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Beata Szmatowicz
Institutions:
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences,
Polish Academy of Sciences
Observed institutions:
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences,
Polish Academy of Sciences
ORCID:
0000-0002-1268-3510
Observed ORCID:
0000-0002-1268-3510
OpenAlex ID:
A5068210941
Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes
2017
·
Natalia Drabińska
, Ewa Ciska
, et al.
·
Food Chemistry
·
120
PDF
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
2022
·
Natalia Drabińska
, Mariana Nogueira
, et al.
·
Molecules
·
35
PDF
ACID whey concentrated by ultrafiltration a tool for modeling bread properties
2014
·
Małgorzata Wronkowska
, Monika Jadacka
, et al.
·
LWT
·
34
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives
2020
·
Urszula Krupa-Kozak
, Natalia Drabińska
, et al.
·
Foods
·
31
PDF
Fatty acid composition, physicochemical and sensory properties of eggs from laying hens fed diets containing blue lupine seeds
2014
·
Aleksandra Drażbo
, D. Mikulski
, et al.
·
Archiv für Geflügelkunde
·
17
Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products
2019
·
Małgorzata Wronkowska
, Henryk Zieliński
, et al.
·
Journal of Food Processing and Preservation
·
16
PDF
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance
2021
·
Małgorzata Starowicz
, Grzegorz Lamparski
, et al.
·
Journal of Sensory Studies
·
11
Drying Conditions and Processability of Dried Rapeseed
1996
·
Jadwiga Sadowska
, Józef Fornal
, et al.
·
Journal of the Science of Food and Agriculture
·
8
Improved quality, sensory properties and nutraceutical potential of the fermented beverages fortified with freeze-dried berries and acacia honey
2025
·
Anna Maria Ogrodowczyk
, Lidia Markiewicz
, et al.
·
Food Chemistry
·
6
Nutritional quality and sensory attributes of Actinidia arguta fruit purée: Effect of pasteurization vs. high hydrostatic pressure treatment
2025
·
Tomasz Sawicki
, Monika Jabłońska
, et al.
·
LWT
·
5
Oil point in technological evaluation of dried rapeseed
1994
·
Jadwiga Sadowska
, J. Fornal
, et al.
·
Polish Journal of Food and Nutrition Sciences
·
1
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Works count:
11
Citation count:
284
H-index:
8
I10-index:
7
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