Concepedia

Author

Karolina Pycia

Rzeszów UniversityORCID

Also Known As

K. Pycia, KAROLINA PYCIA, Karolina Pycia

75

Publications

772

Citations

16

H-Index

30

Concepts

All Affiliations

Rzeszów UniversityUniversity of Agriculture in KrakowUniversity of Agriculture Faisalabad
KP

About

Karolina Pycia is an author at Rzeszów University specializing in food chemistry, health sciences, and nutrition.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

8

8

218

2

Engineering

3

3

90

3

Medicine

2

2

39

4

Biochemistry

2

2

37

5

Biomolecular Engineering

2

2

25

Karolina Pycia

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25

Publications

697

Citations

16

H-Index

YearCitations

Physicochemical properties of starches obtained from Polish potato cultivars

Karolina Pycia, Lesław Juszczak, Dorota Gałkowska,

Starch - Stärke

2011

65

Influence of cassia gum on rheological and textural properties of native potato and corn starch

Dorota Gałkowska, Karolina Pycia, Lesław Juszczak,

Starch - Stärke

2014

62

Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties

Karolina Pycia, Ireneusz Kapusta, Grażyna Jaworska,

European Food Research and Technology

2018

62

Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties

Karolina Pycia, Dorota Gałkowska, Lesław Juszczak,

Journal of Food Science and Technology

2014

55

Phenolic Profile and Antioxidant, Antibacterial, and Antiproliferative Activity of Juglans regia L. Male Flowers

Natalia Żurek, Agata Pawłowska, Karolina Pycia,

Molecules

2022

41

Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

A. Sobczyk, Karolina Pycia, S. Stankowski,

Journal of Cereal Science

2017

40

Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

Karolina Pycia, Ireneusz Kapusta, Grażyna Jaworska

Molecules

2019

40

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Karolina Pycia, Eva Ivanišová

Foods

2020

38

Maltodextrins from chemically modified starches. Selected physicochemical properties

Karolina Pycia, Lesław Juszczak, Dorota Gałkowska,

Carbohydrate Polymers

2016

31

Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

Karolina Pycia, Grażyna Jaworska, Joanna Telega,

LWT

2018

27

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