APPLICATION OF MICROSCOPY METHODS IN FOOD ANALYSISBLASZCZAK, Wioletta; FORNAL, Jozef.Polish journal of food and nutrition sciences. 2008, Vol 58, Num 2, pp 183-198, issn 1230-0322, 16 p.Article

Effect of emulsifiers addition on dough properties, backing quality and microstructure of biscuitsBLASZCZAK, Wioletta; FORNAL, Jozef; RAMY, Ahmed et al.Polish journal of food and nutrition sciences. 2004, Vol 13, Num 4, pp 343-348, issn 1230-0322, 6 p.Article

Changes in microstructure of native starches and starch acetates of different botanical origin during retrogradation = Modifications de la microstructure d'amidons natifs et d'acétates d'amidon d'origines botaniques différentes lors de la rétrogradationBŁASZCZAK, Wioletta; FORNAL, Jozef; LEWANDOWICZ, Grazyna et al.Polish journal of food and nutrition sciences. 2001, Vol 10, Num 2, pp 55-62, issn 1230-0322Article

Starch, protein, glycoalkaloids, and L-ascorbic acid content in tubers of genetically modified potato cv. IrgaSADOWSKA, Jadwiga; BUDNY, Jarosław; FORNAL, Jozef et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 233-241, issn 1438-2377, 9 p.Article

The distribution of mechanical resistance in potato tuber tissuesSADOWSKA, Jadwiga; FORNAL, Jozef; ZGORSKA, Kazimiera et al.Postharvest biology and technology. 2008, Vol 48, Num 1, pp 70-76, issn 0925-5214, 7 p.Article

Effect of high pressure on binding aroma compounds by maize starches with different amylose contentBLASZCZAK, Wioletta; MISHARINA, Tamara A; YURYEV, Vladimir P et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 10, pp 1841-1848, issn 0023-6438, 8 p.Article

Structural changes in the wheat dough and bread with the addition of alpha-amylasesBŁASZCZAK, Wioletta; SADOWSKA, Jadwiga; ROSELL, Cristina M et al.European food research & technology (Print). 2004, Vol 219, Num 4, pp 348-354, issn 1438-2377, 7 p.Article

Effect of antiviral genetical modification on softening of potato tubers during cookingSADOWSKA, Jadwiga; VACEK, Josef; FORNAL, Jozef et al.European food research & technology (Print). 2005, Vol 221, Num 3-4, pp 336-341, issn 1438-2377, 6 p.Article

TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY-MODIFIED POTATOSADOWSKA, Jadwiga; BTASZCZAK, Wioletta; FORNAL, Jozef et al.Polish journal of food and nutrition sciences. 2008, Vol 58, Num 2, pp 199-210, issn 1230-0322, 12 p.Article

Effect of potato starch modification on mechanical parameters and granules morphologySTASIAK, Mateusz; RUSINEK, Robert; MOLENDA, Marek et al.Journal of food engineering. 2011, Vol 102, Num 2, pp 154-162, issn 0260-8774, 9 p.Article

Microstructure and mechanical parameters of five types of starchMOLENDA, Marek; STASIAK, Mateusz; HORABIK, Jozef et al.Polish journal of food and nutrition sciences. 2006, Vol 15, Num 2, pp 161-168, issn 1230-0322, 8 p.Article

Texture and microstructure of fried strips of genetically-modified potatoSADOWSKA, Jadwiga; BŁASZCZAK, Wioletta; FORNAL, Jozef et al.Polish journal of food and nutrition sciences. 2006, Vol 15, Num 2, pp 169-176, issn 1230-0322, 8 p.Article

Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatmentBŁASZCZAK, Wioletta; DOBLADO, Rosa; FRIAS, Juana et al.Food research international. 2007, Vol 40, Num 3, pp 415-423, issn 0963-9969, 9 p.Article

Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructureCHOJNOWSKI, Władysłłłłław; FORNAL, Jozef; DEC, Bogusław et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 41-45, issn 1230-0322, 5 p., SUP1Conference Paper

The effect of high pressure treatment and cryotexturization on odorant mixture binding by corn, sorghum and amaranth starchBLASZCZAK, Wioletta; MISHARINA, Tamara A; SADOWSKA, Jadwiga et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 2, pp 657-665, issn 0023-6438, 9 p.Article

Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoesBŁASZCZAK, Wioletta; SADOWSKA, Jadwiga; FORNAL, Jozef et al.Nahrung (Weinheim). 2004, Vol 48, Num 3, pp 169-176, issn 0027-769X, 8 p.Article

Sensory quality of commercial full fat and reduced fat cheesesLAMPARSKI, Grzegorz; TOBOTA, Gabriel; TROSZYNSKA, Agnieszka et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 113-118, issn 1230-0322, 6 p., SUP1Conference Paper

Influence of some chemical modifications on the characteristics of potato starch powdersFORNAL, Józef; SADOWSKA, Jadwiga; BLASZCZAK, Wioletta et al.Journal of food engineering. 2012, Vol 108, Num 4, pp 515-522, issn 0260-8774, 8 p.Article

Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contentsBLASZCZAK, Wioletta; BIDZINSKA, Ewa; DYREK, Krystyna et al.Carbohydrate polymers. 2011, Vol 85, Num 1, pp 86-96, issn 0144-8617, 11 p.Article

Changes of wheat dough and bread quality and structure as a result of germinated pea flour additionSADOWSKA, Jadwiga; BŁASZCZAK, Wioletta; FORNAL, Jozef et al.European food research & technology (Print). 2003, Vol 216, Num 1, pp 46-50, issn 1438-2377, 5 p.Article

Microstructure, thermal properties and susceptibility of the high amylose wheat starch to enzymatic hydrolysis: A new material for resistant starch (RSIII) productionWASSERMAN, Luybov A; KISELEVA, Valentina I; SCHIRALDI, Alberto et al.Polish journal of food and nutrition sciences. 2004, Vol 13, Num 2, pp 151-156, issn 1230-0322, 6 p.Article

Influence of Gluten and Gum Additives and Cryogenic Treatment on Some Properties and Morphology of Wheat Starch Complex GelsWASSERMAN, Luybov A; VASIL'EV, Viktor G; MOTYAKIN, Michael V et al.Stärke (Weinheim). 2009, Vol 61, Num 7, pp 377-388, issn 0038-9056, 12 p.Article

Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional polish and Russian cultivarsKISELEVA, Valentina I; BLASZCZAK, Wioletta; SADOWSKA, Jadwiga et al.Polish journal of food and nutrition sciences. 2007, Vol 57, Num 2, pp 239-245, issn 1230-0322, 7 p.Article

Detection of granary weevil Sitophilus granarius (L.) eggs and internal stages in wheat grain using soft X-ray and image analysisFORNAL, Jozef; JELINSKI, Tomasz; SADOWSKA, Jadwiga et al.Journal of Stored Products Research. 2007, Vol 43, Num 2, pp 142-148, issn 0022-474X, 7 p.Article

Inspection of the distribution and amount of ingredients in pasteurized cheese by computer visionJELINSKI, Tomasz; DU, Cheng-Jin; SUN, Da-Wen et al.Journal of food engineering. 2007, Vol 83, Num 1, pp 3-9, issn 0260-8774, 7 p.Conference Paper