| Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions A Pęksa, A Kita, AA Carbonell-Barrachina, J Miedzianka, J Kolniak-Ostek, ... LWT-Food Science and Technology 72, 26-36, 2016 | 70 | 2016 |
| Properties of acetylated potato protein preparations J Miedzianka, A Pęksa, M Aniołowska Food Chemistry 133 (4), 1283-1291, 2012 | 44 | 2012 |
| Amino acid composition of flesh-coloured potatoes as affected by storage conditions A Pęksa, J Miedzianka, A Nemś Food chemistry 266, 335-342, 2018 | 40 | 2018 |
| Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis J Miedzianka, A Pęksa, M Pokora, E Rytel, A Tajner-Czopek, A Kita Food chemistry 159, 512-518, 2014 | 38 | 2014 |
| Effect of pH on phosphorylation of potato protein isolate J Miedzianka, A Pęksa Food chemistry 138 (4), 2321-2326, 2013 | 37 | 2013 |
| Characterization of Bioactive Compounds of Opuntia ficus-indica (L.) Mill. Seeds from Spanish Cultivars J Kolniak-Ostek, A Kita, J Miedzianka, L Andreu-Coll, P Legua, ... Molecules 25 (23), 5734, 2020 | 33 | 2020 |
| The quality of fried snacks fortified with fiber and protein supplements A Pęksa, J Miedzianka, A Kita, A Tajner-Czopek, E Rytel Potravinárstvo 4 (2), 2010 | 26 | 2010 |
| Amino Acid Composition of Enzymatic ally Hydrolysed Potato Protein Preparations. A PęksA, J MiedziAnkA Czech Journal of Food Sciences 32 (3), 2014 | 25 | 2014 |
| High value-added products derived from crude glycerol via microbial fermentation using Yarrowia clade yeast M Rakicka-Pustułka, J Miedzianka, D Jama, S Kawalec, K Liman, T Janek, ... Microbial cell factories 20, 1-18, 2021 | 20 | 2021 |
| Potato industry by-products as a source of protein with beneficial nutritional, functional, health-promoting and antimicrobial properties A Pęksa, J Miedzianka Applied Sciences 11 (8), 3497, 2021 | 18 | 2021 |
| Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow-and colored-fleshed varieties J Miedzianka, A Pęksa, A Nemś, K Drzymała, A Zambrowicz, ... Journal of Environmental Science and Health, Part B 55 (1), 42-51, 2020 | 16 | 2020 |
| Frankfurter-type sausage enriched with buckwheat by-product as a source of bioactive compounds AM Salejda, K Olender, M Zielińska-Dawidziak, M Mazur, J Szperlik, ... Foods 11 (5), 674, 2022 | 15 | 2022 |
| Effect of acetylation on physicochemical and functional properties of commercial pumpkin protein concentrate J Miedzianka, A Zambrowicz, M Zielińska-Dawidziak, W Drożdż, A Nemś Molecules 26 (6), 1575, 2021 | 14 | 2021 |
| Tree-to-tree variability in fruits and kernels of a Balanites aegyptiaca (L.) Del. population grown in Sudan AAO Ahmed, A Kita, A Nemś, J Miedzianka, R Foligni, AMA Abdalla, ... Trees 34 (1), 111-119, 2020 | 14 | 2020 |
| Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content E Rytel, A Nemś, A Pęksa, A Kita, J Miedzianka, A Tajner‐Czopek, ... International journal of food science & technology 54 (1), 92-101, 2019 | 14 | 2019 |
| The free-amino-acid content in six potatoes cultivars through storage A Pęksa, J Miedzianka, A Nemś, E Rytel Molecules 26 (5), 1322, 2021 | 13 | 2021 |
| Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours J Miedzianka, K Drzymała, A Nemś, A Kita Scientific Reports 11 (1), 10385, 2021 | 11 | 2021 |
| Zawartość związków prozdrowotnych w ziemniakach odmian o różnej barwie miąższu A Nemś, J Miedzianka, A Pęksa, A Kita Bromatologia Chemia Toksykologia 47 (3), 473-478, 2015 | 11 | 2015 |
| The obtaining of starch-and oleic acid-based ester and its properties H Boruczkowska, T Boruczkowski, W Leszczynski, E Tomaszewska-Ciosk, ... Żywność Nauka Technologia Jakość 19 (4), 2012 | 11 | 2012 |
| The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production E Rytel, A Tajner‐Czopek, A Kita, J Miedzianka, M Bronkowska International Journal of Food Science & Technology 50 (8), 1737-1742, 2015 | 10 | 2015 |
