Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement

by Marcin Andrzej KUREK, Natalia SOKOLOVA

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

by Samira Mohammadalinejhad, Marcin Andrzej Kurek
Published 2021-04-01

Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (<i>Cannabis sativa</i>) Oil

by Marcin Andrzej Kurek, Anubhav Pratap-Singh
Published 2020-11-01

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

by Marcin Andrzej Kurek, Jarosław Wyrwisz, Monika Piwińska, Agnieszka Wierzbicka
Published 2015-06-01

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

by Marcin Andrzej KUREK, Monika PIWIŃSKA, Jarosław WYRWISZ, Agnieszka WIERZBICKA
Published 2015-01-01

Effect of different beta-glucan preparation pretreatments on fortified bread quality

by Marcin Andrzej KUREK, Jarosław WYRWISZ, Magdalena BRZESKA, Małgorzata MOCZKOWSKA, Sabina KARP, Agnieszka WIERZBICKA
Published 2018-09-01

Evaluation of WBSF, Color, Cooking Loss of <i>Longissimus Lumborum</i> Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

by Jarosław Wyrwisz, Małgorzata Moczkowska, Marcin Andrzej Kurek, Sabina Karp, Atanas G. Atanasov, Agnieszka Wierzbicka
Published 2019-02-01