2024

1. Influence of apple pomace on the oxidation status, fatty acidcontent, colour stability and microbiological profile of baked meat products

artykuł [AUT.] Paulina Kęska, [AUT. KOR.] Karolina Wójciak, [AUT.] Joanna Stadnik, [AUT.] Maciej Ireneusz Kluz , [AUT.] Miroslava Kačániová , [AUT.] Natália Čmiková , [AUT.] Elżbieta Solska, [AUT.] Katarzyna Mazurek . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024 T. 59 Nr 3 s. 1591-1604, DOI: 10.1111/ijfs.16908

2023

2. Impact of elicitation and drying methods on biological activities of lovage essential oil

artykuł [AUT.] Urszula Złotek, [AUT.] Anna Jakubczyk, [AUT.] Kamila Rybczyńska-Tkaczyk. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023 T. 58 Nr 7 s. 3648-3657, DOI: 10.1111/ijfs.16464

2022

3. High-pressure processing at increased temperatures provides enhanced removal of indigenous microbial contamination in beet/carrot juice without damaging the bioactive components

artykuł [AUT. KOR.] Dominik Szwajgier, [AUT.] Ewa Baranowska-Wójcik, [AUT.] Bożena Sosnowska, [AUT.] Wirginia Kukuła-Koch, [AUT.] Roman Paduch , [AUT.] Barbara Sokołowska , [AUT.] Adam Waśko, [AUT.] Ewa Solarska. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022 T. 57 Nr 1 s. 276-289, DOI: 10.1111/ijfs.15416

4. Most promising alternative protein sources possible to use in sports nutrition - a review

artykuł [AUT.] Adam Grdeń, [AUT. KOR.] Bartosz Sołowiej. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022 T. 57 Nr 6 s. 3343-3351, DOI: 10.1111/ijfs.15742

5. Fortification of low-nitrite canned pork with willow herb (Epilobium angustifolium L.)

artykuł [AUT.] Karolina Ferysiuk, [AUT. KOR.] Karolina Wójciak, [AUT.] Monika Trząskowska . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022 T. 57 Nr 7 s. 4194-4210, DOI: 10.1111/ijfs.15739

2021

6. Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds

artykuł [AUT.] Joanna Klepacka , [AUT. KOR.] Agnieszka Najda. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 2 s. 661-670, DOI: 10.1111/ijfs.14714

7. The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder

artykuł [AUT. KOR.] Emilia Janiszewska-Turak , [AUT.] Paulina Bąk , [AUT.] Andrzej Krzykowski, [AUT.] Dorota Witrowa-Rajchert . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 6 s. 2768-2779, DOI: 10.1111/ijfs.14908

8. Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

artykuł [AUT. KOR.] Małgorzata Karwowska, [AUT.] Joanna Stadnik, [AUT.] Dariusz Stasiak, [AUT. KOR.] Karolina Wójciak, [AUT.] Jose Manuel Lorenzo . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 12 s. 6142-6156, DOI: 10.1111/ijfs.15060

9. Effect of in vitro gastro-pancreatic digestion on antioxidant activity of low-molecular-weight (<3.5 kDa) peptides from dry-cured pork loins with probiotic strains of LAB

artykuł [AUT.] Paulina Kęska, [AUT.] Joanna Stadnik. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 12 s. 6268-6278, DOI: 10.1111/ijfs.15066

10. Novel strategies towards increasing the nutritional value of meat products: [Editorial]

inne publikacje [AUT. KOR.] Małgorzata Karwowska.

11. Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins

artykuł [AUT. KOR.] Małgorzata Karwowska, [AUT.] Anna Kononiuk. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 12 s. 6225-6235, DOI: 10.1111/ijfs.15373

12. Consumption of processed red meat and its impact on human health: A review

artykuł [AUT.] Justyna Libera, [AUT. KOR.] Katarzyna Iłowiecka , [AUT.] Dariusz Stasiak. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 12 s. 6115-6123, DOI: 10.1111/ijfs.15270

13. Technological properties and selected safety aspects of different cuts of organic and conventional pork

artykuł [AUT.] Agnieszka Latoch, [AUT. KOR.] Karolina Wójciak, [AUT.] Popek Stanisław , [AUT.] Sascha Rohn , [AUT. KOR.] Michał Halagarda . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021 T. 56 Nr 12 s. 6192-6203, DOI: 10.1111/ijfs.15217

2020

14. Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

artykuł [AUT.] Paulina Kęska, [AUT.] Joanna Stadnik, [AUT. KOR.] Karolina Wójciak, [AUT.] Katarzyna Neffe-Skocińska . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 3 s. 1069-1079, DOI: 10.1111/ijfs.14252

15. Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders - effect of drying temperature and sample structure

artykuł [AUT.] Justyna Bochnak-Niedźwiecka, [AUT. KOR.] Michał Świeca. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 1 s. 136-145, DOI: 10.1111/ijfs.14270

