Grażyna Cacak-Pietrzak
13PUBLICATIONS
27CO-AUTHORS
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Publications (13)
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|Jan 10, 2026
The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production.Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Fraś
|Dec 31, 2025
Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties.Dariusz Dziki, Grażyna Cacak-Pietrzak, Julia Kopyto-Krzepicka
|Oct 16, 2025
Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Lonicera caerulea L.) Pomace.Grażyna Cacak-Pietrzak, Agata Marzec, Kacper Onisk
|Aug 14, 2025
The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta.Grażyna Cacak-Pietrzak, Agata Marzec, Aleksandra Rakocka
|Apr 12, 2025
Mineral Concentration in Spring Wheat Grain Under Organic, Integrated, and Conventional Farming Systems and Their Alterations During Processing.Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Tomasz Sosulski
|Jan 25, 2025
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread.Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak
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Frequent Collaborators
10 joint publications
Dariusz Dziki
5 joint publications
Katarzyna Sujka
5 joint publications
Anna Krajewska
4 joint publications
Sylwia Stępniewska
3 joint publications
Alicja Sułek
3 joint publications
Agata Marzec
3 joint publications
Marcin Studnicki
2 joint publications
Stanisław Kalisz
2 joint publications
Renata Nowak
1 joint publications
Urszula Gawlik-Dziki
