Teresa Witczak

University of Agriculture in Krakow

Poland

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Articles (14)

Year:

2024

Year:

2024

Year:

2023

Year:

2023

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2023

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2022

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2022

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2021

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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

Year:

2020

Collaborators (9)

Magdalena Witek

University of Agriculture in Krakow

POLAND

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Gohar Khachatryan

University of Agriculture in Krakow

POLAND

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Łukasz Skoczylas

profesor uczelni

POLAND

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Karen Khachatryan

Head of Laboratory

Uniwersytet Jagielloński w Krakowie

POLAND

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Zuzanna Posadzka-Siupik

PhD, research and teaching assistant

Rzeszów University

POLAND

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Anna Stępień

University of Agriculture in Krakow

POLAND

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Mariusz Witczak

Profesor uczelni

Uniwersytet Jagielloński w Krakowie

POLAND

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Rafal Ziobro

University of Agriculture in Krakow

POLAND

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Grzegorz Fiutak

University of Agriculture in Krakow

POLAND

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Teresa Witczak

Research Interests

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Articles (14)

Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk

THE EFFECT OF EXTRACTION METHODS ON THE DETERMINATION OF THE CONTENT OF POLYPHENOLS AND ANTI-OXIDANT ACTIVITIES OF ENRICHED EGG POWDER

Physicochemical and Functional Properties and Storage Stability of Chitosan–Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

WYKRESY FAZOWE HYDROLIZATÓW O RÓŻNYM STOPNIU DEPOLIMERYZACJI OTRZYMANYCH NA BAZIE SKROBI MODYFIKOWANYCH CHEMICZNIE

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR

Sorption and thermal characteristics of ancient grain pasta of various compositions

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

Collaborators (9)

Magdalena Witek

Gohar Khachatryan

Łukasz Skoczylas

Karen Khachatryan

Zuzanna Posadzka-Siupik

Anna Stępień

Mariusz Witczak

Rafal Ziobro

Grzegorz Fiutak

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