Agnieszka Kita

About

Professor Agnieszka Kita is a faculty member at Wroclaw University of Environmental and Life Sciences in Poland. Her research focuses on the physicochemical properties and nutritional analysis of plant-based foods, including the study of bioactive compounds in various crops. Her recent publications address topics such as the flavor analysis of plant-based drinks, the content of hydroxycinnamic acids in potatoes, and the impact of thermal treatment on food properties. Additionally, she explores the antioxidative and antimicrobial potential of plant seeds and algae, contributing to advancements in food science and nutrition.