Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

por Kozłowska, Mariola, Żbikowska, Anna, Szpicer, Arkadiusz, Półtorak, Andrzej
Publicado 2019

Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids

por Kowalska, Małgorzata, Woźniak, Magdalena, Żbikowska, Anna, Kozłowska, Mariola
Publicado 2020

Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

por Woźniak, Magdalena, Kowalska, Małgorzata, Tavernier, Serge, Żbikowska, Anna
Publicado 2020

Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres

por Kowalska, Małgorzata, Żbikowska, Anna, Woźniak, Magdalena, Amanowicz, Aleksandra
Publicado 2022

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

por Kozlowska, Mariola, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Kowalska, Malgorzata
Publicado 2019

The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

por Kowalska, Małgorzata, Turek, Paweł, Żbikowska, Anna, Babut, Monika, Szakiel, Jerzy
Publicado 2021

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

por Zbikowska, Anna, Onacik-Gür, Sylwia, Kowalska, Małgorzata, Zbikowska, Katarzyna, Feszterová, Melánia
Publicado 2023

Changes in the prevalence and biofilm formation of Haemophilus influenzae and Haemophilus parainfluenzae from the respiratory microbiota of patients with sarcoidosis

por Kosikowska, Urszula, Rybojad, Paweł, Stępień–Pyśniak, Dagmara, Żbikowska, Anna, Malm, Anna
Publicado 2016

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

por Rutkowska, Jaroslawa, Antoniewska-Krzeska, Agata, Żbikowska, Anna, Cazón, Patricia, Vázquez, Manuel
Publicado 2022

Oxidative Stability of Selected Edible Oils

por Maszewska, Magdalena, Florowska, Anna, Dłużewska, Elżbieta, Wroniak, Małgorzata, Marciniak-Lukasiak, Katarzyna, Żbikowska, Anna
Publicado 2018

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

por Zbikowska, Anna, Kowalska, Malgorzata, Zbikowska, Katarzyna, Onacik-Gür, Sylwia, Łempicka, Urszula, Turek, Paweł
Publicado 2022

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

por Rutkowska, Jaroslawa, Antoniewska, Agata, Martinez-Pineda, Montserrat, Nawirska-Olszańska, Agnieszka, Zbikowska, Anna, Baranowski, Damian
Publicado 2020

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

por Kupiec, Milena, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Zbikowska, Katarzyna, Kowalska, Małgorzata, Kowalska, Hanna, Rutkowska, Jarosława
Publicado 2021

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

por Zbikowska, Anna, Onacik-Gür, Sylwia, Kowalska, Małgorzata, Sowiński, Michał, Szymańska, Iwona, Żbikowska, Katarzyna, Marciniak-Łukasiak, Katarzyna, Werpachowski, Wojciech
Publicado 2022