Artur Szwengiel - Concepedia

Author

Artur Szwengiel

University of Life Sciences in Poznań ORCID

Also Known As

A. Szwengiel, A., Szwengiel, Artur Szwengiel

109

Publications

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Poznań Polish Academy of Sciences Poznan University of Medical Sciences Poznań University of Technology Institute of Animal Reproduction and Food Research

About

Artur Szwengiel is an author at University of Life Sciences in Poznań specializing in food chemistry, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	19	614
2	Health Sciences	13	17	588
3	Medicine	11	12	310
4	Public Health	4	4	208
5	Natural Sciences	3	3	72

Artur Szwengiel

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread Sylwia Mildner–Szkudlarz, Renata Zawirska‐Wojtasiak, Artur Szwengiel, International Journal of Food Science & Technology Food ChemistryNutritionPhenolic CompoundsFood Bioactive CompoundChemical Composition	2011	109
Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins Sylwia Mildner–Szkudlarz, Aleksander Siger, Artur Szwengiel, Food Chemistry NutritionEngineeringNutraceutical IngredientFood AnalysisAgricultural Economics	2014	91
Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.) Przemysław Łukasz Kowalczewski, Dominika Radzikowska, Eva Ivanišová, International Journal of Molecular Sciences	2020	88
Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system Sylwia Mildner–Szkudlarz, Aleksander Siger, Artur Szwengiel, Food Chemistry	2017	81
Bioactive components of pomegranate fruit and their transformation by fermentation processes Małgorzata Gumienna, Artur Szwengiel, Barbara Górna European Food Research and Technology EngineeringChemical CompositionRipeningFermentation ProcessesFood Chemistry	2015	76
Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods in bioethanol production and formation of volatile by-products from selected corn cultivars Katarzyna Szambelan, J. Nowak, Artur Szwengiel, Industrial Crops and Products EngineeringBiorefinery ProductEnvironmental EngineeringBiochemical EngineeringBiotechnology	2018	57
Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds Henryk H. Jeleń, Małgorzata Majcher, Artur Szwengiel LWT Peated Malt WhiskyKey OdorantsVolatile CompoundsFlavoromics	2019	55
The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum) Krzysztof Dziedzic, Danuta Górecka, Artur Szwengiel, Plant Foods for Human Nutrition NutritionEngineeringBotanyAgricultural EconomicsDietary Fibre	2018	48
The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content Artur Szwengiel, Grażyna Lewandowicz, Adrian R. Górecki, Food Chemistry Food ChemistryHigh Hydrostatic PressureEngineeringBiochemistryBiotechnology	2017	46
Multidimensional Comparative Analysis of Bioactive Phenolic Compounds of Honeys of Various Origin Michał Gośliński, Dariusz Nowak, Artur Szwengiel Antioxidants	2021	44

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