logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
A

Agnieszka Kita

Wroclaw University of Environmental and Life Sciences

28H指数
148论文数
2.7K被引数
收录论文 41
发表时间
logo
The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling植物基蛋白质制品对奶油馅品质和功能性质的影响
errMolecules
IF4.6
err2026-05-08
err0
errOAAI
errJoanna Miedzianka; Krzysztof Podsiadły; Agnieszka Nemś; Katarzyna Piwowar-Sulej; Agnieszka Kita
err分享
err收藏
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks物理化学性质及跨文化偏好对富集蘑菇的第三代马铃薯零食的影响
errFoods
IF5.1
err2026-03-03
err0
errOAAI
errAgnieszka Nemś; Maria Mora; Christina J. Birke Rune; Davide Giacalone; Luis Noguera Artiaga; Angel A. Carbonell-Barrachina; Joanna Kolniak-Ostek; Anna Michalska-Ciechanowska; Agnieszka Kita
err分享
err收藏
Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions植物基饮料的物理化学与仪器风味分析（添加植物粉末）
errfoods
IF0
err2025-07-27
err0
errOAAI
errJoanna Kolniak-Ostek; Agnieszka Kita; Davide Giacalone; Laura Vázquez-Araújo; Luis Noguera-Artiaga; Jessica Brzezowska; Anna Michalska-Ciechanowska
err分享
err收藏
Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
err0
errOAAI
errPeksa, Anna; Nems, Agnieszka; Nadal, Esther Sendra; Noguera-Artiaga, Luis; Issa-Issa, Hanan; Tajner-Czopek, Agnieszka; Carbonell-Barrachina, Angel A.; Kita, Agnieszka
err分享
err收藏
Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-12-01
err0
errOAAI
errKita, A.; Rune, C. J. B.; Giacalone, D.; Noguera-Artiaga, L.; Carbonell-Barrachina, A. A.; Nems, A.; Kolniak-Ostek, J.; Michalska-Ciechanowska, A.; Mora, M.; Romeo-Arroyo, E.; Vazquez-Araujo, L.
err分享
err收藏
Application of vibrational and fluorescence spectroscopy to the compositional analysis of colored-flesh potatoes
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-10-18
err0
PREAI
errPielorz, Sonia; Kita, Agnieszka; Rytel, Elzbieta; Szostak, Roman; Mazurek, Sylwester
err分享
err收藏
Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh
errSCIENTIFIC REPORTS
IF3.9
err2023-06-21
err3
errOAAI
errGasinski, Alan; Kawa-Rygielska, Joanna; Kita, Agnieszka; Kucharska, Alicja
err分享
err收藏
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh从浅黄，红色和紫色果肉的马铃薯中获得的炸薯条生产过程中羟基肉桂酸的含量和稳定性
errANTIOXIDANTS
IF6.6
err2023-01-29
err4
errOAAI
errTajner-Czopek, Agnieszka; Rytel, Elzbieta; Kita, Agnieszka; Sokol-Letowska, Anna; Kucharska, Alicja Z.
err分享
err收藏
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation
errMOLECULES
IF4.6
err2023-01-12
err8
errOAAI
errMiedzianka, Joanna; Walkowiak, Katarzyna; Zielinska-Dawidziak, Magdalena; Zambrowicz, Aleksandra; Wolny, Szymon; Kita, Agnieszka
err分享
err收藏
The content of biologically active compounds in potato tubers of Ismena (yellow flesh) and Provita (purple flesh) varieties-A comparisonIsmena (黄色肉) 和Provita (紫色肉) 品种的马铃薯块茎中生物活性化合物的含量-比较
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2023-01-01
err6
PREAI
errKita, A.; Rytel, E.; Miedzianka, J.; Turski, W. A.; Wicha-Komsta, K.; Kucharska, A. Z.; Lenartowicz, T.
err分享
err收藏
Quality and nutritional value of cookies enriched with plant-based protein preparations
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-03-07
err5
PREAI
errNems, Agnieszka; Miedzianka, Joanna; Kita, Agnieszka
err分享
err收藏
Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours (vol 11, 10385, 2021)
errSCIENTIFIC REPORTS
IF3.9
err2021-08-26
err0
errOAAI
errMiedzianka, Joanna; Drzymala, Katarzyna; Nems, Agnieszka; Kita, Agnieszka
err分享
err收藏
Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
errSCIENTIFIC REPORTS
IF3.9
err2021-05-17
err8
errOAAI
errMiedzianka, Joanna; Drzymala, Katarzyna; Nems, Agnieszka; Kita, Agnieszka
err分享
err收藏
Characterization of Bioactive Compounds of Opuntia ficus-indica (L.) Mill. Seeds from Spanish Cultivars
errMOLECULES
IF4.6
err2020-12-04
err20
errOAAI
errKolniak-Ostek, Joanna; Kita, Agnieszka; Miedzianka, Joanna; Andreu-Coll, Lucia; Legua, Pilar; Hernandez, Francisca
err分享
err收藏
Improved Production of Kynurenic Acid by Yarrowia lipolytica in Media Containing Different Honeys
errSUSTAINABILITY
IF3.3
err2020-11-12
err9
errOAAI
errWrobel-Kwiatkowska, Magdalena; Turski, Waldemar; Juszczyk, Piotr; Kita, Agnieszka; Rymowicz, Waldemar
err分享
err收藏
Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-05-01
err9
PREAI
errKita, Agnieszka; Lachowicz, Sabina; Filutowska, Paulina
err分享
err收藏
Determination of nutritional parameters of bee pollen by Raman and infrared spectroscopy
errTALANTA
IF6.1
err2020-05-01
err24
PREAI
errWeglinska, Magdalena; Szostak, Roman; Kita, Agnieszka; Nems, Agnieszka; Mazurek, Sylwester
err分享
err收藏
Biomass production by Yarrowia lipolytica yeast using waste derived from the production of ethyl esters of polyunsaturated fatty acids of flaxseed oil
errINDUSTRIAL CROPS AND PRODUCTS
IF6.2
err2019-10-01
err28
PREAI
errJuszczyk, Piotr; Rymowicz, Waldemar; Kita, Agnieszka; Rywinska, Anita
err分享
err收藏
Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2017-12-01
err14
PREAI
errKolniak-Ostek, Joanna; Kita, Agnieszka; Peksa, Anna; Wawrzyniak, Agata; Hamulka, Jadwiga; Jeznach, Maria; Danilcenko, Honorata; Jariene, Elvyra
err分享
err收藏
Acrylamide content in dried coloured-flesh potato products: Effects of drying
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2017-05-08
err3
errOAAI
errRytel, E.; Tajner-Czopek, A.; Miedzianka, J.; Kita, A.; Nems, A.; Hamouz, K.
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
Á
Ángel A. Carbonell‐Barrachina
H 指数: 64 · 论文数: 543
W
Waldemar A. Turski
H 指数: 49 · 论文数: 332
F
Francisca Hernández
H 指数: 47 · 论文数: 275
S
Svein Halvor Knutsen
H 指数: 40 · 论文数: 111
R
Roman Szostak
H 指数: 38 · 论文数: 226
查看更多