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Recent Trends in Pretreatment of Food before Freeze-Drying

Processes, 2020-12, Vol.8 (12), p.1661

Dziki, Dariusz

2020

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Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Molecules (Basel, Switzerland), 2023-05, Vol.28 (10), p.4005

2023

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Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4495

2022

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Effect of preliminary grinding of the wheat grain on the pulverizing process

Journal of food engineering, 2011-06, Vol.104 (4), p.585-591

Dziki, Dariusz

2011

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Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Materials, 2021-09, Vol.14 (18), p.5443

2021

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Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts

Molecules (Basel, Switzerland), 2024-07, Vol.29 (14), p.3400

2024

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Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds

Molecules (Basel, Switzerland), 2022-04, Vol.27 (9), p.2621

2022

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The crushing of wheat kernels and its consequence on the grinding process

Powder technology, 2008-07, Vol.185 (2), p.181-186

Dziki, Dariusz

2008

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Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Molecules (Basel, Switzerland), 2022-06, Vol.27 (13), p.4065

2022

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Physicochemical Properties of Dried and Powdered Pear Pomace

Molecules (Basel, Switzerland), 2024-02, Vol.29 (3), p.742

2024

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Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Molecules (Basel, Switzerland), 2022-11, Vol.27 (23), p.8174

2022

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Microencapsulated Red Powders from Cornflower Extract-Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics

Molecules (Basel, Switzerland), 2022-05, Vol.27 (10), p.3094

2022

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Chemical Characteristics and Anticancer Activity of Essential Oil from Arnica Montana L. Rhizomes and Roots

Molecules (Basel, Switzerland), 2020-03, Vol.25 (6), p.1284

2020

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Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Molecules (Basel, Switzerland), 2022-02, Vol.27 (5), p.1574

2022

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Water Soldier Stratiotes aloides L.-Forgotten Famine Plant With Unique Composition and Antioxidant Properties

Molecules (Basel, Switzerland), 2020-10, Vol.25 (21), p.5065

2020

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Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Food and bioprocess technology, 2017-06, Vol.10 (6), p.1031-1041

2017

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The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

Materials, 2024-06, Vol.17 (11), p.2501

2024

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Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Materials, 2021-10, Vol.14 (20), p.6127

2021

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Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Foods, 2023-09, Vol.12 (17), p.3320

2023

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Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Applied sciences, 2022-08, Vol.12 (15), p.7930

2022

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Mechanism of Action and Interactions between Thyroid Peroxidase and Lipoxygenase Inhibitors Derived from Plant Sources

Biomolecules (Basel, Switzerland), 2019-10, Vol.9 (11), p.663

2019

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Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Food science and technology international, 2021-01, Vol.27 (1), p.13-21

2021

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Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

Materials, 2021-12, Vol.14 (24), p.7603

2021

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Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts

Foods, 2023-09, Vol.12 (18), p.3363

2023

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Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

Applied sciences, 2022-12, Vol.12 (24), p.12512

2022

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Recent Trends in Pretreatment of Food before Freeze-Drying

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Effect of preliminary grinding of the wheat grain on the pulverizing process

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts

Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds

The crushing of wheat kernels and its consequence on the grinding process

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Physicochemical Properties of Dried and Powdered Pear Pomace

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Microencapsulated Red Powders from Cornflower Extract-Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics

Chemical Characteristics and Anticancer Activity of Essential Oil from Arnica Montana L. Rhizomes and Roots

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Water Soldier Stratiotes aloides L.-Forgotten Famine Plant With Unique Composition and Antioxidant Properties

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Mechanism of Action and Interactions between Thyroid Peroxidase and Lipoxygenase Inhibitors Derived from Plant Sources

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

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