| Polymer biodegradation and biodegradable polymers-a review. K Leja, G Lewandowicz Polish Journal of Environmental Studies 19 (2), 2010 | 858 | 2010 |
| Effect of microwave radiation on physico-chemical properties and structure of cereal starches G Lewandowicz, T Jankowski, J Fornal Carbohydrate polymers 42 (2), 193-199, 2000 | 324 | 2000 |
| Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches G Lewandowicz, J Fornal, A Walkowski Carbohydrate Polymers 34 (4), 213-220, 1997 | 211 | 1997 |
| Application of membrane distillation for ethanol recovery during fuel ethanol production G Lewandowicz, W Białas, B Marczewski, D Szymanowska Journal of membrane science 375 (1-2), 212-219, 2011 | 116 | 2011 |
| Surface activity of commercial food grade modified starches K Prochaska, P Kędziora, J Le Thanh, G Lewandowicz Colloids and Surfaces B: Biointerfaces 60 (2), 187-194, 2007 | 100 | 2007 |
| Encapsulation of elderberry extract into phospholipid nanoparticles A Bryła, G Lewandowicz, W Juzwa Journal of Food Engineering 167, 189-195, 2015 | 86 | 2015 |
| Starch esters obtained by microwave radiation—structure and functionality G Lewandowicz, J Fornal, A Walkowski, M Mączyński, G Urbaniak, ... Industrial Crops and Products 11 (2-3), 249-257, 2000 | 84 | 2000 |
| The nutritional value and biological activity of concentrated protein fraction of potato juice PŁ Kowalczewski, A Olejnik, W Białas, I Rybicka, M Zielińska-Dawidziak, ... Nutrients 11 (7), 1523, 2019 | 76 | 2019 |
| Starch modification by iterated syneresis G Lewandowicz, M Soral-Śmietana Carbohydrate Polymers 56 (4), 403-413, 2004 | 71 | 2004 |
| Pasta fortified with potato juice: structure, quality, and consumer acceptance P Kowalczewski, G Lewandowicz, A Makowska, I Knoll, W Błaszczak, ... Journal of food science 80 (6), S1377-S1382, 2015 | 50 | 2015 |
| Stability of the process of simultaneous saccharification and fermentation of corn flour. The effect of structural changes of starch by stillage recycling and scaling up of the … D Szymanowska-Powałowska, G Lewandowicz, P Kubiak, W Błaszczak Fuel 119, 328-334, 2014 | 50 | 2014 |
| The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content A Szwengiel, G Lewandowicz, AR Górecki, W Błaszczak Food chemistry 240, 51-58, 2018 | 42 | 2018 |
| Changes in the microstructure of wheat, corn and potato starch granules during extraction of non-starch compounds with sodium dodecyl sulfate and mercaptoethanol W Błaszczak, S Valverde, J Fornal, R Amarowicz, G Lewandowicz, ... Carbohydrate Polymers 53 (1), 63-73, 2003 | 41 | 2003 |
| Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives K Prochaska, P Kędziora, J Le Thanh, G Lewandowicz Food Hydrocolloids 21 (4), 654-659, 2007 | 39 | 2007 |
| Binding of the trace elements: Cu (II) and Fe (III) to the native and modified nutritive potato starches studied by EPR H Śmigielska, G Lewandowicz, J Goslar, SK Hoffmann Acta Physica Polonica A 108 (2), 303-310, 2005 | 39 | 2005 |
| Enzymatic hydrolysis of potato pulp M Lesiecki, W Białas, G Lewandowicz Acta Scientiarum Polonorum Technologia Alimentaria 11 (1), 53-59, 2012 | 38 | 2012 |
| Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process K Christa, M Soral-Śmietana, G Lewandowicz International Journal of Food Sciences and Nutrition 60 (sup4), 140-154, 2009 | 38 | 2009 |
| Effect of thermal processing on antioxidant activity and cytotoxicity of waste potato juice PŁ Kowalczewski, A Olejnik, W Białas, P Kubiak, A Siger, M Nowicki, ... Open Life Sciences 14 (1), 150-157, 2019 | 36 | 2019 |
| Antioxidant activity of potato juice P Kowalczewski, K Celka, W Białas, G Lewandowicz Acta Scientiarum Polonorum Technologia Alimentaria 11 (2), 175-181, 2012 | 36 | 2012 |
| Carbohydrate chemistry. P Kadlec, C Bjergegaard, K Gulewicz, M Horbowicz, A Jones, P Kintia, ... Carbohydrates in grain legume seeds: improving nutritional quality and …, 2000 | 34 | 2000 |
