Radosław Spychaj
Uniwersytet Przyrodniczy we Wroclawiu
H-index: 12
Europe-Poland
Top articles of Radosław Spychaj
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread | European Food Research and Technology | Marijana Djordjević Radosław Spychaj Ewa Pejcz Miljana Djordjević Zita Šereš | 2024/4/30 |
Potential Cytoprotective and Anti-Apoptotic Effect of Metamizole Alone and in Combination with Cytostatic Drugs Observed In Vitro in Canine (D-17) and Human (U-2 OS … | Biomedicines | Dominik Poradowski Aleksander Chrószcz Radosław Spychaj Vedat Onar | 2024/3/3 |
Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet | Molecules | Ewa Pejcz Agata Wojciechowicz-Budzisz Radosław Spychaj Zygmunt Gil Joanna Harasym | 2024/1/5 |
Fiber Power: Enhancing Quality, Nutrition, and Antioxidant Boost in Rye Bread with Ground Psyllium Fiber (Mixture of Plantago psyllium Seeds and Plantago ovata Husk … | Biology and Life Sciences Forum | Agata Wojciechowicz-Budzisz Ewa Pejcz Radosław Spychaj Joanna Harasym | 2023 |
Mixed Psyllium fiber improves the quality, nutritional value, polyphenols and antioxidant activity of rye bread | Foods | Agata Wojciechowicz-Budzisz Ewa Pejcz Radosław Spychaj Joanna Harasym | 2023/9/22 |
Production of gluten-free beer brewing from sorghum malts mashed without external enzyme preparations | Journal of Cereal Science | Alan Gasiński Joanna Kawa-Rygielska Radosław Spychaj Ewelina Opiela Józef Sowiński | 2023/7/1 |
Effect of added brewer’s spent grain on the baking value of flour and the quality of wheat bread | Molecules | Anna Czubaszek Agata Wojciechowicz-Budzisz Radosław Spychaj Joanna Kawa-Rygielska | 2022/3/1 |
Doświadczalne wyznaczenie właściwości cieplnych prototypowych materiałów izolacyjnych wykonanych technologią druku 3D | Rynek Energii | Beata Anwajler Radosław Spychaj Patrycja Wójcik Anna Piwowar | 2021 |
Zastosowanie metody SRC (Solvent Retention Capacity) do określania przydatności technologicznej mąki pszennej | Żywność: nauka-technologia-jakość | Bartosz Zimnicki Sylwia Mildner-Szkudlarz Radosław Spychaj Mateusz Gutsche | 2021 |
Baking properties of flour and nutritional value of rye bread with brewer's spent grain | LWT | Anna Czubaszek Agata Wojciechowicz-Budzisz Radosław Spychaj Joanna Kawa-Rygielska | 2021/10/1 |
Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds | Food Chemistry | Radosław Spychaj Alicja Z Kucharska Antoni Szumny Dominika Przybylska Ewa Pejcz | 2021/10/1 |
Effect of inoculated lactic acid fermentation on the fermentable saccharides and polyols, polyphenols and antioxidant activity changes in wheat sourdough | Molecules | Ewa Pejcz Sabina Lachowicz-Wiśniewska Paulina Nowicka Agata Wojciechowicz-Budzisz Radosław Spychaj | 2021/7/10 |
Qualitative and quantitative assessment of buckwheat husks as a material for use in therapeutic mattresses | International Journal of Environmental Research and Public Health | Agnieszka Nawirska-Olszańska Adam Figiel Elżbieta Pląskowska Jacek Twardowski Elżbieta Gębarowska | 2021/2 |
Technological methods for reducing the content of fructan in rye bread | European Food Research and Technology | Ewa Pejcz Radosław Spychaj Zygmunt Gil | 2020/9 |
