Marcin Lukasiewicz

associate professora

University of Agriculture in Krakow

Poland

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About

Marcin Lukasiewicz is an Associate Professor at the Agricultural University in Krakow, Poland. His research focuses on food science, particularly in relation to nutritional enhancement and quality optimization of food products, as evidenced by his recent articles on the effects of various oils on baking and the fortification of wheat bread. His work also explores the physicochemical properties of eggs and the health-promoting value of bread made from alternative ingredients.

Articles (11)

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2025

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2024

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2024

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2023

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (11)

Magdalena Witek

University of Agriculture in Krakow

POLAND

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Tomasz Zięba

associate professor

University of Zielona Góra

POLAND

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Anna Ptaszek

professor

University of Agriculture in Krakow

POLAND

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Łukasz Skoczylas

profesor uczelni

POLAND

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Stanisław Kowalski

Assistant professor

University of Agriculture

POLAND

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Magdalena Franczyk-Żarów

Associate Professor, Ph.D., D.Sc.

University of Agriculture in Krakow

POLAND

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Katarzyna Wojtasik

Cracow University of Technology

POLAND

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Aleksandra Duda-Chodak

professor

University of Agriculture in Krakow

POLAND

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Agnieszka Filipiak-Florkiewicz

Dean/prof

Uniwersytet Jagielloński w Krakowie

POLAND

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Michał Pancerz

Assistant professor

University of Agriculture in Krakow

POLAND

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Jolanta Jaschik

Institute of Chemical Engineering, Polish Academy of Sciences

POLAND

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Marcin Lukasiewicz

Research Interests

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Articles (11)

From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality

Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

The Optimization of the Hot Water Extraction of the Polysaccharide-Rich Fraction from Agaricus bisporus

The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread

Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes

Red Arils of Taxus baccata L.—A New Source of Valuable Fatty Acids and Nutrients

Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds

Synthesis of 1 H ‐Pyrazolo[3,4‐ b ]quinoxaline Derivatives by Modification of the Regiospecific Reaction – the Influence of the Microwave Field

Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

Comparison of the Consumption of N-3 and N-6 Acids by Adults Following a Vegetarian and Traditional Diet

Quality and Glycaemic Index of Wheat Bread with Different Shares of Chickpea Flour

Collaborators (11)

Magdalena Witek

Tomasz Zięba

Anna Ptaszek

Łukasz Skoczylas

Stanisław Kowalski

Magdalena Franczyk-Żarów

Katarzyna Wojtasik

Aleksandra Duda-Chodak

Agnieszka Filipiak-Florkiewicz

Michał Pancerz

Jolanta Jaschik

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