Hasil Pencarian - Urszula Krupa-Kozak

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  1. 1
    Calcium in Gluten-Free Life: Health-Related and Nutritional Implications

    Calcium in Gluten-Free Life: Health-Related and Nutritional Implications oleh Urszula Krupa-Kozak, Natalia Drabińska

    Diterbitkan 2016-07-01
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  2. 2
    Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

    Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread oleh Cristina M. Rosell, Natalia Bączek, Urszula Krupa-Kozak

    Diterbitkan 2013-11-01
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  3. 3
    Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

    Effect of buckwheat flour on microelements and proteins contents in gluten-free bread oleh Urszula Krupa-Kozak, Małgorzata Wronkowska, Maria Soral-Śmietana

    Diterbitkan 2011-04-01
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  4. 4
    Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet—Results of a Randomized, Placebo-Controlled, Pilot Trial

    Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet—Results of a Randomized, Placebo-Controlle... oleh Natalia Drabińska, Urszula Krupa-Kozak, Elżbieta Jarocka-Cyrta

    Diterbitkan 2020-06-01
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  5. 5
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review

    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review oleh Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

    Diterbitkan 2018-12-01
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  6. 6
    Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

    Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints oleh Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa-Kozak

    Diterbitkan 2024-01-01
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  7. 7
    Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

    Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Qualit... oleh Urszula Krupa-Kozak, Natalia Bączek, Vanessa D. Capriles, Łukasz Łopusiewicz

    Diterbitkan 2022-04-01
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  8. 8
    Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner

    Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner oleh Urszula Krupa-Kozak, Lidia H. Markiewicz, Grzegorz Lamparski, Jerzy Juśkiewicz

    Diterbitkan 2017-07-01
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  9. 9
    A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celiac Disease Treated with a Gluten-Free Diet

    A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celia... oleh Klaudia Feruś, Natalia Drabińska, Urszula Krupa-Kozak, Elżbieta Jarocka-Cyrta

    Diterbitkan 2018-11-01
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  10. 10
    Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study

    Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Cont... oleh Natalia Drabińska, Urszula Krupa-Kozak, Paweł Abramowicz, Elżbieta Jarocka-Cyrta

    Diterbitkan 2018-11-01
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  11. 11
    The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial

    The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of... oleh Natalia Drabińska, Elżbieta Jarocka-Cyrta, Lidia Hanna Markiewicz, Urszula Krupa-Kozak

    Diterbitkan 2018-02-01
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  12. 12
    The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free Diet: Results of a Pilot, Randomized, Placebo-Controlled Clinical Trial

    The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free D... oleh Natalia Drabińska, Elżbieta Jarocka-Cyrta, Norman Mark Ratcliffe, Urszula Krupa-Kozak

    Diterbitkan 2019-04-01
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  13. 13
    Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

    Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract oleh Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz

    Diterbitkan 2023-04-01
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  14. 14
    Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

    Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking oleh Fernanda Garcia dos Santos, Luciana Sandri, Urszula Krupa-Kozak, Vanessa Dias Capriles

    Diterbitkan 2024-12-01
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  15. 15
    Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

    Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality oleh Urszula Krupa-Kozak, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, Tomasz Jeliński

    Diterbitkan 2021-04-01
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  16. 16
    Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

    Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread oleh Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Łukasz Masewicz, Ryszard Amarowicz, Urszula Krupa-Kozak

    Diterbitkan 2023-01-01
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  17. 17
    High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

    High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives oleh Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, Beata Szmatowicz

    Diterbitkan 2020-11-01
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  18. 18
    Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

    Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach oleh Ana Carolina L. Centeno, Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak, Vanessa Capriles

    Diterbitkan 2021-09-01
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  19. 19
    The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

    The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality oleh Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak

    Diterbitkan 2023-11-01
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