2021

1. The application of PEF technology in food processing and human nutrition
artykuł [AUT.] Karolina Nowosad, [AUT.] Monika Sujka, [AUT.] Urszula Pankiewicz, [AUT. KOR.] Radosław Kowalski. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2021 T. 58 Nr 3 s. 397-411, DOI: 10.1007/s13197-020-04512-4

2020

2. Legume flour as a natural colouring component in pasta production
artykuł [AUT.] Dorota Teterycz, [AUT.] Aldona Sobota, [AUT.] Piotr Zarzycki, [AUT.] Agnieszka Latoch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2020 T. 57 Nr 1 s. 301-309, DOI: 10.1007/s13197-019-04061-5
3. Co-gelation of gluten and gelatin as a novel functional materialformation method
artykuł [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Siemowit Muszyński, [AUT.] Katsuyoshi Nishinari , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2020 T. 57 Nr 1 s. 163-172, DOI: 10.1007/s13197-019-04042-8
4. Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties
artykuł [AUT. KOR.] Radosław Kowalski, [AUT.] Grażyna Kowalska, [AUT.] Urszula Pankiewicz, [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Monika Sujka, [AUT.] Artur Mazurek. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2020 T. 57 Nr 3 s. 1138, DOI: 10.1007/s13197-019-04149-y
5. Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat
artykuł [AUT.] Anna Kononiuk, [AUT. KOR.] Małgorzata Karwowska. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2020 T. 57 Nr 5 s. 1753-1762, DOI: 10.1007/s13197-019-04208-4

2019

6. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study
artykuł [AUT.] Leila Benatallah , [AUT.] Agnieszka Nawrocka , [AUT.] Monika Szymańska-Chargot , [AUT.] Abdallah Bouasla , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Mohammed Nasereddine Zidoune , [AUT. KOR.] Agnieszka Sujak. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2019 T. 56 Nr 3 s. 1316-1327, DOI: 10.1007/s13197-019-03602-2
7. Comparative analysis of selected bioactive components (fatty acids, tocopherols, xanthophyll, lycopene, phenols) and basic nutrients in raw and thermally processed camelina, sunflower, and flax seeds (Camelina sativa L. Crantz, Helianthus L., and Linum L.)
artykuł [AUT. KOR.] Bożena Kiczorowska, [AUT.] Wioletta Samolińska, [AUT.] Dariusz Andrejko, [AUT.] Piotr Kiczorowski, [AUT.] Zofia Antoszkiewicz , [AUT.] Malwina Zając , [AUT. KOR.] Anna Winiarska, [AUT.] Maciej Bąkowski. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2019 T. 56 Nr 9 s. 4296-4310, DOI: 10.1007/s13197-019-03899-z
8. The influence of Cistus incanus L. leaves on wheat pasta quality
artykuł [AUT.] Katarzyna Lisiecka, [AUT. KOR.] Agnieszka Wójtowicz, [AUT.] Dariusz Dziki, [AUT.] Urszula Gawlik. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2019 T. 56 Nr 9 s. 4311-4322, DOI: 10.1007/s13197-019-03900-9
9. Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan
artykuł [AUT.] Piotr Zarzycki, [AUT.] Aleksandra Ciołkowska, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Waldemar Gustaw. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2019 T. 56 Nr 11 s. 5107, DOI: 10.1007/s13197-019-03983-4

2017

10. Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks
artykuł [AUT. KOR.] Agnieszka Wójtowicz, [AUT.] Anna Oniszczuk, [AUT.] Tomasz Oniszczuk, [AUT.] Sławomir Kocira, [AUT.] Karolina Wojtunik-Kulesza , [AUT.] Marcin Mitrus, [AUT.] Anna Kocira , [AUT.] Jarosław Widelski , [AUT.] Krystyna Skalicka-Woźniak . JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2017 T. 54 Nr 10 s. 3218-3229, DOI: 10.1007/s13197-017-2765-7
11. κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus
artykuł [AUT. KOR.] Katarzyna Skrzypczak, [AUT.] Waldemar Gustaw, [AUT.] Dominik Szwajgier, [AUT.] Emilia Fornal , [AUT.] Adam Waśko. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2017 T. 54 Nr 11 s. 3679-3688, DOI: 10.1007/s13197-017-2830-2

