H. Ciemniewska-Żytkiewicz

Oxidative stability of camelina (Camelina sativa L.) oil using pressure differential scanning calorimetry and Rancimat method

K. Ratusz, M. Wroniak, Edyta Popis, 2016, Journal of Thermal Analysis and Calorimetry.

The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

P. Koczoń, H. Ciemniewska-Żytkiewicz, Katarzyna Sujka, 2017, Journal of analytical methods in chemistry.

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

P. Koczoń, H. Ciemniewska-Żytkiewicz, Katarzyna Sujka, 2015, Food Analytical Methods.

Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland.

M. Caboni, V. Verardo, P. Koczoń, 2015, Food chemistry.

Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

S. Romani, M. Caboni, S. Marzocchi, 2017 .

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

M. Caboni, V. Verardo, P. Koczoń, 2015 .

Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods

P. Koczoń, K. Ratusz, H. Ciemniewska-Żytkiewicz, 2014, Journal of Thermal Analysis and Calorimetry.

The Application of FT-MIR Spectroscopy for the Evaluation of Energy Value, Fat Content, and Fatty Acid Composition in Selected Organic Oat Products

P. Koczoń, H. Ciemniewska-Żytkiewicz, Katarzyna Sujka, 2014, Food Analytical Methods.