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Anna Pęksa

Observed names: A Peksa, A Pęksa, A. Pęksa, A. Pȩksa, Anna Peksa, Anna Pȩksa, Peksa Anna, Pęksa, Anna
ORCID: 0000-0003-4425-3248
Observed ORCID: 0000-0003-4425-3248
OpenAlex ID: A5063586924
Anthocyanin and antioxidant activity of snacks with coloured potato
2014 · Agnieszka Nemś, Anna Pęksa, et al. · Food Chemistry · 104
Changes of glycoalkaloids and nitrate contents in potatoes during chip processing
2005 · A. Pęksa, G. Gołubowska, et al. · Food Chemistry · 66
Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions
2016 · Anna Pęksa, Agnieszka Kita, et al. · LWT · 63
Influence of harvest date on glycoalkaloid contents of three potato varieties
2002 · A. Pȩksa, G. Gołubowska, et al. · Food Chemistry · 57
The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
2011 · A. Tajner-Czopek, E. Rytel, et al. · Food Chemistry · 56
Effect of pH on phosphorylation of potato protein isolate
2012 · J. Miedzianka, A. Pęksa · Food Chemistry · 54
The quality of protein of coloured fleshed potatoes
2013 · A. Pęksa, A. Kita, et al. · Food Chemistry · 52
Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing
2004 · Elžbieta Rytel, Gražyna Gołubowska, et al. · Journal of the Science of Food and Agriculture · 51
Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties
2021 · Anna Pęksa, Joanna Miedzianka · Applied Sciences · 46
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Properties of acetylated potato protein preparations
2011 · J. Miedzianka, A. Pęksa, et al. · Food Chemistry · 44
Amino acid composition of flesh-coloured potatoes as affected by storage conditions
2018 · Anna Pęksa, Joanna Miedzianka, et al. · Food Chemistry · 43
Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis
2014 · J. Miedzianka, A. Pęksa, et al. · Food Chemistry · 38
Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks
2018 · Agnieszka Nemś, Anna Pęksa · LWT · 34
Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content
2018 · Elżbieta Rytel, Agnieszka Nemś, et al. · International Journal of Food Science & Technology · 24
Amino acid composition of enzymatically hydrolysed potato protein preparations
2014 · Anna Pęksa, Joanna MiedziankA · Czech Journal of Food Sciences · 23
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The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage
2021 · Anna Pęksa, Joanna Miedzianka, et al. · Molecules · 22
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Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products
2017 · Joanna Kolniak-Ostek, Agnieszka Kita, et al. · Journal of Food Composition and Analysis · 21
The quality of fried snacks fortified with fiber and protein supplements
2010 · Anna Pęksa, Joanna Miedzianka, et al. · Potravinarstvo Slovak Journal of Food Sciences · 19
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Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties
2019 · Joanna Miedzianka, Anna Pęksa, et al. · Journal of Environmental Science and Health Part B · 17
Comparison of the consistencies of cooked mashed potato prepared from seven varieties of potatoes
2002 · A Pęksa, J Apeland, et al. · Food Chemistry · 16
Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentus L.) and Pumpkin (Cucurbita maxima L.)
2016 · Anna Peksa, Agnieszka Kita, et al. · Journal of Food Quality · 14
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing
2024 · Anna Pęksa, Agnieszka Tajner-Czopek, et al. · Foods · 13
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Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used
2019 · Anna Pęksa, Joanna Miedzianka, et al. · International Journal of Food Science & Technology · 7
Food quality and safety
2009 · Anna Pęksa, Grażyna Krasnowska · 7
Potato granule processing line by-products as feedstock for ethanol production
2012 · Joanna Kawa‐Rygielska, Witold Pietrzak, et al. · Polish Journal of Environmental Studies · 4
Works count: 60
Citation count: 915
H-index: 18
I10-index: 22
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