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Waszkowiak, Katarzyna
45  Ergebnisse:
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1

Heme iron as potential iron fortifier for food application ..:

Jarzębski, Maciej ; Wieruszewski, Marek ; Kościński, Mikołaj...
REVIEWS ON ADVANCED MATERIALS SCIENCE.  62 (2023)  1 - p. , 2023
Link: https://doi.org/10.1515/..
 
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2

Effect of Flax Cake and Lupine Flour Addition on the Physic..:

Makowska, Agnieszka ; Zielińska-Dawidziak, Magdalena ; Waszkowiak, Katarzyna.
Applied Sciences.  13 (2023)  13 - p. 7840 , 2023
Link: https://doi.org/10.3390/..
 
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3

Protein Fractions from Flaxseed: The Effect of Subsequent E..:

Waszkowiak, Katarzyna ; Mikołajczak, Beata ; Polanowska, Katarzyna...
Antioxidants.  12 (2023)  3 - p. 675 , 2023
Link: https://doi.org/10.3390/..
 
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4

The Selection of the Optimal Impregnation Conditions of Veg..:

Zaremba, Agata ; Waszkowiak, Katarzyna ; Kmiecik, Dominik...
Molecules.  27 (2022)  10 - p. 3351 , 2022
Link: https://doi.org/10.3390/..
 
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5

The Effect of Yogurt and Kefir Starter Cultures on Bioactiv..:

Łopusiewicz, Łukasz ; Waszkowiak, Katarzyna ; Polanowska, Katarzyna...
Fermentation.  8 (2022)  10 - p. 490 , 2022
Link: https://doi.org/10.3390/..
 
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6

Wheat dietary fibre and soy protein as new carriers of iodi..:

Szymandera-Buszka, Krystyna ; Waszkowiak, Katarzyna ; Kaczmarek, Anna.
LWT.  137 (2021)  - p. 110424 , 2021
Link: https://doi.org/10.1016/..
 
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7

Innovative Application of Phytochemicals from Fermented Leg..:

Szymandera-Buszka, Krystyna ; Gumienna, Małgorzata ; Jędrusek-Golińska, Anna...
Nutrients.  13 (2021)  12 - p. 4538 , 2021
Link: https://doi.org/10.3390/..
 
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8

Sensory Analysis in Assessing the Possibility of Using Etha..:

Szymandera-Buszka, Krystyna ; Waszkowiak, Katarzyna ; Jędrusek-Golińska, Anna.
Foods.  9 (2020)  2 - p. 209 , 2020
Link: https://doi.org/10.3390/..
 
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9

Effect of Roasting on Flaxseed Oil Quality and Stability:

Waszkowiak, Katarzyna ; Siger, Aleksander ; Rudzińska, Magdalena.
Journal of the American Oil Chemists' Society.  97 (2020)  6 - p. 637-649 , 2020
Link: https://doi.org/10.1002/..
 
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10

The Effect of Roasting on the Protein Profile and Antiradic..:

Waszkowiak, Katarzyna ; Mikołajczak, Beata
Foods.  9 (2020)  10 - p. 1383 , 2020
Link: https://doi.org/10.3390/..
 
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11

Sensory sensitivity to sour and bitter taste among people w..:

Szymandera‐Buszka, Krystyna ; Jędrusek‐Golińska, Anna ; Waszkowiak, Katarzyna.
Journal of Sensory Studies.  35 (2019)  1 - p. , 2019
Link: https://doi.org/10.1111/..
 
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12

Effect of thermal pre‐treatment on the phenolic and protein..:

Waszkowiak, Katarzyna ; Mikołajczak, Beata ; Gliszczyńska‐Świgło, Anna.
International Journal of Food Science & Technology.  55 (2019)  3 - p. 1272-1280 , 2019
Link: https://doi.org/10.1111/..
 
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13

Effect of liver pâté enrichment with flaxseed oil and flaxs..:

Bilska, Agnieszka ; Waszkowiak, Katarzyna ; Błaszyk, Martyna..
Journal of the Science of Food and Agriculture.  98 (2018)  11 - p. 4112-4120 , 2018
Link: https://doi.org/10.1002/..
 
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14

Changes in oxidative stability and protein profile of flaxs..:

Waszkowiak, Katarzyna ; Mikołajczak, Beata ; Kmiecik, Dominik
Journal of the Science of Food and Agriculture.  98 (2018)  14 - p. 5459-5469 , 2018
Link: https://doi.org/10.1002/..
 
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15

A note on the comparison of mixed-effects models for longit..:

Szabelska-Beręsewicz, Alicja ; Bilska, Agnieszka ; Waszkowiak, Katarzyna.
Biometrical Letters.  53 (2016)  2 - p. 165-173 , 2016
Link: https://doi.org/10.1515/..
 
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