2022

1. The influence of the syrup type on rheology, color differences, water activity, and nutritional and sensory aspects of high-protein bars for sportsmen

artykuł [AUT.] Jan Małecki , [AUT.] Igor Tomasevic , [AUT. KOR.] Bartosz Sołowiej. JOURNAL OF FOOD QUALITY 2022 T. 2022 s. 2317676, DOI: 10.1155/2022/2317676

2. Application of food mechanics and oral processing in modelling first bite of grilled meat

artykuł [AUT. KOR.] Ilija Djekic , [AUT.] Jovan Ilić , [AUT. KOR.] Bartosz Sołowiej, [AUT.] Rastko Djekic , [AUT.] Igor Tomasevic . JOURNAL OF FOOD QUALITY 2022 T. 2022 s. 9176628, DOI: 10.1155/2022/9176628

2018

3. Species variations in the proximate composition, amino acid profile, and protein quality of the muscle tissue of grass carp, bighead carp, Siberian sturgeon, and wels catfish

artykuł [AUT. KOR.] Renata Pyz-Łukasik, [AUT.] Waldemar Paszkiewicz. JOURNAL OF FOOD QUALITY 2018 T. 2018 s. Article ID 2625401, DOI: 10.1155/2018/2625401

4. Hygiene quality and consumer safety of traditional short- and long-ripened cheeses from Poland

artykuł [AUT. KOR.] Renata Pyz-Łukasik, [AUT.] Przemysław Knysz, [AUT.] Michał Gondek. JOURNAL OF FOOD QUALITY 2018 T. 2018 s. 1-7, DOI: 10.1155/2018/8732412

2017

5. The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread

artykuł [AUT.] Daria Romankiewicz , [AUT.] Waleed Hameed Hassoon , [AUT.] Grażyna Cacak-Pietrzak , [AUT.] Małgorzata Sobczyk , [AUT.] Magdalena Wirkowska-Wojdyła , [AUT.] Alicja Ceglińska , [AUT. KOR.] Dariusz Dziki. JOURNAL OF FOOD QUALITY 2017 T. 2017 s. 7352631, DOI: 10.1155/2017/7352631

6. Fatty acid profile of fat of grass carp, bighead carp, Siberian sturgeon, and wels catfish

artykuł [AUT. KOR.] Renata Pyz-Łukasik, [AUT.] Danuta Kowalczyk-Pecka. JOURNAL OF FOOD QUALITY 2017 T. 2017 s. 1-6, DOI: 10.1155/2017/5718125

2016

7. Shelf life of organic roast pork enriched with acid whey-plant extracts combination

artykuł [AUT.] Karolina Wójciak, [AUT.] Zbigniew józef Dolatowski. JOURNAL OF FOOD QUALITY 2016 T. 39 Nr 3 s. 171-180, DOI: 10.1111/jfq.12191

2013

8. Effect of pasta cooking time on the content and fractional composition of dietary fiber

artykuł [AUT.] Aldona Sobota, [AUT.] Piotr Zarzycki. JOURNAL OF FOOD QUALITY 2013 T. 36 Nr 2 s. 127-132, DOI: 10.1111/jfq.12023

2012

9. The effect of the Lactobacillus caseiLock 0900 probiotic strain on the quality of dry-fermented sausage during chilling storage

artykuł [AUT.] Karolina Wójciak, [AUT.] Zbigniew józef Dolatowski, [AUT.] Danuta Kołożyn-Krajewska , [AUT.] Monika Trząskowska . JOURNAL OF FOOD QUALITY 2012 T. 35 s. 353-365, DOI: 10.1111/j.1745-4557.2012.00458.x

2010

10. Changes of linoleic acid concentration during heating of some plants-orgin oils with polyphenol addition

artykuł [AUT.] Radosław Kowalski. JOURNAL OF FOOD QUALITY 2010 T. 33 s. 269-282, DOI: 10.1111/j.1745-4557.2010.00295.x

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