Zawirska-Wojtasiak R., Fedoruk-Wyszomirska A., Piechowska P., Mildner-Szkudlarz S., Bajerska J., Wojtowicz E., Przygoński K., Gurda, D. Kubicka W., Wyszko E. β carbolines in experiments on laboratory animals. Int. J. Mol. Sci., 2020, 21, 15, 5245.
Piechowska P., Zawirska-Wojtasiak R., Mildner-Szkudlarz S. Bioactive β-carbolines in food: A review. Nutrients, 2019, 11, 4, 814.
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, 2019, 297, 125008.
Mildner-Szkudlarz S., Różańska M., Siger A., Kowalczewski P., Rudzińska M. Changes in chemical composition and oxidative stability of cold-pressed oilsobtained from by-product roasted berry seeds LWT-Food Sci. Technol., 2019, 111, 541-547.
Mildner-Szkudlarz S., Siger A., Szwengiel, A., Przygoński K., Wojtowicz E., Zawirska-Wojtasiak R. Phenolic compounds reduce formation of Nɛ-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system. Food Chemistry, 2017, 231, 175-184
Mildner-Szkudlarz S., Siger A., Szwengiel A., Bajerska J. Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry, 2015, 172, 78-85
Wojtowicz E., Zawirska-Wojtasiak R., Przygoński K., Mildner-Szkudlarz S. Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee. Food Chemistry, 2015, 175, 280-283
Pacyński M., Zawirska-Wojtasiak R., Mildner-Szkudlarz S. Improving the aroma of gluten-free bread. LWT – Food Science and Technology, 2015, 63, 706-713
