Katarzyna Waszkowiak - Publications, H-index & Citations

Katarzyna Waszkowiak

Poznań University of Life Sciences

16H指数

70论文数

723被引数

收录论文 21

发表时间

Bioactive Chemicals and Biological Activity of Tropaeolum majus L. and the Importance of Trichoderma spp. in the Cultivation of This Species 矮牵牛（Tropaeolum majus L.）中的生物活性化学物质及其生物活性，以及**木霉菌**（Trichoderma spp.）在其栽培中的重要性

Agriculture

IF3.6

2026-03-04

OAAI

Sylwia Skazińska; Roman Andrzejak; Katarzyna Waszkowiak; Beata Janowska

Influence of Heat Treatment Prior to Fortification on Goitrogenic Compounds, Iodine Stability and Antioxidant Activity in Cauliflower 热处理对花椰菜中致甲状腺肿物质、碘稳定性和抗氧化活性的影响

Foods

IF5.1

2026-01-16

OAAI

Agata Jankowska; Monika Przeor; Katarzyna Waszkowiak; Krystyna Szymandera-Buszka

Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread 利用乳酸发酵增值油籽副产物：在小麦面包中的应用的营养与工艺方面

Molecules 2026, Vol. 31, Page 15

IF4.6

2025-12-20

OAAI

Jakub Roman Królak; Agnieszka Makowska; Katarzyna Waszkowiak; Kamila Myszka; Kinga Stuper-Szablewska; Anna Przybylska-Balcerek; Katarzyna Rzyska-Szczupak

Hybrid Drying of Apples: A Comparison of Continuous and Intermittent Process Modes 苹果的混合干燥：连续和间歇工艺模式的比较

APPLIED SCIENCES-BASEL

IF2.5

2025-11-12

OAAI

Szadzinska, Justyna; Waszkowiak, Katarzyna; Mierzwa, Dominik

Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-03-01

PREAI

Mikolajczak, Beata; Waszkowiak, Katarzyna; Truszkowska, Michalina; Fornal, Emilia; Montowska, Magdalena

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient- The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-02-01

OAAI

Waszkowiak, Katarzyna; Makowska, Agnieszka; Mikolajczak, Beata; Myszka, Kamila; Barthet, Veronique J.; Zielinska-Dawidziak, Magdalena; Kmiecik, Dominik; Truszkowska, Michalina

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality 将奇亚籽和亚麻籽粉作为发酵蔬菜基酱料的成分，以设计其营养组成和感官品质

FOODS

IF5.1

2025-01-29

OAAI

Waszkowiak, Katarzyna; Szymandera-Buszka, Krystyna; Kidon, Marcin; Kobus-Cisowska, Joanna; Brzozowska, Anna; Kowiel, Angelika

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)

MOLECULES

IF4.6

2024-11-26

OAAI

Radziejewska-Kubzdela, Elzbieta; Kidon, Marcin; Kowiel, Angelika; Waszkowiak, Katarzyna; Szymandera-Buszka, Krystyna; Bednarek, Marta; Kuligowski, Maciej; Kobus-Cisowska, Joanna; Mierzwa, Dominik

Heme iron as potential iron fortifier for food application - characterization by material techniques

REVIEWS ON ADVANCED MATERIALS SCIENCE

IF3.9

2023-11-15

OAAI

Jarzebski, Maciej; Wieruszewski, Marek; Koscinski, Mikolaj; Rogozinski, Tomasz; Kobus-Cisowska, Joanna; Szablewski, Tomasz; Perla-Kajan, Joanna; Waszkowiak, Katarzyna; Jakubowicz, Jaroslaw

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

ANTIOXIDANTS

IF6.6

2023-03-09

OAAI

Waszkowiak, Katarzyna; Mikolajczak, Beata; Polanowska, Katarzyna; Wieruszewski, Marek; Siejak, Przemyslaw; Smulek, Wojciech; Jarzebski, Maciej

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production-Hemp Press Cake

FERMENTATION-BASEL

IF3.3

2022-09-28

OAAI

Lopusiewicz, Lukasz; Waszkowiak, Katarzyna; Polanowska, Katarzyna; Mikolajczak, Beata; Smietana, Natalia; Hrebien-Filisinska, Agnieszka; Sadowska, Joanna; Mazurkiewicz-Zapalowicz, Kinga; Drozlowska, Emilia

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

MOLECULES

IF4.6

2022-05-23

OAAI

Zaremba, Agata; Waszkowiak, Katarzyna; Kmiecik, Dominik; Jedrusek-Golinska, Anna; Jarzebski, Maciej; Szymandera-Buszka, Krystyna

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

NUTRIENTS

IF5

2021-12-17

OAAI

Szymandera-Buszka, Krystyna; Gumienna, Malgorzata; Jedrusek-Golinska, Anna; Waszkowiak, Katarzyna; Hes, Marzanna; Szwengiel, Artur; Gramza-Michalowska, Anna

Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification - The effect of storage conditions on the stability of potassium iodide and potassium iodate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-02-01

PREAI

Szymandera-Buszka, Krystyna; Waszkowiak, Katarzyna; Kaczmarek, Anna; Zaremba, Agata

Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre-treatment

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-06-11

PREAI

Waszkowiak, Katarzyna; Mikolajczak, Beata; Kmiecik, Dominik