Buksa K - Search Results

1

The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread.

Bieniek A, Buksa K. Bieniek A, et al. Among authors: buksa k. Molecules. 2024 Sep 26;29(19):4579. doi: 10.3390/molecules29194579. Molecules. 2024. PMID: 39407509 Free PMC article.

2

The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.

Bieniek A, Buksa K. Bieniek A, et al. Among authors: buksa k. Foods. 2024 Aug 7;13(16):2482. doi: 10.3390/foods13162482. Foods. 2024. PMID: 39200409 Free PMC article.

3

Production of Resistant Starch by Roasting Retrograded Starch with Glucose.

Kapelko-Żeberska M, Zięba T, Meisel M, Buksa K, Gryszkin A. Kapelko-Żeberska M, et al. Among authors: buksa k. Molecules. 2024 Jun 18;29(12):2883. doi: 10.3390/molecules29122883. Molecules. 2024. PMID: 38930947 Free PMC article.

4

An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification.

Tomaszewska-Ciosk E, Zdybel E, Kapelko-Żeberska M, Raszewski B, Buksa K, Maj A, Zięba T, Gryszkin A. Tomaszewska-Ciosk E, et al. Among authors: buksa k. Molecules. 2024 Jun 6;29(11):2687. doi: 10.3390/molecules29112687. Molecules. 2024. PMID: 38893561 Free PMC article.

5

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Bieniek A, Buksa K. Bieniek A, et al. Among authors: buksa k. Molecules. 2024 Feb 18;29(4):904. doi: 10.3390/molecules29040904. Molecules. 2024. PMID: 38398654 Free PMC article.

6

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Kruczek M, et al. Among authors: buksa k. Antioxidants (Basel). 2023 Jan 30;12(2):324. doi: 10.3390/antiox12020324. Antioxidants (Basel). 2023. PMID: 36829883 Free PMC article.

7

Nutritional properties and amino acid profile of buckwheat bread.

Kowalski S, Mikulec A, Mickowska B, Buksa K. Kowalski S, et al. Among authors: buksa k. J Food Sci Technol. 2022 Aug;59(8):3020-3030. doi: 10.1007/s13197-022-05518-w. Epub 2022 Jun 25. J Food Sci Technol. 2022. PMID: 35872731 Free PMC article.

8

Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties.

Kapelko-Żeberska M, Meisel M, Buksa K, Gryszkin A, Szumny A, Latacz B, Raszewski B, Zięba T. Kapelko-Żeberska M, et al. Among authors: buksa k. Molecules. 2022 Apr 11;27(8):2454. doi: 10.3390/molecules27082454. Molecules. 2022. PMID: 35458652 Free PMC article.

9

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.

Litwinek D, Boreczek J, Gambuś H, Buksa K, Berski W, Kowalczyk M. Litwinek D, et al. Among authors: buksa k. PLoS One. 2022 Jan 14;17(1):e0261677. doi: 10.1371/journal.pone.0261677. eCollection 2022. PLoS One. 2022. PMID: 35030182 Free PMC article.

10

The burden of caring for someone with schizophrenia: A cross country report from Bulgaria, the Czech Republic, Hungary and Russia.

Barbara S, Barabássy Á, Buksa K, Laszlovszky I, Dombi ZB, Németh G, Falkai P. Barbara S, et al. Among authors: buksa k. Psychiatr Hung. 2021;36(4):546-556. Psychiatr Hung. 2021. PMID: 34939572

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