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dr hab. at The Faculty of Food Sciences, Department of Commodity Science and Food Analysis
Ask questions about Joanna Klepacka's research, publications, and ongoing work
Comprehensive review of pea protein's current status and its diverse applications within the food industry, highlighting its potential as a sustainable and nutritious ingredient.
Detailed analysis of ferulic acid's role among phenolic compounds in wheat, emphasizing its antioxidant properties and contribution to wheat quality.
Investigation into the use of phenolic compounds as markers for distinguishing cultivars and varieties in various plant products, aiding in quality control and authentication.
Study on the impact of microwave heating on acrylamide formation in foods, providing insights into minimizing this potentially harmful compound during food preparation.
Review of taro mucilage, covering extraction techniques, chemical composition, characterization, applications, and health attributes, showcasing its potential in food and other industries.
Comprehensive review of the interactions between milk protein concentrates and plant-based polyphenolics, exploring their effects on food properties and nutritional value.
Assessment of the antifungal efficacy and release behavior of fungicide-loaded chitosan-carrageenan nanoparticles against phytopathogenic fungi, offering a novel approach to plant disease control.
Exploration of bioactive compounds present in different buckwheat species, highlighting their potential health benefits and nutritional significance.
Joanna Klepacka is an expert in food science, specializing in the analysis of bioactive compounds in plant-based foods and their impact on human health. Her research focuses on optimizing food processing techniques to enhance nutritional value and minimize the formation of harmful compounds.
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