Łabanowska M - Search Results

1

Properties of potato starch treated with microwave radiation and enriched with mineral additives.

Przetaczek-Rożnowska I, Fortuna T, Wodniak M, Łabanowska M, Pająk P, Królikowska K. Przetaczek-Rożnowska I, et al. Among authors: labanowska m. Int J Biol Macromol. 2019 Mar 1;124:229-234. doi: 10.1016/j.ijbiomac.2018.11.153. Epub 2018 Nov 16. Int J Biol Macromol. 2019. PMID: 30452986

2

The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies.

Łabanowska M, Wesełucha-Birczyńska A, Kurdziel M, Sepioło K. Łabanowska M, et al. Carbohydr Polym. 2013 Jan 2;91(1):339-47. doi: 10.1016/j.carbpol.2012.08.039. Epub 2012 Aug 20. Carbohydr Polym. 2013. PMID: 23044141

3

Effect of mineral elements on physicochemical properties of oxidised starches and generation of free radicals.

Pietrzyk S, Fortuna T, Królikowska K, Rogozińska E, Labanowska M, Kurdziel M. Pietrzyk S, et al. Among authors: labanowska m. Carbohydr Polym. 2013 Sep 12;97(2):343-51. doi: 10.1016/j.carbpol.2013.04.077. Epub 2013 May 1. Carbohydr Polym. 2013. PMID: 23911455

4

Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals' formation.

Pietrzyk S, Fortuna T, Juszczak L, Gałkowska D, Bączkowicz M, Łabanowska M, Kurdziel M. Pietrzyk S, et al. Among authors: labanowska m. Int J Biol Macromol. 2018 Jan;106:57-67. doi: 10.1016/j.ijbiomac.2017.07.177. Epub 2017 Aug 10. Int J Biol Macromol. 2018. PMID: 28803974

5

The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals.

Pietrzyk S, Fortuna T, Łabanowska M, Juszczak L, Gałkowska D, Bączkowicz M, Kurdziel M. Pietrzyk S, et al. Among authors: labanowska m. Food Chem. 2018 Feb 1;240:259-267. doi: 10.1016/j.foodchem.2017.07.125. Epub 2017 Jul 25. Food Chem. 2018. PMID: 28946271

6

The effect of thermal and irradiation treatments on structural and physicochemical properties of octenyl succinate maize starches.

Kurdziel M, Królikowska K, Łabanowska M, Pietrzyk S, Michalec M. Kurdziel M, et al. Among authors: labanowska m. Food Chem. 2020 Nov 15;330:127242. doi: 10.1016/j.foodchem.2020.127242. Epub 2020 Jun 4. Food Chem. 2020. PMID: 32540530

7

The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components.

Kurdziel M, Łabanowska M, Pietrzyk S, Pająk P, Królikowska K, Szwengiel A. Kurdziel M, et al. Among authors: labanowska m. Carbohydr Polym. 2022 Aug 1;289:119439. doi: 10.1016/j.carbpol.2022.119439. Epub 2022 Apr 3. Carbohydr Polym. 2022. PMID: 35483852

8

Electron paramagnetic resonance study of water distribution in starch granules.

Łabanowska M, Bidzińska E, Dyrek K, Szymońska J. Łabanowska M, et al. Biopolymers. 2006 Aug 15;82(6):549-57. doi: 10.1002/bip.20504. Biopolymers. 2006. PMID: 16538650

9

Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies.

Łabanowska M, Wesełucha-Birczyńska A, Kurdziel M, Puch P. Łabanowska M, et al. Carbohydr Polym. 2013 Jan 30;92(1):842-8. doi: 10.1016/j.carbpol.2012.09.087. Epub 2012 Oct 8. Carbohydr Polym. 2013. PMID: 23218374

10

The influence of the starch component on thermal radical generation in flours.

Labanowska M, Kurdziel M, Filek M, Walas S, Tobiasz A, Wesełucha-Birczyńska A. Labanowska M, et al. Carbohydr Polym. 2014 Jan 30;101:846-56. doi: 10.1016/j.carbpol.2013.10.005. Epub 2013 Oct 14. Carbohydr Polym. 2014. PMID: 24299847

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