Monika Wójcik - Concepedia

Author

Monika Wójcik

University of Life Sciences in Lublin ORCID

Also Known As

Minika Wójcik, Monika Wójcik

Publications

334

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Lublin Warsaw University of Life Sciences BOKU University

About

Monika Wójcik is an author at University of Life Sciences in Lublin specializing in food chemistry, health sciences, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	104
2	Engineering	1	1	40
3	Medicine	1	1	22
4	Mechanical Engineering	1	1	23
5	Metabolism	1	1	22

Monika Wójcik

Publications

267

Citations

H-Index

Page 1

	Year	Citations
Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder Monika Wójcik, Renata Różyło, Regine Schönlechner, Scientific Reports	2021	41
Seeds of <scp><i>Plantago psyllium</i></scp> and <scp><i>Plantago ovata</i></scp>: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids Alicja Ziemichód, Monika Wójcik, Renata Różyło Journal of Food Process Engineering Food ChemistryEngineeringMineral CompositionBotanyIn Vitro Fermentation	2018	40
Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets Renata Różyło, Monika Wójcik, Dariusz Dziki, International Agrophysics	2019	37
<i>Ocimum tenuiflorum seeds</i> and <i>Salvia hispanica seeds</i>: mineral and amino acid composition, physical properties, and use in gluten-free bread Alicja Ziemichód, Monika Wójcik, Renata Różyło CyTA - Journal of Food Food ChemistryNutritionOcimum Tenuiflorum SeedsFood CompositionBotany	2019	30
Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation Beata Biernacka, Dariusz Dziki, Renata Różyło, International Agrophysics Food CompositionFood PhysicFood AnalysisMechanical EngineeringPasta Density	2018	23
Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality Grażyna Cacak‐Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, Applied Sciences Food ChemistryNutritionDandelion FlowersWheat BreadPhysical Properties	2022	22
Physical and antioxidant properties of gluten-free bread enriched with carob fibre Renata Różyło, Dariusz Dziki, Urszula Gawlik‐Dziki, International Agrophysics Food ChemistryCarob FibreIn Vitro FermentationFood AnalysisGluten-free Bread	2017	19
Development of no-salt herbal bread using a method based on scalded flour Monika Wójcik, Dariusz Dziki, Urszula Gawlik‐Dziki, LWT Food ChemistryNo-salt Herbal BreadScalded FlourGrain Quality	2021	15
Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread Renata Różyło, Jolanta Piekut, Monika Wójcik, Materials	2021	15
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties Monika Wójcik, Renata Różyło, Regine Schönlechner, Molecules	2022	15

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