Agata Czyżowska

Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

Agnieszka Wilkowska, Wojciech Ambroziak, Agata Czyżowska et al. · Polish Journal of Food and Nutrition Sciences · 2015 · 133 citations · Full text

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

Agnieszka Nowak, Agata Czyżowska, Magdalena Efenberger-Szmechtyk et al. · Food Microbiology · 2016 · 120 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +9

The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

Agata Czyżowska, Elżbieta Klewicka, Z. Libudzisz · European Food Research and Technology · 2006 · 89 citations

Food Chemistry, Engineering, Food Fermentation +9

Polyphenols, vitamin C and antioxidant activity in wines from Rosa canina L. and Rosa rugosa Thunb.

Agata Czyżowska, Elżbieta Klewicka, E. Pogorzelski et al. · Journal of Food Composition and Analysis · 2014 · 78 citations

Food Chemistry, Food Bioactive Compound, Rosa Canina L. +8

The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

Agnieszka Nowak, Danuta Kalemba, L. Krala et al. · Food Microbiology · 2012 · 64 citations

Food Chemistry, Meat Packaging, Shelf Life +5