| Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds D Dziki, R Różyło, U Gawlik-Dziki, M Świeca Trends in Food Science & Technology 40 (1), 48-61, 2014 | 333 | 2014 |
| Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts–in vitro study U Gawlik-Dziki, M Świeca, M Sułkowski, D Dziki, B Baraniak, J Czyż Food and chemical toxicology 57, 154-160, 2013 | 260 | 2013 |
| Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality M Świeca, Ł Sęczyk, U Gawlik-Dziki, D Dziki Food chemistry 162, 54-62, 2014 | 224 | 2014 |
| The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition U Gawlik-Dziki, D Dziki, B Baraniak, R Lin LWT-Food Science and Technology 42 (1), 137-143, 2009 | 213 | 2009 |
| The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin M Świeca, U Gawlik-Dziki, D Dziki, B Baraniak, J Czyż Food Chemistry 141 (1), 451-458, 2013 | 208 | 2013 |
| Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin U Gawlik-Dziki, M Świeca, D Dziki, B Baraniak, J Tomiło, J Czyż Food Chemistry 138 (2-3), 1621-1628, 2013 | 196 | 2013 |
| Wheat kernel physical properties and milling process D Dziki, J Laskowski Acta agrophysica 6 (1), 59-71, 2005 | 137 | 2005 |
| Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal A Miś, S Grundas, D Dziki, J Laskowski Journal of Food Engineering 108 (1), 1-12, 2012 | 128 | 2012 |
| The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread D Romankiewicz, WH Hassoon, G Cacak-Pietrzak, M Sobczyk, ... Journal of Food Quality 2017, 2017 | 104 | 2017 |
| Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.) U Gawlik-Dziki, M Świeca, D Dziki Journal of Agricultural and Food Chemistry 60 (18), 4603-4612, 2012 | 104 | 2012 |
| Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls Ł Sęczyk, M Świeca, D Dziki, A Anders, U Gawlik-Dziki Food chemistry 214, 32-38, 2017 | 99 | 2017 |
| Wheat bread enriched with green coffee–In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity M Świeca, U Gawlik-Dziki, D Dziki, B Baraniak Food chemistry 221, 1451-1457, 2017 | 96 | 2017 |
| Ground green coffee beans as a functional food supplement–Preliminary study D Dziki, U Gawlik-Dziki, Ł Pecio, R Różyło, M Świeca, A Krzykowski, ... LWT-Food Science and Technology 63 (1), 691-699, 2015 | 93 | 2015 |
| Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts U Gawlik-Dziki, M Jeżyna, M Świeca, D Dziki, B Baraniak, J Czyż Food Research International 49 (1), 469-476, 2012 | 92 | 2012 |
| The crushing of wheat kernels and its consequence on the grinding process D Dziki Powder Technology 185 (2), 181-186, 2008 | 89 | 2008 |
| Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder H Bourekoua, R Różyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ... European Food Research and Technology 244, 189-195, 2018 | 83 | 2018 |
| Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber B Biernacka, D Dziki, U Gawlik-Dziki, R Różyło, M Siastała LWT 77, 186-192, 2017 | 82 | 2017 |
| Anticancer and antioxidant activity of bread enriched with broccoli sprouts U Gawlik-Dziki, M Świeca, D Dziki, Ł Sęczyk, U Złotek, R Różyło, ... BioMed research international 2014, 2014 | 77 | 2014 |
| Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.) S Rudy, D Dziki, A Krzykowski, U Gawlik-Dziki, R Polak, R Różyło, R Kulig LWT-Food Science and Technology 63 (1), 497-503, 2015 | 76 | 2015 |
| Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation) H Bourekoua, R Różyło, U Gawlik‐Dziki, L Benatallah, MN Zidoune, ... International journal of food science & technology 53 (8), 1906-1913, 2018 | 74 | 2018 |
