Łukasz Masewicz - Search Results

Year	Number of Results
2017	1
2018	1
2019	2
2021	5
2022	1

1

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration.

Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Baranowska HM. Le Thanh-Blicharz J, et al. Among authors: masewicz l. Foods. 2021 Nov 7;10(11):2724. doi: 10.3390/foods10112724. Foods. 2021. PMID: 34829006 Free PMC article.

2

Multidisciplinary Studies of Folk Medicine "Five Thieves' Oil" (Olejek Pięciu Złodziei) Components.

Siejak P, Smułek W, Fathordobady F, Grygier A, Baranowska HM, Rudzińska M, Masewicz Ł, Jarzębska M, Nowakowski PT, Makiej A, Kazemian P, Drobnik P, Stachowiak B, Jarzębski M, Pratap-Singh A. Siejak P, et al. Among authors: masewicz l. Molecules. 2021 May 14;26(10):2931. doi: 10.3390/molecules26102931. Molecules. 2021. PMID: 34069178 Free PMC article.

3

Molecular Analysis of Retrogradation of Corn Starches.

Sikora M, Krystyjan M, Dobosz A, Tomasik P, Walkowiak K, Masewicz Ł, Kowalczewski PŁ, Baranowska HM. Sikora M, et al. Among authors: masewicz l. Polymers (Basel). 2019 Oct 27;11(11):1764. doi: 10.3390/polym11111764. Polymers (Basel). 2019. PMID: 31717844 Free PMC article.

4

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Smarzyński K, et al. Among authors: masewicz l. Molecules. 2021 Sep 6;26(17):5417. doi: 10.3390/molecules26175417. Molecules. 2021. PMID: 34500847 Free PMC article.

5

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage.

Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Smarzyński K, Thanh-Blicharz JL, Kačániová M, Baranowska HM. Kowalczewski PŁ, et al. Among authors: masewicz l. Food Sci Technol Int. 2021 Dec;27(8):776-785. doi: 10.1177/1082013220987914. Epub 2021 Jan 14. Food Sci Technol Int. 2021. PMID: 33444100

6

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil.

Smułek W, Siejak P, Fathordoobady F, Masewicz Ł, Guo Y, Jarzębska M, Kitts DD, Kowalczewski PŁ, Baranowska HM, Stangierski J, Szwajca A, Pratap-Singh A, Jarzębski M. Smułek W, et al. Among authors: masewicz l. Molecules. 2021 Sep 27;26(19):5856. doi: 10.3390/molecules26195856. Molecules. 2021. PMID: 34641403 Free PMC article.

7

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR.

Walkowiak K, Przybył K, Baranowska HM, Koszela K, Masewicz Ł, Piątek M. Walkowiak K, et al. Among authors: masewicz l. Polymers (Basel). 2022 Jan 3;14(1):184. doi: 10.3390/polym14010184. Polymers (Basel). 2022. PMID: 35012206 Free PMC article.

8

Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product.

Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Bartczak O, Lewandowicz J, Kubiak P, Baranowska HM. Kowalczewski PŁ, et al. Among authors: masewicz l. Foods. 2019 Jul 3;8(7):240. doi: 10.3390/foods8070240. Foods. 2019. PMID: 31277294 Free PMC article.

9

A novel method of recognizing liquefied honey.

Płowaś-Korus I, Masewicz Ł, Szwengiel A, Rachocki A, Baranowska HM, Medycki W. Płowaś-Korus I, et al. Among authors: masewicz l. Food Chem. 2018 Apr 15;245:885-889. doi: 10.1016/j.foodchem.2017.11.087. Epub 2017 Dec 2. Food Chem. 2018. PMID: 29287455

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