All Stories

  1. The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks

    Article • International Journal of Food Engineering, December 2019, De Gruyter

    Katarzyna Lisiecka, Agnieszka Wójtowicz

  2. The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

    Article • Agricultural Engineering, June 2019, De Gruyter

    Agnieszka Wójtowicz, Katarzyna Lisiecka

  3. Selected Properties of Multilayer Films Applied for Vacuum and Modified Atmosphere Packaging Systems

    Article • Agricultural Engineering, December 2018, De Gruyter

    Agnieszka Wójtowicz

  4. Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato

    Article • Polish Journal of Food and Nutrition Sciences, September 2018, De Gruyter

    Agnieszka Wójtowicz

  5. Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

    Article • Agricultural Engineering, July 2018, De Gruyter

    Agnieszka Wójtowicz

  6. Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

    Article • BIO Web of Conferences, January 2018, EDP Sciences

    Agnieszka Wójtowicz

  7. Effect of composition and processing conditions on selected characteristics of extruded corn instant gruels enriched with fruits addition

    Article • BIO Web of Conferences, January 2018, EDP Sciences

    Agnieszka Wójtowicz

  8. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

    Article • Journal of Analytical Methods in Chemistry, January 2018, Hindawi Publishing Corporation

    Agnieszka Wójtowicz

  9. Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

    Article • Agricultural Engineering, January 2017, De Gruyter

    Agnieszka Wójtowicz

  10. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Article • Journal of Food Science, April 2016, Wiley

    Agnieszka Wójtowicz