A. Nowotna

Quality of gluten-free supplemented cakes and biscuits

Halina Gambuś, Florian Gambuś, Dorota Pastuszka et al. · International Journal of Food Sciences and Nutrition · 2009 · 72 citations

Agriculture, Food Science, Nutritional Sciences +17

The role of pentosans and starch in baking of wholemeal rye bread

Krzysztof Buksa, A. Nowotna, Werner Praznik et al. · Food Research International · 2010 · 70 citations

Agriculture, Food Science, Cereal Science +8

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Krzysztof Buksa, A. Nowotna, Rafał Ziobro · Food Chemistry · 2015 · 53 citations

Agriculture, Biochemistry, Food Science +10

Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

Krzysztof Buksa, Werner Praznik, Renate Loeppert et al. · Journal of Food Science and Technology · 2016 · 52 citations · Full text

Agriculture, Biochemistry, Plant Sciences +5

Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain

Krzysztof Buksa, Rafał Ziobro, A. Nowotna et al. · European Food Research and Technology · 2012 · 38 citations

Agriculture, Agronomy, Biochemistry +10