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1

Effect of Temperature and Soluble Solids Content on the Viscosity of Beetroot ( Beta vulgaris) Juice Concentrate

Juszczak, Lesław, Witczak, Mariusz, Fortuna, Teresa, Solarz, Beata

Journal:

International Journal of Food Properties

Year:

2010

Language:

english

File:

PDF, 449 KB

english, 2010

2

Antioxidant activity of honey supplemented with bee products

Juszczak, Lesław, Gałkowska, Dorota, Ostrowska, Małgorzata, Socha, Robert

Journal:

Natural Product Research

Year:

2015

Language:

english

File:

PDF, 284 KB

english, 2015

3

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

Zachara, Alicja, Gałkowska, Dorota, Juszczak, Lesław

Journal:

Year:

2017

Language:

english

File:

PDF, 714 KB

english, 2017

4

Hemp ( Cannabis sativa subsp. sativa ) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread

Korus, Jarosław, Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 536 KB

english, 2017

5

Non-contact Atomic Force Microscopy of Starch Granules Surface. Part II. Selected Cereal Starches

Lesław Juszczak, Teresa Fortuna, Franciszek Krok

Journal:

Starch - Stärke

Year:

2003

Language:

english

File:

PDF, 462 KB

english, 2003

6

Non-contact Atomic Force Microscopy of Starch Granules Surface. Part I. Potato and Tapioca Starches

Lesław Juszczak, Teresa Fortuna, Franciszek Krok

Journal:

Starch - Stärke

Year:

2003

Language:

english

File:

PDF, 402 KB

english, 2003

7

Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread

Korus, Jarosław, Witczak, Teresa, Ziobro, Rafał, Juszczak, Lesław

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.34 MB

english, 2015

8

Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese

Pluta-Kubica, Agnieszka, Jamróz, Ewelina, Kawecka, Agnieszka, Juszczak, Lesław, Krzyściak, Paweł

Journal:

International Journal of Biological Macromolecules

Year:

2019

File:

PDF, 2.55 MB

2019

9

Sensory and rheological properties of Polish commercial mayonnaise

Lesław Juszczak, Teresa Fortuna, Aneta Kośla

Journal:

Molecular Nutrition & Food Research

Year:

2003

Language:

english

File:

PDF, 541 KB

english, 2003

10

Physicochemical properties and quality parameters of herbhoneys

Lesław Juszczak, Robert Socha, Jacek Rożnowski, Teresa Fortuna, Karolina Nalepka

Journal:

Year:

2009

Language:

english

File:

PDF, 173 KB

english, 2009

11

Non-Newtonian behaviour of heather honey

Mariusz Witczak, Lesław Juszczak, Dorota Gałkowska

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 402 KB

english, 2011

12

The impact of resistant starch on characteristics of gluten-free dough and bread

Jarosław Korus, Mariusz Witczak, Rafał Ziobro, Lesław Juszczak

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 340 KB

english, 2009

13

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

Mariusz Witczak, Lesław Juszczak, Rafał Ziobro, Jarosław Korus

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 437 KB

english, 2012

14

Effect of inulin on rheological and thermal properties of gluten-free dough

Lesław Juszczak, Teresa Witczak, Rafał Ziobro, Jarosław Korus, Ewa Cieślik, Mariusz Witczak

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 467 KB

english, 2012

15

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Ziobro, Rafał, Witczak, Teresa, Juszczak, Lesław, Korus, Jarosław

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 338 KB

english, 2013

16

Hydrocolloids in Forming Properties of Cocoa Syrups

Sikora, Marek, Juszczak, Leslaw, Sady, Marek

Journal:

International Journal of Food Properties

Year:

2003

Language:

english

File:

PDF, 648 KB

english, 2003

17

Non-gluten proteins as structure forming agents in gluten free bread

Ziobro, Rafał, Juszczak, Lesław, Witczak, Mariusz, Korus, Jarosław

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 849 KB

english, 2016

18

Rheology of gluten-free dough and physical characteristics of bread with potato protein

Witczak, Teresa, Juszczak, Lesław, Ziobro, Rafał, Korus, Jarosław

Journal:

