2024

1. Sterilized canned lamb with non-standard starch as a fat replacement - comparison of properties during storage
inne publikacje [AUT.] Robert Waraczewski, [AUT.] Joanna Stasiak , [AUT.] Patrycja Skwarek, [AUT.] Dariusz Stasiak, [AUT.] Bartosz Sołowiej. W: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT, 24 April 2024, Uniwersytet Przyrodniczy w Lublinie, Lublin 2024 2024, s. 016, DOI: 10.24326/ICDSUPL3.F016
2. Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Wojciech Kucia , [AUT.] Igor Tomasevic , [AUT.] J. Podkościelna . INTERNATIONAL DAIRY JOURNAL 2024 T. 157 s. 106007, DOI: 10.1016/j.idairyj.2024.106007
3. Influence of plant-based structuring ingredients on physicochemical properties of whey ice creams
artykuł [AUT.] M. Tomczyńska-Mleko , [AUT.] Artur Mykhalevych , [AUT.] Victoria Sapiga , [AUT.] Galyna Polishchuk , [AUT.] Konrad Terpiłowski , [AUT.] Stanisław Mleko, [AUT.] Bartosz Sołowiej, [AUT.] Salvador Peréz-Huertas . Applied Sciences-Basel 2024 T. 14 Nr 6 s. 2465, DOI: 10.3390/app14062465
4. Potential valorization of banana production waste in developing countries: bio-engineering aspects
artykuł [AUT.] Robert Waraczewski, [AUT.] Bartosz Sołowiej. Fibers 2024 T. 12 Nr 9 s. 72, DOI: 10.3390/fib12090072

2023

5. Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Robert Waraczewski, [AUT.] Jagoda Szafrańska, [AUT. KOR.] Siemowit Muszyński, [AUT.] Wojciech Radzki, [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2023 T. 137 s. 105516, DOI: 10.1016/j.idairyj.2022.105516
6. The effect of erythritol on the physicochemical properties of reformulated, high-protein, and sugar-free macarons produced from whey protein isolate intended for diabetics, athletes, and physically active people
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Wiesław Kucia , [AUT.] Igor Tomasevic , [AUT.] Salvador Peréz-Huertas . Foods 2023 T. 12 Nr 7 s. 1547, DOI: 10.3390/foods12071547
7. Co-gelation of pumpkin-seed protein with egg-white protein
artykuł [AUT.] M. Tomczyńska-Mleko , [AUT.] Konrad Terpiłowski , [AUT.] Salvador Peréz-Huertas , [AUT.] Viktoria Sapiga , [AUT.] Galyna Polischuk , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. Foods 2023 T. 12 Nr 10 s. 2030, DOI: 10.3390/foods12102030
8. Long-matured cured meats from Poland and Europe compared - An overview
artykuł [AUT.] Robert Waraczewski, [AUT.] Maciej Bartoń , [AUT.] Dariusz Stasiak, [AUT.] Bartosz Sołowiej. MEAT SCIENCE 2023 T. 206 s. 109336, DOI: 10.1016/j.meatsci.2023.109336
9. Properties of yogurts enriched with crude polysaccharides extracted from Pleurotus ostreatus cultivated mushroom
artykuł [AUT.] Wojciech Radzki, [AUT.] Katarzyna Skrzypczak, [AUT.] Bartosz Sołowiej, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Waldemar Gustaw. Foods 2023 T. 12 Nr 21 s. 4033, DOI: 10.3390/foods12214033
10. Zastosowanie serwatki z ekologicznego mleka krowiego i koziego oraz ekologicznych soków owocowych do otrzymywania napojów fermentowanych.
rozdział z monografii [AUT.] Jagoda Szafrańska, [AUT.] Bartosz Sołowiej. W: Lokalne rasy zwierząt w ochronie bioróżnorodności i zachowaniu tradycji regionów / pod redakcją Witolda Chabuza i Wioletty Sawickiej-Zuga, Lublin 2023 2023, Uniwersytet Przyrodniczy w Lublinie s. 102-107, 978-83-7259-413-6
11. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
artykuł [AUT.] Igor Tomasevic , [AUT.] Garegin Hambardzumyan , [AUT.] Gayane Marmaryan , [AUT.] Aleksandra Nikolić , [AUT.] Alen Mujcinovic , [AUT.] Weizheng Sun , [AUT.] Xiao-Chen Liu , [AUT.] Bursać Danijela Kovačević , [AUT.] Bebek Markovinović Anica , [AUT.] Nino Terjung , [AUT.] Heinz Volker , [AUT.] Maria Papageorgiou , [AUT.] Adriana Skendi , [AUT.] Goel Gunjan , [AUT.] Mamta Raghav , [AUT.] Antonella Dalle Zotte , [AUT.] Dimitar Nakov , [AUT.] Valentina Velkoska , [AUT.] Bartosz Sołowiej, [AUT.] Anastasia Semenova , [AUT.] Oksana A. Kuznetsova , [AUT.] Miroslav Krocko , [AUT.] Viera Duckova , [AUT.] Jose Manuel Lorenzo , [AUT.] Noemi Echegaray , [AUT.] Emel Oz , [AUT.] Fatih Oz , [AUT. KOR.] Ilija Djekic . JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023 T. 103 Nr 15 s. 7362-7373, DOI: 10.1002/jsfa.12815

