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Publication 2025
Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
12 12 Publication 2025
Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions
15 15 Publication 2025The application of convolutional neural networks, LF-NMR, and texture for microparticle analysis in assessing the quality of fruit powders: Case study – blackcurrant powders
1 16 1 16 Publication 2023Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy - Case Study: Blackcurrant Powders
10 10 Publication 2023Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
4 4 Publication 2025Molecular Properties of Starch-Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat-LF NMR Preliminary Study
22 22 Publication 2023Effect of flaxseed oil cake extract on the microbial quality, texture and shelf life of gluten-free bread
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