Różyło R - Search Results

1

Pilot study on the use of cold atmospheric plasma for preservation of bread.

Starek-Wójcicka A, Różyło R, Niedźwiedź I, Kwiatkowski M, Terebun P, Polak-Berecka M, Pawłat J. Starek-Wójcicka A, et al. Among authors: rozylo r. Sci Rep. 2022 Dec 20;12(1):22003. doi: 10.1038/s41598-022-26701-1. Sci Rep. 2022. PMID: 36539471 Free PMC article.

2

Identification of sugars and phenolic compounds in honey powders with the use of GC-MS, FTIR spectroscopy, and X-ray diffraction.

Kozłowicz K, Różyło R, Gładyszewska B, Matwijczuk A, Gładyszewski G, Chocyk D, Samborska K, Piekut J, Smolewska M. Kozłowicz K, et al. Among authors: rozylo r. Sci Rep. 2020 Oct 1;10(1):16269. doi: 10.1038/s41598-020-73306-7. Sci Rep. 2020. PMID: 33004933 Free PMC article.

3

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder.

Wójcik M, Różyło R, Schönlechner R, Berger MV. Wójcik M, et al. Among authors: rozylo r. Sci Rep. 2021 Jul 14;11(1):14498. doi: 10.1038/s41598-021-93834-0. Sci Rep. 2021. PMID: 34262068 Free PMC article.

4

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread.

Cacak-Pietrzak G, Różyło R, Dziki D, Gawlik-Dziki U, Sułek A, Biernacka B. Cacak-Pietrzak G, et al. Among authors: rozylo r. Foods. 2019 Aug 16;8(8):349. doi: 10.3390/foods8080349. Foods. 2019. PMID: 31426333 Free PMC article.

5

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.

Bourekoua H, Gawlik-Dziki U, Różyło R, Zidoune MN, Dziki D. Bourekoua H, et al. Among authors: rozylo r. Food Sci Technol Int. 2021 Jan;27(1):13-21. doi: 10.1177/1082013220929152. Epub 2020 May 25. Food Sci Technol Int. 2021. PMID: 32447988

6

Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread.

Różyło R, Piekut J, Wójcik M, Kozłowicz K, Smolewska M, Krajewska M, Szmigielski M, Bourekoua H. Różyło R, et al. Materials (Basel). 2021 Aug 13;14(16):4560. doi: 10.3390/ma14164560. Materials (Basel). 2021. PMID: 34443082 Free PMC article.

7

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.

Wójcik M, Różyło R, Schönlechner R, Matwijczuk A, Dziki D. Wójcik M, et al. Among authors: rozylo r. Molecules. 2022 Feb 27;27(5):1574. doi: 10.3390/molecules27051574. Molecules. 2022. PMID: 35268675 Free PMC article.

8

Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product.

Różyło R, Gawlik-Dziki U, Dziki D, Jakubczyk A, Karaś M, Różyło K. Różyło R, et al. Among authors: rozylo k. Food Technol Biotechnol. 2014 Dec;52(4):430-438. doi: 10.17113/ftb.52.04.14.3587. Food Technol Biotechnol. 2014. PMID: 27904316 Free PMC article.

9

Special Issue: Research and Application of Food By-Products.

Różyło R. Różyło R. Molecules. 2023 Jun 5;28(11):4557. doi: 10.3390/molecules28114557. Molecules. 2023. PMID: 37299030 Free PMC article.

10

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics.

Różyło R, Schönlechner R, Pichler EC, Dziki D, Matwijczuk A, Biernacka B, Świeca M. Różyło R, et al. Food Chem. 2023 Dec 1;428:136782. doi: 10.1016/j.foodchem.2023.136782. Epub 2023 Jul 1. Food Chem. 2023. PMID: 37418878 Free article.

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