Sikora M - Search Results

1

Short- and long-term retrogradation of potato starches with varying amylose content.

Dobosz A, Sikora M, Krystyjan M, Tomasik P, Lach R, Borczak B, Berski W, Lukasiewicz M. Dobosz A, et al. Among authors: sikora m. J Sci Food Agric. 2019 Mar 30;99(5):2393-2403. doi: 10.1002/jsfa.9446. Epub 2018 Dec 21. J Sci Food Agric. 2019. PMID: 30357842

2

Thixotropic properties of normal potato starch depending on the degree of the granules pasting.

Sikora M, Adamczyk G, Krystyjan M, Dobosz A, Tomasik P, Berski W, Lukasiewicz M, Izak P. Sikora M, et al. Carbohydr Polym. 2015 May 5;121:254-64. doi: 10.1016/j.carbpol.2014.12.059. Epub 2015 Jan 3. Carbohydr Polym. 2015. PMID: 25659697

3

Thixotropic properties of waxy potato starch depending on the degree of the granules pasting.

Krystyjan M, Sikora M, Adamczyk G, Dobosz A, Tomasik P, Berski W, Łukasiewicz M, Izak P. Krystyjan M, et al. Among authors: sikora m. Carbohydr Polym. 2016 May 5;141:126-34. doi: 10.1016/j.carbpol.2015.12.063. Epub 2015 Dec 30. Carbohydr Polym. 2016. PMID: 26877004

4

Molecular Analysis of Retrogradation of Corn Starches.

Sikora M, Krystyjan M, Dobosz A, Tomasik P, Walkowiak K, Masewicz Ł, Kowalczewski PŁ, Baranowska HM. Sikora M, et al. Polymers (Basel). 2019 Oct 27;11(11):1764. doi: 10.3390/polym11111764. Polymers (Basel). 2019. PMID: 31717844 Free PMC article.

5

Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content.

Krystyjan M, Dobosz-Kobędza A, Sikora M, Baranowska HM. Krystyjan M, et al. Among authors: sikora m. Polymers (Basel). 2022 Jan 23;14(3):452. doi: 10.3390/polym14030452. Polymers (Basel). 2022. PMID: 35160442 Free PMC article.

6

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.

Kopeć A, Borczak B, Pysz M, Sikora E, Sikora M, Curic D, Novotni D. Kopeć A, et al. Among authors: sikora e, sikora m. Acta Sci Pol Technol Aliment. 2014 Jan-Mar;13(1):43-54. doi: 10.17306/j.afs.2014.1.4. Acta Sci Pol Technol Aliment. 2014. PMID: 24583383

7

Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits.

Borczak B, Sikora M, Kapusta-Duch J, Fołta M, Szewczyk A, Zięć G, Doskočil I, Leszczyńska T. Borczak B, et al. Among authors: sikora m. Molecules. 2022 Aug 28;27(17):5531. doi: 10.3390/molecules27175531. Molecules. 2022. PMID: 36080297 Free PMC article.

8

Sauces and dressings: a review of properties and applications.

Sikora M, Badrie N, Deisingh AK, Kowalski S. Sikora M, et al. Crit Rev Food Sci Nutr. 2008 Jan;48(1):50-77. doi: 10.1080/10408390601079934. Crit Rev Food Sci Nutr. 2008. PMID: 18274965

9

Quality of gluten-free supplemented cakes and biscuits.

Gambuś H, Gambuś F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M. Gambuś H, et al. Among authors: sikora m. Int J Food Sci Nutr. 2009;60 Suppl 4:31-50. doi: 10.1080/09637480802375523. Int J Food Sci Nutr. 2009. PMID: 19330630

10

Cocoa agronomy, quality, nutritional, and health aspects.

Badrie N, Bekele F, Sikora E, Sikora M. Badrie N, et al. Among authors: sikora e, sikora m. Crit Rev Food Sci Nutr. 2015;55(5):620-59. doi: 10.1080/10408398.2012.669428. Crit Rev Food Sci Nutr. 2015. PMID: 24915358 Review.

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