| Current research addressing starch acetylation A Golachowski, T Zięba, M Kapelko-Żeberska, W Drożdż, A Gryszkin, ... Food chemistry 176, 350-356, 2015 | 70 | 2015 |
| Effect of thermal modifications of potato starch on its selected properties AB A. Gryszkin, T. Zięba, M. Kapelko Food Hydrocolloids 40, 122-127, 2014 | 48 | 2014 |
| Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions K Królikowska, T Fortuna, S Pietrzyk, A Gryszkin Food Hydrocolloids 66, 118-127, 2017 | 46 | 2017 |
| Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its … M Kapelko, T Zięba, A Golachowski, A Gryszkin Food chemistry 135 (3), 1494-1504, 2012 | 37 | 2012 |
| Analysis of molecular structure of starch citrate obtained by a well-stablished method M Kapelko-Żeberska, K Buksa, A Szumny, T Zięba, A Gryszkin LWT-Food Science and Technology 69, 334-341, 2016 | 34 | 2016 |
| Effect of citric acid esterification conditions on the properties of the obtained resistant starch M Kapelko‐Żeberska, T Zięba, W Pietrzak, A Gryszkin International Journal of Food Science & Technology 51 (7), 1647-1654, 2016 | 32 | 2016 |
| Acetylated adipate of retrograded starch as RS 3/4 type resistant starch M Kapelko-Żeberska, T Zięba, R Spychaj, A Gryszkin Food chemistry 188, 365-369, 2015 | 31 | 2015 |
| Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase M Kapelko, T Zięba, A Gryszkin, M Styczyńska, A Wilczak Carbohydrate polymers 97 (2), 551-557, 2013 | 31 | 2013 |
| Effect of cross-linking degree on selected properties of retrograded starch adipate M Kapelko, T Zięba, A Michalski, A Gryszkin Food chemistry 167, 124-130, 2015 | 26 | 2015 |
| Selected properties of acetylated adipate of retrograded starch T Zięba, A Gryszkin, M Kapelko Carbohydrate polymers 99, 687-691, 2014 | 25 | 2014 |
| Amino acid improving and physical qualities of extruded corn snacks using flours made from Jerusalem artichoke (Helianthus tuberosus), amaranth (Amaranthus cruentus L.) and … A Peksa, A Kita, E Jariene, H Danilcenko, A Gryszkin, A Figiel, ... Journal of Food Quality 39 (6), 580-589, 2016 | 22 | 2016 |
| Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels T Zięba, L Juszczak, A Gryszkin LWT-Food Science and Technology 44 (5), 1321-1327, 2011 | 19 | 2011 |
| The influence of chemically modified potato maltodextrins on stability and rheological properties of model oil-in-water emulsions K Pycia, A Gryszkin, W Berski, L Juszczak Polymers 10 (1), 67, 2018 | 18 | 2018 |
| Physical and chemical modification of potato starch to obtain resistant starch preparations T Zieba, M Kapelko, A Gryszkin, M Brzozowska Polish Journal of Food and Nutrition Sciences 60 (2), 2010 | 18 | 2010 |
| Selected properties of potato starch subjected to multiple physical and chemical modifications T Zięba, M Kapelko, A Gryszkin Pol. J. Food Nutr. Sci 57, 639-645, 2007 | 18 | 2007 |
| Effect of resistant starch RS4 added to the high-fat diets on selected biochemical parameters in Wistar rats M Bronkowska, D Orzel, K Lozna, M Styczynska, J Biernat, A Gryszkin, ... Roczniki Państwowego Zakładu Higieny 64 (1), 2013 | 13 | 2013 |
| Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels T Zieba, L JUSZCZAK, A Gryszkin Lebensmittel-Wissenschaft+ Technologie 44 (5), 1321-1327, 2011 | 13 | 2011 |
| Modification-induced changes in potato starch susceptibility to amylolytic enzyme action E Masłyk, W Leszczyński, A Gryszkin Polish journal of food and nutrition sciences 53 (1s), 54-56, 2003 | 13 | 2003 |
| Hydrothermal modification of wheat starch part 1. Effect of particle size on the viscosity of formed pastes A Gryszkin, T Zięba, M Kapelko-Żeberska, A Atraszkiewicz Journal of cereal science 68, 46-52, 2016 | 11 | 2016 |
| Effect of addition of protein preparations on the quality of extruded maize extrudates A PÄ, A Tajner-Czopek, A Kita, T ZiÄ, A Gryszkin Journal of microbiology, biotechnology and food sciences 2 (special issue 1 …, 2013 | 11 | 2013 |
Tomasz ZiębaUniwersytet Przyrodniczy we Wrocławiu, Uniwersytet ZielonogórskiVerified email at upwr.edu.pl
