Dariusz Dziki

University of Life Sciences in Lublin — Poland

Nursing · Health Sciences

40h-index5.5kcitations265works4.92yr avg
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Research Topics

Food composition and properties(92), Phytochemicals and Antioxidant Activities(49), Agriculture, Plant Science, Crop Management(45), Microbial Metabolites in Food Biotechnology(43), Seed and Plant Biochemistry(34)

Publications265 total

Drying and Grinding Characteristics of Dandelion (Taraxacum officinale Weber ex F.H. Wigg) Flowers
Processes·2026Open Access
Experimental data (project subset) supporting: From Apple By-Product to Shortbread Cookies: Drying Conditions and Their Impact on Product Quality
Zenodo (CERN European Organization for Nuclear Research)·2026Open Access
Experimental data (project subset) supporting: From Apple By-Product to Shortbread Cookies: Drying Conditions and Their Impact on Product Quality
Zenodo (CERN European Organization for Nuclear Research)·2026Open Access
The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production
Foods·2025Open Access
Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties
Molecules·2025Open Access
From Apple By-Product to Shortbread Cookies: Drying Conditions and Their Impact on Product Quality
Applied Sciences·2025Open Access
Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Lonicera caerulea L.) Pomace
Molecules·2025· 1 citedOpen Access
The Influence of Horse Age, High-Pressure Technique and Various Heat Treatment Methods on the Quality of Horse Meat
Molecules·2025Open Access
Drying Kinetics and Physicochemical Characteristics of Dehydrated Jerusalem Artichoke (Helianthus tuberosus L.)
Processes·2025· 1 citedOpen Access
Special Issue on “10th Anniversary of Processes: Recent Advances in Food Processing Processes”
Processes·2025Open Access
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
Molecules·2025· 1 citedOpen Access
Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method
Foods·2025· 4 citedOpen Access
Drying conditions and in vitro digestion as determinants of phenolic content and antioxidant activity in apple pomace powders and fortified biscuits
2025
Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta
International Agrophysics·2025· 2 citedOpen Access
Utilization of pear pomace as a functional additive in biscuit production: Physicochemical and sensory evaluation
International Agrophysics·2025· 8 citedOpen Access
RenewGeo: An Innovative Geothermal Technology Augmented by Solar Energy
Agricultural Engineering/Inżynieria Rolnicza·2025· 1 citedOpen Access
Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality
Applied Sciences·2024Open Access
Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties
Foods·2024· 2 citedOpen Access
Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat
Molecules·2024· 7 citedOpen Access
Particle Size as an Indicator of Wheat Flour Quality: A Review
Processes·2024· 10 citedOpen Access
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Frequent Co-authors

Urszula Gawlik‐Dziki(35), Michał Świeca(20), Renata Różyło(16), Barbara Baraniak(6), Jarosław Czyż(6), Stanisław Rudy(6), Łukasz Sęczyk(5), Grażyna Cacak‐Pietrzak(5), Andrzej Krzykowski(5), Antoni Miś(4), Beata Biernacka(4), J. Laskowski(3), Waleed H. Hassoon(3), Renata Nowak(3), Łukasz Pecio(2), Monika Siastała(2), Hayat Bourekoua(2), Leila Benatallah(2), Mohammed Nasreddine Zidoune(2), Urszula Złotek(2)