2020

1. Basic and functional nutrients in the muscles of fish: a review
artykuł [AUT. KOR.] Renata Pyz-Łukasik, [AUT.] Agnieszka Chałabis-Mazurek, [AUT.] Michał Gondek. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020 T. 23 Nr 1 s. 1941-1950, DOI: 10.1080/10942912.2020.1828457

2017

2. Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere
artykuł [AUT. KOR.] Magdalena Gantner, [AUT.] Dominika Guzek , [AUT.] Agnieszka Najda, [AUT.] Marta Brodowska , [AUT.] Elżbieta Górska-Horczyczak , [AUT.] Iwona Wojtasik-Kalinowska , [AUT.] Jolanta Godziszewska . INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017 T. 20 Nr 11 s. 2527-2537, DOI: 10.1080/10942912.2016.1243125
3. Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry
artykuł [AUT. KOR.] Anna Stój, [AUT.] Tomasz Czernecki, [AUT.] Dorota Domagała, [AUT.] Zdzisław Targoński. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017 T. 20, DOI: 10.1080/10942912.2017.1315590

2016

4. Methodological aspects of determining apple mechanical properties during impact
artykuł [AUT.] Zbigniew Stropek, [AUT.] Krzysztof Gołacki. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016 T. 19 Nr 6 s. 1325-1334, DOI: 10.1080/10942912.2015.1063069

2015

5. Effect of pH on apparent viscosity of wholemeal oat flour water dispersions
artykuł [AUT.] Piotr Zarzycki, [AUT.] Aldona Sobota. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015 T. 18 Nr 2 s. 303-315, DOI: 10.1080/10942912.2013.809538
6. Characteristics of fruit (Prunus domestica L.) skin: Structure and antioxidant content
artykuł [AUT.] Agata Konarska. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015 T. 18 Nr 1 s. 2487-2499, DOI: 10.1080/10942912.2014.984041

2014

7. Effect of inoculation with probiotics and ageing time on selected functional properties and oxidation of proteins in dry-cured pork loins
artykuł [AUT.] Joanna Stadnik, [AUT.] Zbigniew józef Dolatowski. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014 T. 17 Nr 4 s. 866-876, DOI: 10.1080/10942912.2012.685679

2013

8. Determining the heterogeneity of wheat breadcrumb texture baked using two different methods: New application
artykuł [AUT.] Renata Różyło. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013 T. 16 Nr 1 s. 154-167, DOI: 10.1080/10942912.2010.535189

2008

9. The rheological and instrumental textural properties of selected table fats
artykuł [AUT.] Paweł Glibowski, [AUT.] Piotr Zarzycki, [AUT.] Małgorzata Krzepkowska . INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008 T. 11 s. 678-686
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