Ewa Ostrowska-Ligęza

Warsaw University of Life Sciences

Poland

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Articles (18)

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (15)

Iga Piasecka

Warsaw University of Life Sciences

POLAND

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Agata Górska

Warsaw University of Life Sciences

POLAND

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Dorota Pietrzak

Warsaw University of Life Sciences

POLAND

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Iwona Gientka

Associate Professor

Warsaw University of Life Sciences

POLAND

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Dominik Kmiecik

Assoc. Prof

University of Life Sciences in Poznań

POLAND

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Anna Kamińska-Dwórznicka

Warsaw University of Life Sciences

POLAND

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Marta Chmiel

Warsaw University of Life Sciences

POLAND

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Agnieszka Salamon

Institute of Agricultural and Food Biotechnology

POLAND

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Maria Różańska

Assistant professor

University of Life Sciences in Poznań

POLAND

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Katarzyna Walkowiak

University of Life Sciences in Poznań

POLAND

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Jan Szatyłowicz

Warsaw University of Life Sciences

POLAND

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Joanna Bryś

Warsaw University of Life Sciences

POLAND

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Tomasz Gnatowski

Warsaw University of Life Sciences - SGGW

POLAND

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Pawel Jezowski

Associate professor/lecturer

Poznan University of Technology

POLAND

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Andrzej Bryś

Warsaw University of Life Sciences

POLAND

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Ewa Ostrowska-Ligęza

Research Interests

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Articles (18)

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

The Concept of Utilizing Waste Generated During the Production of Crispbread for the Production of Corn-Based Snacks

Application of Differential Scanning Calorimetry and Thermogravimetry for Thermal Analysis of Dark Chocolates

The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Spent Coffee Grounds—A Coffee By-Product Abundant in Bioactive Compounds with Antioxidant Properties

Berry Seeds—A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics

Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods

Spent Coffee Grounds—A Coffee By-Product Abundant in Bioactive Compounds with Antioxidant Properties

The Thermal Properties and Nutritional Value of Biomass of Oleaginous Yeast <i>Rhodotorula</i> sp. during Glucose Fed-Batch Cultivation in Medium with Waste Nitrogen

The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Enhancing Red Yeast Biomass Yield and Lipid Biosynthesis by Using Waste Nitrogen Source by Glucose Fed-Batch at Low Temperature

Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized Rhizomucor miehei Lipase

Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils

Attempt to Develop an Effective Method for the Separation of Gamma-Decalactone from Biotransformation Medium

Heat Capacity of Drained Peat Soils

Collaborators (15)

Iga Piasecka

Agata Górska

Dorota Pietrzak

Iwona Gientka

Dominik Kmiecik

Anna Kamińska-Dwórznicka

Marta Chmiel

Agnieszka Salamon

Maria Różańska

Katarzyna Walkowiak

Jan Szatyłowicz

Joanna Bryś

Tomasz Gnatowski

Pawel Jezowski

Andrzej Bryś

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