Maria Soral‐Śmietana

Author

Also Known As

M. Soral-Smietana, M. Soral-Śmietana, M. Soral‐Smietana, M. Soral‐Śmietana, MARIA SORAL-ŚMIETANA, Maria SORAL-ŚMIETANA, Maria Soral-Smietana, Maria Soral-Śmietana, Maria Soral‐Śmietana

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Polish Academy of Sciences Institute of Animal Reproduction and Food Research Instituto de Agroquímica y Tecnología de Alimentos University of Warmia and Mazury in Olsztyn

About

Maria Soral‐Śmietana is an author at Polish Academy of Sciences specializing in health sciences, food chemistry, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	525
2	Engineering	8	8	179
3	Biochemistry	4	4	57
4	Medicine	3	3	84
5	Public Health	1	1	64

Maria Soral‐Śmietana

Publications

994

Citations

H-Index

Page 1

	Year	Citations
Effect of whole amaranth flour on bread properties and nutritive value Juan Mario Sanz‐Penella, Małgorzata Wronkowska, Maria Soral‐Śmietana LWT	2012	187
Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality Małgorzata Wronkowska, Claudia Mónika Haros, Maria Soral‐Śmietana Food and Bioprocess Technology	2012	96
Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread Małgorzata Wronkowska, Danuta Zielińska, Dorota Szawara‐Nowak, International Journal of Food Science & Technology Food ChemistryNutritionFood Bioactive CompoundFood AnalysisTotal Phenolic Contents	2010	65
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread Urszula Krupa‐Kozak, Małgorzata Wronkowska, Maria Soral‐Śmietana Czech Journal of Food Sciences Food ChemistryNutritionGluten-free NutritionBuckwheat FlourFood Intolerance	2011	64
Impact of the addition of resistant starch from modified pea starch on dough and bread performance Juan Mario Sanz‐Penella, Małgorzata Wronkowska, Maria Soral‐Śmietana, European Food Research and Technology Resistant StarchFood EngineeringGrain QualityBread PerformancePea Starch	2010	48
Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches Ł. Fornal, Maria Soral‐Śmietana, Z. Śmietana, Starch - Stärke Food ChemistryStarch MixturesFood PhysicChemical CompositionFood Analysis	1987	48
Starch modification by iterated syneresis Grażyna Lewandowicz, Maria Soral‐Śmietana Carbohydrate Polymers Pattern FormationFunctional ModificationSelf-organizationSelf-assemblyStarch Modification	2004	47
Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread Urszula Krupa‐Kozak, Agnieszka Troszyńska, Natalia Bączek, European Food Research and Technology Food ChemistryNutritionOrganic Calcium SupplementsHealth SciencesCalcium Citrate	2011	46
BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD Urszula Krupa‐Kozak, Cristina M. Rosell, Jadwiga Sadowska, Journal of Food Processing and Preservation Food ChemistryGluten-free NutritionNative StarchGlycobiologyGluten-free Bread	2010	42
ACID whey concentrated by ultrafiltration a tool for modeling bread properties Małgorzata Wronkowska, Monika Jadacka, Maria Soral‐Śmietana, LWT Bread PropertiesBiochemical EngineeringFood EngineeringFood ProcessingAcid Whey	2014	34

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