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Food Chemistry|September 13, 2019
Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakesJustyna Kiewlicz, Iga RybickaNutrition (Burbank, Los Angeles County, Calif.)|June 3, 2023
The credibility of dietary advice formulated by ChatGPT: Robo-diets for people with food allergiesPaweł Niszczota, Iga RybickaJournal of Nutritional Science and Vitaminology|May 30, 2017
Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6Iga Rybicka, Anna Gliszczynska-SwigloEFSA Journal. European Food Safety Authority|May 31, 2022
Benefit and risk assessment of replacing of sodium chloride by other salt/substances in industrial seafood productsIga Rybicka, Maria Leonor NunesFoods (Basel, Switzerland)|November 27, 2019
Characterization of Fulvic Acid Beverages by Mineral Profile and Antioxidant CapacityMonika Swat, Iga Rybicka, Anna Gliszczyńska-ŚwigłoJournal of the Science of Food and Agriculture|December 2, 2017
Chemometric analysis of minerals in gluten-free productsAnna Gliszczyńska-Świgło, Inga Klimczak, Iga RybickaFood Chemistry|April 9, 2019
Nutritional value, protein and peptide composition of edible cricket powdersMagdalena Montowska, Przemysław Łukasz Kowalczewski, Iga Rybicka, et al.Journal of Food Science|March 8, 2020
Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial propertiesJulia Szutowska, Iga Rybicka, Katarzyna Pawlak-Lemańska, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 19, 2015
Selenium in Gluten-free ProductsIga Rybicka, Magdalena Krawczyk, Ewa Stanisz, et al.Pageof 3