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Małgorzata Wronkowska

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 11

Top Venues

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk

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

Affiliation History

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk

Poland

Assistant Professor :: Department of Chemistry and Biodynamics of Food

Publications

Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk Zieliński
Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. Molecules (Basel, Switzerland) 28 (11) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, Małgorzata Wronkowska
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Molecules (Basel, Switzerland) 27 (19) (2022)
Małgorzata Starowicz, Saruhan Arpaci, Joanna Topolska, Małgorzata Wronkowska
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules (Basel, Switzerland) 26 (8) (2021)
Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, Małgorzata Wronkowska
The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules (Basel, Switzerland) 25 (23) (2020)
Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat. Foods (Basel, Switzerland) 9 (7) (2020)

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Publication Activity (10 Years)

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Małgorzata Wronkowska