Sikora M.
33
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2002 | 1 |
| 2004 | 1 |
| 2009 | 1 |
| 2011 | 1 |
| 2012 | 1 |
| 2015 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de materiales | 4 |
| Cerámico | 1 |
| Nanocompuesto | 1 |
| Comportamiento del consumidor | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 3 |
| Tecnología alimentaria | 3 |
| Ingeniería y operaciones afines | 2 |
| Tecnología de otros productos orgánicos | 1 |
| Imprenta y actividades conexas | 1 |
| Química física | 1 |
| Tecnología de productos químicos industriales | 1 |
| Producción | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 4 |
| Borczak B. | 3 |
| Collar C. | 3 |
| Sikora E. | 3 |
| Tomasik P. | 2 |
| V. J. García | 2 |
| Li C.P. | 2 |
| Schilling C.H. | 2 |
| Pysz M. | 1 |
| Kopeć A. | 1 |
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Publicaciones del autor
Blends of maltodextrin and other polysaccharides as binders of aqueous α-alumina suspensions for ceramic processing
ArticleAbstract: The aim of the study was to find and investigate some blends of polysaccharides, that could be usedPalabras claves:Alumina supensions, binders, maltodextrin, polysaccharidesAutores:Li C.P., Schilling C.H., Sikora M., Tomasik P., V. J. GarcíaFuentes:scopusGlycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
ArticleAbstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and froPalabras claves:Dietary Fibre, Frozen storage, Glycaemic index, Wheat rollsAutores:Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.Fuentes:scopusRheology of alumina-nanoparticle suspensions: Effects of lower saccharides and sugar alcohols
ArticleAbstract: We empirically correlated the rheology of aqueous suspensions of ultrafine (40 nm diameter) γ-aluminPalabras claves:Al O 2 3, Nanoparticles, rheology, Saccharides, suspensionsAutores:Li C.P., Schilling C.H., Sikora M., Tomasik P., V. J. GarcíaFuentes:scopusStarch digestibility index and antioxidative properties of partially baked wheat - Flour bakery with an addition of dietary fibre
ArticleAbstract: The aim of this study was to evaluate the impact of bake-off technology with the freezing process ofPalabras claves:antioxidant, Fibre, freezing, Starch digestibility, WheatAutores:Borczak B., Cristina M. Rosell, Kapusta-Duch J., Sikora E., Sikora M.Fuentes:scopusEffects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopus