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List of works by Agnieszka Wójtowicz

Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.)

scientific article published on 22 November 2016

Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks.

scientific article

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

scientific article published in August 2017

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

scientific article published on 5 May 2021

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

scientific article published on 11 June 2021

Effect of Fylloton Application on Photosynthetic Activity of Moldavian Dragonhead (Dracocephalum moldavica L.)

scientific article published in 2015

Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.

scientific article published in April 2017

Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

scientific article published on 13 April 2016

Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

scientific article published in September 2019

Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products

scientific article published on 01 June 2009

Modeling Biometric Traits, Yield and Nutritional and Antioxidant Properties of Seeds of Three Soybean Cultivars Through the Application of Biostimulant Containing Seaweed and Amino Acids.

scientific article

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

scientific article published on 18 February 2020

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale.

scientific article

Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

scientific article published on 03 October 2020

Potato Starch Utilization in Ecological Loose-Fill Packaging Materials-Sustainability and Characterization

scientific article published on 19 March 2020

Puffed cereals with added chamomile - quantitative analysis of polyphenols and optimization of their extraction method.

scientific article published in May 2017

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process

scientific article published on 14 October 2019

The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

scientific article published in 2023

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

scientific article published on 01 April 2019

The influence of Cistus incanus L. leaves on wheat pasta quality

scientific article published on 11 July 2019

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