Agnieszka Wójtowicz at University of Life Sciences - Research Interests, Publications & Academic Profile

Agnieszka Wójtowicz

Professor

University of Life Sciences

Poland

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Research Interests

Food Science

100%

Clinical Nutrition

70%

Food Quality

90%

Dietary Fiber

80%

Nutrition

80%

Food Preservation

80%

Starch Chemistry

60%

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Articles19

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

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2024

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

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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

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2024

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

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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

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2024

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

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2024

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

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2023

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

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2023

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

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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

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2023

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

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2023

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

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2023

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

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2023

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

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2023

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

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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

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2023

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

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2023

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

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2023

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

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Year:

2023

Collaborators15

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

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

Katarzyna Samborska

Associate professor

Warsaw University of Life Sciences

POLAND

Renata Różyło

University profesor

University of Life Sciences

POLAND

Jaroslaw Moldoch

POLAND

Beata Biernacka

assistant professor

University of Life Sciences

POLAND

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