Konrad Kłosok - Search Results

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Year	Number of Results
2021	1
2022	2
2023	0

Page 1

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods.

Kłosok K, Welc R, Fornal E, Nawrocka A. Kłosok K, et al. Molecules. 2021 Jan 19;26(2):508. doi: 10.3390/molecules26020508. Molecules. 2021. PMID: 33478043 Free PMC article. Review.

Effect of chemical structure of selected phenolic acids on the structure of gluten proteins.

Welc R, Kłosok K, Szymańska-Chargot M, Nawrocka A. Welc R, et al. Among authors: klosok k. Food Chem. 2022 Sep 30;389:133109. doi: 10.1016/j.foodchem.2022.133109. Epub 2022 Apr 29. Food Chem. 2022. PMID: 35504071

How Do Phenolic Acids Change the Secondary and Tertiary Structure of Gliadin? Studies with an Application of Spectroscopic Techniques.

Welc R, Luchowski R, Kłosok K, Gruszecki WI, Nawrocka A. Welc R, et al. Among authors: klosok k. Int J Mol Sci. 2022 May 27;23(11):6053. doi: 10.3390/ijms23116053. Int J Mol Sci. 2022. PMID: 35682729 Free PMC article.

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