Różańska M.B.; Siger, A.; Szwengiel, A.; Dziedzic, K.; Mildner-Szkudlarz, S. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour, Molecules 2021, 26, 1361. DOI: 10.3390/molecules26051361

Smarzyński, K.; Sarbak, P.; Kowalczewski, P.Ł.; Różańska, M.B.; Rybicka, I.; Polanowska, K.; Fedko, M.; Kmiecik, D.; Masewicz, Ł.; Nowicki, M.; Lewandowicz, J.; Jeżowski, P.; Kačániová, M.; Ślachciński, M.; Piechota, T.; Baranowska, H.M. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules 2021, 26, 5417. DOI: 10.3390/molecules26175417

Mildner-Szkudlarz S., Różańska M., Gaca A., Jeleń H. Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting, LWT, Volume 148, 2021, 111718, DOI: 10.1016/j.lwt.2021.111718

Mildner-Szkudlarz S., Różańska M., Piechowska P., Waśkiewicz A., Zawirska-Wojtasiak R. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system Food Chemistry, Volume 297, 1 November 2019, 125008, DOI: 10.1016/j.foodchem.2019.125008

Różańska, M.B.; Kowalczewski, P.Ł.; Tomaszewska-Gras, J.; Dwiecki, K.; Mildner-Szkudlarz, S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants 2019, 8, 313. DOI: 10.3390/antiox8080313

Mildner-Szkudlarz S., Różańska M., Siger A., Kowalczewski P., Rudzińska M. Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds, LWT, Volume 111, August 2019, pp. 541-547, DOI: 10.1016/j.lwt.2019.05.080

Kowalczewski P.Ł., Walkowiak K., Masewicz Ł., Duda A., Poliszko N., Różańska M.B., Jeżowski P., Tomkowiak A., Mildner-Szkudlarz S., Baranowska H.M. Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties, European Food Research and Technology, 245, 2591–2600, DOI: 10.1007/s00217-019-03370-5

Kowalczewski P., Pauter P., Smarzyński K., Różańska M., Jeżowski P., Dwiecki K., Mildner-Szkudlarz S. Thermal processing of pasta enriched with black locust flowers affect quality, phenolics and antioxidant activity, Journal of Food Processing and Preservation, Volume 43, Issue 10 October 2019 e14106 DOI: 10.1111/jfpp.14106

Kowalczewski P., Różańska M., Makowska A., Jeżowski P., Kubiak P. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics, Food Science and Technology International, Volume: 25 issue: 3, pp. 223-232, DOI: 10.1177/1082013218814605