258 results on '"Dziki, Dariusz"'
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2. Mathematical study of bio-fibre comminution process as first step towards valorization of post-harvest waste materials
3. Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review.
4. Impact of Drying Process on Grindability and Physicochemical Properties of Celery.
5. Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability.
6. Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts.
7. The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle.
8. Special Issue on “Current Trends in Food and Food Byproducts Processing”
9. Physicochemical Properties of Dried and Powdered Pear Pomace
10. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.
11. Effect of Time and Temperature in Sous-Vide Heat Treatment on Selected Physicochemical Properties of Horsemeat
12. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
13. Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts
14. Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
15. Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream
16. Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review
17. The influence of Cistus incanus L. leaves on wheat pasta quality
18. Analysis of tank safety with propane-butane on LPG distribution station
19. New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
20. Grinding Characteristics of New Varieties of Winter Triticale Grain
21. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes
22. Prediction of rye flour baking quality based on parameters of swelling curve
23. Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
24. Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)
25. Special Issue on “Progress in Food Processing in Section Food Processes”
26. Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain
27. Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties.
28. Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
29. Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties
30. Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
31. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
32. To the Theory of Grain Motion in an Uneven Air Flow in a Vertical Pneumatic Separation Channel with an Annular Cross Section
33. Special Issue on “Feature Review Papers in Section Food Processes”
34. Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties
35. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
36. Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation.
37. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
38. Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics
39. Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds
40. Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties
41. Rye Flour and Rye Bran: New Perspectives for Use
42. Influence of wheat kernel physical properties on the pulverizing process
43. The effect of seed moisture and temperature on grinding characteristics of quinoa (Chenopodium quinoa Willd.)
44. Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties
45. Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One
46. Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile
47. Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties
48. Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
49. Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread.
50. Impact of Genotype, Weather Conditions and Production Technology on the Quantitative Profile of Anti-Nutritive Compounds in Rye Grains
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