Anna Wirkijowska

University of Life Sciences in Lublin

Poland

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Articles (9)

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2020

Year:

2020

Year:

2020

Year:

2020

Year:

2020

Collaborators (7)

Agnieszka Nawrocka

Institute of Agrophysics

POLAND

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Ewelina Zielińska

University of Life Sciences

POLAND

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Paulina Łysakowska

University of Life Sciences in Lublin

POLAND

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Piotr Zarzycki

University of Life Sciences

POLAND

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Aldona Sobota

PhD, DSc Assoc. Prof.

University of Life Sciences

POLAND

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Agata Blicharz-Kania

University of Life Sciences in Lublin

POLAND

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Dariusz Andrejko

University of Life Sciences

POLAND

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Anna Wirkijowska

Research Interests

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Articles (9)

The Influence of Tomato and Pepper Processing Waste on Bread Quality

Effect of dietary fibre waste originating from food production on the gluten structure in common wheat dough

Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

The Use of <i>Saccharomyces cerevisiae</i> Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production

Application of extrusion-cooking technology in hatchery waste management

Application of vegetable concentrates and powders in coloured pasta production

The possibility of using by-products from the flaxseed industry for functional bread production

The potential use of by-products from coconut industry for production of pasta

Yellow-coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

Collaborators (7)

Agnieszka Nawrocka

Ewelina Zielińska

Paulina Łysakowska

Piotr Zarzycki

Aldona Sobota

Agata Blicharz-Kania

Dariusz Andrejko

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