Anna Żbikowska - Publications, H-index & Citations

Anna Żbikowska

Warsaw University of Life Sciences

22H指数

197论文数

1.6K被引数

收录论文 23

发表时间

Biscuits with Oleogels and Green Tea Extract Addition--Sensory Evaluation and Consumer Perception 添加油凝胶和绿茶提取物的饼干——感官评价与消费者认知

APPLIED SCIENCES-BASEL

IF2.5

2025-10-05

PREAI

Onacik-Gur, Sylwia; Zbikowska, Anna; Szymanska, Iwona; Kowalska, Malgorzata

Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature 以蜡烛树蜡结构化的模型奶油型O/W乳液在室温储存下的氧化稳定性和物理性质

NFS Journal

IF3.3

2025-06-07

OAAI

Iwona Szymańska; Anna Żbikowska; Sylwia Onacik-Gür; Małgorzata Kowalska

Xanthan Gum and Microcrystalline Cellulose as Stabilizers in Emulsions Containing Catalytically Modified Animal and Vegetable Fat

CATALYSTS

IF4

2025-01-05

OAAI

Kowalska, Malgorzata; Wozniak, Magdalena; Zbikowska, Anna; Okolus, Jakub; Molik, Artur

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application 脂肪改性的趋势，使替代的部分氢化脂肪产品被提议用于高级应用

GELS

IF5.3

2023-06-01

OAAI

Zbikowska, Anna; Onacik-Gur, Sylwia; Kowalska, Malgorzata; Zbikowska, Katarzyna; Feszterova, Melania

The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-01

OAAI

Onacik-Gur, Sylwia; Zbikowska, Anna

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

MOLECULES

IF4.6

2022-08-24

OAAI

Rutkowska, Jaroslawa; Antoniewska-Krzeska, Agata; Zbikowska, Anna; Cazon, Patricia; Vazquez, Manuel

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

GELS

IF5.3

2022-07-18

OAAI

Zbikowska, Anna; Onacik-Gur, Sylwia; Kowalska, Malgorzata; Sowinski, Michal; Szymanska, Iwona; Zbikowska, Katarzyna; Marciniak-Lukasiak, Katarzyna; Werpachowski, Wojciech

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

CATALYSTS

IF4

2022-06-13

OAAI

Kowalska, Malgorzata; Krzton-Maziopa, Marcin; Krzton-Maziopa, Anna; Zbikowska, Anna; Szakiel, Jerzy

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

MOLECULES

IF4.6

2022-02-18

OAAI

Zbikowska, Anna; Kowalska, Malgorzata; Zbikowska, Katarzyna; Onacik-Guer, Sylwia; Lempicka, Urszula; Turek, Pawel

Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres

MOLECULES

IF4.6

2022-01-14

OAAI

Kowalska, Malgorzata; Zbikowska, Anna; Wozniak, Magdalena; Amanowicz, Aleksandra

Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2021-10-25

PREAI

Szymanska, Iwona; Zbikowska, Anna; Onacik-Gur, Sylwia

Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis

CATALYSTS

IF4

2021-03-31

OAAI

Kowalska, Malgorzata; Wozniak, Magdalena; Zbikowska, Anna; Ivanisova, Eva; Molik, Artur

Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations

AGRICULTURE-BASEL

IF3.6

2020-06-08

OAAI

Kupiec, Milena; Zbikowska, Anna; Marciniak-Lukasiak, Katarzyna; Kowalska, Malgorzata

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

ANTIOXIDANTS

IF6.6

2020-05-07

OAAI

Rutkowska, Jaroslawa; Antoniewska, Agata; Martinez-Pineda, Montserrat; Nawirska-Olszanska, Agnieszka; Zbikowska, Anna; Baranowski, Damian

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

AGRICULTURE-BASEL

IF3.6

2020-04-14

OAAI

Zbikowska, Anna; Kupiec, Milena; Szymanska, Iwona; Osytek, Klaudia; Kowalska, Malgorzata; Marciniak-Lukasiak, Katarzyna; Rutkowska, Jaroslawa

Oxidative Stability of Selected Edible Oils

MOLECULES

IF4.6

2018-07-17

140

OAAI

Maszewska, Magdalena; Florowska, Anna; Dluzewska, Elzbieta; Wroniak, Malgorzata; Marciniak-Lukasiak, Katarzyna; Zbikowska, Anna

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

IF3.1

2018-04-23

OAAI

Zbikowska, Anna; Kozlowska, Mariola; Poltorak, Andrzej; Kowalska, Malgorzata; Rutkowska, Jaroslawa; Kupiec, Milena

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat 评估合成二酰基甘油作为乳化剂在含有酯交换火鸡脂肪的分散系统中的有效性

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-04-21

OAAI

Kowalska, Malgorzata; Wozniak, Magdalena; Tavernier, Serge; Zbikowska, Anna; Pazdur, Lukasz

RHEOLOGICAL PROPERTIES AND PHYSICAL STABILITY OF O/W EMULSIONS STABILIZED BY DIACYLGLYCEROLS FORMED DURING ENZYMATIC INTERESTERIFICATION

APPLIED RHEOLOGY

IF1.8

2017-01-01

PREAI

Kowalska, Malgorzata; Krzton-Maziopa, Anna; Zbikowska, Anna; Tarnowska, Katarzyna

Changes in the prevalence and biofilm formation of Haemophilus influenzae and Haemophilus parainfluenzae from the respiratory microbiota of patients with sarcoidosis 结节病患者呼吸道微生物群中流感嗜血杆菌和副流感嗜血杆菌的患病率和生物膜形成的变化

BMC INFECTIOUS DISEASES

IF3

2016-08-26

OAAI

Kosikowska, Urszula; Rybojad, Pawel; Stepien-Pysniak, Dagmara; Zbikowska, Anna; Malm, Anna

研究方向