Maria B. Rozanska

31 Wojska Polskiego St
Poznan, WP 60624, Poland

Last Updated: 09/26/2026

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Found 10 publications

Effect of rice flour extrusion on α-dicarbonyl compounds, protein glycation products, and the formation of acrylamide and 5-hydroxymethylfurfural in bread crust-like system.

Effect of rice flour extrusion on α-dicarbonyl compounds, protein glycation products, and the formation of acrylamide and 5-hydroxymethylfurfural in bread crust-like system.

Journal: Food chemistry: X

Published: December 03, 2025

Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread.

Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread.

Journal: Food chemistry

Published: February 21, 2025

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment.

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment.

Journal: Foods (Basel, Switzerland)

Published: July 15, 2022

Functional constituents of plant-based foods boost immunity against acute and chronic disorders.

Functional constituents of plant-based foods boost immunity against acute and chronic disorders.

Journal: Open life sciences

Published: May 16, 2022

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

Journal: Molecules (Basel, Switzerland)

Published: July 28, 2021

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.

Journal: Molecules (Basel, Switzerland)

Published: February 03, 2021

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils.

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils.

Journal: Antioxidants (Basel, Switzerland)

Published: July 11, 2019

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system.

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system.

Journal: Food chemistry

Published: March 14, 2019

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Published: December 05, 2018

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.

Journal: Acta scientiarum polonorum. Technologia alimentaria

Published: October 02, 2018

Showing 1-10 of 10

Last Updated: 09/26/2026