Agnieszka Wójtowicz

22PUBLICATIONS
37CO-AUTHORS
Horticultural crop improvement (incl. selection and breeding)Food properties (incl. characteristics and health benefits)Beverage chemistry and beverage sensory scienceAgricultural molecular engineering of nucleic acids and proteinsFood technology
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Publications (22)

|Aug 28, 2025
Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida Pasta.

Rima Sabouni, Louiza Himed, Belkis Akachat

|Sep 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 Enzymes.

Piotr Lewko, Agnieszka Wójtowicz, Daniel M Kamiński

|May 25, 2024
In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour.

Kamila Kasprzak-Drozd, Jarosław Mołdoch, Marek Gancarz

|Sep 28, 2023
Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties.

Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka

|Jun 28, 2023
Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions.

Maciej Combrzyński, Tomasz Oniszczuk, Agnieszka Wójtowicz

|Feb 25, 2023
The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets.

Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk

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Frequent Collaborators

12 joint publications

Anna Oniszczuk

11 joint publications

Tomasz Oniszczuk

8 joint publications

Maciej Combrzyński

6 joint publications

Kamila Kasprzak-Drozd