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Dr inż. Przemysław Kowalczewski
Employment
- Assistant Professor at Poznań University of Life Sciences
Publications
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total: 82
Catalog Publications
Year 2019
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Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
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Identification of Leaf Rust Resistance Genes in Selected Wheat Cultivars and Development of Multiplex PCR
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Identification of Markers Associated with Yield Traits and Morphological Features in Maize (Zea mays L.)
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Identification of Powdery Mildew Blumeria graminis f. sp. tritici Resistance Genes in Selected Wheat Varieties and Development of Multiplex PCR
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Influence of sub-inhibitory concentration of selected plant essential oils on the physical and biochemical properties of Pseudomonas orientalis
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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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Molecular Analysis of Retrogradation of Corn Starches
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Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study
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Nutritional value, protein and peptide composition of edible cricket powders
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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
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Pea Protein for Hempseed Oil Nanoemulsion Stabilization
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Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
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Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
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Selection of Parental Material to Maximize Heterosis Using SNP and SilicoDarT Markers in Maize
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Starch as a Green Binder for the Formulation of Conducting Glue in Supercapacitors
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The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
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The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis
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The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
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Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity
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Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
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Year 2018
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Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins
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Spray-Dried Potato Juice as a Potential Functional Food Component with Gastrointestinal Protective Effects
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Water properties in pâtés enriched with potato juice
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Year 2017
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Produkty prozdrowotne zawierające bioaktywne składniki soku z ziemniaka
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Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydration
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Wpływ postaci dodatku bioaktywnych składników soku z ziemniaka na jakość pasztetów
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Year 2015
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Finely comminuted frankfurters fortified with potato juice – Quality and structure
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OBTAINING ANTHOCYANINS FROM CHOKEBERRY, BLACKCURRANT AND ELDERBERRY FRUITS, AND FROM ROOTS OF BLACK CARROT USING EXTRACTION METHOD
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Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance
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Separation of anthocyanins from black carrot, chokeberry, blackcurrant, and elderberry with the use of preparative chromatography
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