Journal of Food Process Engineering

Year:

2016

Language:

english

File:

PDF, 668 KB

english, 2016

19

Development of furcellaran-gelatin films with Se-AgNPs as an active packaging system for extension of mini kiwi shelf life

Jamróz, Ewelina, Kopel, Pavel, Juszczak, Lesław, Kawecka, Agnieszka, Bytesnikova, Zuzana, Milosavljevic, Vedran, Makarewicz, Małgorzata

Journal:

Food Packaging and Shelf Life

Year:

2019

Language:

english

File:

PDF, 3.33 MB

english, 2019

20

Use of starch/xanthan gum combinations as thickeners of cocoa syrups

Marek Sikora, Lesław Juszczak, Marek Sady, Jan Krawontka

Journal:

Molecular Nutrition & Food Research

Year:

2003

Language:

english

File:

PDF, 260 KB

english, 2003

21

Antioxidant activity and phenolic composition of herbhoneys

Robert Socha, Lesław Juszczak, Sławomir Pietrzyk, Teresa Fortuna

Journal:

Year:

2009

Language:

english

File:

PDF, 319 KB

english, 2009

22

Influence of copper catalyst on the mechanism of carbohydrate radicals generation in oxidized potato starch

Maria Łabanowska, Ewa Bidzińska, Sławomir Pietrzyk, Lesław Juszczak, Teresa Fortuna, Katarzyna Błoniarczyk

Journal:

Carbohydrate Polymers

Year:

2011

Language:

english

File:

PDF, 1.07 MB

english, 2011

23

Rheology of selected Polish honeys

Lesław Juszczak, Teresa Fortuna

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 157 KB

english, 2006

24

Grass pea (Lathyrus sativus L.) starch as an alternative for cereal starches: Rheological properties and retrogradation susceptibility

Jarosław Korus, Mariusz Witczak, Lesław Juszczak, Rafał Ziobro

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 426 KB

english, 2008

25

The effects of maltodextrins on gluten-free dough and quality of bread

Mariusz Witczak, Jarosław Korus, Rafał Ziobro, Lesław Juszczak

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 502 KB

english, 2010

26

Characteristics of cereal starch granules surface using nitrogen adsorption

Lesław Juszczak, Teresa Fortuna, Krystyna Wodnicka

Journal:

Journal of Food Engineering

Year:

2002

Language:

english

File:

PDF, 214 KB

english, 2002

27

The influence of starch pore characteristics on pasting behaviour

Teresa Fortuna, Renata Januszewska, Lesław Juszczak, Andrzej Kielski, Mieczysław Pałasiński

Journal:

International Journal of Food Science & Technology

Year:

2000

Language:

english

File:

PDF, 196 KB

english, 2000

28

Rheological Properties of Pastes Obtained from Starches Derived from Immature Cereal Kernels

Halina Gambuś, Dorota Gumul, Lesław Juszczak

Journal:

Starch - Stärke

Year:

2004

Language:

english

File:

PDF, 108 KB

english, 2004

29

Physicochemical properties of starches obtained from Polish potato cultivars

Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak

Journal:

Starch - Stärke

Year:

2012

Language:

english

File:

PDF, 336 KB

english, 2012

30

Rheological properties of commercial mustards

Lesław Juszczak, Mariusz Witczak, Teresa Fortuna, Agnieszka Banyś

Journal:

Journal of Food Engineering

Year:

2004

Language:

english

File:

PDF, 306 KB

english, 2004

31

Influence of selected hydrocolloids on triticale starch rheological properties

Jarosław Korus, Lesław Juszczak, Mariusz Witczak, Bohdan Achremowicz

Journal:

International Journal of Food Science & Technology

Year:

2004

Language:

english

File:

PDF, 193 KB

english, 2004

32

Phenolic profile and antioxidant properties of Polish honeys

Robert Socha, Lesław Juszczak, Sławomir Pietrzyk, Dorota Gałkowska, Teresa Fortuna, Teresa Witczak

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 663 KB

english, 2011

33

DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD

JAROSŁAW KORUS, LESŁAW JUSZCZAK, RAFAŁ ZIOBRO, MARIUSZ WITCZAK, KATARZYNA GRZELAK, MICHAŁ SÓJKA

Journal:

