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R

Rafał Ziobro

university of agriculture in krakow

32H指数
105论文数
3.4K被引数
收录论文 36
发表时间
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Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks添加不同比例的副产物混合物（苹果渣：红土豆渣：糖蜜渣）对挤压玉米零食的植物化学物质组成、抗氧化活性和物理性质的影响
errMolecules
IF4.6
err2026-04-03
err0
errOAAI
errRafał Ziobro; Dorota Gumul; Renata Sabat; Anna Wywrocka-Gurgul; Tomasz Zięba
err分享
err收藏
The Effects of Sowing Density and Timing on Spike Characteristics of Durum Winter Wheat
errAGRICULTURE-BASEL
IF3.6
err2025-02-07
err0
errOAAI
errBerski, Wiktor; Ziobro, Rafal; Gorczyca, Anna; Oleksy, Andrzej
err分享
err收藏
Physicochemical Properties and Evaluation of Antioxidant Potential of Sugar Beet Pulp-Preliminary Analysis for Further Use (Future Prospects)
errAGRICULTURE-BASEL
IF3.6
err2023-05-11
err7
errOAAI
errBaryga, Andrzej; Ziobro, Rafal; Gumul, Dorota; Rosicka-Kaczmarek, Justyna; Miskiewicz, Karolina
err分享
err收藏
Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
errANTIOXIDANTS
IF6.6
err2023-01-30
err20
errOAAI
errKruczek, Marek; Gumul, Dorota; Korus, Anna; Buksa, Krzysztof; Ziobro, Rafal
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
The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2018-07-01
err23
PREAI
errBerski, Wiktor; Ziobro, Rafal; Witczak, Mariusz; Gambus, Halina
err分享
err收藏
Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2018-01-01
err16
PREAI
errBerski, Wiktor; Ziobro, Rafal
err分享
err收藏
Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2016-08-25
err8
PREAI
errGumul, Dorota; Ziobro, Rafal; Ivanisova, Eva; Korus, Anna; Arvay, Ulius; Toth, Tomas
err分享
err收藏
Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread
errFOOD CHEMISTRY
IF9.8
err2016-02-01
err53
PREAI
errBuksa, Krzysztof; Nowotna, Anna; Ziobro, Rafal
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
The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2015-09-01
err89
PREAI
errKrystyjan, Magdalena; Gumul, Dorota; Ziobro, Rafal; Korus, Anna
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
Molecular properties of arabinoxylan fractions isolated from rye grain of different quality从不同品质的黑麦籽粒中分离出的阿拉伯木聚糖馏分的分子特性
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2014-09-01
err22
PREAI
errBuksa, Krzysztof; Nowotna, Anna; Ziobro, Rafal; Praznik, Werner
err分享
err收藏
Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel菊粉和果胶对马铃薯淀粉糊和凝胶流变和热特性的影响
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2014-03-01
err88
PREAI
errWitczak, Teresa; Witczak, Mariusz; Ziobro, Rafal
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
A
Alain Le‐Bail
H 指数: 45 · 论文数: 242
J
Jarosław Korus
H 指数: 30 · 论文数: 83
M
Marek Sikora
H 指数: 26 · 论文数: 100
M
Mariusz Witczak
H 指数: 26 · 论文数: 126
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