Concepedia

Łukasz Byczyński

ŁB

7

Publications

288

Citations

7

H-Index

2015

Active since

Affiliations

University of Agriculture in Krakow(Current)

Łukasz Byczyński is an author at University of Agriculture in Krakow specializing in food chemistry, nutrition, and food fermentation.

ORCID

Top concepts

Publications per year

2015–2021

7

Publications

7

Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

Irena Sytařová, Jana Orsavová, Lukáš Snopek et al. · Food Chemistry · 2019 · 112 citations

, , +6

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity

Agnieszka Wikiera, Maja Grabacka, Łukasz Byczyński et al. · Molecules · 2021 · 57 citations · Full text

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Robert Duliński, Bożena Stodolak, Łukasz Byczyński et al. · Food Technology and Biotechnology · 2017 · 35 citations · Full text

Mould starter selection for extended solid-state fermentation of quinoa

Anna Starzyńska‐Janiszewska, Bożena Stodolak, Ana María Gómez‐Caravaca et al. · LWT · 2018 · 29 citations

, , +1

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

Anna Starzyńska‐Janiszewska, Bożena Stodolak, Robert Duliński et al. · Journal of Food Processing and Preservation · 2015 · 21 citations

, , +19

Rows per page

1–5 of 7