Łukasz Woźniak

ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 11

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Warsaw University of Life Sciences (PHD)

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

Education History

Warsaw University of Life Sciences - Jun 13o 2019

Poland

PHD :: Faculty of Food Sciences

Publications

Łukasz Woźniak, Anna Szakiel, Agnieszka Głowacka, Elżbieta Rozpara, Krystian Marszałek, Sylwia Skąpska
Triterpenoids of Three Apple Cultivars-Biosynthesis, Antioxidative and Anti-Inflammatory Properties, and Fate during Processing. Molecules (Basel, Switzerland) 28 (6) (2023)
Łukasz Woźniak, Anna Szakiel, Agnieszka Głowacka, Elżbieta Rozpara, Krystian Marszałek, Sylwia Skąpska
Triterpenoids of Three Apple Cultivars-Biosynthesis, Antioxidative and Anti-Inflammatory Properties, and Fate during Processing. Molecules (Basel, Switzerland) 28 (6) (2023)
Łukasz Woźniak, Anna Szakiel, Agnieszka Głowacka, Elżbieta Rozpara, Krystian Marszałek, Sylwia Skąpska
Triterpenoids of Three Apple Cultivars-Biosynthesis, Antioxidative and Anti-Inflammatory Properties, and Fate during Processing. Molecules (Basel, Switzerland) 28 (6) (2023)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Maciej Walczak, Katarzyna Rybak, Katarzyna Pobiega, Małgorzata Gniewosz, Łukasz Woźniak, Dorota Witrowa-Rajchert
Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder. Molecules (Basel, Switzerland) 27 (3) (2022)
Łukasz Woźniak, Marzena Połaska, Krystian Marszałek, Sylwia Skąpska
Photosensitizing Furocoumarins: Content in Plant Matrices and Kinetics of Supercritical Carbon Dioxide Extraction. Molecules (Basel, Switzerland) 25 (17) (2020)
Sylwia Skąpska, Krystian Marszałek, Łukasz Woźniak, Justyna Szczepańska, Joanna Danielczuk, Katarzyna Zawada
The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages. Foods (Basel, Switzerland) 9 (12) (2020)
Łukasz Woźniak, Anna Szakiel, Cezary Pączkowski, Krystian Marszałek, Sylwia Skąpska, Hanna Kowalska, Renata Jędrzejczak
Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study. Molecules (Basel, Switzerland) 23 (11) (2018)

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Publication Activity (10 Years)

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Łukasz Woźniak