The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains

by Dorota Gumul, Wiktor Berski
Published 2021-01-01

Effect of Extrusion on the Phenolic Composition and Antioxidant Activity of Dry Beans of Phaseolus vulgaris L.

by Dorota Gumul, Kamila Czechowska, Jaroslaw Korus
Published 2007-01-01

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

by Dorota Gumul, Anna Korus, Rafał Ziobro
Published 2020-01-01

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread.

by Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro
Published 2020-01-01

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

by Dorota Gumul, Rafał Ziobro, Jarosław Korus, Marek Kruczek
Published 2021-05-01

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread

by Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro, Juergen Koenig
Published 2020-01-01

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

by Dorota Gumul, Anna Korus, Rafał Ziobro, Luboš Harangozo, Marián Tokár
Published 2017-10-01

Characteristics of starch breads enriched with red potatoes

by Dorota Gumul, Wiktor Berski, Eva Ivanišová, Halina Gambuś, Miroslava Kačániová, Luboš Harangozo, Marián Tokár
Published 2017-01-01