About: Jaroslawa Rutkowska

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About: Jaroslawa Rutkowska Goto Sponge NotDistinct Permalink

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

researcher (ORCID 0000-0001-8026-4900)

Attributes	Values
rdf:type	Item
field of work	wds:Q92083305-f925a7e9-474b-ae2b-305b-24379383c4f1
field of work	food engineering
description	연구원 (ko) wetenschapper (nl) дослідниця (uk) investigadora polaca (ast) polska technolog żywności i żywienia (pl) researcher (ORCID 0000-0001-8026-4900) (en)
rdfs:label	Jaroslawa Rutkowska (en) Jaroslawa Rutkowska (nl) Jaroslawa Rutkowska (sl) Jarosława Rutkowska (pl)
skos:prefLabel	Jaroslawa Rutkowska (en) Jaroslawa Rutkowska (nl) Jaroslawa Rutkowska (sl) Jarosława Rutkowska (pl)
name	Jaroslawa Rutkowska (en) Jaroslawa Rutkowska (nl) Jaroslawa Rutkowska (sl) Jarosława Rutkowska (pl)
Polish scientist ID (deprecated)	wds:Q92083305-8D90C8BB-A05C-47BF-8981-EA05CE8A4214
Polish scientist ID (deprecated)	111375
Scopus author ID	wds:Q92083305-5794B1D0-3CEC-4B29-B9AF-A136D54636B9
Scopus author ID	23499511300
given name	wds:Q92083305-1006a939-46ed-2007-02cb-e930a1797569
given name	Jarosława
instance of	wds:Q92083305-B7224C4E-1E4B-4DC1-8585-CC8DA9C2D8C0
instance of	Homo sapiens
occupation	wds:Q92083305-508AC2FC-83DC-4630-8BA3-6738FBDB35CE wds:Q92083305-7886F462-D584-4E2E-9324-0D5B4A1733C2
employer	wds:Q92083305-99112A1F-1FB0-4417-8A52-0DC2B6A48C16 wds:Q92083305-AC6D7BC2-C896-478F-88B1-3CD1B382C839
NUKAT ID	wds:q92083305-8aca11ab-4563-ad78-6bae-abb5fe40b290
sex or gender	wds:Q92083305-ba6f9337-4960-601f-e237-017237b023cd
ISNI	wds:q92083305-63a9d55c-4643-4753-5ffa-606e58c1eb7c
VIAF ID	wds:Q92083305-7a800fd4-4424-bc77-3b33-5f229099f350
country of citizenship	wds:Q92083305-7f5795b1-4cb9-2e75-ded3-e7dc4c87f643
academic degree	wds:Q92083305-0F09B385-EF45-43A7-A66A-DDF830C251A5 wds:Q92083305-65DCA5E3-E993-4C7B-B89E-0D3FFD51F708
educated at	wds:Q92083305-8B877194-8E47-491C-962E-C09D9D47EAF2
PLWABN ID	wds:Q92083305-71F0F245-03C2-4F52-9A72-377E6C3CD9AA
family name	wds:Q92083305-90EA50F3-328E-48DD-A760-FFFB507EF28C
WorldCat Identities ID (superseded)	wds:q92083305-bd966269-412d-c3fe-c5cd-a41ec1f8fae3
VIAF ID	http://viaf.org/viaf/311138585
occupation	researcher food scientist
employer	Warsaw University of Life Sciences
NUKAT ID	n2008116158
sex or gender	female organism
ISNI	0000000071990989
VIAF ID	311138585
country of citizenship	Poland
academic degree	doctorate habilitation
educated at	Warsaw University of Life Sciences
PLWABN ID	9810630149205606
family name	Rutkowska
WorldCat Identities ID (superseded)	viaf-311138585
ORCID iD	wds:Q92083305-D36BE476-C93B-4EBF-8DE6-CC7B3574899A
Dimensions author ID	wds:Q92083305-F0FDD726-4639-4563-82BC-FFFF9A747FFD
ORCID iD	https://orcid.org/0000-0001-8026-4900
ORCID iD	0000-0001-8026-4900
Dimensions author ID	01103331340.35
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q92083305
is author of	The importance of γ-linolenic acid in the prevention and treatment Salmon (<i>Salmo salar)</i> Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content. Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products. Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers Composition of fatty acids in selected sorts of biscuits, offered for children Effects of fatty acid composition of liquid margarines on sensory quality of cakes Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of L. Red Arils Application of carbon dioxide in subcritical state (LCO2) for extraction/fractionation of carotenoids from red paprika Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children Red Arils of L.-A New Source of Valuable Fatty Acids and Nutrients Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract Differentiation of geographical origin of cream products in Poland according to their fatty acid profile Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat
is author of	wds:Q104061381-D9C18B4D-6457-46D0-BC78-4DCBDE4EFCB5 wds:Q115094666-E9AEEA79-6522-4A27-BAC3-55EF181569FD wds:Q26798219-B3D49D25-1062-40CE-9615-164305EAA34E wds:Q48014687-FE5E7615-0141-4709-9A2D-D91B63734FE8 wds:Q47567714-10388091-9B37-4DAA-81E1-130FA0B2B4A6 wds:Q115094641-8503F666-D90C-43B4-B2A2-9DC00D15AC6B wds:Q115094708-D2BC1430-34C4-41A4-BC28-68F188CF724C wds:Q115094724-9AAF77F0-1475-487E-A67E-34A07BD96E18 wds:Q92083309-63C4DFD8-D6EF-4C65-BE99-D5EEAB5EA6DA wds:Q115094653-0DF00BA8-9DBF-4A1C-BC7A-2D61AC7A3D62 wds:Q115094730-CEA8EDB7-DB67-4AA3-A1CE-9B7A18571007 wds:Q115094681-02EE5017-0C9E-441E-BDC6-4A2B7EB53065 wds:Q115094660-BCCD2FE2-2606-44B2-87EA-0C4F585765EA wds:Q115094671-B8735567-A056-4C55-8BFC-19510B688D75 wds:Q115094677-632B00E0-7F31-497C-BE2C-CDB0D2BD5D9F wds:Q86803083-53212771-262E-46B2-B246-D6D3F57E0869 wds:Q94557267-627A16E9-F6A1-4EE4-BF08-964B0EB5D85C

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