Anna Zbikowska (Anna Żbikowska)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 12

Top Topics

Saccharomyces Cerevisiae

Top Venues

Gels (Basel, Switzerland)

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Iwona Szymanska, Anna Zbikowska, Sylwia Onacik-Gür
New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams. Foods (Basel, Switzerland) 13 (5) (2024)
Iwona Szymanska, Anna Zbikowska, Sylwia Onacik-Gür
New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams. Foods (Basel, Switzerland) 13 (5) (2024)
Anna Zbikowska, Sylwia Onacik-Gür, Malgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová
Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels (Basel, Switzerland) 9 (6) (2023)
Anna Zbikowska, Sylwia Onacik-Gür, Malgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová
Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels (Basel, Switzerland) 9 (6) (2023)
Anna Zbikowska, Sylwia Onacik-Gür, Malgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová
Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels (Basel, Switzerland) 9 (6) (2023)
Małgorzata Kowalska, Anna Zbikowska, Magdalena Woźniak, Aleksandra Amanowicz
Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres. Molecules (Basel, Switzerland) 27 (2) (2022)
Jaroslawa Rutkowska, Agata Antoniewska-Krzeska, Anna Zbikowska, Patricia Cazón, Manuel Vázquez
Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers. Molecules (Basel, Switzerland) 27 (17) (2022)
Anna Zbikowska, Malgorzata Kowalska, Katarzyna Zbikowska, Sylwia Onacik-Gür, Urszula Łempicka, Paweł Turek
Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules (Basel, Switzerland) 27 (4) (2022)
Anna Zbikowska, Sylwia Onacik-Gür, Malgorzata Kowalska, Michał Sowiński, Iwona Szymańska, Katarzyna Żbikowska, Katarzyna Marciniak-Lukasiak, Wojciech Werpachowski
Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax. Gels (Basel, Switzerland) 8 (7) (2022)
Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Malgorzata Kowalska, Hanna Kowalska, Jaroslawa Rutkowska
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International journal of molecular sciences 22 (17) (2021)
Magdalena Woźniak, Malgorzata Kowalska, Serge Tavernier, Anna Zbikowska
Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides. Biomolecules 11 (1) (2020)
Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski
Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants (Basel, Switzerland) 9 (5) (2020)