Concepedia

Klaudia Kułakowska

KK

3

Publications

240

Citations

3

H-Index

2013

Active since

Affiliations

Czech University of Life Sciences Prague(Current)

Wrocław University of Environmental and Life Sciences

Klaudia Kułakowska is an author at Czech University of Life Sciences Prague specializing in food chemistry, health sciences, and food quality.

Top concepts

Publications per year

2013–2014

3

Publications

3

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Agnieszka Kita, Anna Bąkowska-Barczak, K. Hamouz et al. · Journal of Food Composition and Analysis · 2013 · 124 citations

, , +7

Antioxidant activity and quality of red and purple flesh potato chips

Agnieszka Kita, Anna Bąkowska-Barczak, G. Lisińska et al. · LWT · 2014 · 65 citations

, , +6

The quality of protein of coloured fleshed potatoes

Anna Pęksa, Agnieszka Kita, Klaudia Kułakowska et al. · Food Chemistry · 2013 · 51 citations

, , +4

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