Dorota Teterycz

Influence of onion skin powder on nutritional and quality attributes of wheat pasta

Monika Michalak‐Majewska, Dorota Teterycz, Siemowit Muszyński et al. · PLoS ONE · 2020 · 84 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +14

Legume flour as a natural colouring component in pasta production

Dorota Teterycz, Aldona Sobota, Piotr Zarzycki et al. · Journal of Food Science and Technology · 2019 · 82 citations · Full text

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Dorota Teterycz, Aldona Sobota, Dominika Przygodzka et al. · PLoS ONE · 2021 · 78 citations · Full text

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Piotr Zarzycki, Emilia Sykut‐Domańska, Aldona Sobota et al. · Foods · 2020 · 60 citations · Full text

Food Chemistry, Nutrition, Pasta Production +10

The potential use of by‐products from coconut industry for production of pasta

Emilia Sykut‐Domańska, Piotr Zarzycki, Aldona Sobota et al. · Journal of Food Processing and Preservation · 2020 · 49 citations

Nutrition, Engineering, Food Analysis +17