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List of works by Małgorzata Starowicz

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

scientific article published on 04 June 2021

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

scientific article published on 11 March 2019

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

scientific article published on 14 March 2017

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

scientific article published on 25 November 2020

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

scientific article published on 15 April 2019

Sensory analysis and aroma compounds of buckwheat containing products-a review.

scientific article

The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

scientific article published on 29 November 2020

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