Halina Gambuś - Concepedia

Author

Halina Gambuś

University of Agriculture in Krakow ORCID

Also Known As

H. Gambuś, Halina GAMBUŚ, Halina Gambuś

124

Publications

939

Citations

H-Index

Concepts

All Affiliations

University of Agriculture in Krakow BOKU University

About

Halina Gambuś is an author at University of Agriculture in Krakow specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	13	263
2	Engineering	6	6	100
3	Medicine	2	2	55
4	Public Health	2	2	30
5	Allergy	1	1	13

Halina Gambuś

Publications

699

Citations

H-Index

Page 1

	Year	Citations
Quality of gluten-free supplemented cakes and biscuits Halina Gambuś, Florian Gambuś, Dorota Pastuszka, International Journal of Food Sciences and Nutrition	2009	72
The role of pentosans and starch in baking of wholemeal rye bread Krzysztof Buksa, A. Nowotna, Werner Praznik, Food Research International Wholemeal Rye BreadGrain Quality	2010	70
The effect of composition of hydrocolloids on properties of gluten-free bread Halina Gambuś, Marek Sikora, R Ziobra Food ChemistryNutritionFood ColloidSensory ParametersFood Analysis	2007	52
INDUSTRIAL APPLE POMACE BY-PRODUCTS AS A POTENTIAL SOURCE OF PRO-HEALTH COMPOUNDS IN FUNCTIONAL FOOD Marek Kruczek, Dorota Gumul, Miroslava Kačániová, Journal of Microbiology Biotechnology and Food Sciences NutritionFood AnalysisApple PomacePolyphenolicsOxidative Stress	2017	42
Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain Krzysztof Buksa, Rafał Ziobro, A. Nowotna, European Food Research and Technology Food ChemistryAgricultural ChemistrySoluble Arabinoxylan FractionsRye GrainGrain Quality	2012	38
The influence of native and modified arabinoxylan preparations on baking properties of rye flour Krzysztof Buksa, Rafał Ziobro, A. Nowotna, Journal of Cereal Science Food ChemistryRye FlourGrain QualityArabinoxylan Preparations	2013	36
The effect of use of guar gum with pectin mixture in gluten-free bread Halina Gambuś, A. Nowotna, Rafał Ziobro, Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology Food ChemistryGuar GumGluten-free BreadPectin Mixture	2001	33
THE APPLICATION OF RESIDUAL OATS FLOUR IN BREAD PRODUCTION IN ORDER TO IMPROVE ITS QUALITY AND BIOLOGICAL VALUE OF PROTEIN Halina Gambuś, Marek Gibiński, Dorota Pastuszka,	2011	29
HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD Halina Gambuś, Barbara Mickowska, H. Bartoń, Journal of Microbiology Biotechnology and Food Sciences Food ChemistryFood FermentationPolish MarketFood AnalysisTraditional Bread Kvass	2015	26
The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup Wiktor Berski, Rafał Ziobro, Mariusz Witczak, International Journal of Biological Macromolecules Food ChemistryGlucose SyrupBiochemistryFood BiophysicsBiotechnology	2018	25

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