Sylwia Stępniewska

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation

Grażyna Cacak‐Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki et al. · Applied Sciences · 2023 · 39 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Transformation of ochratoxin A during bread-making processes

Marcin Bryła, Edyta Ksieniewicz-Woźniak, Sylwia Stępniewska et al. · Food Control · 2021 · 27 citations · Full text

Agriculture, Biochemistry, Food Science +10

Prediction of rye flour baking quality based on parameters of swelling curve

Sylwia Stępniewska, E. Słowik, Grażyna Cacak‐Pietrzak et al. · European Food Research and Technology · 2017 · 24 citations · Full text

Agriculture, Food Science, Food Chemistry +12

Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

Sylwia Onacik‐Gür, Anna Szafrańska, Marek Roszko et al. · LWT · 2021 · 24 citations · Full text

Agriculture, Food Science, Cereal Science +12

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Sylwia Stępniewska, Waleed H. Hassoon, Anna Szafrańska et al. · Foods · 2019 · 23 citations · Full text

Agriculture, Food Science, Cereal Science +12