Publications by authors named "Karolina Pycia"

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Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties.
Dorota Gałkowska, Karolina Pycia, Anastasiia Krykhta

Molecules· August 2025

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Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread.
Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak, Karolina Pycia

Foods· September 2024

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Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion.
Karolina Pycia, Ewa Szpunar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak

Foods· December 2023

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Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.
Karolina Pycia, Lesław Juszczak

Foods· December 2023

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Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.
Karolina Pycia, Lesław Juszczak

Foods· November 2023

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Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak

Polymers (Basel)· April 2023

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Chemical Profiling, Bioactive Properties, and Anticancer and Antimicrobial Potential of L. Leaves.
Natalia Żurek, Karolina Pycia, Agata Pawłowska, Leszek Potocki, Ireneusz Tomasz Kapusta

Molecules· February 2023

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Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
Dorota Gałkowska, Teresa Witczak, Karolina Pycia

Molecules· December 2022

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Walnut Male Flowers ( L.) as a Functional Addition to Wheat Bread.
Karolina Pycia, Agata Maria Pawłowska, Joanna Kaszuba, Natalia Żurek

Foods· December 2022

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Phytochemical Screening and Bioactive Properties of L. Pollen.
Natalia Żurek, Karolina Pycia, Agata Pawłowska, Ireneusz Tomasz Kapusta

Antioxidants (Basel)· October 2022

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Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Starch.
Karolina Pycia, Ewa Szupnar-Krok, Małgorzata Szostek, Renata Pawlak, Lesław Juszczak

Molecules· July 2022

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Phenolic Profile and Antioxidant, Antibacterial, and Antiproliferative Activity of L. Male Flowers.
Natalia Żurek, Agata Pawłowska, Karolina Pycia, Dorota Grabek-Lejko, Ireneusz Tomasz Kapusta

Molecules· April 2022

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The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough.
Karolina Pycia, Lesław Juszczak

Materials (Basel)· January 2022

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The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.
Karolina Pycia, Lesław Juszczak

Molecules· June 2021

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Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts.
Karolina Pycia, Eva Ivanišová

Foods· August 2020

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Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed ( L.) Depending on Variety and Harvest Date.
Karolina Pycia, Ireneusz Kapusta, Grażyna Jaworska

Molecules· December 2019

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Impact of the Degree of Maturity of Walnuts ( L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols.
Karolina Pycia, Ireneusz Kapusta, Grażyna Jaworska

Molecules· August 2019

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The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions.
Karolina Pycia, Artur Gryszkin, Wiktor Berski, Lesław Juszczak

Polymers (Basel)· January 2018

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Maltodextrins from chemically modified starches. Selected physicochemical properties.
Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak, Grażyna Jaworska

Carbohydr Polym· August 2016

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Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties.
Karolina Pycia, Dorota Gałkowska, Lesław Juszczak, Teresa Fortuna, Teresa Witczak

J Food Sci Technol· August 2015

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