Katarzyna Żbikowska

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Milena Kupiec, Anna Żbikowska, Katarzyna Marciniak-Łukasiak et al. · International Journal of Molecular Sciences · 2021 · 30 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

Anna Żbikowska, Małgorzata Kowalska, Katarzyna Żbikowska et al. · Molecules · 2022 · 24 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

Anna Żbikowska, Sylwia Onacik‐Gür, Małgorzata Kowalska et al. · Gels · 2022 · 24 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +13

The Influence of Chestnut Flour on the Quality of Gluten-Free Bread

Katarzyna Marciniak-Łukasiak, Patrycja Lesniewska, Dorota Zielińska et al. · Applied Sciences · 2022 · 18 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Usefulness of Reticulocyte Parameters for Diagnosis of Hereditary Spherocytosis in Children

Olga Ciepiela, Anna Adamowicz‐Salach, Andżelika Radgowska et al. · Indian Journal of Hematology and Blood Transfusion · 2016 · 10 citations

Medicine, Hematology, Pediatrics +7