Dorota Gałkowska - Search Results

Year	Number of Results
2013	2
2014	3
2015	3
2016	2
2017	3
2018	2
2020	1
2021	1
2022	0

1

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.

Gałkowska D, Witczak T, Witczak M. Gałkowska D, et al. Molecules. 2021 Nov 21;26(22):7033. doi: 10.3390/molecules26227033. Molecules. 2021. PMID: 34834126 Free PMC article.

2

Antioxidant activity of honey supplemented with bee products.

Juszczak L, Gałkowska D, Ostrowska M, Socha R. Juszczak L, et al. Among authors: galkowska d. Nat Prod Res. 2016 Jun;30(12):1436-9. doi: 10.1080/14786419.2015.1057582. Epub 2015 Jul 8. Nat Prod Res. 2016. PMID: 26153086

3

Maltodextrins from chemically modified starches. Selected physicochemical properties.

Pycia K, Juszczak L, Gałkowska D, Witczak M, Jaworska G. Pycia K, et al. Among authors: galkowska d. Carbohydr Polym. 2016 Aug 1;146:301-9. doi: 10.1016/j.carbpol.2016.03.057. Epub 2016 Mar 22. Carbohydr Polym. 2016. PMID: 27112878

4

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.

Gałkowska D, Południak M, Witczak M, Juszczak L. Gałkowska D, et al. Polymers (Basel). 2020 Sep 27;12(10):2224. doi: 10.3390/polym12102224. Polymers (Basel). 2020. PMID: 32992665 Free PMC article.

5

Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons.

Zachara A, Gałkowska D, Juszczak L. Zachara A, et al. Among authors: galkowska d. Int J Environ Res Public Health. 2017 Dec 28;15(1):45. doi: 10.3390/ijerph15010045. Int J Environ Res Public Health. 2017. PMID: 29283369 Free PMC article.

6

Phenolic composition and antioxidant activity of propolis from various regions of Poland.

Socha R, Gałkowska D, Bugaj M, Juszczak L. Socha R, et al. Among authors: galkowska d. Nat Prod Res. 2015;29(5):416-22. doi: 10.1080/14786419.2014.949705. Epub 2014 Sep 4. Nat Prod Res. 2015. PMID: 25185953

7

Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals' formation.

Pietrzyk S, Fortuna T, Juszczak L, Gałkowska D, Bączkowicz M, Łabanowska M, Kurdziel M. Pietrzyk S, et al. Among authors: galkowska d. Int J Biol Macromol. 2018 Jan;106:57-67. doi: 10.1016/j.ijbiomac.2017.07.177. Epub 2017 Aug 10. Int J Biol Macromol. 2018. PMID: 28803974

8

Phenolic profile and antioxidant activity in selected seeds and sprouts.

Pająk P, Socha R, Gałkowska D, Rożnowski J, Fortuna T. Pająk P, et al. Among authors: galkowska d. Food Chem. 2014 Jan 15;143:300-6. doi: 10.1016/j.foodchem.2013.07.064. Epub 2013 Jul 23. Food Chem. 2014. PMID: 24054243

9

The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals.

Pietrzyk S, Fortuna T, Łabanowska M, Juszczak L, Gałkowska D, Bączkowicz M, Kurdziel M. Pietrzyk S, et al. Among authors: galkowska d. Food Chem. 2018 Feb 1;240:259-267. doi: 10.1016/j.foodchem.2017.07.125. Epub 2017 Jul 25. Food Chem. 2018. PMID: 28946271

10

Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties.

Pycia K, Gałkowska D, Juszczak L, Fortuna T, Witczak T. Pycia K, et al. Among authors: galkowska d. J Food Sci Technol. 2015 Aug;52(8):4797-807. doi: 10.1007/s13197-014-1531-3. Epub 2014 Sep 7. J Food Sci Technol. 2015. PMID: 26243900 Free PMC article.

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