| Antioxidant activity and phenolic composition of herbhoneys R Socha, L Juszczak, S Pietrzyk, T Fortuna Food Chemistry 113 (2), 568-574, 2009 | 276 | 2009 |
| The impact of resistant starch on characteristics of gluten-free dough and bread J Korus, M Witczak, R Ziobro, L Juszczak Food Hydrocolloids 23 (3), 988-995, 2009 | 263 | 2009 |
| Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic R Ziobro, T Witczak, L Juszczak, J Korus Food Hydrocolloids 32 (2), 213-220, 2013 | 254 | 2013 |
| Starch and starch derivatives in gluten-free systems–A review M Witczak, R Ziobro, L Juszczak, J Korus Journal of Cereal Science 67, 46-57, 2016 | 210 | 2016 |
| Phenolic profile and antioxidant properties of Polish honeys R Socha, L Juszczak, S Pietrzyk, D Gałkowska, T Fortuna, T Witczak International Journal of Food Science & Technology 46 (3), 528-534, 2011 | 175 | 2011 |
| Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil E Jamróz, L Juszczak, M Kucharek International Journal of Biological Macromolecules 114, 1094-1101, 2018 | 172 | 2018 |
| Non-gluten proteins as structure forming agents in gluten free bread R Ziobro, L Juszczak, M Witczak, J Korus Journal of Food Science and Technology 53 (1), 571-580, 2016 | 167 | 2016 |
| Phenolic composition and antioxidant activity of propolis from various regions of Poland R Socha, D Gałkowska, M Bugaj, L Juszczak Natural Product Research 29, 416-422, 2015 | 161 | 2015 |
| The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread J Korus, M Witczak, R Ziobro, L Juszczak European Food Research and Technology 240, 1135-1143, 2015 | 156 | 2015 |
| Rheology of selected Polish honeys L Juszczak, T Fortuna Journal of Food Engineering 75 (1), 43-49, 2006 | 152 | 2006 |
| Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread J Korus, M Witczak, R Ziobro, L Juszczak LWT-Food Science and Technology 84, 143-150, 2017 | 151 | 2017 |
| Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread R Ziobro, J Korus, M Witczak, L Juszczak Food Hydrocolloids 29 (1), 68-74, 2012 | 151 | 2012 |
| Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential E Jamróz, P Kulawik, P Krzyściak, K Talaga-Ćwiertnia, L Juszczak International Journal of Biological Macromolecules 122, 745-757, 2019 | 143 | 2019 |
| The effects of maltodextrins on gluten-free dough and quality of bread M Witczak, J Korus, R Ziobro, L Juszczak Journal of Food Engineering 96 (2), 258-265, 2010 | 129 | 2010 |
| Effect of inulin on rheological and thermal properties of gluten-free dough L Juszczak, T Witczak, R Ziobro, J Korus, E Cieślik, M Witczak Carbohydrate Polymers 90 (1), 353-360, 2012 | 127 | 2012 |
| Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons A Zachara, D Gałkowska, L Juszczak Food Control 80, 45-51, 2017 | 126 | 2017 |
| Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough M Witczak, L Juszczak, R Ziobro, J Korus Food Hydrocolloids 28 (2), 353-360, 2012 | 124 | 2012 |
| Influence of inulin on physical characteristics and staling rate of gluten-free bread R Ziobro, J Korus, L Juszczak, T Witczak Journal of Food Engineering 116 (1), 21-27, 2013 | 123 | 2013 |
| Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches P Pająk, I Przetaczek-Rożnowska, L Juszczak International Journal of Biological Macromolecules 138, 441-449, 2019 | 121 | 2019 |
| Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites A Korus, D Gumul, M Krystyjan, L Juszczak, J Korus European Food Research and Technology 243, 1429-1438, 2017 | 110 | 2017 |
Mariusz WitczakUniversity of Agriculture in Krakowcyf-kr.edu.pl의 이메일 확인됨