Renata Różyło

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Dariusz Dziki, Renata Różyło, Urszula Gawlik‐Dziki et al. · Trends in Food Science & Technology · 2014 · 287 citations

Food Chemistry, Wheat Bread, Antioxidant Activity +3

Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction

Katarzyna Kozłowicz, Renata Różyło, Bożena Gładyszewska et al. · Scientific Reports · 2020 · 107 citations · Full text

Engineering, Flavoromics, Ftir Spectroscopy +18

Ground green coffee beans as a functional food supplement – Preliminary study

Dariusz Dziki, Urszula Gawlik‐Dziki, Łukasz Pecio et al. · LWT · 2015 · 90 citations

Nutrition, Food Function, Nutrient Bioavailability +2

Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber

Beata Biernacka, Dariusz Dziki, Urszula Gawlik‐Dziki et al. · LWT · 2016 · 87 citations

Food Chemistry, Carob Fiber, Food Analysis +5

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Hayat Bourekoua, Renata Różyło, Urszula Gawlik‐Dziki et al. · International Journal of Food Science & Technology · 2018 · 84 citations

Food Chemistry, Nutrition, Food Bioactive Compound +12