Małgorzata Bączkowicz

Key Aroma Compounds in Roasted White Kołuda Goose

Robert Gąsior, Krzysztof Wojtycza, Małgorzata Majcher et al. · Journal of Agricultural and Food Chemistry · 2021 · 47 citations

Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals

Teresa Fortuna, Dorota Gałkowska, Małgorzata Bączkowicz et al. · Starch - Stärke · 2013 · 36 citations · Full text

Food Chemistry, Spelt Starches, Magnesium Starches +11

The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals

Sławomir Pietrzyk, Teresa Fortuna, Maria Łabanowska et al. · Food Chemistry · 2017 · 34 citations · Full text

Food Chemistry, Agricultural Chemistry, Biosynthesis +10

Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals’ formation

Sławomir Pietrzyk, Teresa Fortuna, Lesław Juszczak et al. · International Journal of Biological Macromolecules · 2017 · 30 citations · Full text

Food Chemistry, Agricultural Chemistry, Biochemistry +4

Starch complexes with bismuth (III) and (V)

Małgorzata Bączkowicz, Dorota Wójtowicz, James W. Anderegg et al. · Carbohydrate Polymers · 2003 · 25 citations

Inorganic Chemistry, Starch Complexes, Biochemistry +3