Krzysztof Buksa

Publication Activity (10 Years)

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

Top Topics

Magnetic Resonance

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

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

Publications

Ewa Tomaszewska-Ciosk, Ewa Zdybel, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Krzysztof Buksa, Agnieszka Maj, Tomasz Zięba, Artur Gryszkin
An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification. Molecules (Basel, Switzerland) 29 (11) (2024)
Angelika Bieniek, Krzysztof Buksa
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. Molecules (Basel, Switzerland) 29 (4) (2024)
Angelika Bieniek, Krzysztof Buksa
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. Molecules (Basel, Switzerland) 29 (4) (2024)
Małgorzata Kapelko-Żeberska, Tomasz Zięba, Marta Meisel, Krzysztof Buksa, Artur Gryszkin
Production of Resistant Starch by Roasting Retrograded Starch with Glucose. Molecules (Basel, Switzerland) 29 (12) (2024)
Angelika Bieniek, Krzysztof Buksa
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. Molecules (Basel, Switzerland) 29 (4) (2024)
Małgorzata Kapelko-Żeberska, Tomasz Zięba, Marta Meisel, Krzysztof Buksa, Artur Gryszkin
Production of Resistant Starch by Roasting Retrograded Starch with Glucose. Molecules (Basel, Switzerland) 29 (12) (2024)
Angelika Bieniek, Krzysztof Buksa
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method. Foods (Basel, Switzerland) 13 (16) (2024)
Ewa Tomaszewska-Ciosk, Ewa Zdybel, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Krzysztof Buksa, Agnieszka Maj, Tomasz Zięba, Artur Gryszkin
An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification. Molecules (Basel, Switzerland) 29 (11) (2024)
Angelika Bieniek, Krzysztof Buksa
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method. Foods (Basel, Switzerland) 13 (16) (2024)