Agnieszka Wójtowicz

Professor

University of Life Sciences

Poland

Research Interests

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Professors in Poland Professors in Food Science Food Science professors in Poland

About

Professor Agnieszka Wójtowicz is a faculty member at the University of Life Sciences in Poland. Her research focuses on the management and utilization of fruit and vegetable pomace, the effects of fermentation and enzymatic treatments on bread quality, and the physicochemical properties of novel food ingredients. Recent publications highlight her work on integrating plant-based additives into processed foods, improving culinary properties and nutritional profiles through innovative processing methods.

Articles (25)

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2025

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2023

Collaborators (18)

Jarosław Szponar

Medical University of Lublin

POLAND

Agnieszka Wójtowicz

Research Interests

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About

Articles (25)

Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional <i>Trida</i> Pasta

Management of selected fruit and vegetable pomace in fortified snack pellets through the single-screw extrusion-cooking under various process conditions

Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality

Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure

Effect of Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour

In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour

Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes

Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps

Integration of Plant Pomace into Extruded Products: Analysis of Process Conditions, Post-Production Waste Properties and Biogas Potential

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions

The Effect of Fresh Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (<i>Sorghum bicolor</i> (L.) Moench) and Sorghum-Enriched Pasta

Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics

Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties

Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale

Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Possibility of Water Saving in Processing of Snack Pellets by the Application of Fresh Lucerne Sprouts: Selected Aspects and Nutritional Characteristics

Collaborators (18)

Jarosław Szponar

Marek Gancarz

Mateusz Stasiak

Maciej Combrzyński

Iryna Vaskina

Karolina Wojtunik-Kulesza

Sławomir Kocira

Marek Milanowski

Agnieszka Szparaga

Anna Oniszczuk

Kamila Kasprzak-Drozd

Iwona Kowalska

Luca Rastrelli

Katarzyna Samborska

Renata Różyło

Jaroslaw Moldoch

Maria D'Elia

Beata Biernacka

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