| 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 |
| Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed–A physicochemical approach M Moczkowska, S Karp, Y Niu, MA Kurek Food hydrocolloids 90, 105-112, 2019 | 87 | 2019 |
| 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 |
| 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 |
| 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 |
| 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 |
| The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation S Karp, J Wyrwisz, MA Kurek Journal of food science and technology 57, 3628-3638, 2020 | 24 | 2020 |
| Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat MA Kurek, S Karp, A Stelmasiak, E Pieczykolan, K Juszczyk, A Rieder Carbohydrate polymers 188, 60-67, 2018 | 23 | 2018 |
| Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers S Karp, J Wyrwisz, MA Kurek International journal of biological macromolecules 132, 236-243, 2019 | 21 | 2019 |
| The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake S Karp, J Wyrwisz, MA Kurek, A Wierzbicka Food science and technology international 25 (7), 618-629, 2019 | 16 | 2019 |
| Effect of different beta-glucan preparation pretreatments on fortified bread quality MA Kurek, J Wyrwisz, M Brzeska, M Moczkowska, S Karp, A Wierzbicka Food science and technology 38, 606-611, 2018 | 14 | 2018 |
| Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time J Wyrwisz, M Moczkowska, MA Kurek, S Karp, AG Atanasov, A Wierzbicka Molecules 24 (4), 757, 2019 | 13 | 2019 |
| Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre MA Kurek, J Wyrwisz, S Karp, A Wierzbicka Journal of Food Measurement and Characterization 13, 1864-1872, 2019 | 10 | 2019 |
| Optimization of modified atmosphere gases composition used for storage of high‐fiber muffins J Wyrwisz, M Kurek, S Karp, M Moczkowska, A Stelmasiak, A Wierzbicka Journal of Food Process Engineering 40 (3), e12494, 2017 | 8 | 2017 |
| Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology MA Kurek, M Moczkowska-Wyrwisz, J Wyrwisz, S Karp Foods 10 (11), 2551, 2021 | 6 | 2021 |
| Evaluation of modified atmosphere packaging in combination with active packaging to increase shelf life of high-in beta-glucan gluten free cake J Wyrwisz, S Karp, MA Kurek, M Moczkowska-Wyrwisz Foods 11 (6), 872, 2022 | 5 | 2022 |
| Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process R Welc-Stanowska, M Kurek, A Miś, A Nawrocka, S Karp International Agrophysics 37 (2), 151-158, 2023 | 1 | 2023 |
| Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology. Foods 2021, 10, 2551 MA Kurek, M Moczkowska-Wyrwisz, J Wyrwisz, S Karp s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2021 | 1 | 2021 |
