2023

1. Non-destructive method for identification and classification of varieties and quality of coffee beans based on soft computing models using VIS/NIR spectroscopy
artykuł [AUT.] Ehsan Aghdamifar , [AUT. KOR.] Vali Rasooli Sharabiani , [AUT.] Ebrahim Taghinezhad , [AUT.] Adel Rezvanivand Fanaei , [AUT. KOR.] Mariusz Szymanek. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2023 T. 249 Nr 5 s. 1-14, DOI: 10.1007/s00217-023-04240-x
2. Comparative evaluation of greenhouse gas emissions and specific energy consumption of different drying techniques in pear slices
artykuł [AUT.] Mohammad Kaveh , [AUT. KOR.] Necati Çetin , [AUT.] Yousef Abbaspour-Gilandeh , [AUT.] Faroogh Sharifian , [AUT. KOR.] Mariusz Szymanek. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2023 T. 249 Nr 10 s. 1-15, DOI: 10.1007/s00217-023-04346-2

2021

3. Selected nutrients determining the quality of different cuts of organic and conventional pork
artykuł [AUT.] Karolina Wójciak, [AUT.] Michał Halagarda , [AUT.] Sascha Rohn , [AUT. KOR.] Paulina Kęska, [AUT.] Agnieszka Latoch, [AUT.] Joanna Stadnik. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2021 T. 247 Nr 6 s. 1389-1400, DOI: 10.1007/s00217-021-03716-y

2020

4. Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insect
artykuł [AUT.] Ewelina Zielińska , [AUT. KOR.] Monika Karaś, [AUT.] Barbara Baraniak, [AUT.] Anna Jakubczyk. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2020, DOI: 10.1007/s00217-020-03495-y

2019

5. Polyphenolic profiles in lettuce (Lactuca sativa L.) after CaCl2 treatment and cold storage
artykuł [AUT.] Małgorzata Materska, [AUT.] Katarzyna Olszówka , [AUT.] Barbara Chilczuk, [AUT.] Anna Stochmal , [AUT.] Łukasz Pecio , [AUT.] Barbara Pacholczyk-Sienicka , [AUT.] Sonia Piacente , [AUT.] Cosimo Pizza , [AUT.] Milena Masullo . EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2019 T. 245 Nr 3 s. 733-744, DOI: 10.1007/s00217-018-3195-0
6. Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field
artykuł [AUT.] Małgorzata Góral-Kowalczyk, [AUT.] Urszula Pankiewicz, [AUT.] Monika Sujka, [AUT.] Radosław Kowalski. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2019 T. 245 Nr 4 s. 817-824, DOI: 10.1007/s00217-018-3219-9

2018

7. Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
artykuł [AUT.] Hayat Bourekoua , [AUT. KOR.] Renata Różyło, [AUT.] Leila Benatallah , [AUT.] Agnieszka Wójtowicz, [AUT.] Grzegorz Łysiak, [AUT.] Mohammed Nasereddine Zidoune , [AUT.] Agnieszka Sujak. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 2 s. 345-354, DOI: 10.1007/s00217-017-2960-9
8. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
artykuł [AUT.] Hayat Bourekoua , [AUT. KOR.] Renata Różyło, [AUT.] Urszula Gawlik, [AUT.] Leila Benatallah , [AUT.] Mohammed Nasereddine Zidoune , [AUT.] Dariusz Dziki. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 2 s. 189-195, DOI: 10.1007/s00217-017-2942-y
9. Prediction of rye flour baking quality based on parameters of swelling curve
artykuł [AUT.] Sylwia Stępniewska , [AUT.] Elżbieta Słowik , [AUT.] Grażyna Cacak-Pietrzak , [AUT.] Daria Romankiewicz , [AUT.] Anna Szafrańska , [AUT.] Dariusz Dziki. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 6 s. 989-997, DOI: 10.1007/s00217-017-3014-z
10. Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite
artykuł [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 4 s. 623-633, DOI: 10.1007/s00217-017-2980-5
11. Functional traits of Lactobacillus plantarum from fermented Brassica oleracea var. capitata L. in view of multivariate statistical analysis
artykuł [AUT.] Magdalena Polak-Berecka, [AUT.] Agnieszka Kubik-Komar, [AUT.] Klaudia Gustaw, [AUT.] Magdalena Michalak, [AUT.] Waldemar Kazimierczak , [AUT.] Adam Waśko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 10 s. 1719-1727, DOI: 10.1007/s00217-018-3084-6

2017

12. Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity
artykuł [AUT.] Eugeniusz Grela, [AUT. KOR.] Bożena Kiczorowska, [AUT.] Wioletta Samolińska, [AUT.] Jan Matras, [AUT.] Piotr Kiczorowski, [AUT.] Wojciech Rybiński , [AUT.] Ewa Hanczakowska . EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2017 T. 243 Nr 8 s. 1385-1395, DOI: 10.1007/s00217-017-2849-7

2016

13. New controlled release material: aerated egg white gels induced by calcium ions
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Akihiro Handa , [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Konrad Terpiłowski , [AUT.] Cezary Kwiatkowski, [AUT.] Stanisław Mleko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2016 T. 242 Nr 8 s. 1235-1243, DOI: 10.1007/s00217-015-2627-3
14. The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Agnieszka Dylewska , [AUT.] Dariusz Kowalczyk, [AUT.] Monika Sujka, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2016 T. 242 Nr 9 s. 1577-1585, DOI: 10.1007/s00217-016-2658-4

2015

15. Flavone C -glycosides from Capsicum annuum L.: relationships between antioxidant activity and lipophilicity
artykuł [AUT.] Małgorzata Materska. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2015 T. 240 Nr 2 s. 549-557, DOI: 10.1007/s00217-014-2353-2

2014

16. The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivatives
artykuł [AUT.] Adam Waśko, [AUT.] Dominik Szwajgier, [AUT.] Magdalena Polak-Berecka. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2014 T. 238 Nr 2 s. 299-306, DOI: 10.1007/s00217-013-2107-6
17. Superoxide dismutase from hen’s egg yolk can protect fatty acids from peroxidative damage
artykuł [AUT.] Jacek Wawrzykowski, [AUT.] Marta Kankofer. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2014 T. 239 Nr 6 s. 1041-1049, DOI: 10.1007/s00217-014-2300-2

2011

18. Changes in activity during storage and characteristics of superoxide dismutase from hen eggs (Gallus gallus domesticus)
artykuł [AUT.] Jacek Wawrzykowski, [AUT.] Marta Kankofer. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2011 T. 232 s. 479-484, DOI: 10.1007/s00217-010-1418-0
19. Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)
artykuł [AUT.] Joanna Stadnik, [AUT.] Zbigniew józef Dolatowski. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2011 T. 233 s. 553-559, DOI: 10.1007/s00217-011-1550-5

2010

20. Effect of pulsed electric fields upon accumulation of magnesium in Saccharomyces cerevisiae
artykuł [AUT.] Urszula Pankiewicz, [AUT.] Jerzy Jamroz. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010 T. 231 s. 663-668, DOI: 10.1007/s00217-010-1317-4

2009

21. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans
artykuł [AUT.] Grażyna Budryn , [AUT.] Ewa Nebesny , [AUT.] Anna Podsędek , [AUT.] Dorota Żyżelewicz , [AUT.] Małgorzata Materska, [AUT.] Stefan Jankowski , [AUT.] Bogdan Janda . EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2009 T. 228 s. 913-922

1999

22. Effect of protein concentration on whey protein gels obtained by a two-stage heating process.
artykuł [AUT.] Stanisław Mleko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 1999 T. 209 s. 389-392
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