2016

12. Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures
artykuł [AUT.] Monika Kędzierska-Matysek, [AUT.] Mariusz Florek, [AUT.] Anna Teter, [AUT.] Piotr Skałecki, [AUT.] Anna Litwińczuk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2016 T. 53 Nr 4 s. 2092-2098, DOI: 10.1007/s13197-016-2194-z
13. Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)
artykuł [AUT.] Monika Kędzierska-Matysek, [AUT.] Mariusz Florek, [AUT.] Anna Teter, [AUT.] Piotr Skałecki. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2016 T. 53 Nr 8 s. 3349-3355, DOI: 10.1007/s13197-016-2313-x
14. The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate
artykuł [AUT. KOR.] Anna Winiarska, [AUT.] Małgorzata Kwiecień, [AUT.] Eugeniusz Grela, [AUT.] Ewa Tomaszewska, [AUT.] Renata Klebaniuk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2016 T. 53 Nr 10 s. 3825-3833, DOI: 10.1007/s13197-016-2374-x

2015

15. Effect of storage temperature on falling number and apparent viscosity of gruels from wheat flours
artykuł [AUT.] Piotr Zarzycki, [AUT.] Aldona Sobota. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2015 T. 52 Nr 1 s. 437-443, DOI: 10.1007/s13197-013-0975-1
16. Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates
artykuł [AUT.] Piotr Zarzycki, [AUT.] Małgorzata Kasprzak, [AUT.] Zbigniew Rzedzicki, [AUT.] Aldona Sobota, [AUT.] Anna Wirkijowska, [AUT.] Emilia Sykut-Domańska. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2015 T. 52 Nr 10 s. 6663-6670, DOI: 10.1007/s13197-015-1754-y
17. The effects of copper-glycine complexes on chemical composition and sensory attributes of raw, cooked and grilled chicken meat
artykuł [AUT. KOR.] Anna Winiarska, [AUT.] Małgorzata Kwiecień. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2015 T. 52 Nr 7 s. 4226-4235, DOI: 10.1007/s13197-014-1510-8
18. Effect of caponization on the production performance, slaughter yield and fatty acid profile of muscles of Greenleg Partridge cocks
artykuł [AUT.] Małgorzata Kwiecień, [AUT.] Kornel Kasperek, [AUT.] Eugeniusz Grela, [AUT.] Grażyna Jeżewska-Witkowska. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2015 T. 52 Nr 11 s. 7227-7235, DOI: 10.1007/s13197-015-1856-6

2014

19. Influence of wheat kernel physical properties on the pulverizing process
artykuł [AUT.] Dariusz Dziki, [AUT.] Grażyna Cacak-Pietrzak , [AUT.] Antoni Miś , [AUT.] Krzysztof Jończyk , [AUT.] Urszula Gawlik. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2014 T. 51 Nr 10 s. 2648-2655, DOI: 10.1007/s13197-012-0807-8

2005

20. Study on stress relaxation behaviour of rennet cheeses at different temperatures.
artykuł [AUT.] Stanisław Mleko, [AUT.] Piotr Janas, [AUT.] Jacek Pielecki. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2005 T. 42 s. 58-60

2002

21. Gelation of shear treated whey protein polymers/aggregates
artykuł [AUT.] Stanisław Mleko. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2002 T. 39 s. 167-169
22. Rheological changes due to substitution of total milk proteins by whey proteins in dairy desserts
artykuł [AUT.] Stanisław Mleko, [AUT.] Waldemar Gustaw. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2002 T. 39 s. 170-172
23. Calcium ions induced gelation of double-heated whey protein isolate
artykuł [AUT.] Stanisław Mleko, [AUT.] Paweł Glibowski, [AUT.] Waldemar Gustaw, [AUT.] Piotr Janas. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2002 T. 39 s. 563-565

2000

24. Studies on permeability and rheology of heat and sodium ions-induced whey protein gels.
artykuł [AUT.] Stanisław Mleko. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2000 T. 37 s. 307-310
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