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Ewa Pejcz

Observed names: E. Pejcz, Pejcz, Ewa
ORCID: 0000-0001-9427-1722
Observed ORCID: 0000-0001-9427-1722
OpenAlex ID: A5027110630
Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
2020 · Sabina Lachowicz, Michał Świeca, et al. · Food Chemistry · 51
The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread
2017 · Ewa Pejcz, Anna Czaja, et al. · Journal of Cereal Science · 45
The effect of Plantago seeds and husk on wheat dough and bread functional properties
2018 · Ewa Pejcz, Radosław Spychaj, et al. · LWT · 40
Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt
2020 · Sabina Lachowicz, Michał Świeca, et al. · Antioxidants · 38
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Tempeh and Fermentation—Innovative Substrates in a Classical Microbial Process
2025 · Katarzyna Górska, Ewa Pejcz, et al. · Applied Sciences · 32
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Technological Methods for Reducing the Content of Fructan in Wheat Bread
2019 · Ewa Pejcz, Radosław Spychaj, et al. · Foods · 32
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Technological methods for reducing the content of fructan in rye bread
2020 · Ewa Pejcz, Radosław Spychaj, et al. · European Food Research and Technology · 28
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The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends
2025 · Durim Alija, Remigiusz Olędzki, et al. · Foods · 24
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Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds
2021 · Radosław Spychaj, Alicja Z. Kucharska, et al. · Food Chemistry · 24
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms
2023 · Kamila Koj, Ewa Pejcz · Molecules · 23
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Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
2021 · Ewa Pejcz, Sabina Lachowicz-Wiśniewska, et al. · Molecules · 23
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Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals
2025 · Joanna Harasym, Alona Tiupova, et al. · Molecules · 21
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Pea Protein Isolates: From Extraction to Functionality
2025 · Joanna Harasym, Oliwia Paroń, et al. · Molecules · 20
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Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation
2022 · Ewa Pejcz, Iva Burešová · Foods · 18
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Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread
2023 · Agata Wojciechowicz-Budzisz, Ewa Pejcz, et al. · Foods · 16
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Phlorotannins from Phaeophyceae: Structural Diversity, Multi-Target Bioactivity, Pharmacokinetic Barriers, and Nanodelivery System Innovation
2025 · Joanna Harasym, Patryk Słota, et al. · Molecules · 13
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Sustainable Valorization of Breadfruit (Artocarpus altilis Leaves) as a Pasta Ingredient
2024 · Anthony Masiala, Audrey Vingadassalon, et al. · Sustainability · 13
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Effect of technological process on the nutritional quality of naked barley enriched rye bread
2015 · Ewa Pejcz, Zygmunt Gil, et al. · Journal of Cereal Science · 13
An approach combining alfalfa seeds and biotechnological methods to enhance wheat bread quality: Nutritional, antioxidant, spectroscopic and sensory aspects
2025 · Marijana Djordjević, Miljana Djordjević, et al. · Food Research International · 12
Terminalia catappa Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation
2024 · Audrey Vingadassalon, Ewa Pejcz, et al. · Applied Sciences · 11
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Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread
2024 · Ewa Pejcz, Sabina Lachowicz-Wiśniewska, et al. · LWT · 10
Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production
2024 · Ewa Pejcz · Sustainability · 9
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Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains
2023 · Agata Wojciechowicz-Budzisz, Pavel Skřivan, et al. · Foods · 9
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Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread
2023 · Ewa Pejcz, Sabina Lachowicz-Wiśniewska, et al. · Foods · 9
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Prescreening of Mango (Mangifera indica L.) Leaves as a Potential Functional Food Ingredient: Techno-Functional and Antioxidative Characteristics
2025 · Génica Lawrence, Ingrid Marchaux, et al. · Molecules · 8
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Works count: 49
Citation count: 611
H-index: 15
I10-index: 21
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