Wide Spectrum of Active Compounds in Sea Buckthorn (Hippophae rhamnoides) for Disease Prevention and Food Production von Jaśniewska, Agnieszka, Diowksz, Anna

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The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking von Kajzer, Monika, Diowksz, Anna

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The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study von Diowksz, Anna, Kopeć, Przemysław, Koziróg, Anna

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Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties von Salamon, Agnieszka, Szafrańska, Anna, Baryga, Andrzej, Diowksz, Anna, Szymczyk, Krystyna, Kowalska, Hanna

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The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread von Diowksz, Anna, Malik, Alicja, Jaśniewska, Agnieszka, Leszczyńska, Joanna

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Physiological state of reused brewing yeast von Kordialik-Bogacka, Edyta, Diowksz, Anna

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Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality von Diowksz, Anna, Sadowska, Aleksandra

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Evaluation of immunore activity of wheat bread made from fermented wheat flour von Leszczyńska, Joanna, Diowksz, Anna, Łącka, Agata, Wolska, Katarzyna, Bartos, Adrian

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Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases von Bartos, Adrian, Malik, Alicja, Diowksz, Anna, Podolska, Grażyna, Leszczyńska, Joanna

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Se-enriched sprouted seeds as functional additives in sourdough fermentation von Diowksz, Anna, Kordialik-Bogacka, Edyta, Ambroziak, Wojciech

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Metal uptake capacity of modified Saccharomyces pastorianus biomass from different types of solution von Kordialik-Bogacka, Edyta, Diowksz, Anna

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Reducing Immunoreactivity of Gluten Peptides by Probiotic Lactic Acid Bacteria for Dietary Management of Gluten-Related Diseases von Leszczyńska, Joanna, Szczepankowska, Agnieszka K, Majak, Iwona, Mańkowska, Dorota, Smolińska, Beata, Ścieszka, Sylwia, Diowksz, Anna, Cukrowska, Bożena, Aleksandrzak-Piekarczyk, Tamara

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Malted and unmalted oats in brewing von Kordialik-Bogacka, Edyta, Bogdan, Paulina, Diowksz, Anna

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Omega-3 Fatty Acids Used as Cross-Linkers to Reduce Antigenicity of Wheat Flour: Novel Organic Cross-Linking Agents von Bartos, Adrian, Majak, Iwona, Diowksz, Anna, Leszczyńska, Joanna

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Omega-3 Fatty Acids Used as Cross-Linkers to Reduce Antigenicity of Wheat Flour von Bartos, Adrian, Majak, Iwona, Diowksz, Anna, Leszczyńska, Joanna

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Sourdough Microbiota Diversity in Central Europe von Dybka-Stępień, Katarzyna, Otlewska, Anna, Diowksz, Anna

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Evaluation of immunoreactivity of wheat bread made from fermented wheat flour von Leszczynska, J., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Diowksz, A., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology, Lacka, A., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Wolska, K., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Bartos, A., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry

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Method of producing sourdough bread with transglutaminase von AMBROZIAK, WOJCIECH, DIOWKSZ, ANNA, KORDIALIK, EDYTA

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Method of producing gluten-free bread with transglutaminase von AMBROZIAK, WOJCIECH, DIOWKSZ, ANNA, KORDIALIK, EDYTA

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Method for producing bakery products von SZYDŁOWSKI, ANDRZEJ, PIESIEWICZ, HENRYK, AMBROZIAK, WOJCIECH, DIOWKSZ, ANNA

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