Łukasz Masewicz

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

K. Przybył, K. Koszela, M. Piątek, 2022, Polymers.

Multidisciplinary Studies of Folk Medicine “Five Thieves’ Oil” (Olejek Pięciu Złodziei) Components

W. Smułek, M. Rudzińska, A. Pratap-Singh, 2021, Molecules.

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

M. Różańska, P. Jeżowski, M. Kačániová, 2021, Molecules.

Nanoparticles Size Determination by Dynamic Light Scattering in Real (Non-standard) Conditions Regulators - Design, Tests and Applications

A. Singh, K. Polewski, Farahnaz Fathordoobady, 2019 .

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration

P. Kowalczewski, H. Baranowska, Ł. Masewicz, 2021, Foods.

Molecular Analysis of Retrogradation of Corn Starches

P. Tomasik, M. Sikora, M. Krystyjan, 2019, Polymers.

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Łukasz Łopusiewicz, R. Amarowicz, U. Krupa‐Kozak, 2023, Foods.

Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

M. Różańska, S. Mildner-Szkudlarz, P. Kowalczewski, 2023, Applied Sciences.

Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

P. Tomasik, M. Sikora, M. Krystyjan, 2019, Food Biophysics.

Water properties in pâtés enriched with potato juice

M. Piątek, G. Lewandowicz, P. Kowalczewski, 2018, European Food Research and Technology.

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

M. Kačániová, P. Kowalczewski, H. Baranowska, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.