Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part

by Tomasz Sawicki, Natalia Bączek, Wieslaw Wiczkowski
Published 2016-12-01

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

by Cristina M. Rosell, Natalia Bączek, Urszula Krupa-Kozak
Published 2013-11-01

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

by Urszula Krupa-Kozak, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, Tomasz Jeliński
Published 2021-04-01

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

by Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
Published 2020-06-01

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

by Tomasz Sawicki, Cristina Martinez-Villaluenga, Juana Frias, Wiesław Wiczkowski, Elena Peñas, Natalia Bączek, Henryk Zieliński
Published 2019-04-01