Agnieszka Rękas - Concepedia

Author

Agnieszka Rękas

Warsaw University of Life Sciences ORCID

Also Known As

A. Rękas, Agnieszka Rekas, Agnieszka Rękas, Rękas, Agnieszka

Publications

467

Citations

H-Index

Concepts

All Affiliations

Warsaw University of Life Sciences University of Life Sciences in Poznań

About

Agnieszka Rękas is an author at Warsaw University of Life Sciences specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	375
2	Engineering	4	4	110
3	Chemical Engineering	3	3	141
4	Nutrition	3	3	60
5	Environmental Engineering	2	2	29

Agnieszka Rękas

Publications

423

Citations

H-Index

Page 1

	Year	Citations
Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil Małgorzata Wroniak, Agnieszka Rękas, Aleksander Siger, LWT Food ChemistryBioenergySeeds MicrostructureChemical CompositionAgricultural Economics	2016	135
The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage Agnieszka Rękas, Iwona Ścibisz, Aleksander Siger, Food Chemistry Phenolic CompoundsChemical EngineeringShelf LifeBioenergyHealth Sciences	2016	77
Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil Agnieszka Rękas, Małgorzata Wroniak, Iwona Ścibisz European Journal of Lipid Science and Technology EngineeringFood AnalysisFood PreservationThermal ProcessingFood Chemistry	2017	52
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature Małgorzata Wroniak, Agnieszka Rękas Journal of Food Science and Technology NutritionCold-pressed Rapeseed OilShelf LifeFood PackagingEngineering	2015	35
Influence of roasting pretreatment on high‐oleic rapeseed oil quality evaluated by analytical and sensory approaches Agnieszka Rękas, Małgorzata Wroniak, Robert Rusinek International Journal of Food Science & Technology Food ChemistryMinor ComponentsSeeds Thermal PretreatmentIn Vitro FermentationFood Analysis	2015	33
Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils Agnieszka Rękas, Małgorzata Wroniak, K. Krygier Grasas y Aceites	2015	22
Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil Agnieszka Rękas, Aleksander Siger, Małgorzata Wroniak, Journal of Food Science and Technology Food ChemistryVirgin Rapeseed OilEnvironmental EngineeringFood AnalysisFood Engineering	2017	18
Eff ect of oil fl ushing with nitrogen on the quality and oxidative stability of coldpressed rapeseed and sunfl ower oils Małgorzata Wroniak, Anna Florowska, Agnieszka Rękas Acta Scientiarum Polonorum Technologia Alimentaria	2016	15
A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles Agnieszka Rękas, Katarzyna Marciniak-Łukasiak LWT Food ChemistryNutritionMultivariate StudyFood AnalysisFood Quality	2014	13
Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds Agnieszka Rękas, Małgorzata Wroniak, Aleksander Siger, Grasas y Aceites Food ChemistryNutritionChemical EngineeringHigh-oleic Rapeseed OilMicrowaving Time	2017	12

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