Dariusz Dziki

Full professor

University of Life Sciences

Poland

Research Interests

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Articles (20)

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

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Year:

2024

Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review

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Year:

2024

Impact of Drying Process on Grindability and Physicochemical Properties of Celery

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Year:

2024

Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability

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Year:

2024

Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts

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Year:

2024

The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle

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Year:

2024

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

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Year:

2024

Special Issue on “Current Trends in Food and Food Byproducts Processing”

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Year:

2024

Preface of the 2nd International Electronic Conference on Processes (ECP 2023)

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Year:

2024

Physicochemical Properties of Dried and Powdered Pear Pomace

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Year:

2024

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

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Year:

2023

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics

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Year:

2023

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

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Year:

2023

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

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Year:

2023

Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

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Year:

2023

Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review

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Year:

2023

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

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Year:

2023

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation

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Year:

2023

Grinding Characteristics of New Varieties of Winter Triticale Grain

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Year:

2023

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

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Year:

2023

Collaborators (22)

Zbigniew Kobus

prof. UP

University of Life Sciences in Lublin

POLAND

Regine Schönlechner

AUSTRIA

Katarzyna Kozłowicz

University of Life Sciences

POLAND

Marcin Studnicki

Warsaw University of Life Sciences

POLAND

Arkadiusz Matwijczuk

Lecturer

University of Life Sciences in Lublin

POLAND

Monika Karaś

University of Life Sciences

POLAND

Magdalena Kachel

University of Life Sciences in Lublin

POLAND

Dariusz Karcz

Adjunct Lecturer in Chemistry

Cracow University of Technology

POLAND

Stanisław Kalisz

Warsaw University of Life Sciences - SGGW

POLAND

Krist Gernaey

Professor

Technical University of Denmark

DENMARK

Eleonora Charlotte Pichler

Universität für Bodenkultur Wien

AUSTRIA

Mariusz Rudy

Associate Professor

Rzeszów University

POLAND

Sybilla Nazarewicz

University of Life Sciences

POLAND

Dariusz Chocyk

Lublin University of Technology

POLAND

Jagoda Żurek

Assistant Professor

Uniwersytet Wroclawski

POLAND

Urszula Gawlik-Dziki

Full professor

University of Life Sciences

POLAND

Anna Krajewska

University of Life Sciences in Lublin

POLAND

Renata Różyło

University profesor

University of Life Sciences

POLAND

Grzegorz Gladyszewski

Lublin University of Technology

POLAND

Michał Świeca

University of Life Sciences

POLAND

Beata Biernacka

assistant professor

University of Life Sciences

POLAND

Katarzyna Sujka

Warsaw University of Life Sciences

POLAND

Dariusz Dziki

Research Interests

Explore related searches

Contact this professor

Articles (20)

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review

Impact of Drying Process on Grindability and Physicochemical Properties of Celery

Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability

Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts

The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

Special Issue on “Current Trends in Food and Food Byproducts Processing”

Preface of the 2nd International Electronic Conference on Processes (ECP 2023)

Physicochemical Properties of Dried and Powdered Pear Pomace

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics

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

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation

Grinding Characteristics of New Varieties of Winter Triticale Grain

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Collaborators (22)

Zbigniew Kobus

Regine Schönlechner

Katarzyna Kozłowicz

Marcin Studnicki

Arkadiusz Matwijczuk

Monika Karaś

Magdalena Kachel

Dariusz Karcz

Stanisław Kalisz

Krist Gernaey

Eleonora Charlotte Pichler

Mariusz Rudy

Sybilla Nazarewicz

Dariusz Chocyk

Jagoda Żurek

Urszula Gawlik-Dziki

Anna Krajewska

Renata Różyło

Grzegorz Gladyszewski

Michał Świeca

Beata Biernacka

Katarzyna Sujka

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