| Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum) MA Kurek, S Karp, J Wyrwisz, Y Niu Food Hydrocolloids 85, 321-330, 2018 | 105 | 2018 |
| The application of dietary fiber in bread products. M Kurek, J Wyrwisz | 91 | 2015 |
| Effect of packaging method and cold-storage time on chicken meat quality M Marcinkowska-Lesiak, Ż Zdanowska-Sąsiadek, A Stelmasiak, ... CyTA-Journal of Food 14 (1), 41-46, 2016 | 79 | 2016 |
| Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus J Wyrwisz, M Moczkowska, M Kurek, A Stelmasiak, A Półtorak, ... Meat science 122, 48-54, 2016 | 76 | 2016 |
| Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production S Karp, J Wyrwisz, MA Kurek, A Wierzbicka International journal of food science & technology 52 (4), 944-953, 2017 | 52 | 2017 |
| Effect of rosemary extract addition on oxidative stability and quality of hemp seed oil M Moczkowska, S Karp, OK Horbanczuk, M Hanula, J Wyrwisz, MA Kurek Food and Bioproducts Processing 124, 33-47, 2020 | 43 | 2020 |
| Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement S Karp, J Wyrwisz, M Kurek, A Wierzbicka Food science and biotechnology 25, 1591-1596, 2016 | 43 | 2016 |
| The effect of oat fibre powder particle size on the physical properties of wheat bread rolls M Kurek, J Wyrwisz, M Piwińska, A Wierzbicka Food Technology and Biotechnology 54 (1), 45-51, 2016 | 41 | 2016 |
| Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield A Półtorak, J Wyrwisz, M Moczkowska, M Marcinkowska‐Lesiak, ... International Journal of Food Science & Technology 50 (4), 958-965, 2015 | 41 | 2015 |
| Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread MA Kurek, J Wyrwisz, S Karp, A Wierzbicka Journal of cereal science 77, 166-171, 2017 | 38 | 2017 |
| Analysis of relationship between basic composition, pH, and physical properties of selected bovine muscles J Wyrwisz, A Półtorak, M Zalewska, R Zaremba, A Wierzbicka Bulletin of the Veterinary Institute in Pulawy 56 (3), 403-409, 2012 | 35 | 2012 |
| Effect of drying methods on the physical properties of durum wheat pasta M Piwińska, J Wyrwisz, MA Kurek, A Wierzbicka CyTA-Journal of Food 14 (4), 523-528, 2016 | 34 | 2016 |
| Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder M Piwińska, J Wyrwisz, M Kurek, A Wierzbicka LWT-Food Science and Technology 63 (1), 647-653, 2015 | 34 | 2015 |
| Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread MA Kurek, J Wyrwisz, S Karp, A Wierzbicka Journal of food science and technology 55, 1632-1640, 2018 | 33 | 2018 |
| Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan MA Kurek, J Wyrwisz, M Piwińska, A Wierzbicka Food Science and Technology 35, 273-278, 2015 | 33 | 2015 |
| Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta M Piwińska, J Wyrwisz, M Kurek, A Wierzbicka CyTA-Journal of Food 14 (1), 101-108, 2016 | 32 | 2016 |
| The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle. J Wyrwisz, A Półtorak, E Poławska, M Pierzchała, A Jóźwik, M Zalewska, ... | 32 | 2012 |
| Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours MA Kurek, J Wyrwisz, S Karp, M Brzeska, A Wierzbicka Journal of cereal science 74, 210-217, 2017 | 30 | 2017 |
| Effect of β-glucan particle size on the properties of fortified wheat rolls MA Kurek, J Wyrwisz, A Wierzbicka CyTA-Journal of Food 14 (1), 124-130, 2016 | 28 | 2016 |
| Optimization of microwave and ultrasound extraction methods of açai berries in terms of highest content of phenolic compounds and antioxidant activity M Hanula, J Wyrwisz, M Moczkowska, OK Horbańczuk, ... Applied Sciences 10 (23), 8325, 2020 | 25 | 2020 |
