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List of works by Anna Zbikowska

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

scientific article published on 07 May 2020

Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content

scientific article published on 9 July 2015

Differentiation of geographical origin of cream products in Poland according to their fatty acid profile

scientific article published on 13 January 2015

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

scientific article published on 23 April 2018

Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

scientific article published on 31 December 2020

Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products

scientific article

Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes

scientific article published in May 2011

Stability of cosmetic emulsion containing different amount of hemp oil.

scientific article published on 20 March 2015

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

scientific article published on 26 August 2021

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