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R

Renata Różyło

University of Life Sciences in Lublin

26H指数
137论文数
2.5K被引数
收录论文 44
发表时间
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Development of Reduced-Sugar Gluten-Free Sponge Cakes Using Rice, Amaranth, and Tiger Nut Composite Flours利用大米、苋菜和老虎坚果复合粉开发低糖无麸质海绵蛋糕
errProcesses
IF2.8
err2026-07-24
err0
errOAAI
errHamida Mahroug; Radia Ayad; Nousseiba Guidoum; Hayat Bourekoua; Haroun Chenchouni; Meriem Meradji; Hadil Adoum; Manel Merimeche; Hamadi Attia; Monika Wójcik; Renata Różyło; Imène Felfoul
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Application of the Generalized Maxwell Model for Single-Kernel Relaxation Experiments—Part 1: Effect of Wheat Type and Moisture Content
errMaterials
IF3.2
err2026-06-17
err0
errOAAI
errGrzegorz Łysiak; Jawad Kadhim Al Aridhee; Ryszard Kulig; Paweł Sobczak; Renata Różyło; Artur Przywara
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Antioxidant, anti-inflammatory, and antiproliferative properties of extracted Turkey tail (Trametes versicolor Lloyd) mushroom components microencapsulated with inulin提取的灰盖鬼伞（Trametes versicolor Lloyd）蘑菇成分经菊粉微胶囊化后的抗氧化、抗炎和抗增殖特性
errFood Chemistry
IF9.8
err2025-09-11
err0
errOAAI
errAgata Michalska; Urszula Szymanowska; Ireneusz Kapusta; Natalia Żurek; Agnieszka Nawrocka; Renata Różyło; Piotr Jarocki; Michał Świeca
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Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality酸面团、酶及其组合对麸质面包品质的影响
errProcesses 2025, Vol. 13, Page 2796
IF2.8
err2025-09-01
err0
errOAAI
errDjihane Faten Yahia; Hayat Bourekoua; Awatif Fetouhi; Monika Wójcik; Agnieszka Wójtowicz; Marcin Mitrus; El Hocine Siar; Renata Różyło
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The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties竹纤维在高纤维、低碳水化合物和麸质面包生产中的应用：物理化学和光谱性质
errPROCESSES
IF2.8
err2025-01-02
err0
errOAAI
errWojcik, Monika; Matwijczuk, Arkadiusz; Slusarczyk, Lidia; Rozylo, Renata
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Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds
errMOLECULES
IF4.6
err2024-10-18
err0
errOAAI
errRozylo, Renata; Amarowicz, Ryszard; Janiak, Michal Adam; Domin, Marek; Rozylo, Igor; Rzad, Klaudia; Matwijczuk, Arkadiusz; Rusinek, Robert; Gancarz, Marek
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Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2024-07-01
err3
errOAAI
errPichler, Eleonora Charlotte; Schoenlechner, Regine; Rozylo, Renata; Dziki, Dariusz; Swieca, Michal
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Frictional Properties of Soaps with the Addition of Ground Hazelnut Shells
errMATERIALS
IF3.2
err2024-06-17
err0
errOAAI
errMazur, Jacek; Wojcik, Monika; Rozylo, Renata; Sobczak, Pawel; Panasiewicz, Marian; Obidzinski, Slawomir
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Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry (vol 14, 4687, 2024)
errSCIENTIFIC REPORTS
IF3.9
err2024-06-11
err0
errOAAI
errLusiak, Patrycja; Rozylo, Renata; Mazur, Jacek; Sobczak, Pawel; Matwijczuk, Arkadiusz
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The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material
errMATERIALS
IF3.2
err2024-05-22
err2
errOAAI
errRozylo, Renata; Gladyszewski, Grzegorz; Chocyk, Dariusz; Dziki, Dariusz; Swieca, Michal; Matwijczuk, Arkadiusz; Rzad, Klaudia; Karcz, Dariusz; Gawlowski, Slawomir; Wojcik, Monika; Gawlik, Urszula
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Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry
errSCIENTIFIC REPORTS
IF3.9
err2024-02-26
err2
errOAAI
errLusiak, Patrycja; Rozylo, Renata; Mazur, Jacek; Sobczak, Pawel; Matwijczuk, Arkadiusz
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Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics
errFOOD CHEMISTRY
IF9.8
err2023-12-01
err7
errOAAI
errRozylo, Renata; Schonlechner, Regine; Pichler, Eleonora Charlotte; Dziki, Dariusz; Matwijczuk, Arkadiusz; Biernacka, Beata; Swieca, Michal
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Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
errMOLECULES
IF4.6
err2023-10-20
err6
errOAAI
errBiernacka, Beata; Dziki, Dariusz; Rozylo, Renata; Gawlik-Dziki, Urszula; Nowak, Renata; Pietrzak, Wioleta
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Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties
errPLANTS-BASEL
IF4.1
err2023-09-15
err7
errOAAI
errWojtowicz, Agnieszka; Combrzynski, Maciej; Biernacka, Beata; Rozylo, Renata; Bakowski, Maciej; Wojtunik-Kulesza, Karolina; Moldoch, Jaroslaw; Kowalska, Iwona
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Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds
errMOLECULES
IF4.6
err2023-06-20
err7
errOAAI
errRozylo, Renata; Amarowicz, Ryszard; Janiak, Michal Adam; Domin, Marek; Gawlowski, Slawomir; Kulig, Ryszard; Lysiak, Grzegorz; Rzad, Klaudia; Matwijczuk, Arkadiusz
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Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions
errANTIOXIDANTS
IF6.6
err2023-06-10
err4
errOAAI
errCombrzynski, Maciej; Oniszczuk, Tomasz; Wojtowicz, Agnieszka; Biernacka, Beata; Wojtunik-Kulesza, Karolina; Bakowski, Maciej; Rozylo, Renata; Szponar, Jaroslaw; Soja, Jakub; Oniszczuk, Anna
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Special Issue: Research and Application of Food By-Products
errMOLECULES
IF4.6
err2023-06-05
err0
errOAAI
errRozylo, Renata
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Pilot study on the use of cold atmospheric plasma for preservation of bread
errSCIENTIFIC REPORTS
IF3.9
err2022-12-20
err6
errOAAI
errStarek-Wojcicka, Agnieszka; Rozylo, Renata; Niedzwiedz, Iwona; Kwiatkowski, Michal; Terebun, Piotr; Polak-Berecka, Magdalena; Pawlat, Joanna
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Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
errMOLECULES
IF4.6
err2022-11-24
err6
errOAAI
errRozylo, Renata; Piekut, Jolanta; Dziki, Dariusz; Smolewska, Marzena; Gawlowski, Slawomir; Wojtowicz, Agnieszka; Gawlik-Dziki, Urszula
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Development of an Innovative Attachment Determining Friction Parameters for Quality Assessment in Sustainable Processing
errSUSTAINABILITY
IF3.3
err2022-10-11
err5
errOAAI
errMazur, Jacek; Rozylo, Renata; Wojcik, Monika; Panasiewicz, Marian; Zawislak, Kazimierz; Sobczak, Pawel
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研究方向

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