All Stories

  1. Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi

    Article • International Journal of Food Engineering, February 2020, De Gruyter

    Dariusz Dziki

  2. Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

    Article • Journal of Chemistry, February 2019, Hindawi Publishing Corporation

    Dariusz Dziki , Enrique Martínez

  3. Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Dariusz Dziki

  4. Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Dariusz Dziki

  5. Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)

    Article • International Journal of Food Science & Technology, April 2018, Wiley

    Dariusz Dziki , Doctor Hayat Bourekoua

  6. Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale

    Article • January 2018, De Gruyter

    Dariusz Dziki

  7. The effect of seed moisture and temperature on grinding characteristics of quinoa (Chenopodium quinoa Willd.)

    Article • BIO Web of Conferences, January 2018, EDP Sciences

    Dariusz Dziki

  8. Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

    Article • Journal of Food Biochemistry, June 2017, Wiley

    Dariusz Dziki

  9. The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Dariusz Dziki