16. Phytochemical profile of Silybum marianum (L.) Gaertn. and Graminis rhizoma and its influence on the bioactivity and shelf life of industrially produced pâté

artykuł [AUT.] Karolina Ferysiuk, [AUT. KOR.] Karolina Wójciak, [AUT.] Małgorzata Materska. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 4 s. 1586-1598, DOI: 10.1111/ijfs.14385

17. Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

artykuł [AUT.] Jagoda Szafrańska, [AUT. KOR.] Bartosz Sołowiej. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 5 s. 1971-1979, DOI: 10.1111/ijfs.14485

18. The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan

artykuł [AUT. KOR.] Maciej Nastaj, [AUT.] Konrad Terpiłowski , [AUT. KOR.] Bartosz Sołowiej. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 5 s. 2179-2187, DOI: 10.1111/ijfs.14471

19. Application of vegetable concentrates and powders in coloured pasta production

artykuł [AUT.] Aldona Sobota, [AUT. KOR.] Anna Wirkijowska, [AUT.] Piotr Zarzycki. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 6 s. 2677-2687, DOI: 10.1111/ijfs.14521

20. Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

artykuł [AUT.] Małgorzata Sierocka, [AUT.] Urszula Złotek, [AUT. KOR.] Michał Świeca. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020 T. 55 Nr 3 s. 1318-1325, DOI: 10.1111/ijfs.14406

2019

21. The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing

artykuł [AUT. KOR.] Karolina Wójciak, [AUT.] Dariusz Stasiak, [AUT.] Joanna Stadnik, [AUT.] Karolina Ferysiuk, [AUT.] Anna Kononiuk. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019 T. 54 Nr 1 s. 75-83, DOI: 10.1111/ijfs.13906

22. Influence of physiological and chemical factors on the absorption of bioactive peptides

artykuł [AUT.] Monika Karaś. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019 T. 54 Nr 5 s. 1486-1496, DOI: 10.1111/ijfs.14054

23. Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus)

artykuł [AUT. KOR.] Wojciech Radzki, [AUT.] Marta Ziaja-Sołtys , [AUT.] Jakub Nowak , [AUT.] Jolanta Topolska , [AUT.] Anna Bogucka-Kocka , [AUT.] Aneta Sławińska, [AUT.] Monika Michalak-Majewska, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Andrzej Kuczumow . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019 T. 54 Nr 4 s. 1405-1412, DOI: 10.1111/ijfs.14084

24. Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

artykuł [AUT.] Urszula Pankiewicz, [AUT. KOR.] Małgorzata Góral-Kowalczyk, [AUT.] Katarzyna Kozłowicz, [AUT.] Dariusz Góral. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019 T. 54 Nr 6 s. 2035-2044, DOI: 10.1111/ijfs.14103

25. Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

artykuł [AUT.] Urszula Złotek, [AUT. KOR.] Michał Świeca, [AUT.] Julita Reguła , [AUT.] Anna Jakubczyk, [AUT.] Małgorzata Sierocka, [AUT.] Urszula Gawlik, [AUT.] Ireneusz Kapusta . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019 T. 54 Nr 7 s. 2437-2446, DOI: 10.1111/ijfs.14158

26. Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

artykuł [AUT.] Izabella Jackowska, [AUT.] Monika Bojanowska, [AUT.] Monika Staszowska-Karkut, [AUT. KOR.] Monika Sachadyn-Król. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019 T. 54 Nr 12 s. 3175-3184, DOI: 10.1111/ijfs.14251

2018

27. Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate-added carboxymethyl cellulose-based emulsion

artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Monika Kordowska-Wiater, [AUT.] Urszula Złotek, [AUT.] Tomasz Skrzypek. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018 T. 53 Nr 3 s. 728-734, DOI: 10.1111/ijfs.13648

28. Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value

artykuł [AUT. KOR.] Małgorzata Karwowska, [AUT.] Anna Kononiuk. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018 T. 53 Nr 1 s. 246-253, DOI: 10.1111/ijfs.13580

29. Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

artykuł [AUT.] Hayat Bourekoua , [AUT. KOR.] Renata Różyło, [AUT.] Urszula Gawlik, [AUT.] Leila Benatallah , [AUT.] Mohammed Nasereddine Zidoune , [AUT.] Dariusz Dziki. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018 T. 53 Nr 8 s. 1906-1913, DOI: 10.1111/ijfs.13777

30. Identification of antioxidant and anti‐inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus, Tenebrio molitor, Schistocerca gragaria)

artykuł [AUT. KOR.] Ewelina Zielińska , [AUT.] Barbara Baraniak, [AUT.] Monika Karaś. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018 T. 53 Nr 11 s. 2542-2551, DOI: 10.1111/ijfs.13848

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