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B

Barbara Mickowska

University of Agriculture in Krakow

22H指数
73论文数
1.3K被引数
收录论文 20
发表时间
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Chemical and Functional Characterization of a Novel European Black Soybean Variety一种新型欧洲黑大豆品种的化学和功能特性表征
errMolecules
IF4.6
err2026-08-16
err0
errOAAI
errMarek Zdaniewicz; Szymon Lekowski; Barbara Mickowska; Stanisław Kowalski; Małgorzata Makarewicz
err分享
err收藏
Enrichment of Wheat–Chia Bread with Hemp, and Buckwheat Flours and Cistus incanus L. Infusion: Impact on Chemical Composition, Polyphenols, Fatty Acids, Amino Acids, and Consumer Acceptance添加大麻、荞麦粉和Cistus incanus L.浸泡液强化小麦-奇亚面包：对化学成分、多酚、脂肪酸、氨基酸和消费者接受度的影响
errMolecules
IF4.6
err2026-04-04
err0
errOAAI
errAnna Mikulec; Barbara Mickowska; Joanna Oracz; Kaja Karwowska; Magdalena Skotnicka; Stanisław Kowalski
err分享
err收藏
Higher Yield of Common Buckwheat (Fagopyrum esculentum Moench) as a Result of Seed Treatment with Gamma Radiation经伽马射线处理的种子提高了普通荞麦（Fagopyrum esculentum Moench）的产量
errINTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
IF4.9
err2025-05-10
err0
errOAAI
errPlazek, Agnieszka; Kopec, Przemyslaw; Mickowska, Barbara; Szklarczyk, Marek; Wesolowski, Wojciech; Szczerba, Anna; Hornyak, Marta; Biesaga, Beata; Kabat, Damian
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The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread
errMOLECULES
IF4.6
err2024-11-19
err0
errOAAI
errKowalski, Stanislaw; Mikulec, Anna; Litwinek, Dorota; Mickowska, Barbara; Skotnicka, Magdalena; Oracz, Joanna; Karwowska, Kaja; Wywrocka-Gurgul, Anna; Sabat, Renata; Platta, Anna
err分享
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Nutritional and sensory parameters of amazake from the recycling of stale bread
errWASTE MANAGEMENT
IF7.1
err2024-09-01
err0
PREAI
errStarzynska-Janiszewska, Anna; Stodolak, Bozena; Sefanikova, Jana; Joanidis, Patricia; Mickowska, Barbara; Snirc, Marek
err分享
err收藏
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
errANTIOXIDANTS
IF6.6
err2023-10-26
err10
errOAAI
errKowalski, Stanislaw; Gumul, Dorota; Oracz, Joanna; Rosicka-Kaczmarek, Justyna; Mikulec, Anna; Mickowska, Barbara; Skotnicka, Magdalena; Zborowski, Marek
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The survey of prolamin and gluten content in beers produced in Central Europe-The biochemical characterization of immunoreactive protein fractions
errFOOD BIOSCIENCE
IF5.9
err2023-06-01
err0
errOAAI
errMickowska, Barbara; Grabacka, Maja; Pierzchalska, Malgorzata; Bunka, Frantisek
err分享
err收藏
Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder
errMOLECULES
IF4.6
err2022-12-02
err13
errOAAI
errKowalski, Stanislaw; Oracz, Joanna; Skotnicka, Magdalena; Mikulec, Anna; Gumul, Dorota; Mickowska, Barbara; Mazurek, Aleksandra; Sabat, Renata; Wywrocka-Gurgul, Anna; Zyzelewicz, Dorota
err分享
err收藏
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects小麦面包补充各种食用昆虫面粉。化学成分对营养和技术方面的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-04-01
err79
errOAAI
errKowalski, Stanislaw; Mikulec, Anna; Mickowska, Barbara; Skotnicka, Magdalena; Mazurek, Aleksandra
err分享
err收藏
Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2021-11-01
err13
errOAAI
errStarzynska-Janiszewska, Anna; Stodolak, Bozena; Mickowska, Barbara; Socha, Robert
err分享
err收藏
Statistical evaluation of growth parameters in biofuel waste as a culture medium for improved production of single cell protein and amino acids by Yarrowia lipolytica
errAMB EXPRESS
IF3.7
err2020-02-18
err13
errOAAI
errJach, Monika Elzbieta; Baj, Tomasz; Juda, Marek; Swider, Robert; Mickowska, Barbara; Malm, Anna
err分享
err收藏
The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-01-01
err73
PREAI
errTkaczewska, Joanna; Borawska-Dziadkiewicz, Justyna; Kulawik, Piotr; Duda, Iwona; Morawska, Malgorzata; Mickowska, Barbara
err分享
err收藏
Spelt wheat tempe as a value-added whole-grain food product拼写小麦tempe作为一种增值的全谷物食品
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-10-01
err26
PREAI
errStarzynska-Janiszewska, Anna; Stodolak, Bozena; Socha, Robert; Mickowska, Barbara; Wywrocka-Gurgul, Anna
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err收藏
Mould starter selection for extended solid-state fermentation of quinoa藜麦扩展固态发酵的霉菌发酵剂选择
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-01-01
err21
PREAI
errStarzynska-Janiszewska, Anna; Stodolak, Bozena; Maria Gomez-Caravaca, Ana; Mickowska, Barbara; Martin-Garcia, Beatriz; Byczynski, Lukasz
err分享
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Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2016-09-01
err31
PREAI
errStarzynska-Janiszewska, Anna; Dulinski, Robert; Stodolak, Bozena; Mickowska, Barbara; Wikiera, Agnieszka
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The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2015-01-01
err30
PREAI
errPtaszek, Pawel; Kabzinski, Maciej; Kruk, Joanna; Kaczmarczyk, Kacper; Zmudzinski, Daniel; Liszka-Skoczylas, Marta; Mickowska, Barbara; Lukasiewicz, Marcin; Banas, Joanna
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Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds (vol 94, pg 359, 2014)
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2014-10-01
err0
errOAAI
errStarzynska-Janiszewska, Anna; Stodolak, Bozena; Mickowska, Barbara
err分享
err收藏
Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2013-10-13
err52
PREAI
errStarzynska-Janiszewska, Anna; Stodolak, Bozena; Mickowska, Barbara
err分享
err收藏
Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms
errFOOD CHEMISTRY
IF9.8
err2011-04-01
err43
PREAI
errJaworska, Grazyna; Bernas, Emilia; Mickowska, Barbara
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Quality of gluten-free supplemented cakes and biscuits
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2009-09-21
err46
PREAI
errGambus, Halina; Gambus, Florian; Pastuszka, Dorota; Wrona, Paulina; Ziobro, Rafal; Sabat, Renata; Mickowska, Barbara; Nowotna, Anna; Sikora, Marek
err分享
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研究方向

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合作学者
合作期刊
A
Ana María Gómez‐Caravaca
H 指数: 49 · 论文数: 167
A
Anna Malm
H 指数: 38 · 论文数: 372
R
Rafał Ziobro
H 指数: 32 · 论文数: 105
D
Dorota Żyżelewicz
H 指数: 32 · 论文数: 82
P
Piotr Kulawik
H 指数: 31 · 论文数: 103
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