Author Search Results :: UTM Library Massive Scholar Tracking

1

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics by Monika Wójcik, Dariusz Dziki, Arkadiusz Matwijczuk, Urszula Gawlik-Dziki

Published 2023-09-01

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2

A study on the mechanical strength of alfalfa seeds stimulated with continuous laser light by Agata Dziwulska-Hunek, Mariusz Szymanek, Arkadiusz Matwijczuk, Norbert Leszczyński

Published 2024-12-01

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3

Influence of Electromagnetic Stimulation of Seeds on the Photosynthetic Indicators in Medicago sativa L. Leaves at Various Stages of Development by Agata Dziwulska-Hunek, Agnieszka Kornarzyńska-Gregorowicz, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Published 2020-04-01

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4

Experimental Investigation of the Viscosity Parameters Ranges—Case Study of Engine Oils in the Selected Viscosity Grade by Artur Wolak, Grzegorz Zając, Kamil Fijorek, Piotr Janocha, Arkadiusz Matwijczuk

Published 2020-06-01

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5

Anti-Hypochlorite and Catalytic Activity of Commercially Available Moringa oleifera Diet Supplement by Karolina Starzak, Bernadette Creaven, Arkadiusz Matwijczuk, Alicja Matwijczuk, Dariusz Karcz

Published 2019-09-01

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6

Author Correction: Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry by Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

Published 2024-06-01

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7

The Influence of the Pressure-Thermal Agglomeration Methods of Corn Bran on Their Selected Physicochemical Properties and Biogas Efficiency by Karol Kupryaniuk, Agnieszka Wójtowicz, Jakub Mazurkiewicz, Tomasz Słowik, Arkadiusz Matwijczuk

Published 2021-10-01

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8

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties by Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, Dariusz Dziki

Published 2022-02-01

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9

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines by Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Published 2022-01-01

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10

Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry by Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

Published 2024-02-01

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Article

11

Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice by Katarzyna Samborska, Paulina Kamińska, Aleksandra Jedlińska, Arkadiusz Matwijczuk, Anna Kamińska-Dwórznicka

Published 2018-07-01

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12

Anti-Hypochlorite, Antioxidant, and Catalytic Activity of Three Polyphenol-Rich Super-Foods Investigated with the Use of Coumarin-Based Sensors by Karolina Starzak, Tomasz Świergosz, Arkadiusz Matwijczuk, Bernadette Creaven, Janusz Podleśny, Dariusz Karcz

Published 2020-05-01

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13

The Influence of Copper and Silver Nanocolloids on the Quality of Pressed Spring Rapeseed Oil by Magdalena Kachel, Arkadiusz Matwijczuk, Agnieszka Sujak, Grzegorz Czernel, Agnieszka Niemczynowicz, Aldona Nowicka

Published 2019-10-01

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14

The Effect of Mulch Materials on Selected Soil Properties, Yield and Grape Quality in Vineyards under Central European Conditions by Patrik Burg, Alice Čížková, Vladimír Mašán, Aleksandar Sedlar, Arkadiusz Matwijczuk, Jiří Souček

Published 2022-08-01

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15

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products by Anna Oniszczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, Ewa Markut-Miotła

Published 2020-02-01

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16

Lessons from Chlorophylls: Modifications of Porphyrinoids Towards Optimized Solar Energy Conversion by Dariusz Karcz, Bożena Boroń, Arkadiusz Matwijczuk, Justyna Furso, Jakub Staroń, Alicja Ratuszna, Leszek Fiedor

Published 2014-10-01

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17

Comparative Analysis of Phytochemicals and Antioxidant Properties of Borage Oil (Borago officinalis L.) and Milk Thistle (Silybum marianum Gaertn) by Magdalena Kachel, Marta Krajewska, Małgorzata Stryjecka, Lidia Ślusarczyk, Arkadiusz Matwijczuk, Stanisław Rudy, Marek Domin

Published 2023-02-01

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18

Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt by Aneta Brodziak, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, Anna Litwińczuk

Published 2021-01-01

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19

Impact of electromagnetic stimulation on the mechanical and photophysical properties of alfalfa leaves by Agata Dziwulska-Hunek, Mariusz Szymanek, Arkadiusz Matwijczuk, Norbert Leszczyński, Agnieszka Niemczynowicz, Beata Myśliwa-Kurdziel

