OPEN Repository

Welcome to OPEN - the Repository of Open Scientific Publications, run by the Interdisciplinary Centre for Mathematical and Computational Modelling, University of Warsaw, previously operating as the CeON Repository. The Repository enables Polish researchers from all fields to openly share their articles, books, conference materials, reports, doctoral theses, and other scientific texts.

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22799 archived items

Recent Submissions

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Convolutional neural network model for the qualitative evaluation of geometric shape of carrot root
(Scientific Agricultural Society of Finland, 2024-03-15) Rybacki, Piotr; Sawinska, Zuzanna; Kacániová, Miroslava; Kowalczewski, Przemysław Łukasz; Osuch, Andrzej; Durczak, Karol; Department of Agronomy, Faculty of Agronomy, Horticulture and Bioengineering, Poznan University of Life Sciences, Poznan, Poland; Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland; Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznan University of Life Sciences, Poznan, Poland
The main objective of the study is the development of an automatic carrot root classification model, marked as CR-NET, with the use of a Convolutional Neural Network (CNN). CNN with a constant architecture was built, consistingof an alternating arrangement of five Conv2D, MaxPooling2D and Dropout classes, for which in the Python 3.9 programming language a calculation algorithm was developed. It was found that the classification process of the carrot root images was carried out with an accuracy of 89.06%, meaning that 50 images were misclassified. The highest number of 21 erroneously classified photographs were from the extra class, of which 15 to the first class, thus not resulting in significant loss. However, assuming the number of refuse as the classification basis, the model accuracy greatly increases to 98.69%, as only 6 photographs were erroneously assigned.
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Attitudes and purchase intentions of Polish university students towards food made from insects - A modelling approach
(2024-03-29) Mikulec, Anna T.; Platta, Anna M.; Radzymińska, Monika; Ruszkowska, Millena; Mikulec, Karolina; Suwała, Grzegorz; Kowalski, Stanisław; Kowalczewski, Przemysław Łukasz; Nowicki, Marcin; Nowicki, Marcin; Faculty of Engineering Sciences, University of Applied Science in Nowy Sącz, Nowy Sącz, Poland; Faculty of Management and Quality Science, Gdynia Maritime University, Gdynia, Poland; Faculty of Economic Sciences, Institute of Management Science and Quality, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland; Graduate of the Warsaw School of Economics, Warszawa, Poland; Department of Food Product Quality, Kraków University of Economics, Kraków, Poland; Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Kraków Poland, Kraków, Poland; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland; Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN, United States of America
The marketing of insect-derived protein has led to the development of respective legal regulations on such insects-based foods in the European Union. Despite the interest in the area of insect-based food, European researchers have paid relatively little attention to consumer attitudes and behaviors towards such products or the factors that may affect them. Attempts undertaken so far in this respect are insufficient; therefore, there is a need to continue and expand research in this field. The present study attempts to verify the following research hypotheses: H1. Attitudes towards food containing insects are related to the attributes/characteristics of these products, care for health and the natural environment, and attitudes towards novelty (neophilic/neophobic); H2. Intentions to purchase food containing insects can be predicted based on attitudes towards food from insects, product attributes, and attitudes towards environmental health and novelties. An empirical study was conducted among university students (N = 1063) by an indirect interview method using a specially designed questionnaire, via an online platform (Computer-Assisted Web Interview, CAWI) in November 2023. The questionnaire was validated by assessing the construction validity and estimating the reliability of the scales used. The study results demonstrated that the attributes of insect-based food products can influence the positive attitudes towards them and behavioral intentions to consume them, and that the strength of the impact of health quality traits is far greater than that of the organoleptic or functional traits. A negative, statistically significant value of the correlation coefficient between neophobic attitude and intention to purchase this type of food was observed. Thus, respondents without food neophobia were characterized by a positive attitude towards the purchase of foods containing edible insects in their composition.
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Advances in Biological Activities and Application of Plant Extracts
(MDPI, 2023-08-17) Kowalczewski, Przemysław Łukasz; Zembrzuska, Joanna; Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland; Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznan, Poland
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Recent Advances in Applied Microbiology and Food Sciences, Volume II
(MDPI, 2023-05-15) Kowalczewski, Przemysław Łukasz; Kacániová, Miroslava; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland; Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agricuture, Nitra, Slovakia; Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszow, Poland
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Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
(MDPI, 2023-04-01) Ivanišová, Eva; Cech, Matej; Hozlár, Peter; Zaguła, Grzegorz; Gumul, Dorota; Grygorieva, Olga; Makowska, Agnieszka; Kowalczewski, Przemysław Łukasz; Institute of Food Sciences, Slovak University of Agriculture in Nitra, Slovakia; Research Institute of Plant Production, National Agricultural and Food Centre, Piešt’any, Slovakia; Department of Bioenergetics and Food Analysis, University of Rzeszow, Rzeszów, Poland; Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Kraków, Poland; M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.