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Oxidative Stability of Selected Edible Oils

Molecules (Basel, Switzerland), 2018-07, Vol.23 (7), p.1746

2018

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Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

International journal of molecular sciences, 2021-09, Vol.22 (17), p.9220

2021

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Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1393

2022

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Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Molecules (Basel, Switzerland), 2022-08, Vol.27 (17), p.5386

2022

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Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles

Applied sciences, 2024-10, Vol.14 (20), p.9362

2024

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Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations

Agriculture (Basel), 2020-06, Vol.10 (6), p.211

2020

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Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Gels, 2023-06, Vol.9 (6), p.453

2023

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New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

Foods, 2024-02, Vol.13 (5), p.729

2024

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The Influence of Chestnut Flour on the Quality of Gluten-Free Bread

Applied sciences, 2022-08, Vol.12 (16), p.8340

2022

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Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices

Applied sciences, 2023-01, Vol.13 (2), p.765

2023

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Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review

Food reviews international, 2023-01, Vol.39 (1), p.93-118

2023

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The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

Biomolecules (Basel, Switzerland), 2021-02, Vol.11 (2), p.213

2021

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Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials

Polish journal of food and nutrition sciences, 2021-01, Vol.71 (3), p.269-278

2021

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Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration

Journal of food science and technology, 2020-05, Vol.57 (5), p.1609-1618

2020

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The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles

Applied sciences, 2021-10, Vol.11 (19), p.9070

2021

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Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

Gels, 2022-07, Vol.8 (7), p.448

2022

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Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

Catalysts, 2022-06, Vol.12 (6), p.649

2022

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The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles

Applied sciences, 2019-03, Vol.9 (5), p.936

2019

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Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

Antioxidants, 2020-05, Vol.9 (5), p.394

2020

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Mixed, lipase-catalyzed inter-esterified fats and hemp oil as a fatty base of model emulsion products with different emulsifiers

Journal of dispersion science and technology, 2018-09, Vol.39 (9), p.1300-1308

2018

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Changes in the prevalence and biofilm formation of Haemophilus influenzae and Haemophilus parainfluenzae from the respiratory microbiota of patients with sarcoidosis

BMC infectious diseases, 2016-08, Vol.16 (1), p.449-449, Article 449

2016

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Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC

Journal of thermal analysis and calorimetry, 2014-12, Vol.118 (3), p.1697-1705

2014

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Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Agriculture (Basel), 2020-04, Vol.10 (4), p.126

2020

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Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Applied rheology (Lappersdorf, Germany), 2017-06, Vol.27 (3), p.9-17

2017

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Candelilla wax‐based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques

Journal of the science of food and agriculture, 2022-04, Vol.102 (6), p.2309-2320

2022

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Oxidative Stability of Selected Edible Oils

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles

Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

The Influence of Chestnut Flour on the Quality of Gluten-Free Bread

Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices

Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review

The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials

Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration

The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

Mixed, lipase-catalyzed inter-esterified fats and hemp oil as a fatty base of model emulsion products with different emulsifiers

Changes in the prevalence and biofilm formation of Haemophilus influenzae and Haemophilus parainfluenzae from the respiratory microbiota of patients with sarcoidosis

Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Candelilla wax‐based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques

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