Iwona Konopka
Cited by
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Small-scale wastewater treatment plants as a source of the dissemination of antibiotic resistance genes in the aquatic environment
A Osińska, E Korzeniewska, M Harnisz, E Felis, S Bajkacz, P Jachimowicz, ...
Journal of hazardous materials 381, 121221, 2020
Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland
I Konopka, S Czaplicki, D Rotkiewicz
Food Chemistry 95 (2), 290-300, 2006
Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process
I Konopka, M Tańska, A Faron, S Czaplicki
Food Science and Biotechnology 23, 831-840, 2014
Measurement of the geometrical features and surface color of rapeseeds using digital image analysis
M Tańska, D Rotkiewicz, W Kozirok, I Konopka
Food Research International 38 (7), 741-750, 2005
Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method
G Dąbrowski, I Konopka, S Czaplicki, M Tańska
European Journal of Lipid Science and Technology 119 (5), 1600209, 2017
Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction
I Konopka, Ł Fornal, D Abramczyk, J Rothkaehl, D Rotkiewicz
International journal of food science & technology 39 (1), 11-20, 2004
Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life
B Roszkowska, M Tańska, S Czaplicki, I Konopka
European Journal of Lipid Science and Technology 117 (5), 673-683, 2015
Lipids and carotenoids of wheat grain and flour and attempt of correlating them with digital image analysis of kernel surface and cross-sections
I Konopka, W Kozirok, D Rotkiewicz
Food Research International 37 (5), 429-438, 2004
Drying characteristics of barley grain dried in a spouted-bed and combined IR-convection dryers
M Markowski, W Sobieski, I Konopka, M Tańska, I Białobrzewski
Drying Technology 25 (10), 1621-1632, 2007
Edible flowers, a source of valuable phytonutrients and their pro-healthy effects–A review
M Skrajda-Brdak, G Dąbrowski, I Konopka
Trends in Food Science & Technology 103, 179-199, 2020
Optimization of pumpkin oil recovery by using aqueous enzymatic extraction and comparison of the quality of the obtained oil with the quality of cold-pressed oil
I Konopka, B Roszkowska, S Czaplicki, M Tańska
Food Technology and Biotechnology 54 (4), 413-420, 2016
Sensory, physico-chemical and water sorption properties of corn extrudates enriched with spirulina
M Tańska, I Konopka, M Ruszkowska
Plant Foods for Human Nutrition 72, 250-257, 2017
Comparison of the phenolic compounds, carotenoids and tocochromanols content in wheat grain under organic and mineral fertilization regimes
I Konopka, M Tańska, A Faron, A Stępień, K Wojtkowiak
Molecules 17 (10), 12341-12356, 2012
Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils
M Tańska, N Mikołajczak, I Konopka
Food Chemistry 240, 679-685, 2018
The effect of water stress on wheat kernel size, color and protein composition
I Konopka, M Tańska, A Pszczˇłkowska, G Fordoński, W Kozirok, ...
Pol. J. Nat. Sci 2, 157-171, 2007
The quality of wheat bread supplemented with dried carrot pomace
M Tańska, R Zadernowski, I Konopka
Pol. J. Nat. Sci 22 (1), 126-136, 2007
Sea-buckthorn oil in vegetable oils stabilisation
S Czaplicki, M Tanska, I Konopka
Italian Journal of Food Science 28 (3), 412, 2016
Barwniki karotenoidowe i chlorofilowe olejow roslinnych oraz ich funkcje
D Rotkiewicz, I Konopka, M Tanska
Rośliny Oleiste-Oilseed Crops 23 (2), 561-579, 2002
Wheat endosperm hardness. Part II. Relationships to content and composition of flour lipids
I Konopka, D Rotkiewicz, M Tańska
European Food Research and Technology 220, 20-24, 2005
Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type
M Skrajda-Brdak, I Konopka, M Tańska, S Czaplicki
European Food Research and Technology 245, 2247-2256, 2019
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