Urszula KRUPA-KOZAK

Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie

Poland

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Articles (10)

Year:

2025

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2024

Year:

2024

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2023

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2023

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2023

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2023

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2023

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2022

Year:

2021

Collaborators (7)

Edgar Pinto

Assistant Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

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Małgorzata STAROWICZ

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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Ryszard AMAROWICZ

Professor

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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Hanna Maria Baranowska

University of Life Sciences in Poznań

POLAND

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Barbara WRÓBLEWSKA

Head

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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Isabel Ferreira

Associate Professor

University of Porto

PORTUGAL

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Łukasz Łopusiewicz

West Pomeranian University of Technology

POLAND

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Urszula KRUPA-KOZAK

Research Interests

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Articles (10)

Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance

Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

Application of broccoli leaf powder in gluten-free bread: An innovative approach to improve its bioactive potential and technological quality

Collaborators (7)

Edgar Pinto

Małgorzata STAROWICZ

Ryszard AMAROWICZ

Hanna Maria Baranowska

Barbara WRÓBLEWSKA

Isabel Ferreira

Łukasz Łopusiewicz

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