Urszula Kozak-Krupa
Tuwima 10 St
Olsztyn, WN 10748, Poland
Olsztyn, WN 10748, Poland
Last Updated: 09/26/2026
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Found 28 publications
Biotics: The Food Ingredients Supporting the Intestinal Microbiota and Immune System in Psoriasis.
Journal: Nutrition reviews
Published: May 18, 2026
INulin-type β-fructans supplementation to modulate gut microbiota and assessment of its effects on health status and GUT-SKIN axis parameters in patients with psoriasis (INGUTSKIN): the 8-week, randomised, double-blind, placebo-controlled clinical study protocol.
Journal: Nutrition journal
Published: October 09, 2025
Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders.
Journal: Food chemistry
Published: September 18, 2024
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.
Journal: Antioxidants (Basel, Switzerland)
Published: December 22, 2023
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.
Journal: Foods (Basel, Switzerland)
Published: November 10, 2023
Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract.
Journal: Antioxidants (Basel, Switzerland)
Published: March 04, 2023
Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.
Journal: Foods (Basel, Switzerland)
Published: January 02, 2023
Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality.
Journal: Molecules (Basel, Switzerland)
Published: March 24, 2022
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.
Journal: Critical reviews in food science and nutrition
Published: July 22, 2021
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality.
Journal: Foods (Basel, Switzerland)
Published: March 05, 2021
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.
Journal: Foods (Basel, Switzerland)
Published: October 16, 2020
Last Updated: 09/26/2026