Małgorzata Piecyk

Verification of the Conditions for Determination of Antioxidant Activity by ABTS and DPPH Assays—A Practical Approach

Rafał Wołosiak, Beata Drużyńska, Dorota Derewiaka et al. · Molecules · 2021 · 201 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +15

Chemical composition and starch digestibility in flours from Polish processed legume seeds

Małgorzata Piecyk, Rafał Wołosiak, Beata Drużyńska et al. · Food Chemistry · 2012 · 72 citations

Food Chemistry, Chemical Composition, Food Analysis +4

Effects of heat–moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor)

Małgorzata Piecyk, Katarzyna Domian · International Journal of Biological Macromolecules · 2021 · 70 citations · Full text

Engineering, Food Analysis, Agricultural Economics +17

Effect of hydrothermal modifications on properties and digestibility of grass pea starch

Małgorzata Piecyk, Beata Drużyńska, Agnieszka Ołtarzewska et al. · International Journal of Biological Macromolecules · 2018 · 63 citations

Food Chemistry, Bioenergy, Hydrothermal Modifications +6

Effect of hydrothermal treatment of runner bean (Phaseolus coccineus) seeds and starch isolation on starch digestibility

Małgorzata Piecyk, Beata Drużyńska, Elwira Worobiej et al. · Food Research International · 2012 · 32 citations

Bioenergy, Health Sciences, Food Biophysics +5