Published 2022-10-01

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Article

20

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis by Arkadiusz Matwijczuk, Iwona Budziak-Wieczorek, Grzegorz Czernel, Dariusz Karcz, Alicja Barańska, Aleksandra Jedlińska, Katarzyna Samborska

Published 2022-06-01

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Article

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics by Monika Wójcik, Dariusz Dziki, Arkadiusz Matwijczuk, Urszula Gawlik-Dziki

A study on the mechanical strength of alfalfa seeds stimulated with continuous laser light by Agata Dziwulska-Hunek, Mariusz Szymanek, Arkadiusz Matwijczuk, Norbert Leszczyński

Influence of Electromagnetic Stimulation of Seeds on the Photosynthetic Indicators in <i>Medicago sativa</i> L. Leaves at Various Stages of Development by Agata Dziwulska-Hunek, Agnieszka Kornarzyńska-Gregorowicz, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Experimental Investigation of the Viscosity Parameters Ranges—Case Study of Engine Oils in the Selected Viscosity Grade by Artur Wolak, Grzegorz Zając, Kamil Fijorek, Piotr Janocha, Arkadiusz Matwijczuk

Anti-Hypochlorite and Catalytic Activity of Commercially Available <i>Moringa oleifera</i> Diet Supplement by Karolina Starzak, Bernadette Creaven, Arkadiusz Matwijczuk, Alicja Matwijczuk, Dariusz Karcz

Author Correction: Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry by Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

The Influence of the Pressure-Thermal Agglomeration Methods of Corn Bran on Their Selected Physicochemical Properties and Biogas Efficiency by Karol Kupryaniuk, Agnieszka Wójtowicz, Jakub Mazurkiewicz, Tomasz Słowik, Arkadiusz Matwijczuk

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties by Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, Dariusz Dziki

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines by Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry by Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice by Katarzyna Samborska, Paulina Kamińska, Aleksandra Jedlińska, Arkadiusz Matwijczuk, Anna Kamińska-Dwórznicka

Anti-Hypochlorite, Antioxidant, and Catalytic Activity of Three Polyphenol-Rich Super-Foods Investigated with the Use of Coumarin-Based Sensors by Karolina Starzak, Tomasz Świergosz, Arkadiusz Matwijczuk, Bernadette Creaven, Janusz Podleśny, Dariusz Karcz

The Influence of Copper and Silver Nanocolloids on the Quality of Pressed Spring Rapeseed Oil by Magdalena Kachel, Arkadiusz Matwijczuk, Agnieszka Sujak, Grzegorz Czernel, Agnieszka Niemczynowicz, Aldona Nowicka

The Effect of Mulch Materials on Selected Soil Properties, Yield and Grape Quality in Vineyards under Central European Conditions by Patrik Burg, Alice Čížková, Vladimír Mašán, Aleksandar Sedlar, Arkadiusz Matwijczuk, Jiří Souček

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products by Anna Oniszczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, Ewa Markut-Miotła

Lessons from Chlorophylls: Modifications of Porphyrinoids Towards Optimized Solar Energy Conversion by Dariusz Karcz, Bożena Boroń, Arkadiusz Matwijczuk, Justyna Furso, Jakub Staroń, Alicja Ratuszna, Leszek Fiedor

Comparative Analysis of Phytochemicals and Antioxidant Properties of Borage Oil (<i>Borago officinalis</i> L.) and Milk Thistle (<i>Silybum marianum</i> Gaertn) by Magdalena Kachel, Marta Krajewska, Małgorzata Stryjecka, Lidia Ślusarczyk, Arkadiusz Matwijczuk, Stanisław Rudy, Marek Domin

Effect of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Mousse on Properties of Probiotic Yoghurt by Aneta Brodziak, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, Anna Litwińczuk

Impact of electromagnetic stimulation on the mechanical and photophysical properties of alfalfa leaves by Agata Dziwulska-Hunek, Mariusz Szymanek, Arkadiusz Matwijczuk, Norbert Leszczyński, Agnieszka Niemczynowicz, Beata Myśliwa-Kurdziel

