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J

Jarosław Korus

University of Agriculture in Krakow

30H指数
83论文数
3.2K被引数
收录论文 27
发表时间
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Enhancing Nutritional Value of Rhubarb (Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace
errAGRICULTURE-BASEL
IF3.6
err2024-10-11
err2
errOAAI
errKorus, Anna; Korus, Jaroslaw
err分享
err收藏
Starch from Unripe Apples (Malus domestica Borkh) as an Alternative for Application in the Food Industry
errMOLECULES
IF4.6
err2024-04-10
err0
errOAAI
errGumul, Dorota; Korus, Jaroslaw; Orczykowska, Magdalena; Rosicka-Kaczmarek, Justyna; Oracz, Joanna; Areczuk, Anna
err分享
err收藏
Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread豆豆 (Prosopis L.) 作为无麸质面团和面包中的功能成分
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-10-01
err10
errOAAI
errKorus, Jaroslaw; Witczak, Mariusz; Korus, Anna; Juszczak, Les law
err分享
err收藏
Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties
errFOOD HYDROCOLLOIDS
IF12.4
err2021-09-01
err27
errOAAI
errWitczak, M.; Chmielewska, A.; Ziobro, R.; Korus, J.; Juszczak, L.
err分享
err收藏
Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
errANTIOXIDANTS
IF6.6
err2021-05-19
err40
errOAAI
errGumul, Dorota; Ziobro, Rafal; Korus, Jaroslaw; Kruczek, Marek
err分享
err收藏
Rapeseed protein as a novel ingredient of gluten-free bread菜籽蛋白作为无麸质面包的新型成分
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2021-05-08
err20
errOAAI
errKorus, J.; Chmielewska, A.; Witczak, M.; Ziobro, R.; Juszczak, L.
err分享
err收藏
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
errMOLECULES
IF4.6
err2021-04-11
err5
errOAAI
errKorus, Jaroslaw; Ziobro, Rafal; Witczak, Teresa; Kapusniak (Jochym), Kamila; Juszczak, Leslaw
err分享
err收藏
Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2021-01-05
err9
PREAI
errWitczak, Mariusz; Ziobro, Rafal; Juszczak, Leslaw; Korus, Jaroslaw
err分享
err收藏
Waxy starch as dough component and anti-staling agent in gluten-free bread
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-01-01
err28
PREAI
errWitczak, Mariusz; Korus, Jaroslaw; Ziobro, Rafal; Juszczak, Leslaw
err分享
err收藏
Hemp (Cannabis sativa subsp sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-10-01
err91
PREAI
errKorus, Jaroslaw; Witczak, Mariusz; Ziobro, Rafai; Juszczak, Lesiaw
err分享
err收藏
Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2017-02-25
err72
PREAI
errKorus, Anna; Gumul, Dorota; Krystyjan, Magdalena; Juszczak, Lesaw; Korus, Jaroslaw
err分享
err收藏
Starch and starch derivatives in gluten-free systems - A review
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2016-01-01
err104
PREAI
errWitczak, Mariusz; Ziobro, Rafal; Juszczak, Leslaw; Korus, Jaroslaw
err分享
err收藏
Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2015-06-01
err53
PREAI
errKorus, Jaroslaw; Witczak, Teresa; Ziobro, Rafal; Juszczak, Leslaw
err分享
err收藏
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread橡子粉对无麸质面团流变学特性和面包物理特性的影响
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2015-01-21
err83
errOAAI
errKorus, Jaroslaw; Witczak, Mariusz; Ziobro, Rafal; Juszczak, Leslaw
err分享
err收藏
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic无麸质面包补充非麸质蛋白。对面团流变学特性及面包特性的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2013-08-01
err145
PREAI
errZiobro, Rafal; Witczak, Teresa; Juszczak, Leslaw; Korus, Jaroslaw
err分享
err收藏
Influence of inulin on physical characteristics and staling rate of gluten-free bread
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2013-05-01
err85
PREAI
errZiobro, Rafal; Korus, Jaroslaw; Juszczak, Leslaw; Witczak, Teresa
err分享
err收藏
Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
errFOOD HYDROCOLLOIDS
IF12.4
err2012-10-01
err75
PREAI
errZiobro, Rafa; Korus, Jaroslaw; Witczak, Mariusz; Juszczak, Leslaw
err分享
err收藏
Effect of inulin on rheological and thermal properties of gluten-free dough菊粉对无麸质面团流变学和热学特性的影响
errCARBOHYDRATE POLYMERS
IF12.5
err2012-09-01
err107
PREAI
errJuszczak, Leslaw; Witczak, Teresa; Ziobro, Rafal; Korus, Jaroslaw; Cieslik, Ewa; Witczak, Mariusz
err分享
err收藏
Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
errFOOD HYDROCOLLOIDS
IF12.4
err2012-08-01
err90
PREAI
errWitczak, Mariusz; Juszczak, Leslaw; Ziobro, Rafal; Korus, Jaroslaw
err分享
err收藏
The effects of maltodextrins on gluten-free dough and quality of bread麦芽糊精对无麸质面团及面包品质的影响
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2010-01-01
err89
PREAI
errWitczak, Mariusz; Korus, Jaroslaw; Ziobro, Rafal; Juszczak, Leslaw
err分享
err收藏

研究方向

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合作学者
合作期刊
L
Lesław Juszczak
H 指数: 48 · 论文数: 216
M
Mario Beiner
H 指数: 39 · 论文数: 164
R
Rafał Ziobro
H 指数: 32 · 论文数: 105
C
Cheng‐yi Lii
H 指数: 32 · 论文数: 83
E
E. Donth
H 指数: 32 · 论文数: 123
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