Teresa Witczak

Publication Activity (10 Years)

Years Active: 2013-2024
Publications (10 Years): 13

Top Topics

Electron Microscopy

Top Venues

Molecules (Basel, Switzerland)

International journal of molecular sciences

Foods (Basel, Switzerland)

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

Publications

Gohar Khachatryan, Julia Pląder, Karolina Piechowicz, Teresa Witczak, Marta Liszka-Skoczylas, Mariusz Witczak, Dorota Gałkowska, Dorota Duraczyńska, Walter Hunter, Aleksandra Waradzyn, Karen Khachatryan
Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk. International journal of molecular sciences 25 (15) (2024)
Gohar Khachatryan, Julia Pląder, Karolina Piechowicz, Teresa Witczak, Marta Liszka-Skoczylas, Mariusz Witczak, Dorota Gałkowska, Dorota Duraczyńska, Walter Hunter, Aleksandra Waradzyn, Karen Khachatryan
Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk. International journal of molecular sciences 25 (15) (2024)
Greta Adamczyk, Zuzanna Posadzka, Teresa Witczak, Mariusz Witczak
Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product. Foods (Basel, Switzerland) 12 (3) (2023)
Liliana Woszczak, Karen Khachatryan, Magdalena Krystyjan, Teresa Witczak, Mariusz Witczak, Dorota Gałkowska, Małgorzata Makarewicz, Gohar Khachatryan
Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts. International journal of molecular sciences 24 (15) (2023)
Greta Adamczyk, Zuzanna Posadzka, Teresa Witczak, Mariusz Witczak
Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product. Foods (Basel, Switzerland) 12 (3) (2023)
Anna Stępień, Mariusz Witczak, Teresa Witczak
The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders. Molecules (Basel, Switzerland) 27 (7) (2022)
Dorota Gałkowska, Teresa Witczak, Karolina Pycia
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules (Basel, Switzerland) 27 (23) (2022)
Dorota Gałkowska, Teresa Witczak, Karolina Pycia
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules (Basel, Switzerland) 27 (23) (2022)
Dorota Gałkowska, Teresa Witczak, Karolina Pycia
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules (Basel, Switzerland) 27 (23) (2022)
Dorota Gałkowska, Teresa Witczak, Karolina Pycia
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules (Basel, Switzerland) 27 (23) (2022)
Dorota Gałkowska, Teresa Witczak, Karolina Pycia
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules (Basel, Switzerland) 27 (23) (2022)
Magdalena Witek, Matthew Krzystyniak, Giovanni Romanelli, Teresa Witczak
Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR. Polymers 13 (15) (2021)
Dorota Gałkowska, Teresa Witczak, Mariusz Witczak
Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties. Molecules (Basel, Switzerland) 26 (22) (2021)
Lesław Juszczak, Dorota Gałkowska, Teresa Witczak, Teresa Fortuna
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels. International journal of food science 2013 (2013)