Search Results - Urszula Krupa‐Kozak

  • Showing 1 - 14 results of 14
Refine Results
  1. 1
    Pathologic bone alterations in celiac disease: Etiology, epidemiology, and treatment

    Pathologic bone alterations in celiac disease: Etiology, epidemiology, and treatment by Urszula Krupa‐Kozak

    Published 2013
    Get full text
    Revisão
    Save to List
    Saved in:
  2. 2
    Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

    Effect of buckwheat flour on microelements and proteins contents in gluten-free bread by Urszula Krupa‐Kozak, Małgorzata Wronkowska, Maria Soral‐Śmietana

    Published 2011
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  3. 3
    Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

    Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread by Urszula Krupa‐Kozak, Natalia Bączek, Cristina M. Rosell

    Published 2013
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  4. 4
    Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

    Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes by Natalia Drabińska, Ewa Ciska, Beata Szmatowicz, Urszula Krupa‐Kozak

    Published 2017
    Get full text
    Artigo
    Save to List
    Saved in:
  5. 5
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa‐Kozak

    Published 2018
    Get full text Get full text
    Revisão
    Save to List
    Saved in:
  6. 6
    Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

    Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints by Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa‐Kozak

    Published 2024
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  7. 7
    Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study

    Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Cont... by Natalia Drabińska, Urszula Krupa‐Kozak, Paweł Abramowicz, Elżbieta Jarocka‐Cyrta

    Published 2018
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  8. 8
    Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

    Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Qualit... by Urszula Krupa‐Kozak, Natalia Bączek, Vanessa Dias Capriles, Łukasz Łopusiewicz

    Published 2022
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  9. 9
    Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

    Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts by Urszula Krupa‐Kozak, Rossana Altamirano‐Fortoul, Małgorzata Wronkowska, Cristina M. Rosell

    Published 2012
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  10. 10
    The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial

    The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of... by Natalia Drabińska, Elżbieta Jarocka‐Cyrta, Lidia Hanna Markiewicz, Urszula Krupa‐Kozak

    Published 2018
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  11. 11
    Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

    Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality by Urszula Krupa‐Kozak, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, Tomasz Jeliński

    Published 2021
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  12. 12
    Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

    Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread by Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Łukasz Masewicz, Ryszard Amarowicz, Urszula Krupa‐Kozak

    Published 2023
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  13. 13
    Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

    Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake by Urszula Krupa‐Kozak, Natalia Drabińska, Cristina M. Rosell, Costantino Fadda, Andrzej Anders, Tomasz Jeliński, Anita Ostaszyk

    Published 2018
    Get full text
    Artigo
    Save to List
    Saved in:
  14. 14
    Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

    Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach by Ana Carolina Ladeia Solera Centeno, Etiene Valéria de Aguiar, Fernanda G. Santos, Valéria Aparecida Vieira Queiróz, Ana Carolina Conti‐Silva, Urszula Krupa‐Kozak, Vanessa Dias Capriles

    Published 2021
    Get full text Get full text
    Artigo
    Save to List
    Saved in:

Search Tools: