Mariusz Witczak - Publications, H-index & Citations

Mariusz Witczak

university of agriculture in krakow

26H指数

126论文数

2.7K被引数

收录论文 39

发表时间

Encapsulation of Plant Extracts in a Psyllium/Starch Matrix: Synthesis and Functional Properties 植物提取物在燕麦麸/淀粉基质中的包封：合成与功能特性

Molecules

IF4.6

2026-04-03

OAAI

Magdalena Krystyjan; Gohar Khachatryan; Karen Khachatryan; Robert Socha; Anna Lenart-Boroń; Mariusz Witczak; Marcel Krzan; Anna Areczuk; Martyna Waśko

Synthesis and Investigation of Physicochemical and Microbial Properties of Composites Containing Encapsulated Propolis and Sea Buckthorn Oil in Pectin Matrix 在果胶基质中含包埋蜂胶和沙棘油的复合材料的物理化学及微生物特性的合成与探究

International Journal of Molecular Sciences 2025, Vol. 26, Page 8664

IF4.9

2025-09-05

OAAI

Liliana Woszczak; Gohar Khachatryan; Karen Khachatryan; Mariusz Witczak; Anna Lenart-Boroń; Klaudia Stankiewicz; Kinga Dworak; Greta Adamczyk; Agata Pawłowska; Ireneusz Kapusta; Marcel Krzan; Monika Godlewska; Magdalena Krystyjan

Extruded chokeberry pomace as valuable by-product: Effect of extrusion-cooking conditions on composition and nutritional potential 膨化 chokeberry 果渣作为有价值的副产品：挤压-蒸煮条件对其组成和营养潜力的影响

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2025-07-01

OAAI

Witczak, Teresa; Wojtowicz, Agnieszka; Witczak, Mariusz; Wikiera, Agnieszka; Liszka-Skoczylas, Marta; Smolen, Sylwester; Florkiewicz, Adam; Galkowska, Dorota

Hybrid Systems of Oleogels and Probiotic-Loaded Alginate Carriers for Potential Application in Cosmetics

MOLECULES

IF4.6

2024-12-19

OAAI

Letocha, Anna; Miastkowska, Malgorzata; Sikora, Elzbieta; Michalczyk, Alicja; Liszka-Skoczylas, Marta; Witczak, Mariusz

Structure Effects on Swelling Properties of Hydrogels Based on Sodium Alginate and Acrylic Polymers 结构对基于海藻酸钠和丙烯酸聚合物的水凝胶溶胀性能的影响

MOLECULES

IF4.6

2024-04-24

OAAI

Kowalski, Grzegorz; Witczak, Mariusz; Kuterasinski, Lukasz

State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions

BIOPOLYMERS

IF3.2

2024-04-15

PREAI

Stepien, Anna; Witczak, Mariusz

Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread 豆豆 (Prosopis L.) 作为无麸质面团和面包中的功能成分

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-10-01

OAAI

Korus, Jaroslaw; Witczak, Mariusz; Korus, Anna; Juszczak, Les law

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders

MOLECULES

IF4.6

2022-03-29

OAAI

Stepien, Anna; Witczak, Mariusz; Witczak, Teresa

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers

MOLECULES

IF4.6

2022-01-27

OAAI

Liszka-Skoczylas, Marta; Berski, Wiktor; Witczak, Mariusz; Skoczylas, Lukasz; Kowalska, Iwona; Smolen, Sylwester; Szlachcic, Pawel; Koziel, Marcin

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties

MOLECULES

IF4.6

2021-11-21

OAAI

Galkowska, Dorota; Witczak, Teresa; Witczak, Mariusz

Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

FOOD HYDROCOLLOIDS

IF12.4

2021-09-01

OAAI

Witczak, M.; Chmielewska, A.; Ziobro, R.; Korus, J.; Juszczak, L.

Rapeseed protein as a novel ingredient of gluten-free bread 菜籽蛋白作为无麸质面包的新型成分

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-05-08

OAAI

Korus, J.; Chmielewska, A.; Witczak, M.; Ziobro, R.; Juszczak, L.

Characterisation of the pro fi le of volatiles of Polish Emmental cheese

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-05-01

PREAI

Pluta-Kubica, Agnieszka; Domagala, Jacek; Gasior, Robert; Wojtycza, Krzysztof; Witczak, Mariusz

Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-01-05

PREAI

Witczak, Mariusz; Ziobro, Rafal; Juszczak, Leslaw; Korus, Jaroslaw

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces 挤压工艺对黑果果的营养成分，物理特性和储存稳定性的影响

FOOD CHEMISTRY

IF9.8

2021-01-01

PREAI

Witczak, Teresa; Stepien, Anna; Gumul, Dorota; Witczak, Mariusz; Fiutak, Grzegorz; Zieba, Tomasz

Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-01

PREAI

Stepien, Anna; Witczak, Mariusz; Witczak, Teresa

Water of Increased Content of Molecular Oxygen

WATER

IF3

2020-09-05

OAAI

Chwastowski, Jaroslaw; Ciesielski, Wojciech; Khachatryan, Karen; Koloczek, Henryk; Kulawik, Damian; Oszczeda, Zdzislaw; Soroka, Jacek A.; Tomasik, Piotr; Witczak, Mariusz

Structure and Physicochemical Properties of Water Treated under Nitrogen with Low-Temperature Glow Plasma 低温辉光等离子体处理氮气下水的结构和理化性质

WATER

IF3

2020-05-07

OAAI

Chwastowski, Jaroslaw; Ciesielska, Katarzyna; Ciesielski, Wojciech; Khachatryan, Karen; Koloczek, Henryk; Kulawik, Damian; Oszczeda, Zdzislaw; Tomasik, Piotr; Witczak, Mariusz

Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-04-01

PREAI

Stepien, Anna; Witczak, Mariusz; Witczak, Teresa

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia silique L.) powder (vol 300, 125208, 2019)

FOOD CHEMISTRY

IF9.8

2020-02-01

PREAI

Cervenka, Libor; Stepien, Anna; Fruhbauerova, Michaela; Velichova, Helena; Witczak, Mariusz

研究方向