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 - 20267

Mildner-Szkudlarz, Sylwia 7

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 properties 1

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Now showing 1 - 8 of 8

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
8 8
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
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
7 7
2018
Sposób wytwarzania kruchych ciastek i kruche ciastka uzyskane tym sposobem
MAŁGORZATA GUMIENNA
MAŁGORZATA LASIK-KURDYŚ
SYLWIA MILDNER-SZKUDLARZ
BARBARA GÓRNA
2 2

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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

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

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

Sposób wytwarzania kruchych ciastek i kruche ciastka uzyskane tym sposobem