Urszula Krupa‐Kozak

Author

Urszula Krupa‐Kozak

Also Known As

Miljana Djordjević, U Krupa-Kozak, U. Krupa-Kozak, URSZULA KRUPA, Urszula Krupa, Urszula Krupa-Kozak, Urszula Krupa‐Kozak

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Polish Academy of Sciences Institute of Animal Reproduction and Food Research University of Warmia and Mazury in Olsztyn Instituto de Agroquímica y Tecnología de Alimentos West Pomeranian University of Technology

About

Urszula Krupa‐Kozak is an author at Polish Academy of Sciences specializing in nutrition, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	538
2	Public Health	7	7	226
3	Medicine	6	6	154
4	Engineering	3	3	62
5	Allergy	2	2	44

Urszula Krupa‐Kozak

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes Natalia Drabińska, Ewa Ciska, Beata Szmatowicz, Food Chemistry Food ChemistryNutritionBroccoli By-productsNutraceutical PotentialSponge Cakes	2017	112
The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial Natalia Drabińska, Elżbieta Jarocka‐Cyrta, Lidia Hanna Markiewicz, Nutrients	2018	73
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread Urszula Krupa‐Kozak, Małgorzata Wronkowska, Maria Soral‐Śmietana Czech Journal of Food Sciences Food ChemistryNutritionGluten-free NutritionBuckwheat FlourFood Intolerance	2011	64
Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread Urszula Krupa‐Kozak, Natalia Bączek, Cristina M. Rosell Nutrients Food ChemistryNutritionAnimal NutritionFood AnalysisFood Structure	2013	62
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality Urszula Krupa‐Kozak, Natalia Drabińska, Natalia Bączek, Foods	2021	61
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts Urszula Krupa‐Kozak, Rossana Altamirano‐Fortoul, Małgorzata Wronkowska, European Food Research and Technology Food ChemistryHealth SciencesCalcium CarbonateFood AnalysisAgricultural Economics	2012	52
Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread Urszula Krupa‐Kozak, Agnieszka Troszyńska, Natalia Bączek, European Food Research and Technology Food ChemistryNutritionOrganic Calcium SupplementsHealth SciencesCalcium Citrate	2011	46
Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study Natalia Drabińska, Urszula Krupa‐Kozak, Paweł Abramowicz, Nutrients	2018	45
BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD Urszula Krupa‐Kozak, Cristina M. Rosell, Jadwiga Sadowska, Journal of Food Processing and Preservation Food ChemistryGluten-free NutritionNative StarchGlycobiologyGluten-free Bread	2010	42
Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake Urszula Krupa‐Kozak, Natalia Drabińska, Cristina M. Rosell, International Journal of Food Science & Technology Food ChemistryNutritionSummary Broccoli By‐productsFood AnalysisAgricultural Economics	2018	42

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