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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2018 - 20191

2020 - 202610

Mildner-Szkudlarz, Sylwia 10

Różańska, Maria Barbara 5

Zembrzuska, Joanna 4

Rychlewski, Paweł 3

Baranowska, Hanna Maria 2

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gluten-free bread 3

antidepression properties 1

antioxidant activity 1

antioxidant properties 1

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Now showing 1 - 11 of 11

2022
The Lipid-Soluble Bioactive Substances of Fagopyrum esculentum Varieties under Different Tillage and Nitrogen Fertilisation
Dziedzic, Krzysztof
Kurek, Szymon
Podolska, Grażyna
Drzymała-Czyż, Sławomira
Mildner-Szkudlarz, Sylwia
Sun, Wei
Walkowiak, Jarosław
11 11
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
15 15
2022
Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.)
Hęś, Marzanna
Golcz, Anna
Gramza-Michałowska, Anna
Jędrusek-Golińska, Anna
Dziedzic, Krzysztof
Mildner-Szkudlarz, Sylwia
9 9
2022
Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage
Mildner-Szkudlarz, Sylwia
Siger, Aleksander
Przygoński, Krzysztof
Radziejewska-Kubzdela, Elżbieta
Zawirska-Wojtasiak, Renata
7 7
2018
Sposób wytwarzania kruchych ciastek i kruche ciastka uzyskane tym sposobem
MAŁGORZATA GUMIENNA
MAŁGORZATA LASIK-KURDYŚ
SYLWIA MILDNER-SZKUDLARZ
BARBARA GÓRNA
3 3
2022
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Krawęcka, Ada
Sobota, Aldona
Ivanišová, Eva
Harangozo, Ľuboš
Valková, Veronika
Zielińska, Ewelina
Blicharz-Kania, Agata
Zdybel, Beata
Mildner-Szkudlarz, Sylwia
9 9
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
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
4 4
2023
Determination of the contents of bioactive compounds in St. John’s wort (Hypericum perforatum): Comparison of commercial and wild samples
Rychlewski, Paweł
Kamgar, Elham
Mildner-Szkudlarz, Sylwia
Kowalczewski, Przemysław Łukasz
Zembrzuska, Joanna
10 10
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

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The Lipid-Soluble Bioactive Substances of Fagopyrum esculentum Varieties under Different Tillage and Nitrogen Fertilisation

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

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.)

Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage

Sposób wytwarzania kruchych ciastek i kruche ciastka uzyskane tym sposobem

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

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

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

Determination of the contents of bioactive compounds in St. John’s wort (Hypericum perforatum): Comparison of commercial and wild samples

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