Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Agnieszka Wójtowicz

Showing results (1-10 of 51) with videos related to

Pageof 6
Sort By:
Foods (Basel, Switzerland)|October 17, 2019
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking ProcessAbdallah Bouasla, Agnieszka Wójtowicz
Acta Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditionsMagdalena Kręcisz, Agnieszka Wójtowicz
Seminars in Immunopathology|November 19, 2014
Host genetics of invasive Aspergillus and Candida infectionsAgnieszka Wójtowicz, Pierre-Yves Bochud
Virulence|September 11, 2016
Risk stratification and immunogenetic risk for infections following stem cell transplantationAgnieszka Wójtowicz, Pierre-Yves Bochud
Materials (Basel, Switzerland)|June 2, 2021
Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded SnacksKatarzyna Lisiecka, Agnieszka Wójtowicz, Marek Gancarz
Foods (Basel, Switzerland)|September 28, 2024
The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking EnzymesPiotr Lewko, Agnieszka Wójtowicz, Daniel M Kamiński
Food & Function|July 20, 2022
The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pastaMagdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Journal of Food Science and Technology|September 4, 2019
The influence of <i>Cistus incanus</i> L. leaves on wheat pasta qualityKatarzyna Lisiecka, Agnieszka Wójtowicz, Dariusz Dziki, et al.
Folia Medica Cracoviensia|November 24, 2018
Optic nerve disc veins inflammation (papillophlebitis) - case reportMaciej Kozak, Karolina Kapińska, Aleksandra Pawlicka, et al.
Molecules (Basel, Switzerland)|April 4, 2019
The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat PastaAnna Oniszczuk, Kamila Kasprzak, Agnieszka Wójtowicz, et al.
Pageof 6

Showing results (1-10 of 51) with videos related to

Sort By:
Pageof 6
Foods (Basel, Switzerland)|October 17, 2019
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking ProcessAbdallah Bouasla, Agnieszka Wójtowicz
Acta Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditionsMagdalena Kręcisz, Agnieszka Wójtowicz
Seminars in Immunopathology|November 19, 2014
Host genetics of invasive Aspergillus and Candida infectionsAgnieszka Wójtowicz, Pierre-Yves Bochud
Virulence|September 11, 2016
Risk stratification and immunogenetic risk for infections following stem cell transplantationAgnieszka Wójtowicz, Pierre-Yves Bochud
Materials (Basel, Switzerland)|June 2, 2021
Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded SnacksKatarzyna Lisiecka, Agnieszka Wójtowicz, Marek Gancarz
Foods (Basel, Switzerland)|September 28, 2024
The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking EnzymesPiotr Lewko, Agnieszka Wójtowicz, Daniel M Kamiński
Food & Function|July 20, 2022
The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pastaMagdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Journal of Food Science and Technology|September 4, 2019
The influence of <i>Cistus incanus</i> L. leaves on wheat pasta qualityKatarzyna Lisiecka, Agnieszka Wójtowicz, Dariusz Dziki, et al.
Folia Medica Cracoviensia|November 24, 2018
Optic nerve disc veins inflammation (papillophlebitis) - case reportMaciej Kozak, Karolina Kapińska, Aleksandra Pawlicka, et al.
Molecules (Basel, Switzerland)|April 4, 2019
The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat PastaAnna Oniszczuk, Kamila Kasprzak, Agnieszka Wójtowicz, et al.
Pageof 6