Różańska, Maria Barbara

Full item page

Options

Loading...

Name

Różańska, Maria Barbara

Scientific title

dr

ORCID

0000-0002-7450-5621

Publications

Metrics

5 results

Filters

Start

End

Submit

2023 - 20265

Mildner-Szkudlarz, Sylwia

Różańska, Maria Barbara 5

Zembrzuska, Joanna 3

Baranowska, Hanna Maria 2

Submit

Submit

Submit

Sort By

Results per page

Per page

Now showing 1 - 5 of 5

2023
Formation of Maillard reaction products in a model bread system of different gluten-free flours
Mildner-Szkudlarz, Sylwia
Różańska, Maria Barbara
Siger, Aleksander
Zembrzuska, Joanna
Szwengiel, Artur
6 6
2023
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
Różańska, Maria Barbara
Kokolus, Patrycja
Królak, Jakub
Jankowska, Patrycja
Osoś, Agata
Romanowska, Magda
Szala, Łukasz
Kowalczewski, Przemysław
Lewandowicz, Jacek
Masewicz, Łukasz
Baranowska, Hanna Maria
Mildner-Szkudlarz, Sylwia
3 3
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
Różańska, Maria Barbara
Zembrzuska, Joanna
Rychlewski, Paweł
Kidoń, Marcin
Masewicz, Łukasz
Mildner-Szkudlarz, Sylwia
Baranowska, Hanna Maria
12 12
2025
Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study
Różańska, Maria Barbara
Rychlewski, Paweł
Mildner-Szkudlarz, Sylwia
Muzolf-Panek, Małgorzata
16 16
2026
Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread
Różańska, Maria Barbara
Zembrzuska, Joanna
Mildner-Szkudlarz, Sylwia
9 9

Filters

Date

Author

Subject

Has files

Type

Formation of Maillard reaction products in a model bread system of different gluten-free flours

Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

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

Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study

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