Effect of the addition of goji berries on the physical properties of gluten-free bread

by Alicja Ziemichód, Renata Różyło
Published 2018-06-01

Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread

by Alicja Ziemichód, Monika Wójcik, Renata Różyło
Published 2019-01-01

Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

by Alicja Ziemichód, Renata Różyło, Dariusz Dziki
Published 2020-04-01

Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour

by Minika Wójcik, Renata Różyło, Alicja Ziemichód, Grzegorz Łysiak
Published 2018-07-01

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

by Renata Różyło, Monika Wójcik, Beata Biernacka, Dariusz Dziki
Published 2019-01-01

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

by Monika Wójcik, Renata Różyło, Regine Schönlechner, Mary Violet Berger
Published 2021-07-01

Banana Powder as an Additive to Common Wheat Pasta

by Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki
Published 2020-01-01

Quality of wholemeal wheat bread enriched with green coffee beans

by Urszula Gawlik-Dziki, Renata Różyło, Monika Siastała, D. Kowalczyk, D. Dziki
Published 2016-01-01

Study on the physical and antioxidant properties of gluten-free bread with brown algae

by Renata Różyło, Waleed Hameed Hassoon, Urszula Gawlik-Dziki, Monika Siastała, Dariusz Dziki
Published 2017-04-01

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

by Patryk Sobaszek, Renata Różyło, Laura Dziki, Urszula Gawlik-Dziki, Beata Biernacka, Marian Panasiewicz
Published 2020-10-01

Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

by Renata Różyło, Dariusz Dziki, Anna Jakubczyk, Monika Karaś, Urszula Gawlik-Dziki, Krzysztof Różyło
Published 2014-01-01

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

by Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, Mohammed Nesreddine Zidoune
Published 2021-05-01

<i>Cistus incanus</i> L. as an Innovative Functional Additive to Wheat Bread

by Grażyna Cacak-Pietrzak, Renata Różyło, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sułek, Beata Biernacka
Published 2019-08-01

The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

by Katarzyna Kozłowicz, Sybilla Nazarewicz, Renata Różyło, Maciej Nastaj, Stanisław Parafiniuk, Marek Szmigielski, Agata Bieńczak, Natalia Kozłowicz
Published 2021-09-01

Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

by Renata Różyło, Jolanta Piekut, Monika Wójcik, Katarzyna Kozłowicz, Marzena Smolewska, Marta Krajewska, Marek Szmigielski, Hayat Bourekoua
Published 2021-08-01

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

by Dariusz Dziki, Ewa Habza-Kowalska, Urszula Gawlik-Dziki, Antoni Miś, Renata Różyło, Zbigniew Krzysiak, Waleed H. Hassoon
Published 2020-01-01

Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device

by Magdalena Wróbel-Jędrzejewska, Joanna Markowska, Agata Bieńczak, Paweł Woźniak, Łukasz Ignasiak, Elżbieta Polak, Katarzyna Kozłowicz, Renata Różyło
Published 2021-08-01

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

by Urszula Gawlik-Dziki, Michał Świeca, Dariusz Dziki, Łukasz Sęczyk, Urszula Złotek, Renata Różyło, Kinga Kaszuba, Damian Ryszawy, Jarosław Czyż
Published 2014-01-01