Agnieszka Nemś

11PUBLICATIONS
23CO-AUTHORS
Oenology and viticultureFood packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Beverage chemistry and beverage sensory scienceFood properties (incl. characteristics and health benefits)
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Publications (11)

|Sep 15, 2026
Effects of Organic Acids on Phenolic Compounds and Antioxidant Activity During the Processing of Potatoes with Colored Flesh.

|Jul 15, 2026
From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks.

|May 27, 2026
The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling.

|Dec 11, 2025
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks.

Agnieszka Nemś, Maria Mora, Christina J Birke Rune

|Sep 27, 2025
Chemical, Bioactive, and Functional Characterization of a Protein Preparation from Prunus padus L. Flour.

Izabela Kusak, Joanna Miedzianka, Agnieszka Nemś

|Sep 27, 2025
Antioxidant Activity, Total Polyphenol Content, and Mineral Composition of Milk Beverages Fortified with Spice Mixtures (Clove, Cinnamon, and Turmeric) and Natural Sweeteners (Erythritol and Stevia): Evidence of Synergistic or Antagonistic Effects of Compounds.

Karolina Rak, Joanna Kolniak-Ostek, Robert Gajda

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Frequent Collaborators

6 joint publications

Joanna Miedzianka

4 joint publications

Agnieszka Kita

3 joint publications

Joanna Kolniak-Ostek

2 joint publications

Anna Pęksa