Dariusz Dziki

Informacje o zatrudnieniu

Publikacje

1. Miś A., Nawrocka A., Lamorski K., Dziki D.:  Dynamics of gas cell coalescence during baking expansion of leavened dough (2018 r.) Food Research International 2018, Vol. 103, 30-39
2. Wójcik M., Dziki D., Biernacka B., Różyło R., Miś A., Hassoon W.:  Effect of the addition of mixture of plant components on the mechanical properties of wheat bread (2017 r.) International Agrophysics 2017, Vol. 31, 4, 563-569
3. Dziki D., Cacak-Pietrzak G., Gawlik-Dziki U., Świeca M., Miś A., Różyło R., Jończyk K.:  Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems (2017 r.) Journal of Agricultural Science and Technology 2017, Vol. 19, 6, 1253-1266
4. Miś A., Nawrocka A., Dziki D.:  Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis (2017 r.) Food and Bioprocess Technology 2017, Vol. 10, 6, 1031-1041
5. Dziki D., Cacak-Pietrzak G., Gawlik-Dziki U., Świeca M., Miś A., Różyło R., Jończyk K.:  Physicochemical properties and grinding characteristics of spring wheat from different farming systems (2016 r.) 11th International Conference on Agrophysics: Soil, Plant & Climate, Lublin 26-28.09.2016 r. 2016, 79-79
6. Siastała M., Hameed Hassoon W., Dziki D., Biernacka B., Różyło R., Miś A.:  Effect of mixture of plant components addition on the mechanical properties of the crumb and crust of wheat bread (2016 r.) 11th International Conference on Agrophysics: Soil, Plant & Climate, Lublin 26-28.09.2016 r. 2016, 77-77
7. Miś A., Nawrocka A., Dziki D.:  Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach. (2016 r.) Food and Bioprocess Technology 2016, Vol. 9, 5, 892-903
8. Różyło R., Dziki D., Gawlik-Dziki U., Cacak-Pietrzak G., Miś A., Rudy S.:  Physical properties of gluten-free bread caused by water addition (2015 r.) International Agrophysics 2015, Vol. 29, 3, 353-364
9. Dziki D., Gawlik-Dziki U., Różyło R., Miś A.:  Drying and Grinding Characteristics of Four-Day-Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour (2015 r.) Cereal Chemistry 2015, Vol. 92, 3, 312-319
10. Dziki D., Cacak-Pietrzak G., Miś A., Jończyk K., Gawlik-Dziki U.:  Influence of wheat kernel physical properties on the pulverizing process. (2014 r.) Journal of Food Science and Technology 2014, Vol. 51, 10, 2648-2655
11. Miś A., Dziki D.:  Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough (2013 r.) Journal of Cereal Science 2013, Vol. 57, 471-479
12. Dziki D., Miś A., Gładyszewska B., Laskowski J., Kwiatkowski S., Gawlik-Dziki U.:  Physicochemical and grinding characteristics of dragonhead seeds (2013 r.) International Agrophysics 2013, Vol. 27, 4, 403-408
13. Miś A., Grundas S., Dziki D., Laskowski J.:  Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. (2012 r.) Journal of Food Engineering 2012, Vol. 108, 1-12
14. Dziki D., Różyło R., Laskowski J., Grundas S.:  Ocena właściwości fizycznych ziarna pszenicy przy wykorzystaniu analizatora pojedynczych ziarniaków (2011 r.) Inżynieria Rolnicza 2011, Vol. 1, 126, 39-46
15. Miś A., Grundas S., Dziki D., Laskowski J.:  Farinograph and extensograph characteristics of carob fibre and oat wholemeal-enriched (2011 r.) International Conference Agrophysics for Quality of Life, Lublin, 31.05.-03.06.2011 r. 2011, 67-67