Artur Gryszkin

12PUBLICATIONS
24CO-AUTHORS
Food packaging, preservation and processingCrop and pasture improvement (incl. selection and breeding)Polymers and plasticsAgricultural molecular engineering of nucleic acids and proteinsFood technology
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Publications (12)

|Jul 15, 2026
From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks.

|Jul 15, 2026
Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.

|May 27, 2026
Integrated Analytical Approach to Identify Whey Permeate Powder Caking: Revealing Internal Structure Using X-Ray Micro-Tomography.

|Jun 27, 2024
Production of Resistant Starch by Roasting Retrograded Starch with Glucose.

Małgorzata Kapelko-Żeberska, Tomasz Zięba, Marta Meisel

|Jun 19, 2024
An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification.

Ewa Tomaszewska-Ciosk, Ewa Zdybel, Małgorzata Kapelko-Żeberska

|Jun 19, 2024
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin

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Frequent Collaborators

6 joint publications

Małgorzata Kapelko-Żeberska

5 joint publications

Tomasz Zięba

3 joint publications

Đurđica Ačkar

3 joint publications

Antun Jozinović