Full item page
Thumbnail Image
Name
Mildner-Szkudlarz, Sylwia
Scientific title
prof. dr hab.
ORCID
0000-0002-6319-5285
Per page
Now showing 1 - 3 of 3
No Thumbnail Available
Publication

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

View
No Thumbnail Available
Publication

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

View
No Thumbnail Available
Publication

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

2025, Różańska, Maria Barbara, Rychlewski, Paweł, Mildner-Szkudlarz, Sylwia, Muzolf-Panek, Małgorzata

View