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Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.
Molecules. 2024 Jan 5;29(2):282. doi: 10.3390/molecules29020282.
Molecules. 2024.
PMID: 38257195
Free PMC article.
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.
Wojciechowicz-Budzisz A, Skřivan P, Sluková M, Švec I, Pejcz E, Stupák M, Czubaszek A, Harasym J.
Wojciechowicz-Budzisz A, et al.
Foods. 2023 Dec 21;13(1):39. doi: 10.3390/foods13010039.
Foods. 2023.
PMID: 38201067
Free PMC article.
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Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.
Pejcz E, Lachowicz-Wiśniewska S, Nowicka P, Wojciechowicz-Budzisz A, Harasym J.
Pejcz E, et al. Among authors: wojciechowicz budzisz a.
Foods. 2023 Sep 24;12(19):3552. doi: 10.3390/foods12193552.
Foods. 2023.
PMID: 37835204
Free PMC article.
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Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread.
Wojciechowicz-Budzisz A, Pejcz E, Spychaj R, Harasym J.
Wojciechowicz-Budzisz A, et al.
Foods. 2023 Sep 22;12(19):3534. doi: 10.3390/foods12193534.
Foods. 2023.
PMID: 37835187
Free PMC article.
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Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
Czubaszek A, Wojciechowicz-Budzisz A, Spychaj R, Kawa-Rygielska J.
Czubaszek A, et al. Among authors: wojciechowicz budzisz a.
Molecules. 2022 Mar 1;27(5):1624. doi: 10.3390/molecules27051624.
Molecules. 2022.
PMID: 35268724
Free PMC article.
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Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.
Pejcz E, Lachowicz-Wiśniewska S, Nowicka P, Wojciechowicz-Budzisz A, Spychaj R, Gil Z.
Pejcz E, et al. Among authors: wojciechowicz budzisz a.
Molecules. 2021 Jul 10;26(14):4193. doi: 10.3390/molecules26144193.
Molecules. 2021.
PMID: 34299468
Free PMC article.
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