Anna Pęksa

3PUBLICATIONS
9CO-AUTHORS
Oenology and viticultureFood packaging, preservation and processing
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Publications (3)

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

|Jun 19, 2024
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin

|Aug 28, 2019
Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties.

Joanna Miedzianka, Anna Pęksa, Agnieszka Nemś

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Frequent Collaborators

2 joint publications

Joanna Miedzianka

2 joint publications

Agnieszka Nemś

2 joint publications

Agnieszka Tajner-Czopek

1 joint publications

Katarzyna Drzymała