1. Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals. Issue 2 (2nd November 2017) Authors: Florkiewicz, Adam; Berski, Wiktor Journal: Journal of food processing and preservation Issue: Volume 42:Issue 2(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of fibre addition and processing on the stability, rheology and in vitro gastric digestion of whey protein-xanthan gum stabilised emulsions with high oil phase. (15th March 2023) Authors: Kasprzak, Mirosław M.; Berski, Wiktor; Krystyjan, Magdalena; Jamróz, Ewelina; Florczuk, Aleksandra; Tkaczewska, Joanna; Zając, Marzena; Domagała, Jacek; Lett, Aaron M.; Ptasznik, Stanisław Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 178(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions. (January 2018) Authors: Berski, Wiktor; Ziobro, Rafał Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes. (2nd December 2021) Authors: Gumul, Dorota; Areczuk, Anna; Berski, Wiktor; Juszczak, Lesław; Khachatryan, Gohar Journal: Stärke Issue: Volume 74:Number 3/4(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Short‐ and long‐term retrogradation of potato starches with varying amylose content. (21st December 2018) Authors: Dobosz, Anna; Sikora, Marek; Krystyjan, Magdalena; Tomasik, Piotr; Lach, Radosław; Borczak, Barbara; Berski, Wiktor; Lukasiewicz, Marcin Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 5(2019) Page Start: 2393 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The effect of addition of osmotic substances on the retention of selected micro‐ and macroelements in hydrothermally processed Brassica vegetables. Issue 1 (7th November 2019) Authors: Florkiewicz, Adam; Berski, Wiktor; Filipiak‐Florkiewicz, Agnieszka Journal: Journal of food processing and preservation Issue: Volume 44:Issue 1(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch. (July 2016) Authors: Berski, Wiktor; Krystyjan, Magdalena; Zięć, Gabriela; Litwinek, Dorota; Gambuś, Halina Journal: Journal of cereal science Issue: Volume 70(2016) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch. (July 2016) Authors: Berski, Wiktor; Krystyjan, Magdalena; Zięć, Gabriela; Litwinek, Dorota; Gambuś, Halina Journal: Journal of cereal science Issue: Volume 70(2016) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains. (16th January 2021) Authors: Gumul, Dorota; Berski, Wiktor Other Names: Hern ndez Eduard Academic Editor. Journal: International journal of food science Issue: Volume 2021(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains. (16th January 2021) Authors: Gumul, Dorota; Berski, Wiktor Other Names: Hern ndez Eduard Academic Editor. Journal: International journal of food science Issue: Volume 2021(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