Concepedia

Rafał Ziobro

RZ

55

Publications

3.1K

Citations

31

H-Index

1999

Active since

Affiliations

University of Agriculture in Krakow(Current)

Lodz University of Technology

University of Agriculture Faisalabad

BOKU University

Rafał Ziobro is an author at University of Agriculture in Krakow specializing in food chemistry, health sciences, and nutrition.

Top concepts

Food ChemistryHealthNutritionFood EngineeringFood QualityFood TechnologyEngineeringAgricultural EconomicsFood ProcessingIn Vitro Fermentation

Publications per year

1999–2023

55

Publications

55

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

Rafał Ziobro, Teresa Witczak, Lesław Juszczak et al. · Food Hydrocolloids · 2013 · 205 citations

Nutrition, Gluten-free Bread, Non-gluten Proteins +4

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

Jarosław Korus, Mariusz Witczak, Rafał Ziobro et al. · Food Hydrocolloids · 2008 · 195 citations

Food Chemistry, Gluten-free Dough, Grain Quality +1

Pasting and rheological properties of oat starch and its derivatives

Wiktor Berski, Anna Ptaszek, Paweł Ptaszek et al. · Carbohydrate Polymers · 2010 · 145 citations

Food Chemistry, Food Structure, Oat Starch +1

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

Rafał Ziobro, Lesław Juszczak, Mariusz Witczak et al. · Journal of Food Science and Technology · 2015 · 145 citations · Full text

Food Chemistry, Gluten-free Nutrition, Biochemistry +5

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

Lesław Juszczak, Teresa Witczak, Rafał Ziobro et al. · Carbohydrate Polymers · 2012 · 133 citations

Engineering, Rheology, Gluten-free Dough +6

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