Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Search Results
4 results
Filters applied: . Clear all
Results are displayed in a computed author sort order.
The Results By Year timeline is not available.
Page 1
Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):89-97. doi: 10.17306/J.AFS.2016.1.9.
Acta Sci Pol Technol Aliment. 2016.
PMID: 28071042
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.
PLoS One. 2022 Jan 14;17(1):e0261677. doi: 10.1371/journal.pone.0261677. eCollection 2022.
PLoS One. 2022.
PMID: 35030182
Free PMC article.
Item in Clipboard
Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M.
Boreczek J, et al. Among authors: litwinek d.
Microbiologyopen. 2020 Apr;9(4):e1009. doi: 10.1002/mbo3.1009. Epub 2020 Feb 11.
Microbiologyopen. 2020.
PMID: 32045510
Free PMC article.
Item in Clipboard
Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.
Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R.
Gumul D, et al. Among authors: litwinek d.
Foods. 2024 Jun 5;13(11):1767. doi: 10.3390/foods13111767.
Foods. 2024.
PMID: 38890995
Free PMC article.
Item in Clipboard
Cite
Cite