Agnieszka Kita

Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars

Agnieszka Nawirska‐Olszańska, Agnieszka Kita, A. Biesiada et al. · Food Chemistry · 2013 · 181 citations

Agriculture, Food Science, Plant Sciences +14

Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing

Agnieszka Kita, E. Bråthen, Svein Halvor Knutsen et al. · Journal of Agricultural and Food Chemistry · 2004 · 151 citations

Agriculture, Food Science, Food Analysis +15

The effects of oils and frying temperatures on the texture and fat content of potato crisps

Agnieszka Kita, G. Lisińska, G. Gołubowska · Food Chemistry · 2006 · 148 citations

Agriculture, Food Science, Food Analysis +13

Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products

E. Bråthen, Agnieszka Kita, Svein Halvor Knutsen et al. · Journal of Agricultural and Food Chemistry · 2005 · 138 citations

Agriculture, Biochemistry, Food Science +15

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Agnieszka Kita, Anna Bąkowska-Barczak, K. Hamouz et al. · Journal of Food Composition and Analysis · 2013 · 127 citations

Agriculture, Food Science, Plant Sciences +13