Publications by authors named "Wiktor Berski"

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The Effect of Freeze-Dried Cherry Pomace and Red Potato Pulp on the Content of Bioactive Substances in Pasta.
Dorota Gumul, Wiktor Berski, Eva Ivanišová, Joanna Oracz, Marek Kruczek

Int J Mol Sci· June 2025

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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
Dorota Litwinek, Jakub Boreczek, Halina Gambuś, Krzysztof Buksa, Wiktor Berski

PLoS One· July 2024

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Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
Marzena Zając, Mirosław M Kasprzak, Joanna Tkaczewska, Wiktor Berski, Anna Stępień

J Sci Food Agric· July 2024

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Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.
Mirosław M Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Wiktor Berski

PeerJ· December 2023

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Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein.
Mirosław M Kasprzak, Maciej Jarzębski, Wojciech Smułek, Wiktor Berski, Marzena Zając

Foods· June 2023

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The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers.
Marta Liszka-Skoczylas, Wiktor Berski, Mariusz Witczak, Łukasz Skoczylas, Iwona Kowalska

Molecules· January 2022

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The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains.
Dorota Gumul, Wiktor Berski

Int J Food Sci· January 2021

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Short- and long-term retrogradation of potato starches with varying amylose content.
Anna Dobosz, Marek Sikora, Magdalena Krystyjan, Piotr Tomasik, Radosław Lach, Wiktor Berski

J Sci Food Agric· March 2019

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The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.
Wiktor Berski, Rafał Ziobro, Mariusz Witczak, Halina Gambuś

Int J Biol Macromol· July 2018

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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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Thixotropic properties of waxy potato starch depending on the degree of the granules pasting.
Magdalena Krystyjan, Marek Sikora, Greta Adamczyk, Anna Dobosz, Piotr Tomasik, Wiktor Berski

Carbohydr Polym· May 2016

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Thixotropic properties of normal potato starch depending on the degree of the granules pasting.
Marek Sikora, Greta Adamczyk, Magdalena Krystyjan, Anna Dobosz, Piotr Tomasik, Wiktor Berski

Carbohydr Polym· May 2015

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Applicability of physico-chemical parameters of honey for identification of the botanical origin.
Stanisław Kowalski, Marcin Lukasiewicz, Wiktor Berski

Acta Sci Pol Technol Aliment· October 2014

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The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.
Paweł Ptaszek, Daniel Zmudziński, Joanna Kruk, Kacper Kaczmarczyk, Wojciech Rożnowski, Wiktor Berski

Food Biophys· October 2013

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