Ada Krawęcka

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

Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Agnieszka Nawrocka, Magdalena Krekora, Zbigniew Niewiadomski et al. · LWT · 2019 · 52 citations

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Ada Krawęcka, Aldona Sobota, Emilia Sykut‐Domańska · Foods · 2020 · 30 citations · Full text

Nutrition, Functional Properties, Cooking Qualities +18

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz et al. · Molecules · 2021 · 29 citations · Full text

Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

Piotr Zarzycki, Anna Wirkijowska, Agnieszka Nawrocka et al. · LWT · 2021 · 27 citations · Full text

Food Chemistry, Nutrition, Bread Quality +15