| Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinations M Sikora, S Kowalski, P Tomasik, M Sady Journal of food engineering 79 (4), 1144-1151, 2007 | 136 | 2007 |
| Quality of gluten-free supplemented cakes and biscuits H Gambuś, F Gambuś, D Pastuszka, P Wrona, R Ziobro, R Sabat, ... International Journal of Food Sciences and Nutrition 60 (sup4), 31-50, 2009 | 129 | 2009 |
| Binary hydrocolloids from starches and xanthan gum M Sikora, S Kowalski, P Tomasik Food Hydrocolloids 22 (5), 943-952, 2008 | 121 | 2008 |
| Sauces and dressings: a review of properties and applications M Sikora, N Badrie, AK Deisingh, S Kowalski Critical reviews in food science and nutrition 48 (1), 50-77, 2008 | 118 | 2008 |
| The effect of composition of hydrocolloids on properties of gluten-free bread H Gambuś, M Sikora, R Ziobro Acta scientiarum polonorum technologia alimentaria 6 (3), 61-74, 2007 | 114 | 2007 |
| Cocoa agronomy, quality, nutritional, and health aspects N Badrie, F Bekele, E Sikora, M Sikora Critical reviews in food science and nutrition 55 (5), 620-659, 2015 | 100 | 2015 |
| The impact of transport infrastructure on the sustainable development of the region—Case study P Prus, M Sikora Agriculture 11 (4), 279, 2021 | 90 | 2021 |
| Interactions of potato starch with selected polysaccharide hydrocolloids as measured by low-field NMR HM Baranowska, M Sikora, S Kowalski, P Tomasik Food Hydrocolloids 22 (2), 336-345, 2008 | 90 | 2008 |
| HuntMi: an efficient and taxon-specific approach in pre-miRNA identification A Gudyś, MW Szcześniak, M Sikora, I Makałowska BMC bioinformatics 14, 1-10, 2013 | 88 | 2013 |
| Thixotropic properties of normal potato starch depending on the degree of the granules pasting M Sikora, G Adamczyk, M Krystyjan, A Dobosz, P Tomasik, W Berski, ... Carbohydrate Polymers 121, 254-264, 2015 | 79 | 2015 |
| Thickening of sweet and sour sauces with various polysaccharide combinations M Gibiński, S Kowalski, M Sady, J Krawontka, P Tomasik, M Sikora Journal of Food Engineering 75 (3), 407-414, 2006 | 77 | 2006 |
| Rheology of alumina–nanoparticle suspensions: effects of lower saccharides and sugar alcohols CH Schilling, M Sikora, P Tomasik, C Li, V Garcia Journal of the European Ceramic Society 22 (6), 917-921, 2002 | 74 | 2002 |
| The effect of inulin as a fat replacement on dough and biscuit properties M Krystyjan, D Gumul, R Ziobro, M Sikora Journal of Food Quality 38 (5), 305-315, 2015 | 72 | 2015 |
| A framework for learning and embedding multi-sensor forecasting models into a decision support system: A case study of methane concentration in coal mines D Ślęzak, M Grzegorowski, A Janusz, M Kozielski, SH Nguyen, M Sikora, ... Information Sciences 451, 112-133, 2018 | 68 | 2018 |
| Structure, rheological, textural and thermal properties of potato starch–Inulin gels M Krystyjan, W Ciesielski, G Khachatryan, M Sikora, P Tomasik LWT-Food Science and Technology 60 (1), 131-136, 2015 | 49 | 2015 |
| Caramel sauces thickened with combinations of potato starch and xanthan gum M Krystyjan, M Sikora, G Adamczyk, P Tomasik Journal of Food Engineering 112 (1-2), 22-28, 2012 | 46 | 2012 |
| Predicting seismic events in coal mines based on underground sensor measurements A Janusz, M Grzegorowski, M Michalak, Ł Wróbel, M Sikora, D Ślęzak Engineering Applications of Artificial Intelligence 64, 83-94, 2017 | 45 | 2017 |
| Long-term storage stability of selected potato starch–non-starchy hydrocolloid binary gels M Krystyjan, G Adamczyk, M Sikora, P Tomasik Food hydrocolloids 31 (2), 270-276, 2013 | 45 | 2013 |
| Use of starch/xanthan gum combinations as thickeners of cocoa syrups M Sikora, L Juszczak, M Sady, J Krawontka Food/Nahrung 47 (2), 106-113, 2003 | 45 | 2003 |
| GuideR: A guided separate-and-conquer rule learning in classification, regression, and survival settings M Sikora, Ł Wróbel, A Gudyś Knowledge-Based Systems 173, 1-14, 2019 | 43 | 2019 |
