Concepedia

Author

Krzysztof Buksa

University of Agriculture in KrakowORCID

Also Known As

Krzysztof Buksa

64

Publications

952

Citations

21

H-Index

46

Concepts

All Affiliations

University of Agriculture in KrakowBOKU UniversityInstitute of Biochemistry and Biophysics, Polish Academy of SciencesUniversity of ViennaWrocław University of Environmental and Life Sciences
KB

About

Krzysztof Buksa is an author at University of Agriculture in Krakow specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

9

9

180

2

Engineering

7

7

145

3

Medicine

3

3

121

4

Natural Sciences

2

2

63

5

Public Health

1

1

44

Krzysztof Buksa

×

30

Publications

873

Citations

21

H-Index

YearCitations

The role of pentosans and starch in baking of wholemeal rye bread

Krzysztof Buksa, A. Nowotna, Werner Praznik,

Food Research International

2010

70

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Krzysztof Buksa, A. Nowotna, Rafał Ziobro

Food Chemistry

2015

53

Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

Krzysztof Buksa, Werner Praznik, Renate Loeppert,

Journal of Food Science and Technology

2016

51

Antioxidant activity and the most abundant phenolics in commercial dark beers

Robert Socha, Paulina Pająk, Teresa Fortuna,

International Journal of Food Properties

2017

45

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

Marek Kruczek, Dorota Gumul, Anna Korus,

Antioxidants

2023

44

Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain

Krzysztof Buksa, Rafał Ziobro, A. Nowotna,

European Food Research and Technology

2012

38

The influence of native and modified arabinoxylan preparations on baking properties of rye flour

Krzysztof Buksa, Rafał Ziobro, A. Nowotna,

Journal of Cereal Science

2013

36

Analysis of molecular structure of starch citrate obtained by a well-stablished method

Małgorzata Kapelko‐Żeberska, Krzysztof Buksa, Antoni Szumny,

LWT

2016

36

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Jakub Boreczek, Dorota Litwinek, Joanna Żylińska,

MicrobiologyOpen

2020

36

Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation

Krzysztof Buksa, Magdalena Kowalczyk, Jakub Boreczek

Food Chemistry

2021

35

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