Ewa Pejcz

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 13

Top Topics

Health Promotion

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)
Kamila Koj, Ewa Pejcz
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms. Molecules (Basel, Switzerland) 28 (4) (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)
Kamila Koj, Ewa Pejcz
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms. Molecules (Basel, Switzerland) 28 (4) (2023)
Kamila Koj, Ewa Pejcz
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms. Molecules (Basel, Switzerland) 28 (4) (2023)
Ewa Pejcz, Iva Burešová
Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation. Foods (Basel, Switzerland) 11 (4) (2022)
Ewa Pejcz, Sabina Lachowicz, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil
Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough. Molecules (Basel, Switzerland) 26 (14) (2021)