Concepedia

Dorota Litwinek

DL

7

Publications

129

Citations

7

H-Index

2013

Active since

Affiliations

University of Agriculture in Krakow(Current)

Institute of Biochemistry and Biophysics, Polish Academy of Sciences

Dorota Litwinek is an author at University of Agriculture in Krakow specializing in food technology, food chemistry, and food processing.

ORCID

Top concepts

Publications per year

2013–2022

7

Publications

7

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Jakub Boreczek, Dorota Litwinek, Joanna Żylińska et al. · MicrobiologyOpen · 2020 · 36 citations · Full text

HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD

Halina Gambuś, Barbara Mickowska, H. Bartoń et al. · Journal of Microbiology Biotechnology and Food Sciences · 2015 · 26 citations · Full text

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AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION

Dorota Litwinek, Halina Gambuś, Barbara Mickowska et al. · SHILAP Revista de lepidopterología · 2013 · 16 citations · Full text

Gluten Free Bread in a Diet of Celiacs

Dorota Litwinek, Rafał Ziobro, Halina Gambuś et al. · International Journal of Celiac Disease · 2016 · 13 citations · Full text

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THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

Dorota Litwinek, Halina Gambuś, Gabriela Zięć et al. · SHILAP Revista de lepidopterología · 2013 · 13 citations · Full text

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