Waszkowiak, Katarzyna Elżbieta

Szanowni Państwo, w związku z bardzo dużą ilością zgłoszeń, rejestracją danych w dwóch systemach bibliograficznych, a jednocześnie zmniejszonym zespołem redakcyjnym proces rejestracji i redakcji opisów publikacji jest wydłużony. Bardzo przepraszamy za wszelkie niedogodności i dziękujemy za Państwa wyrozumiałość.

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Waszkowiak, Katarzyna

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dr hab.

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0000-0003-1298-6201

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2024 - 20254

Waszkowiak, Katarzyna 4

Kidoń, Marcin 2

Kobus-Cisowska, Joanna 2

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2025
Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method
Mikołajczak, Beata
Waszkowiak, Katarzyna
Truszkowska, Michalina
Fornal, Emilia
Montowska, Magdalena
6 6
2024
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Radziejewska-Kubzdela, Elżbieta
Kidoń, Marcin
Kowiel, Angelika
Waszkowiak, Katarzyna
Szymandera-Buszka, Krystyna
Bednarek, Marta
Kuligowski, Maciej
Kobus-Cisowska, Joanna
Mierzwa, Dominik
8 8
2025
Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
Waszkowiak, Katarzyna
Makowska, Agnieszka
Mikołajczak, Beata
Myszka, Kamila
Barthet, Véronique J.
Zielińska-Dawidziak, Magdalena
Kmiecik, Dominik
Truszkowska, Michalina
3 3
2025
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Waszkowiak, Katarzyna
Szymandera-Buszka, Krystyna
Kidoń, Marcin
Kobus-Cisowska, Joanna
Brzozowska, Anna
Kowiel, Angelika
Jarzębski, Maciej
Radziejewska-Kubzdela, Elżbieta
3 3

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Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality