Wioletta Dróżdż

Anthocyanin and antioxidant activity of snacks with coloured potato

Agnieszka Nemś, Anna Pęksa, Alicja Z. Kucharska et al. · Food Chemistry · 2014 · 102 citations

Food Chemistry, Nutrition, Food Bioactive Compound +4

Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions

Anna Pęksa, Agnieszka Kita, Ángel A. Carbonell‐Barrachina et al. · LWT · 2016 · 59 citations

Food Chemistry, Nutrition, Sensory Attributes +9

Composition of free fatty acid and triglyceride fractions in human necrotic pancreatic tissue.

Józefa Panek, K Sztefko, Wioletta Dróżdż · PubMed · 2002 · 28 citations

Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

Joanna Miedzianka, Aleksandra Zambrowicz, Magdalena Zielińska‐Dawidziak et al. · Molecules · 2021 · 26 citations · Full text

Food Chemistry, Functional Properties, Engineering +14

Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks

Wioletta Dróżdż, Ewa Tomaszewska‐Ciosk, Ewa Zdybel et al. · Polish Journal of Chemical Technology · 2014 · 24 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +13