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Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak & Agnieszka Wierzbicka. (2020) The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CyTA - Journal of Food 18:1, pages 315-327.
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Forough Sadat Tabibloghmany, Mostafa Mazaheri Tehrani & Arash Koocheki. (2022) Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage. Food Science & Nutrition 10:12, pages 4345-4359.
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Vida Tareh, Soheila Zarringhalami & Ali Ganjloo. (2022) Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology. Journal of Food Processing and Preservation 46:8.
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Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, Chiara Sanmartin, Mike Frank Quartacci, Angela Zinnai & Francesca Venturi. (2020) Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review. Journal of the Science of Food and Agriculture 101:5, pages 1732-1743.
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Soheila Zarringhalami, Ali Ganjloo & Zohreh Mokhtari Nasrabadi. (2020) Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. Journal of Food Science and Technology 58:3, pages 1124-1131.
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Silvia Mironeasa & Costel Mironeasa. (2019) Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties. Journal of Food Process Engineering 42:6.
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Jaros?aw Wyrwisz, Marcin Kurek, Sabina Karp, Ma?gorzata Moczkowska, Adrian Stelmasiak & Agnieszka Wierzbicka. (2017) Optimization of modified atmosphere gases composition used for storage of high-fiber muffins. Journal of Food Process Engineering 40:3, pages e12494.
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Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek & Agnieszka Wierzbicka. (2017) Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production. International Journal of Food Science & Technology 52:4, pages 944-953.
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