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Różańska, Maria Barbara
Scientific title
dr
ORCID
0000-0002-7450-5621
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Formation of Maillard reaction products in a model bread system of different gluten-free flours

2023, Mildner-Szkudlarz, Sylwia, Różańska, Maria Barbara, Siger, Aleksander, Zembrzuska, Joanna, Szwengiel, Artur

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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

2025, Różańska, Maria Barbara, Zembrzuska, Joanna, Rychlewski, Paweł, Kidoń, Marcin, Masewicz, Łukasz, Mildner-Szkudlarz, Sylwia, Baranowska, Hanna Maria

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Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread

2026, Różańska, Maria Barbara, Zembrzuska, Joanna, Mildner-Szkudlarz, Sylwia

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