Katarzyna Waszkowiak

Author

University of Life Sciences in Poznań ORCID

Also Known As

Katarzyna Waszkowiak

Publications

718

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Poznań Poznań University of Economics and Business

About

Katarzyna Waszkowiak is an author at University of Life Sciences in Poznań specializing in food chemistry, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	267
2	Medicine	4	4	146
3	Engineering	2	2	56
4	Public Health	2	2	66
5	Education	1	1	15

Katarzyna Waszkowiak

Publications

595

Citations

H-Index

Page 1

	Year	Citations
Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts Katarzyna Waszkowiak, Anna Gliszczyńska‐Świgło European Food Research and Technology Food ChemistryFlaxseed ExtractsPolyphenolicsFlaxseed ExtractEthanol Concentration	2015	99
Effect of Extraction Method on the Phenolic and Cyanogenic Glucoside Profile of Flaxseed Extracts and their Antioxidant Capacity Katarzyna Waszkowiak, Anna Gliszczyńska‐Świgło, Véronique J. Barthet, Journal of the American Oil Chemists Society	2015	55
Effect of storage conditions on potassium iodide stability in iodised table salt and collagen preparations Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka International Journal of Food Science & Technology Storage ConditionsIodised Table SaltPhysiologyCollagen PreparationsIodine Content Decrease	2007	42
Effect of Roasting on Flaxseed Oil Quality and Stability Katarzyna Waszkowiak, Aleksander Siger, Magdalena Rudzińska, Journal of the American Oil Chemists Society Food ChemistryNutritionPolyphenolicsFlaxseed Oil CompoundsFood Bioactive Compound	2020	40
The application of collagen preparations as carriers of rosemary extract in the production of processed meat Katarzyna Waszkowiak, W. Dolata Meat Science Food ChemistryRosemary ExtractMeat PackagingFood AnalysisCollagen Preparations	2006	32
The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, Fermentation EngineeringFood AnalysisAgricultural EconomicsFood ChemistryIndustrial Crop	2022	31
The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats Marzanna Hęś, Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka Meat Science Food ChemistryNutritionBiochemistryAnimal NutritionFood Analysis	2012	27
Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment Katarzyna Waszkowiak, Beata Mikołajczak, Dominik Kmiecik Journal of the Science of Food and Agriculture	2018	27
Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds Katarzyna Waszkowiak, Beata Mikołajczak, Anna Gliszczyńska‐Świgło, International Journal of Food Science & Technology NutritionFood AnalysisThermal ProcessingFood ChemistryAgricultural Chemistry	2019	26
The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal Katarzyna Waszkowiak, Beata Mikołajczak Foods NutritionEngineeringFood AnalysisExperimental NutritionAntiradical Capacity	2020	25

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