Concepedia

Author

Wiesława Krysiak

Lodz University of Technology

Also Known As

W. Krysiak, Wiesława Krysiak

21

Publications

593

Citations

11

H-Index

19

Concepts

All Affiliations

Lodz University of Technology
WK

About

Wiesława Krysiak is an author at Lodz University of Technology specializing in food chemistry, health sciences, and food quality.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

8

8

434

2

Nutrition

2

2

111

3

Medicine

1

1

34

4

Biochemistry

1

1

34

5

Food Sciences

1

1

47

Wiesława Krysiak

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11

Publications

563

Citations

11

H-Index

YearCitations

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

Dorota Żyżelewicz, Wiesława Krysiak, Joanna Oracz,

Food Research International

2016

95

Influence of roasting conditions on coloration of roasted cocoa beans

Wiesława Krysiak

Journal of Food Engineering

2005

74

Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

Wiesława Krysiak

Grasas y Aceites

2011

64

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

Grażyna Budryn, Dorota Żyżelewicz, Ewa Nebesny,

Food Research International

2012

58

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

Dorota Żyżelewicz, Wiesława Krysiak, Ewa Nebesny,

European Food Research and Technology

2013

47

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

Dorota Żyżelewicz, Grażyna Budryn, Wiesława Krysiak,

Food Research International

2014

47

Factors Affecting the Color of Roasted Cocoa Bean

Wiesława Krysiak, Robert Adamski, Dorota Żyżelewicz

Journal of Food Quality

2013

47

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

Dorota Żyżelewicz, Joanna Oracz, Wiesława Krysiak,

Drying Technology

2016

42

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

Dorota Żyżelewicz, Małgorzata Zakłos‐Szyda, Jerzy Juśkiewicz,

Food Research International

2016

34

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

Grażyna Budryn, Ewa Nebesny, Józef Kula,

Czech Journal of Food Sciences

2011

28

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