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Agnieszka Wójtowicz

Professor

University of Life Sciences

Poland

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Research Interests

Food Science

100%

Dietetics

20%

Food Quality

90%

Dietary Fiber

80%

Nutrition

80%

Food Preservation

80%

Starch Chemistry

60%

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Articles25

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

Collaborators18

Jarosław Szponar

Medical University of Lublin

POLAND

Marek Gancarz

Professor (Associate)

University of Agriculture

POLAND

Mateusz Stasiak

professor

Institute of Agrophysics, Polish Academy of Sciences

POLAND

Maciej Combrzyński

University of Life Sciences in Lublin

POLAND

Iryna Vaskina

Associate Professor

University of Life Sciences in Poznań

POLAND

Karolina Wojtunik-Kulesza

Medical University of Lublin

POLAND

Sławomir Kocira

Professor

University of Life Sciences in Lublin

POLAND

Marek Milanowski

University of Life Sciences

POLAND

Agnieszka Szparaga

Koszalin University of Technology

POLAND

Anna Oniszczuk

Medical University of Lublin

POLAND

Kamila Kasprzak-Drozd

Medical University of Lublin

POLAND

Iwona Kowalska

Institute of Soil Science and Plant Cultivation

POLAND

Luca Rastrelli

Full Professor

University of Salerno

ITALY

Katarzyna Samborska

Associate professor

Warsaw University of Life Sciences

POLAND

Renata Różyło

University profesor

University of Life Sciences

POLAND

Jaroslaw Moldoch

POLAND

Maria D'Elia

University of Salerno

ITALY

Beata Biernacka

assistant professor

University of Life Sciences

POLAND

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Agnieszka Wójtowicz

Professor

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Articles25

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

Collaborators18

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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