All Stories

  1. The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content

    Article • Food Chemistry, February 2018, Elsevier

    Grażyna Lewandowicz

  2. Water properties in pâtés enriched with potato juice

    Article • European Food Research and Technology, August 2017, Springer Science + Business Media

    Grażyna Lewandowicz, Dr Przemysław Łukasz Kowalczewski

  3. Produkty prozdrowotne zawierające bioaktywne składniki soku z ziemniaka

    Article • PRZEMYSŁ SPOŻYWCZY, August 2017, Wydawnictwo SIGMA-NOT, sp. z.o.o.

    Grażyna Lewandowicz, Dr Przemysław Łukasz Kowalczewski

  4. Lipid nanoparticles assessment by flow cytometry

    Article • International Journal of Pharmaceutics, March 2017, Elsevier

    Grażyna Lewandowicz

  5. Molecular and Supermolecular Structure of Commercial Pyrodextrins

    Article • Journal of Food Science, July 2016, Wiley

    Grażyna Lewandowicz

  6. Finely comminuted frankfurters fortified with potato juice – Quality and structure

    Article • Journal of Food Engineering, December 2015, Elsevier

    Grażyna Lewandowicz, Dr Przemysław Łukasz Kowalczewski

  7. Encapsulation of elderberry extract into phospholipid nanoparticles

    Article • Journal of Food Engineering, December 2015, Elsevier

    Grażyna Lewandowicz

  8. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

    Article • Journal of Food Science, May 2015, Wiley

    Grażyna Lewandowicz, Dr Przemysław Łukasz Kowalczewski

  9. Effect of urea, sodium nitrate and ethylene glycol addition on the rheological properties of corn starch pastes

    Article • Polimery, May 2015, Industrial Chemistry Research Institute

    Grażyna Lewandowicz

  10. ASSESSMENT OF FACTORS DETERMINING ACCURACY IN MEASURING RHEOLOGICAL PROPERTIES OF MODIFIED STARCHES

    Article • Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, January 2015, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

    Grażyna Lewandowicz

  11. The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genusLactobacillus

    Article • Starch - Stärke, December 2014, Wiley

    Grażyna Lewandowicz

  12. The molecular and supermolecular structure of common cattail (Typha latifolia) starch

    Article • Starch - Stärke, June 2014, Wiley

    Grażyna Lewandowicz

  13. Stability of the process of simultaneous saccharification and fermentation of corn flour. The effect of structural changes of starch by stillage recycling and scaling up of the process

    Article • Fuel, March 2014, Elsevier

    Grażyna Lewandowicz

  14. Starch modified by high-pressure homogenisation of the pastes – Some structural and physico-chemical aspects

    Article • Food Hydrocolloids, June 2012, Elsevier

    Krystyna Prochaska, Grażyna Lewandowicz

  15. Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch

    Article • Carbohydrate Polymers, January 2012, Elsevier

    Krystyna Prochaska, Grażyna Lewandowicz

  16. RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour

    Article • BioTechnologia, January 2012, Termedia Sp. z.o.o.

    Grażyna Lewandowicz

  17. Application of membrane distillation for ethanol recovery during fuel ethanol production

    Article • Journal of Membrane Science, June 2011, Elsevier

    Grażyna Lewandowicz

  18. EVALUATION OF RHEOLOGICAL PROPERTIES OF COMMERCIAL NATIVE STARCHES

    Article • Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, January 2011, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

    Grażyna Lewandowicz

  19. Increasing the efficiency of the enzymatic hydrolysis of potato starch in a membrane reactor

    Article • Biotechnology and Bioprocess Engineering, December 2010, Springer Science + Business Media

    Grażyna Lewandowicz

  20. Physicochemical properties of cross-linked and acetylated starches and products of their hydrolysis in continuous recycle membrane reactor

    Article • Colloids and Surfaces B Biointerfaces, November 2009, Elsevier

    Krystyna Prochaska, Grażyna Lewandowicz

  21. Buckwheat starch: structure, functionality and enzymein vitrosusceptibility upon the roasting process

    Article • International Journal of Food Sciences and Nutrition, January 2009, Taylor & Francis

    Grażyna Lewandowicz

  22. Surface activity of commercial food grade modified starches

    Article • Colloids and Surfaces B Biointerfaces, November 2007, Elsevier

    Krystyna Prochaska, Grażyna Lewandowicz

  23. Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives

    Article • Food Hydrocolloids, June 2007, Elsevier

    Krystyna Prochaska, Grażyna Lewandowicz

  24. Starch modification by iterated syneresis

    Article • Carbohydrate Polymers, July 2004, Elsevier

    Grażyna Lewandowicz

  25. Preliminary studies on the surface layer of starch

    Article • Macromolecular Symposia, April 2003, Wiley

    Grażyna Lewandowicz

  26. Starch esters obtained by microwave radiation — structure and functionality

    Article • Industrial Crops and Products, March 2000, Elsevier

    Grażyna Lewandowicz

  27. Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches

    Article • Carbohydrate Polymers, December 1997, Elsevier

    Grażyna Lewandowicz

  28. THE MECHANISM OF INTERACTION OF SULPHUR AND p-PHENYLENEDIAMINE

    Article • Phosphorous and Sulfur and the Related Elements, March 1979, Taylor & Francis

    Grażyna Lewandowicz

  29. Starch ethers obtained by microwave radiation-structure and functionality

    Article • Royal Society of Chemistry

    Grażyna Lewandowicz