Teresa Witczak
Overview
Explore the profile of Teresa Witczak including associated specialties, affiliations and a list of published articles.
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Articles
14
Citations
67
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Recent Articles
1.
Khachatryan G, Plader J, Piechowicz K, Witczak T, Liszka-Skoczylas M, Witczak M, et al.
Int J Mol Sci
. 2024 Aug;
25(15).
PMID: 39125974
There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing...
2.
Woszczak L, Khachatryan K, Krystyjan M, Witczak T, Witczak M, Galkowska D, et al.
Int J Mol Sci
. 2023 Aug;
24(15).
PMID: 37569594
The dynamic development of the food industry and the growing interest of consumers in innovative solutions that increase the comfort and quality of life push the industry towards seeking pioneering...
3.
Adamczyk G, Posadzka Z, Witczak T, Witczak M
Foods
. 2023 Feb;
12(3).
PMID: 36766090
This study was focused on the replacement of the part of the flour (10% /) in rye-wheat bread with three different botanical origin powders with a high dietary fiber content...
4.
Galkowska D, Witczak T, Pycia K
Molecules
. 2022 Dec;
27(23).
PMID: 36500707
Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work...
5.
Stepien A, Witczak M, Witczak T
Molecules
. 2022 Apr;
27(7).
PMID: 35408624
Powders based on plant raw materials have low storage stability due to their sorption and thermal properties and generate problems during processing. Therefore, there is a need to find carrier...
6.
Galkowska D, Witczak T, Witczak M
Molecules
. 2021 Nov;
26(22).
PMID: 34834126
The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and...
7.
Witek M, Krzystyniak M, Romanelli G, Witczak T
Polymers (Basel)
. 2021 Aug;
13(15).
PMID: 34372027
Experimental protocols aiming at the characterisation of glass transition often suffer from ambiguity. The ambition of the present study is to describe the glass transition in a complex, micro heterogeneous...
8.
Korus J, Ziobro R, Witczak T, Kapusniak Jochym K, Juszczak L
Molecules
. 2021 Apr;
26(8).
PMID: 33920373
The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the...
9.
Witczak M, Smolka Z, Witczak T, Stepien A, Bednarz A
Int J Food Sci
. 2020 Sep;
2020:7642041.
PMID: 32908861
The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis...
10.
Witczak T, Stepien A, Gumul D, Witczak M, Fiutak G, Zieba T
Food Chem
. 2020 Jul;
334:127548.
PMID: 32712487
The study examined the influence of the process of extrusion on the physical properties and nutritional composition of black chokeberry pomaces. It has been determined that the extrusion process resulted...