Dorota Gumul

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

Magdalena Krystyjan, Dorota Gumul, Rafał Ziobro et al. · LWT · 2015 · 129 citations

Food Chemistry, Nutrition, Food Function +6

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

Anna Korus, Dorota Gumul, Magdalena Krystyjan et al. · European Food Research and Technology · 2017 · 111 citations

Corn-hemp Flour Composites, Nutrition, Food Analysis +4

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Dorota Gumul, Rafał Ziobro, Jarosław Korus et al. · Antioxidants · 2021 · 66 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +14

The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties

Magdalena Krystyjan, Dorota Gumul, Rafał Ziobro et al. · Journal of Food Quality · 2015 · 57 citations

Food Chemistry, Nutrition, Biscuit Properties +15

Characterisation of five potato cultivars according to their nutritional and pro-health components.

Dorota Gumul, Rafał Ziobro, Mieczysław Noga et al. · PubMed · 2012 · 47 citations