Elżbieta Dłużewska

Author

Elżbieta Dłużewska

Also Known As

Dłużewska, Elżbieta, E. Dłużewska, Elżbieta Dłużewska

Publications

509

Citations

H-Index

Concepts

All Affiliations

Elżbieta Dłużewska is an author at Warsaw University of Life Sciences specializing in food engineering, food processing, and food chemistry.

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	227
2	Food Processing	3	3	227
3	Food Preservatives	2	2	216
4	Food Quality	2	2	216
5	Engineering	1	1	202

Elżbieta Dłużewska

Publications

320

Citations

H-Index

Page 1

	Year	Citations
Oxidative Stability of Selected Edible Oils Magdalena Maszewska, Anna Florowska, Elżbieta Dłużewska, Molecules EngineeringFood AnalysisShortest Induction TimesAgricultural EconomicsFood Preservation	2018	202
EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSIONS Elżbieta Dłużewska, A. Stobiecka, Magdalena Maszewska Beverage EmulsionsFood ColloidEmulsions StabilityRheological PropertyMicroemulsion	2006	44
Effect of transglutaminase additive on the quality of gluten-free bread Elżbieta Dłużewska, Katarzyna Marciniak-Łukasiak, Natalia Kurek CyTA - Journal of Food	2014	36
The study of palm and rapeseed oil stability during frying Magdalena Maszewska, Anna Florowska, Katarzyna Matysiak, Federal Research Centre for Cultivated Plants (Julius Kühn-Institut) Food ChemistryFrench FriesOil StabilityChemical CompositionFood Analysis	2017	14
α- and β-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology Marzena Przybysz, Arkadiusz Szterk, Edyta Symoniuk, Polish Journal of Food and Nutrition Sciences	2017	13
Effect of gum arabic and modified starch on stability of beverage emulsions Elżbieta Dłużewska, Marian Panasiewicz, K. Leszczyński Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology Food ChemistryBeverage EmulsionsFood ColloidGum ArabicFood Engineering	2004	11

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