Piotr Zarzycki

The Rheological and Instrumental Textural Properties of Selected Table Fats

Paweł Glibowski, Piotr Zarzycki, Malgorzata Krzepkowska · International Journal of Food Properties · 2008 · 118 citations · Full text

Selected Table Fats, Nutrition, Engineering +17

Application of common wheat bran for the industrial production of high‐fibre pasta

Aldona Sobota, Z. Rzedzicki, Piotr Zarzycki et al. · International Journal of Food Science & Technology · 2014 · 112 citations · Full text

Nutrition, Chemical Composition, Food Analysis +16

The possibility of using by-products from the flaxseed industry for functional bread production

Anna Wirkijowska, Piotr Zarzycki, Aldona Sobota et al. · LWT · 2019 · 97 citations

Food Chemistry, Biomanufacturing, Functional Bread Production +8

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

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