Mildner-Szkudlarz, Sylwia

Full item page

Options

Loading...

Name

Mildner-Szkudlarz, Sylwia

Scientific title

prof. dr hab.

ORCID

0000-0002-6319-5285

Publications

Metrics

6 results

Filters

Start

End

Submit

2018 - 20191

2020 - 20255

Mildner-Szkudlarz, Sylwia 5

Różańska, Maria Barbara 4

Rychlewski, Paweł 3

Zembrzuska, Joanna 3

Baranowska, Hanna Maria 2

Show more Show more

Submit

gluten-free bread 2

antidepression properties 1

antioxidant properties 1

Submit

Submit

Sort By

Results per page

Per page

Now showing 1 - 6 of 6

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
7 7
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
3 3
2018
Sposób wytwarzania kruchych ciastek i kruche ciastka uzyskane tym sposobem
MAŁGORZATA GUMIENNA
MAŁGORZATA LASIK-KURDYŚ
SYLWIA MILDNER-SZKUDLARZ
BARBARA GÓRNA
2 2
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
3 3
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
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
11 11

Filters

Date

Author

Subject

Has files

Type

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

Sposób wytwarzania kruchych ciastek i kruche ciastka uzyskane tym sposobem

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

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

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