Wójtowicz A - Search Results

1

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour.

Oniszczuk A, Widelska G, Wójtowicz A, Oniszczuk T, Wojtunik-Kulesza K, Dib A, Matwijczuk A. Oniszczuk A, et al. Among authors: wojtowicz a. Molecules. 2019 Jul 18;24(14):2623. doi: 10.3390/molecules24142623. Molecules. 2019. PMID: 31323897 Free PMC article.

2

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A. Bouasla A, et al. Among authors: wojtowicz a. J Food Sci. 2016 May;81(5):C1070-9. doi: 10.1111/1750-3841.13287. Epub 2016 Apr 13. J Food Sci. 2016. PMID: 27074432

3

Puffed cereals with added chamomile - quantitative analysis of polyphenols and optimization of their extraction method.

Blicharski T, Oniszczuk A, Olech M, Oniszczuk T, Wójtowicz A, Krawczyk W, Nowak R. Blicharski T, et al. Among authors: wojtowicz a. Ann Agric Environ Med. 2017 May 11;24(2):222-228. doi: 10.5604/12321966.1233564. Ann Agric Environ Med. 2017. PMID: 28664698 Free article.

4

Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.

Kręcisz M, Wójtowicz A. Kręcisz M, et al. Among authors: wojtowicz a. Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):135-147. doi: 10.17306/J.AFS.0459. Acta Sci Pol Technol Aliment. 2017. PMID: 28703954

5

Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks.

Wójtowicz A, Oniszczuk A, Oniszczuk T, Kocira S, Wojtunik K, Mitrus M, Kocira A, Widelski J, Skalicka-Woźniak K. Wójtowicz A, et al. J Food Sci Technol. 2017 Sep;54(10):3218-3229. doi: 10.1007/s13197-017-2765-7. Epub 2017 Aug 2. J Food Sci Technol. 2017. PMID: 28974807 Free PMC article.

6

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale.

Kasprzak K, Oniszczuk T, Wójtowicz A, Waksmundzka-Hajnos M, Olech M, Nowak R, Polak R, Oniszczuk A. Kasprzak K, et al. Among authors: wojtowicz a. J Anal Methods Chem. 2018 Feb 4;2018:7830546. doi: 10.1155/2018/7830546. eCollection 2018. J Anal Methods Chem. 2018. PMID: 29507816 Free PMC article.

7

Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.).

Oniszczuk T, Oniszczuk A, Gondek E, Guz L, Puk K, Kocira A, Kusz A, Kasprzak K, Wójtowicz A. Oniszczuk T, et al. Among authors: wojtowicz a. Saudi J Biol Sci. 2019 Jan;26(1):24-30. doi: 10.1016/j.sjbs.2016.11.013. Epub 2016 Nov 22. Saudi J Biol Sci. 2019. PMID: 30622403 Free PMC article.

8

Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives.

Oniszczuk T, Combrzyński M, Matwijczuk A, Oniszczuk A, Gładyszewska B, Podleśny J, Czernel G, Karcz D, Niemczynowicz A, Wójtowicz A. Oniszczuk T, et al. Among authors: wojtowicz a. PLoS One. 2019 Feb 13;14(2):e0212070. doi: 10.1371/journal.pone.0212070. eCollection 2019. PLoS One. 2019. PMID: 30759170 Free PMC article.

9

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta.

Oniszczuk A, Kasprzak K, Wójtowicz A, Oniszczuk T, Olech M. Oniszczuk A, et al. Among authors: wojtowicz a. Molecules. 2019 Apr 1;24(7):1262. doi: 10.3390/molecules24071262. Molecules. 2019. PMID: 30939737 Free PMC article.

10

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.

Bouasla A, Wójtowicz A. Bouasla A, et al. Among authors: wojtowicz a. Foods. 2019 Oct 14;8(10):496. doi: 10.3390/foods8100496. Foods. 2019. PMID: 31615084 Free PMC article.

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