Joanna Miedzianka

15PUBLICATIONS
32CO-AUTHORS
Horticultural crop improvement (incl. selection and breeding)Beverage chemistry and beverage sensory scienceFertilisers (incl. application)Oenology and viticultureFood packaging, preservation and processing
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Publications (15)

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

|Oct 16, 2025
Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.

Ewelina Opiela, Anna Czubaszek, Alan Gasiński

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

Izabela Kusak, Joanna Miedzianka, Agnieszka Nemś

|Mar 13, 2025
Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.

Anna Czubaszek, Mateusz Gertchen, Alan Gasiński

|Feb 02, 2025
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties.

Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski

|Jan 11, 2025
Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Citrullus lanatus L.) Flour and Seed Protein Concentrate.

Agata Hahn, Justyna Liszka, Julia Maksym

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Frequent Collaborators

6 joint publications

Agnieszka Nemś

3 joint publications

Przemysław Łukasz Kowalczewski

3 joint publications

Agnieszka Kita

2 joint publications

Anna Pęksa