Kmiecik, Dominik Krzysztof

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Kmiecik, Dominik

Scientific title

dr hab.

ORCID

0000-0003-3708-2890

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Technologii Żywności Pochodzenia Roślinnego

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Kowalczewski, Przemysław 1

Kowalczewski, Przemysław Łukasz 1

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2022
Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
Kmiecik, Dominik
Fedko, Monika
Siger, Aleksander
Kowalczewski, Przemysław Łukasz
3 3
2023
Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process
Kmiecik, Dominik
Fedko, Monika
Małecka, Justyna
Siger, Aleksander
Kowalczewski, Przemysław
9 9
2022
The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment
Fedko, Monika
Kmiecik, Dominik
Siger, Aleksander
Majcher, Małgorzata Anna
4 4
2026
Improvement of Refined Rapeseed Oil Thermal Resistance by Native Antioxidants Present in Rapeseed, Coriander, and Apricot Cold-Pressed Oils
Fedko, Monika
Siger, Aleksander
Kmiecik, Dominik
2 2
2024
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils
Fedko, Monika
Siger, Aleksander
Szydłowska-Czerniak, Aleksandra
Rabiej-Kozioł, Dobrochna
Tymczewska, Alicja
Włodarczyk, Katarzyna
Kmiecik, Dominik
29 1 29 1

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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

Improvement of Refined Rapeseed Oil Thermal Resistance by Native Antioxidants Present in Rapeseed, Coriander, and Apricot Cold-Pressed Oils

The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils