Katarzyna Walkowiak

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 10

Top Topics

Molecular Dynamics Simulations

Machine Learning

Histone Deacetylase

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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

Publications

Krzysztof Przybył, Katarzyna Walkowiak, Przemysław Łukasz Kowalczewski
Efficiency of Identification of Blackcurrant Powders Using Classifier Ensembles. Foods (Basel, Switzerland) 13 (5) (2024)
Krzysztof Przybył, Katarzyna Walkowiak, Przemysław Łukasz Kowalczewski
Efficiency of Identification of Blackcurrant Powders Using Classifier Ensembles. Foods (Basel, Switzerland) 13 (5) (2024)
Joanna Miedzianka, Katarzyna Walkowiak, Magdalena Zielińska-Dawidziak, Aleksandra Zambrowicz, Szymon Wolny, Agnieszka Kita
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation. Molecules (Basel, Switzerland) 28 (2) (2023)
Joanna Miedzianka, Katarzyna Walkowiak, Magdalena Zielińska-Dawidziak, Aleksandra Zambrowicz, Szymon Wolny, Agnieszka Kita
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation. Molecules (Basel, Switzerland) 28 (2) (2023)
Joanna Miedzianka, Katarzyna Walkowiak, Magdalena Zielińska-Dawidziak, Aleksandra Zambrowicz, Szymon Wolny, Agnieszka Kita
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation. Molecules (Basel, Switzerland) 28 (2) (2023)
Joanna Miedzianka, Katarzyna Walkowiak, Magdalena Zielińska-Dawidziak, Aleksandra Zambrowicz, Szymon Wolny, Agnieszka Kita
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation. Molecules (Basel, Switzerland) 28 (2) (2023)
Katarzyna Walkowiak, Krzysztof Przybył, Hanna Maria Baranowska, Krzysztof Koszela, Łukasz Masewicz, Michał Piątek
The Process of Pasting and Gelling Modified Potato Starch with LF-NMR. Polymers 14 (1) (2022)
Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Krzysztof Smarzyński, Joanna Le Thanh-Blicharz, Miroslava Kačániová, Hanna Maria Baranowska
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 27 (8) (2021)
Krzysztof Przybył, Krzysztof Koszela, Franciszek Adamski, Katarzyna Samborska, Katarzyna Walkowiak, Mariusz Polarczyk
Deep and Machine Learning Using SEM, FTIR, and Texture Analysis to Detect Polysaccharide in Raspberry Powders. Sensors (Basel, Switzerland) 21 (17) (2021)
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Małyszek, Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Hanna Maria Baranowska
Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration. Foods (Basel, Switzerland) 10 (11) (2021)