Lesław Juszczak

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 23

Top Topics

Hyaluronic Acid

Carbon Nanotubes

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Materials (Basel, Switzerland)

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

Publications

Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour. Polymers 15 (8) (2023)
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour. Polymers 15 (8) (2023)
Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Lidia Krzemińska-Fiedorowicz, Anna M Lenart-Boroń, Anna Białecka, Magdalena Krupka, Marcel Krzan, Karolina Blaszyńska, Monika Hanula, Lesław Juszczak
Synthesis and Investigation of Physicochemical and Biological Properties of Films Containing Encapsulated Propolis in Hyaluronic Matrix. Polymers 15 (5) (2023)
Karolina Pycia, Lesław Juszczak
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes. Foods (Basel, Switzerland) 13 (1) (2023)
Dorota Gałkowska, Kamila Kapusniak, Lesław Juszczak
Chemically Modified Starches as Food Additives. Molecules (Basel, Switzerland) 28 (22) (2023)
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour. Polymers 15 (8) (2023)
Karolina Pycia, Ewa Szpunar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak
Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion. Foods (Basel, Switzerland) 13 (1) (2023)
Karolina Pycia, Ewa Szpunar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak
Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion. Foods (Basel, Switzerland) 13 (1) (2023)
Karolina Pycia, Lesław Juszczak
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes. Foods (Basel, Switzerland) 13 (1) (2023)
Karolina Pycia, Lesław Juszczak
Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour. Foods (Basel, Switzerland) 12 (22) (2023)
Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Lidia Krzemińska-Fiedorowicz, Anna M Lenart-Boroń, Anna Białecka, Magdalena Krupka, Marcel Krzan, Karolina Blaszyńska, Monika Hanula, Lesław Juszczak
Synthesis and Investigation of Physicochemical and Biological Properties of Films Containing Encapsulated Propolis in Hyaluronic Matrix. Polymers 15 (5) (2023)
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour. Polymers 15 (8) (2023)
Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Lidia Krzemińska-Fiedorowicz, Anna M Lenart-Boroń, Anna Białecka, Magdalena Krupka, Marcel Krzan, Karolina Blaszyńska, Monika Hanula, Lesław Juszczak
Synthesis and Investigation of Physicochemical and Biological Properties of Films Containing Encapsulated Propolis in Hyaluronic Matrix. Polymers 15 (5) (2023)
Karolina Pycia, Ewa Szpunar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak
Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Starch. Molecules (Basel, Switzerland) 27 (13) (2022)
Karolina Pycia, Lesław Juszczak
The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough. Materials (Basel, Switzerland) 15 (3) (2022)
Ewelina Jamróz, Magdalena Janik, Marcos Marangoni, Roniérik Pioli Vieira, Joanna Tkaczewska, Agnieszka Kawecka, Michal Szuwarzynski, Tomasz Mazur, Joanna Maria Jasińska, Paweł Krzyściak, Lesław Juszczak
Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil. Polymers 14 (20) (2022)
Karolina Pycia, Lesław Juszczak
The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour. Molecules (Basel, Switzerland) 26 (13) (2021)
Jacek Rożnowski, Lesław Juszczak, Barbara Szwaja, Izabela Przetaczek-Rożnowska
Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch. Polymers 13 (15) (2021)
Magdalena Janik, Ewelina Jamróz, Joanna Tkaczewska, Lesław Juszczak, Władysław Migdał, Michal Szuwarzynski, Karen Khachatryan, Pavel Kopel
Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries. Materials (Basel, Switzerland) 14 (24) (2021)
Celina Habryka, Robert Socha, Lesław Juszczak
Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey. Antioxidants (Basel, Switzerland) 10 (5) (2021)
Jarosław Korus, Rafal Ziobro, Teresa Witczak, Kamila Kapusniak, Lesław Juszczak
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread. Molecules (Basel, Switzerland) 26 (8) (2021)
Ewelina Jamróz, Agnieszka Cabaj, Lesław Juszczak, Joanna Tkaczewska, Małgorzata Zimowska, Agnieszka Cholewa-Wójcik, Paweł Krzyściak, Pavel Kopel
Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts. Materials (Basel, Switzerland) 14 (22) (2021)
Dorota Gałkowska, Monika Południak, Mariusz Witczak, Lesław Juszczak
Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts. Polymers 12 (10) (2020)