| Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds D Dziki, R Różyło, U Gawlik-Dziki, M Świeca Trends in Food Science & Technology 40 (1), 48-61, 2014 | 364 | 2014 |
| Ground green coffee beans as a functional food supplement–Preliminary study D Dziki, U Gawlik-Dziki, Ł Pecio, R Różyło, M Świeca, A Krzykowski, ... LWT-Food Science and Technology 63 (1), 691-699, 2015 | 97 | 2015 |
| Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder H Bourekoua, R Różyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ... European Food Research and Technology 244, 189-195, 2018 | 93 | 2018 |
| Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber B Biernacka, D Dziki, U Gawlik-Dziki, R Różyło, M Siastała LWT 77, 186-192, 2017 | 91 | 2017 |
| Predicting bread quality (bread loaf volume and crumb texture) R Rózylo, J Laskowski Polish Journal of Food and Nutrition Sciences 61 (1), 2011 | 83 | 2011 |
| Anticancer and antioxidant activity of bread enriched with broccoli sprouts U Gawlik-Dziki, M Świeca, D Dziki, Ł Sęczyk, U Złotek, R Różyło, ... BioMed research international 2014 (1), 608053, 2014 | 82 | 2014 |
| Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction K Kozłowicz, R Różyło, B Gładyszewska, A Matwijczuk, G Gładyszewski, ... Scientific reports 10 (1), 16269, 2020 | 81 | 2020 |
| Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation) H Bourekoua, R Różyło, U Gawlik‐Dziki, L Benatallah, MN Zidoune, ... International Journal of Food Science & Technology 53 (8), 1906-1913, 2018 | 80 | 2018 |
| Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.) S Rudy, D Dziki, A Krzykowski, U Gawlik-Dziki, R Polak, R Różyło, R Kulig LWT-Food Science and Technology 63 (1), 497-503, 2015 | 79 | 2015 |
| Recent trends in methods used to obtain natural food colorants by freeze-drying R Różyło Trends in Food Science & Technology 102, 39-50, 2020 | 78 | 2020 |
| Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product R Różyło, U Gawlik-Dziki, D Dziki, A Jakubczyk, M Karaś, K Różyło Food technology and biotechnology 52 (4), 430-438, 2014 | 77 | 2014 |
| Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design H Bourekoua, R Różyło, L Benatallah, A Wójtowicz, G Łysiak, ... European food research and technology 244, 345-354, 2018 | 68 | 2018 |
| Bread enriched with Chenopodium quinoa leaves powder–The procedures for assessing the fortification efficiency U Gawlik-Dziki, D Dziki, M Świeca, Ł Sęczyk, R Różyło, U Szymanowska LWT-Food Science and technology 62 (2), 1226-1234, 2015 | 65 | 2015 |
| Effect of adding fresh and freeze‐dried buckwheat sourdough on gluten‐free bread quality R Różyło, S Rudy, A Krzykowski, D Dziki, U Gawlik‐Dziki, K Różyło, ... International Journal of Food Science & Technology 50 (2), 313-322, 2015 | 65 | 2015 |
| Physical properties of gluten-free bread caused by water addition R Różyło, D Dziki, U Gawlik-Dziki, G Cacak-Pietrzak, A Miś, S Rudy Int. Agrophys 29 (3), 353-364, 2015 | 61 | 2015 |
| Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids A Ziemichód, M Wójcik, R Różyło Journal of food process engineering 42 (1), e12931, 2019 | 54 | 2019 |
| Novel application of freeze‐dried amaranth sourdough in gluten‐free bread production R Różyło, S Rudy, A Krzykowski, D Dziki Journal of Food Process Engineering 38 (2), 135-143, 2015 | 52 | 2015 |
| Study on the physical and antioxidant properties of gluten-free bread with brown algae R Różyło, W Hameed Hassoon, U Gawlik-Dziki, M Siastała, D Dziki CyTA-Journal of Food 15 (2), 196-203, 2017 | 51 | 2017 |
| Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties F Djeghim, H Bourekoua, R Różyło, A Bieńczak, W Tanaś, MN Zidoune Applied Sciences 11 (10), 4605, 2021 | 41 | 2021 |
| Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets R Rozylo, M Wójcik, D Dziki, B Biernacka, G Cacak-Pietrzak, S Gawlowski, ... International Agrophysics 33 (2), 2019 | 40 | 2019 |
Dariusz DzikiUniwersytet Przyrodniczy w LublinieAdresse e-mail validée de up.lublin.pl
