Ewa Pejcz

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

Sabina Lachowicz, Michał Świeca, Ewa Pejcz · Food Chemistry · 2020 · 49 citations

Food Chemistry, Nutrition, Biological Activity +6

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

Ewa Pejcz, Anna Czaja, Agata Wojciechowicz-Budzisz et al. · Journal of Cereal Science · 2017 · 37 citations

Food Chemistry, Nutrition, Wheat Bread +11

Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

Sabina Lachowicz, Michał Świeca, Ewa Pejcz · Antioxidants · 2020 · 34 citations · Full text

Food Chemistry, Nutrition, Food Function +15

The effect of Plantago seeds and husk on wheat dough and bread functional properties

Ewa Pejcz, Radosław Spychaj, Agata Wojciechowicz-Budzisz et al. · LWT · 2018 · 33 citations

Wheat Dough, Botany, Bread Functional Properties +7

Technological Methods for Reducing the Content of Fructan in Wheat Bread

Ewa Pejcz, Radosław Spychaj, Zygmunt Gil · Foods · 2019 · 26 citations · Full text