Concepedia

G. Lisińska

GL

14

Publications

816

Citations

14

H-Index

1988

Active since

Affiliations

University of Wrocław(Current)

Wrocław University of Environmental and Life Sciences

Czech University of Life Sciences Prague

G. Lisińska is an author at University of Wrocław specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthFood QualityNutritionFood TextureFood ProcessingAgricultural EconomicsBotanyEngineeringMeat Science

Publications per year

1988–2014

14

Publications

14

The effects of oils and frying temperatures on the texture and fat content of potato crisps

Agnieszka Kita, G. Lisińska, G. Gołubowska · Food Chemistry · 2006 · 146 citations

Potato Crisps, Food Analysis, Fat Content +4

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

Food Chemistry, Purple-fleshed Potatoes, Food Bioactive Compound +7

Structural changes of potato tissue during French fries production

G. Lisińska, G. Gołubowska · Food Chemistry · 2004 · 68 citations

Biomechanics, Food Engineering, Structural Changes +1

Antioxidant activity and quality of red and purple flesh potato chips

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

Food Chemistry, Nutrition, Food Bioactive Compound +6

The influence of oil type and frying temperatures on the texture and oil content of French fries

Agnieszka Kita, G. Lisińska · Journal of the Science of Food and Agriculture · 2005 · 64 citations

Food Chemistry, Nutrition, French Fries +14

Rows per page

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