Journal of Texture Studies

Year:

2012

Language:

english

File:

PDF, 344 KB

english, 2012

34

The influence of Cu(II) ions on physicochemical properties of potato starch oxidised by hydrogen peroxide

Sławomir Pietrzyk, Lesław Juszczak, Teresa Fortuna, Maria Łabanowska, Ewa Bidzińska, Katarzyna Błoniarczyk

Journal:

Starch - Stärke

Year:

2012

Language:

english

File:

PDF, 180 KB

english, 2012

35

Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

Rafał Ziobro, Jarosław Korus, Mariusz Witczak, Lesław Juszczak

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 552 KB

english, 2012

36

Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels

Tomasz Zięba, Lesław Juszczak, Artur Gryszkin

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 445 KB

english, 2011

37

Influence of inulin on physical characteristics and staling rate of gluten-free bread

Ziobro, Rafał, Korus, Jarosław, Juszczak, Lesław, Witczak, Teresa

Journal:

Journal of Food Engineering

Year:

2013

Language:

english

File:

PDF, 491 KB

english, 2013

38

Effect of Modified Starches on Rheological Properties of Ketchup

Lesław Juszczak, Zbigniew Oczadły, Dorota Gałkowska

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 393 KB

english, 2013

39

Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems

Gałkowska, Dorota, Długosz, Magda, Juszczak, Lesław

Journal:

Starch - Stärke

Year:

2013

Language:

english

File:

PDF, 252 KB

english, 2013

40

Flow Behaviour of Black Chokeberry (Aronia melanocarpa) Juice

Juszczak, Leslaw, Witczak, Mariusz, Galkowska, Dorota

Journal:

International Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 285 KB

english, 2009

41

Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties

Pietrzyk, Sławomir, Juszczak, Lesław, Fortuna, Teresa, Ciemniewska, Anna

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 666 KB

english, 2014

42

Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillusL.) jams with added herbs

Korus, Anna, Jaworska, Grażyna, Bernaś, Emilia, Juszczak, Lesław

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 313 KB

english, 2015

43

Phenolic composition and antioxidant activity of propolis from various regions of Poland

Socha, Robert, Gałkowska, Dorota, Bugaj, Małgorzata, Juszczak, Lesław

Journal:

Natural Product Research

Year:

2015

Language:

english

File:

PDF, 118 KB

english, 2015

44

Influence of cassia gum on rheological and textural properties of native potato and corn starch

Gałkowska, Dorota, Pycia, Karolina, Juszczak, Lesław, Pająk, Paulina

Journal:

Starch - Stärke

Year:

2014

Language:

english

File:

PDF, 228 KB

english, 2014

45

Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties

Pycia, Karolina, Gałkowska, Dorota, Juszczak, Lesław, Fortuna, Teresa, Witczak, Teresa

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 508 KB

english, 2015

46

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

Korus, Jarosław, Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 400 KB

english, 2015

47

Characterization of Some Spelt Wheat Starches as a Renewable Biopolymeric Material

Gałkowska, Dorota, Witczak, Teresa, Korus, Jarosław, Juszczak, Lesław

Journal:

ISRN Polymer Science

Year:

2014

Language:

english

File:

PDF, 550 KB

english, 2014

48

Starch and starch derivatives in gluten-free systems – A review

Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław, Korus, Jarosław

Journal:

Journal of Cereal Science

Year:

2015

Language:

english

File:

PDF, 800 KB

english, 2015

49

Maltodextrins from chemically modified starches Part 2: Selected physicochemical properties

Pycia, Karolina, Juszczak, Lesław, Gałkowska, Dorota, Witczak, Mariusz, Jaworska, Grażyna

Journal:

Carbohydrate Polymers

Year:

2016

Language:

english

File:

PDF, 1006 KB

english, 2016

50

Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams

Pycia, Karolina, Juszczak, Lesław, Gałkowska, Dorota

Journal:

Starch - Stärke

Year:

2016

Language:

english

File:

PDF, 724 KB

english, 2016

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