Mildner-Szkudlarz, Sylwia

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Mildner-Szkudlarz, Sylwia

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prof. dr hab.

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0000-0002-6319-5285

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2023 - 20265

Różańska, Maria Barbara

Mildner-Szkudlarz, Sylwia 5

Zembrzuska, Joanna 3

Baranowska, Hanna Maria 2

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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
4 4
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
13 13
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
2 2
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
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
7 7

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

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

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

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

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