Agata Wojciechowicz-Budzisz

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 9

Top Topics

Body Mass Index

Irritable Bowel Syndrome

Candida Albicans

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Ewa Pejcz, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil, Joanna Harasym
Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet. Molecules (Basel, Switzerland) 29 (2) (2024)
Ewa Pejcz, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil, Joanna Harasym
Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet. Molecules (Basel, Switzerland) 29 (2) (2024)
Ewa Pejcz, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil, Joanna Harasym
Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet. Molecules (Basel, Switzerland) 29 (2) (2024)
Ewa Pejcz, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil, Joanna Harasym
Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet. Molecules (Basel, Switzerland) 29 (2) (2024)
Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym
Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread. Foods (Basel, Switzerland) 12 (19) (2023)
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Michal Stupák, Anna Czubaszek, Joanna Harasym
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains. Foods (Basel, Switzerland) 13 (1) (2023)
Agata Wojciechowicz-Budzisz, Ewa Pejcz, Radosław Spychaj, Joanna Harasym
Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread. Foods (Basel, Switzerland) 12 (19) (2023)
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Michal Stupák, Anna Czubaszek, Joanna Harasym
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains. Foods (Basel, Switzerland) 13 (1) (2023)
Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska
Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread. Molecules (Basel, Switzerland) 27 (5) (2022)