Jadwiga Sadowska - Concepedia

Author

Jadwiga Sadowska

Institute of Animal Reproduction and Food Research

Also Known As

J Sadowska, J. Sadowska, JADWIGA SADOWSKA, Jadwiga Sadowska

Publications

834

Citations

H-Index

Concepts

All Affiliations

Institute of Animal Reproduction and Food Research Polish Academy of Sciences Instituto de Agroquímica y Tecnología de Alimentos Instituto de Fermentaciones Industriales Consejo Superior de Investigaciones Científicas

About

Jadwiga Sadowska is an author at Institute of Animal Reproduction and Food Research specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	14	519
2	Health Sciences	10	10	342
3	Biochemistry	3	3	165
4	Public Health	1	1	30
5	Biology	1	1	30

Jadwiga Sadowska

Publications

736

Citations

H-Index

Page 1

	Year	Citations
Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends Wioletta Błaszczak, J. Fornal, Valentina I. Kiseleva, Carbohydrate Polymers Materials ScienceFood ChemistryEngineeringOsmotic PropertiesFood Physic	2007	118
Detection of granary weevil Sitophilus granarius (L.) eggs and internal stages in wheat grain using soft X-ray and image analysis J. Fornal, Tomasz Jeliński, Jadwiga Sadowska, Journal of Stored Products Research Soft X-rayImage AnalysisEngineeringPlant PathologyGrain Quality	2006	88
Structural changes in the wheat dough and bread with the addition of alpha-amylases Wioletta Błaszczak, Jadwiga Sadowska, Cristina M. Rosell, European Food Research and Technology Food ChemistryWheat DoughBiochemistryStructural ChangesPolysaccharide	2004	85
Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition Jadwiga Sadowska, Wioletta Błaszczak, J. Fornal, European Food Research and Technology Bread QualityWheat DoughEngineeringAgricultural EconomicsFlour Addition	2003	60
Natural Fermentation of Lentils: Influence of Time, Concentration and Temperature on the Kinetics of Hydrolysis of Inositol Phosphates Halina Kozłowska, Joanna Honke, Jadwiga Sadowska, Journal of the Science of Food and Agriculture Food ChemistryTotal Inositol PhosphatesBiosynthesisEngineeringFood Fermentation	1996	50
Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment Wioletta Błaszczak, Rosa Doblado, Concepción Vidal-Valverde, Food Research International High-pressure TreatmentHigh Hydrostatic PressureEngineeringBotanyBiotechnology	2006	46
BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD Urszula Krupa‐Kozak, Cristina M. Rosell, Jadwiga Sadowska, Journal of Food Processing and Preservation Food ChemistryGluten-free NutritionNative StarchGlycobiologyGluten-free Bread	2010	42
Influence of some chemical modifications on the characteristics of potato starch powders J. Fornal, Jadwiga Sadowska, Wioletta Błaszczak, Journal of Food Engineering Food ChemistryFood AnalysisFood EngineeringFood ProcessingPotato Starch Powders	2011	32
Amylase activities in insect (<i>Aelia</i> and <i>Eurygaster</i>)‐damaged wheat Cristina M. Rosell, Silvia Aja, Jadwiga Sadowska Journal of the Science of Food and Agriculture BiologyAgricultural ChemistryWheat Amylase ActivitiesEngineeringBiochemistry	2002	30
Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour Jadwiga Sadowska, J. Fornal, C. Vidal‐Valverde Food / Nahrung Food ChemistryFood ColloidBiomanufacturingFunctional PropertiesFood Fermentation	1999	24

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