Agata Blicharz‐Kania

The possibility of using by-products from the flaxseed industry for functional bread production

Anna Wirkijowska, Piotr Zarzycki, Aldona Sobota et al. · LWT · 2019 · 97 citations

Food Chemistry, Biomanufacturing, Functional Bread Production +8

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Piotr Zarzycki, Emilia Sykut‐Domańska, Aldona Sobota et al. · Foods · 2020 · 60 citations · Full text

Food Chemistry, Nutrition, Pasta Production +10

The potential use of by‐products from coconut industry for production of pasta

Emilia Sykut‐Domańska, Piotr Zarzycki, Aldona Sobota et al. · Journal of Food Processing and Preservation · 2020 · 49 citations

Nutrition, Engineering, Food Analysis +17

Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

Agnieszka Sagan, Agata Blicharz‐Kania, Marek Szmigielski et al. · Sustainability · 2019 · 45 citations · Full text

Food Chemistry, Nutrition, Seven Oil Mixtures +15

Sunflower seed cake as a source of nutrients in gluten-free bread

Agata Blicharz‐Kania, Anna Pecyna, Beata Zdybel et al. · Scientific Reports · 2023 · 22 citations · Full text