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis by Arkadiusz Matwijczuk, Iwona Budziak-Wieczorek, Grzegorz Czernel, Dariusz Karcz, Alicja Barańska, Aleksandra Jedlińska, Katarzyna Samborska

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics by Monika Wójcik, Dariusz Dziki, Arkadiusz Matwijczuk, Urszula Gawlik-Dziki

A study on the mechanical strength of alfalfa seeds stimulated with continuous laser light by Agata Dziwulska-Hunek, Mariusz Szymanek, Arkadiusz Matwijczuk, Norbert Leszczyński

Influence of Electromagnetic Stimulation of Seeds on the Photosynthetic Indicators in <i>Medicago sativa</i> L. Leaves at Various Stages of Development by Agata Dziwulska-Hunek, Agnieszka Kornarzyńska-Gregorowicz, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Experimental Investigation of the Viscosity Parameters Ranges—Case Study of Engine Oils in the Selected Viscosity Grade by Artur Wolak, Grzegorz Zając, Kamil Fijorek, Piotr Janocha, Arkadiusz Matwijczuk

Anti-Hypochlorite and Catalytic Activity of Commercially Available <i>Moringa oleifera</i> Diet Supplement by Karolina Starzak, Bernadette Creaven, Arkadiusz Matwijczuk, Alicja Matwijczuk, Dariusz Karcz

Author Correction: Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry by Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

The Influence of the Pressure-Thermal Agglomeration Methods of Corn Bran on Their Selected Physicochemical Properties and Biogas Efficiency by Karol Kupryaniuk, Agnieszka Wójtowicz, Jakub Mazurkiewicz, Tomasz Słowik, Arkadiusz Matwijczuk

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties by Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, Dariusz Dziki

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines by Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry by Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice by Katarzyna Samborska, Paulina Kamińska, Aleksandra Jedlińska, Arkadiusz Matwijczuk, Anna Kamińska-Dwórznicka

Anti-Hypochlorite, Antioxidant, and Catalytic Activity of Three Polyphenol-Rich Super-Foods Investigated with the Use of Coumarin-Based Sensors by Karolina Starzak, Tomasz Świergosz, Arkadiusz Matwijczuk, Bernadette Creaven, Janusz Podleśny, Dariusz Karcz

The Influence of Copper and Silver Nanocolloids on the Quality of Pressed Spring Rapeseed Oil by Magdalena Kachel, Arkadiusz Matwijczuk, Agnieszka Sujak, Grzegorz Czernel, Agnieszka Niemczynowicz, Aldona Nowicka

The Effect of Mulch Materials on Selected Soil Properties, Yield and Grape Quality in Vineyards under Central European Conditions by Patrik Burg, Alice Čížková, Vladimír Mašán, Aleksandar Sedlar, Arkadiusz Matwijczuk, Jiří Souček

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products by Anna Oniszczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, Ewa Markut-Miotła

Lessons from Chlorophylls: Modifications of Porphyrinoids Towards Optimized Solar Energy Conversion by Dariusz Karcz, Bożena Boroń, Arkadiusz Matwijczuk, Justyna Furso, Jakub Staroń, Alicja Ratuszna, Leszek Fiedor

Comparative Analysis of Phytochemicals and Antioxidant Properties of Borage Oil (<i>Borago officinalis</i> L.) and Milk Thistle (<i>Silybum marianum</i> Gaertn) by Magdalena Kachel, Marta Krajewska, Małgorzata Stryjecka, Lidia Ślusarczyk, Arkadiusz Matwijczuk, Stanisław Rudy, Marek Domin

Effect of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Mousse on Properties of Probiotic Yoghurt by Aneta Brodziak, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, Anna Litwińczuk

Impact of electromagnetic stimulation on the mechanical and photophysical properties of alfalfa leaves by Agata Dziwulska-Hunek, Mariusz Szymanek, Arkadiusz Matwijczuk, Norbert Leszczyński, Agnieszka Niemczynowicz, Beata Myśliwa-Kurdziel

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis by Arkadiusz Matwijczuk, Iwona Budziak-Wieczorek, Grzegorz Czernel, Dariusz Karcz, Alicja Barańska, Aleksandra Jedlińska, Katarzyna Samborska

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