Hasil Pencarian - Anna Żbikowska

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  1. 1
    PRIE EUROPOS KNYGOTYROS IŠTAKŲ: XVIII AMŽIAUS KNYGOS ISTORIJOS LEIDINIŲ TIPOLOGIJA

    PRIE EUROPOS KNYGOTYROS IŠTAKŲ: XVIII AMŽIAUS KNYGOS ISTORIJOS LEIDINIŲ TIPOLOGIJA oleh ANNA ŻBIKOWSKA-MIGOŃ

    Diterbitkan 2010-01-01
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  2. 2
    Polonica w XVIII-wiecznych bibliografiach książek rzadkich

    Polonica w XVIII-wiecznych bibliografiach książek rzadkich oleh Anna Żbikowska-Migoń

    Diterbitkan 2020-09-01
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  3. 3
    Impact of Inulin Addition on Properties of Natural Yogurt

    Impact of Inulin Addition on Properties of Natural Yogurt oleh Anna Żbikowska, Iwona Szymańska, Małgorzata Kowalska

    Diterbitkan 2020-06-01
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  4. 4
    New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

    New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams oleh Iwona Szymanska, Anna Zbikowska, Sylwia Onacik-Gür

    Diterbitkan 2024-02-01
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  5. 5
    New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation

    New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation oleh Małgorzata Kowalska, Magdalena Woźniak, Paweł Turek, Anna Żbikowska

    Diterbitkan 2024-04-01
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  6. 6
    Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

    Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides oleh Magdalena Woźniak, Małgorzata Kowalska, Serge Tavernier, Anna Żbikowska

    Diterbitkan 2020-12-01
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  7. 7
    Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres

    Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres oleh Małgorzata Kowalska, Anna Żbikowska, Magdalena Woźniak, Aleksandra Amanowicz

    Diterbitkan 2022-01-01
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  8. 8
    Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids

    Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids oleh Małgorzata Kowalska, Magdalena Woźniak, Anna Żbikowska, Mariola Kozłowska

    Diterbitkan 2020-01-01
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  9. 9
    Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations

    Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations oleh Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Małgorzata Kowalska

    Diterbitkan 2020-06-01
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  10. 10
    Acrylamide in food products – eating habits and consumer awareness among Medical School students

    Acrylamide in food products – eating habits and consumer awareness among Medical School students oleh Małgorzata Kowalska, Anna Żbikowska, Sylwia Onacik-Gür, Dorota Kowalska

    Diterbitkan 2017-12-01
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  11. 11
    Influence of Animal Nutrition on Milk Quality With Special Reference to the Fatty Acid Composition of Milk Fat

    Influence of Animal Nutrition on Milk Quality With Special Reference to the Fatty Acid Composition of Milk Fat oleh Malgorzata Katarzyna Kowalska, Paulina Mitrosz, Anna Żbikowska, Artur Molik

    Diterbitkan 2024-01-01
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  12. 12
    The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles

    The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles oleh Katarzyna Marciniak-Lukasiak, Anna Zbikowska, Agata Marzec, Mariola Kozlowska

    Diterbitkan 2019-03-01
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  13. 13
    Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices

    Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices oleh Małgorzata Kowalska, Justyna Konopska, Melánia Feszterová, Anna Zbikowska, Barbara Kowalska

    Diterbitkan 2023-01-01
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  14. 14
    The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

    The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum oleh Małgorzata Kowalska, Paweł Turek, Anna Żbikowska, Monika Babut, Jerzy Szakiel

    Diterbitkan 2021-02-01
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  15. 15
    Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

    Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers oleh Jaroslawa Rutkowska, Agata Antoniewska-Krzeska, Anna Żbikowska, Patricia Cazón, Manuel Vázquez

    Diterbitkan 2022-08-01
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  16. 16
    Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

    Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application oleh Anna Zbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová

    Diterbitkan 2023-06-01
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  17. 17
    Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

    Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei oleh Małgorzata Kowalska, Marcin Krzton-Maziopa, Anna Krzton-Maziopa, Anna Zbikowska, Jerzy Szakiel

    Diterbitkan 2022-06-01
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  18. 18
    Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials

    Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials oleh Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska

    Diterbitkan 2021-07-01
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  19. 19
    Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

    Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products oleh Anna Zbikowska, Malgorzata Kowalska, Katarzyna Zbikowska, Sylwia Onacik-Gür, Urszula Łempicka, Paweł Turek

    Diterbitkan 2022-02-01
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  20. 20
    Oxidative Stability of Selected Edible Oils

    Oxidative Stability of Selected Edible Oils oleh Magdalena Maszewska, Anna Florowska, Elżbieta Dłużewska, Małgorzata Wroniak, Katarzyna Marciniak-Lukasiak, Anna Żbikowska

    Diterbitkan 2018-07-01
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