About: Lesław Juszczak

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An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

Polish food scientist

Attributes	Values
rdf:type	Item
field of work	wds:Q100383124-37240490-4499-ace2-302d-a71eb6ac50ef
field of work	food engineering
description	Forscher (de) ഗവേഷകൻ (ml) investigador (es) chercheur (fr) дослідник (uk) 研究者 (zh) 研究員 (ja) onderzoeker (nl) científicu polacu (ast) Polish food scientist (en) polski technolog żywności (pl)
rdfs:label	Lesław Juszczak (en) Lesław Juszczak (nl) Lesław Juszczak (pl) Lesław Juszczak (sl) Lesław Juszczak (sq) Lesław Juszczak (ast)
skos:prefLabel	Lesław Juszczak (en) Lesław Juszczak (nl) Lesław Juszczak (pl) Lesław Juszczak (sl) Lesław Juszczak (sq) Lesław Juszczak (ast)
name	Lesław Juszczak (en) Lesław Juszczak (nl) Lesław Juszczak (pl) Lesław Juszczak (sl) Lesław Juszczak (sq) Lesław Juszczak (ast)
Polish scientist ID (deprecated)	wds:Q100383124-da041653-4128-3466-9dfb-71a899886ca1
Polish scientist ID (deprecated)	90847
Scopus author ID	wds:Q100383124-FEE7E2FF-4967-43A7-8A8C-2EEAE123D34E
Scopus author ID	35611465200
given name	wds:Q100383124-2802E6D3-4B80-4ED2-A27C-A4F484E1DF6E wds:Q100383124-97dcc429-47dc-580f-034a-f2e313831ee4
given name	Piotr Lesław
instance of	wds:Q100383124-015F854B-4F06-44DC-89CF-5F992A521F5C
instance of	Homo sapiens
skos:altLabel	Lesław Piotr Juszczak (pl)
occupation	wds:Q100383124-023C2E0F-2DA1-49AA-B0B6-AFC1C2451394
employer	wds:Q100383124-9afdf015-46fd-2c2e-3155-f8862915fad6 wds:Q100383124-ef01d94c-4c51-6ec7-a56d-71d3e4cd5851
NUKAT ID	wds:Q100383124-6EBBBA1C-EB45-4ADC-BD7A-8FB70F591EA1
languages spoken, written or signed	wds:Q100383124-48E85B03-383C-4CF9-9476-27DA6CF9C95C
sex or gender	wds:Q100383124-f9be2bf0-436d-7706-74a1-0abf1731c635
ISNI	wds:Q100383124-9555a098-4cdb-5f8b-2e3c-5c038ab13cb9
VIAF ID	wds:Q100383124-73dee078-4b0c-5db1-c7e1-c9c833665baa
country of citizenship	wds:Q100383124-e75cb051-4502-64c7-c028-000b532fe958
academic degree	wds:Q100383124-21CECB5B-2DA4-4B61-9400-CE586CCE5B84 wds:Q100383124-B46A1C6F-5E41-4380-9A3B-7F5468973CE7 wds:Q100383124-BE83C833-6551-4C10-9C2B-DFE1008ACC95
educated at	wds:Q100383124-65B92CC0-018F-4C34-8443-50066529D6FA
PLWABN ID	wds:Q100383124-B6F1742A-8282-42C9-A710-CB2A22FB03C9
family name	wds:Q100383124-143e3b15-44f1-d5fe-ea29-99c4963a5c50
VIAF ID	http://viaf.org/viaf/101633251
occupation	food scientist
employer	Jan Długosz University Agricultural University of Kraków
NUKAT ID	n00022254
languages spoken, written or signed	Polish
sex or gender	male
ISNI	0000000072209859
VIAF ID	101633251
country of citizenship	Poland
academic degree	doctorate habilitation scientific professorship degree
educated at	Agricultural University of Kraków
PLWABN ID	9810696084505606
family name	Juszczak
ORCID iD	wds:Q100383124-D8F933B1-B775-48BD-8266-A9108F4E8E61
ORCID iD	https://orcid.org/0000-0001-7933-1889
ORCID iD	0000-0001-7933-1889
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q100383124
is author of	Effect of inulin on rheological and thermal properties of gluten-free dough. Non-gluten proteins as structure forming agents in gluten free bread Non-contact Atomic Force Microscopy of Starch Granules Surface. Part I. Potato and Tapioca Starches Maltodextrins from chemically modified starches. Selected physicochemical properties. Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese. Phenolic composition and antioxidant activity of propolis from various regions of Poland Sensory and rheological properties of Polish commercial mayonnaise Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons. The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts Use of starch/xanthan gum combinations as thickeners of cocoa syrups Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity Non-contact Atomic Force Microscopy of Starch Granules Surface. Part II. Selected Cereal Starches The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at -18 °C Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches Antioxidant activity of honey supplemented with bee products. Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil. The influence of honey enrichment with bee pollen or bee bread on the content of selected mineral components in multifloral honey Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey

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