś A, Wilczewska AZ, Markiewicz KH.
Nawrocka A, et al. Among authors: mis a.
J Agric Food Chem. 2016 Mar 16;64(10):2094-104. doi: 10.1021/acs.jafc.5b05712. Epub 2016 Mar 7.
J Agric Food Chem. 2016.
PMID: 26927821
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Influence of wheat kernel physical properties on the pulverizing process.
Dziki D, Cacak-Pietrzak G, Miś A, Jończyk K, Gawlik-Dziki U.
Dziki D, et al. Among authors: mis a.
J Food Sci Technol. 2014 Oct;51(10):2648-55. doi: 10.1007/s13197-012-0807-8. Epub 2012 Aug 26.
J Food Sci Technol. 2014.
PMID: 25328207
Free PMC article.
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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule).
Warechowska M, Warechowski J, Tyburski J, Siemianowska E, Nawrocka A, Miś A, Skrajda-Brdak M.
Warechowska M, et al. Among authors: mis a.
J Food Sci Technol. 2019 Jul;56(7):3422-3430. doi: 10.1007/s13197-019-03827-1. Epub 2019 Jun 10.
J Food Sci Technol. 2019.
PMID: 31274910
Free PMC article.
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Aggregation of gluten proteins in model dough after fibre polysaccharide addition.
Nawrocka A, Szymańska-Chargot M, Miś A, Wilczewska AZ, Markiewicz KH.
Nawrocka A, et al. Among authors: mis a.
Food Chem. 2017 Sep 15;231:51-60. doi: 10.1016/j.foodchem.2017.03.117. Epub 2017 Mar 23.
Food Chem. 2017.
PMID: 28450023
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