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Lesław Juszczak
Lesław Juszczak
University of Agriculture in Krakow, Poland
Verified email at cyf-kr.edu.pl - Homepage
Title
Cited by
Cited by
Year
The impact of resistant starch on characteristics of gluten-free dough and bread
J Korus, M Witczak, R Ziobro, L Juszczak
Food Hydrocolloids 23 (3), 988-995, 2009
2612009
Antioxidant activity and phenolic composition of herbhoneys
R Socha, L Juszczak, S Pietrzyk, T Fortuna
Food Chemistry 113 (2), 568-574, 2009
2582009
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic
R Ziobro, T Witczak, L Juszczak, J Korus
Food Hydrocolloids 32 (2), 213-220, 2013
2342013
Starch and starch derivatives in gluten-free systems–A review
M Witczak, R Ziobro, L Juszczak, J Korus
Journal of Cereal Science 67, 46-57, 2016
1882016
Phenolic profile and antioxidant properties of Polish honeys
R Socha, L Juszczak, S Pietrzyk, D Gałkowska, T Fortuna, T Witczak
International Journal of Food Science & Technology 46 (3), 528-534, 2011
1552011
Non-gluten proteins as structure forming agents in gluten free bread
R Ziobro, L Juszczak, M Witczak, J Korus
Journal of Food Science and Technology 53 (1), 571-580, 2016
1522016
Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil
E Jamróz, L Juszczak, M Kucharek
International Journal of Biological Macromolecules 114, 1094-1101, 2018
1492018
Rheology of selected Polish honeys
L Juszczak, T Fortuna
Journal of Food Engineering 75 (1), 43-49, 2006
1452006
Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
R Ziobro, J Korus, M Witczak, L Juszczak
Food Hydrocolloids 29 (1), 68-74, 2012
1432012
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
J Korus, M Witczak, R Ziobro, L Juszczak
European Food Research and Technology 240, 1135-1143, 2015
1422015
Phenolic composition and antioxidant activity of propolis from various regions of Poland
R Socha, D Gałkowska, M Bugaj, L Juszczak
Natural Product Research 29, 416-422, 2015
1422015
Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread
J Korus, M Witczak, R Ziobro, L Juszczak
LWT-Food Science and Technology 84, 143-150, 2017
1262017
The effects of maltodextrins on gluten-free dough and quality of bread
M Witczak, J Korus, R Ziobro, L Juszczak
Journal of Food Engineering 96 (2), 258-265, 2010
1242010
Effect of inulin on rheological and thermal properties of gluten-free dough
L Juszczak, T Witczak, R Ziobro, J Korus, E Cieślik, M Witczak
Carbohydrate Polymers 90 (1), 353-360, 2012
1232012
Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential
E Jamróz, P Kulawik, P Krzyściak, K Talaga-Ćwiertnia, L Juszczak
International Journal of Biological Macromolecules 122, 745-757, 2019
1222019
Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
M Witczak, L Juszczak, R Ziobro, J Korus
Food Hydrocolloids 28 (2), 353-360, 2012
1202012
Influence of inulin on physical characteristics and staling rate of gluten-free bread
R Ziobro, J Korus, L Juszczak, T Witczak
Journal of Food Engineering 116 (1), 21-27, 2013
1152013
Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons
A Zachara, D Gałkowska, L Juszczak
Food Control 80, 45-51, 2017
1112017
Physicochemical properties and quality parameters of herbhoneys
L Juszczak, R Socha, J Rożnowski, T Fortuna, K Nalepka
Food Chemistry 113 (2), 538-542, 2009
1012009
Characteristics of cereal starch granules surface using nitrogen adsorption
L Juszczak, T Fortuna, K Wodnicka
Journal of Food Engineering 54 (2), 103-110, 2002
1012002
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