Lesław Juszczak

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Rafał Ziobro, Teresa Witczak, Lesław Juszczak et al. · Food Hydrocolloids · 2013 · 205 citations

Nutrition, Gluten-free Bread, Non-gluten Proteins +4

Antioxidant activity and phenolic composition of herbhoneys

Robert Socha, Lesław Juszczak, Sławomir Pietrzyk et al. · Food Chemistry · 2008 · 196 citations

Food Chemistry, Medicine, Phenolic Composition +5

The impact of resistant starch on characteristics of gluten-free dough and bread

Jarosław Korus, Mariusz Witczak, Rafał Ziobro et al. · Food Hydrocolloids · 2008 · 195 citations

Food Chemistry, Gluten-free Dough, Grain Quality +1

Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil

Ewelina Jamróz, Lesław Juszczak, Mateusz Kucharek · International Journal of Biological Macromolecules · 2018 · 167 citations

Food Chemistry, Lavender Essential Oil, Edible Film +5

Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential

Ewelina Jamróz, Piotr Kulawik, Paweł Krzyściak et al. · International Journal of Biological Macromolecules · 2018 · 153 citations · Full text

Food Chemistry, Edible Film, Engineering +8