2022

12. Sodium reduction by partial and total replacement of NaCl with KCl in serbian white brined cheese
artykuł [AUT.] Jelena Miocinovic , [AUT.] Zorana Miloradovic , [AUT.] Mira Radovanovic , [AUT.] Ivana Sredovic Ignjatovic , [AUT.] Ana Radulovic , [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Igor Tomasevic . Foods 2022 T. 11 Nr 3 s. 374, DOI: 10.3390/foods11030374
13. 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.] Bartosz Sołowiej. JOURNAL OF FOOD QUALITY 2022 T. 2022 s. 2317676, DOI: 10.1155/2022/2317676
14. Physicochemical, nutritional, microstructural, surface and sensory properties of a model high-protein bars intended for athletes depending on the type of protein and syrup used
artykuł [AUT.] Jan Małecki , [AUT.] Konrad Terpiłowski , [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej. International Journal of Environmental Research and Public Health 2022 T. 19 Nr 7 s. 3923, DOI: 10.3390/ijerph19073923
15. The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Jagoda Szafrańska, [AUT.] Konrad Terpiłowski , [AUT.] Jan Małecki , [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2022 T. 131 s. 105385, DOI: 10.1016/j.idairyj.2022.105385
16. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Dariusz Stasiak, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] R. J. Łyszczek , [AUT.] Igor Tomasevic , [AUT.] M. Tomczyńska-Mleko . INTERNATIONAL DAIRY JOURNAL 2022 T. 134 s. 105450, DOI: 10.1016/j.idairyj.2022.105450
17. Most promising alternative protein sources possible to use in sports nutrition - a review
artykuł [AUT.] Adam Grdeń, [AUT.] Bartosz Sołowiej. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022 T. 57 Nr 6 s. 3343-3351, DOI: 10.1111/ijfs.15742
18. Pumpkin and kale fibers - a potential hydrocolloids in processed cheese sauce formulations with different fat source
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Konrad Terpiłowski , [AUT.] Bartosz Sołowiej. LWT-FOOD SCIENCE AND TECHNOLOGY 2022 T. 167 s. 113843, DOI: 10.1016/j.lwt.2022.113843
19. An analysis of the plant- and animal-based hydrocolloids as by products of the food industry
artykuł [AUT.] Robert Waraczewski, [AUT. KOR.] Siemowit Muszyński, [AUT.] Bartosz Sołowiej. MOLECULES 2022 T. 27 Nr 24 s. 8686, DOI: 10.3390/molecules27248686
20. Macronutrients, amino and fatty acid composition, elements, and toxins in high-protein powders of crickets, arthrospira, single cell protein, potato, and rice as potential ingredients in fermented food products
artykuł [AUT.] Adam Grdeń, [AUT.] Bartosz Sołowiej. Applied Sciences-Basel 2022 T. 12 Nr 24 s. 12831, DOI: 10.3390/app122412831
21. Wheat bread supplemented with Agaricus bisporus powder: effect on bioactive substances content and technological quality
artykuł [AUT. KOR.] Aneta Sławińska, [AUT.] Bartosz Sołowiej, [AUT.] Wojciech Radzki, [AUT.] Emilia Fornal . Foods 2022 T. 11 Nr 23 s. 3786, DOI: 10.3390/foods11233786
22. Effect of different dried vegetable powders on physicochemical, organoleptic, and antioxidative properties of fat-free dairy desserts
artykuł [AUT.] Katarzyna Kusio , [AUT.] Jagoda Szafrańska, [AUT.] Wojciech Radzki, [AUT.] Bartosz Sołowiej. Applied Sciences-Basel 2022 T. 12 Nr 22 s. 11503, DOI: 10.3390/app122211503
23. Application of food mechanics and oral processing in modelling first bite of grilled meat
artykuł [AUT. KOR.] Ilija Djekic , [AUT.] Jovan Ilić , [AUT.] Bartosz Sołowiej, [AUT.] Rastko Djekic , [AUT.] Igor Tomasevic . JOURNAL OF FOOD QUALITY 2022 T. 2022 s. 9176628, DOI: 10.1155/2022/9176628
24. May bananas go extinct? The epidemic of Panama disease. A review
artykuł [AUT.] Robert Waraczewski, [AUT.] Bartosz Sołowiej. Agronomy Science 2022 T. 77 Nr 3 s. 139-148, DOI: 10.24326/as.2022.3.10
25. Selected unconventional sources of protein and other nutrients
artykuł [AUT.] Adam Grdeń, [AUT.] Halina Kobak , [AUT.] Bartosz Sołowiej. Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality 2022 T. 29 Nr 1 s. 23-38, DOI: 10.15193/zntj/2022/130/405

2021

26. Covid-19 pandemic effects on food safety - Multi-country survey study
artykuł [AUT. KOR.] Ilija Djekic , [AUT.] Aleksandra Nikolić , [AUT.] Mirza Uzunović , [AUT.] Aluwé Marijke , [AUT.] Aijun Liu , [AUT.] Jiqin Han , [AUT.] Mladen Brnčić , [AUT.] Nada Knežević , [AUT.] Photis Papademas , [AUT.] Katerina Lemoniati , [AUT.] Franziska Witte , [AUT.] Nino Terjung , [AUT.] Maria Papageorgiou , [AUT.] Kyriaki G. Zinoviadou , [AUT.] Antonella Dalle Zotte , [AUT.] Erica Pellattiero , [AUT.] Bartosz Sołowiej, [AUT.] Raquel P.F. Guiné , [AUT.] Paula Correia , [AUT.] Aleksandra Sirbu , [AUT.] Liliana Vasilescu , [AUT.] Anastasia Semenova , [AUT.] Oksana A. Kuznetsova , [AUT.] Urška Vrabič Brodnjak , [AUT.] Mirian Pateiro , [AUT.] Jose Manuel Lorenzo , [AUT.] Andriy Getya , [AUT.] Tetiana Kodak , [AUT.] Igor Tomasevic . FOOD CONTROL 2021 T. 122 s. 107800, DOI: 10.1016/j.foodcont.2020.107800
27. Color assessment of the eggs using computer vision system and Minolta colorimeter
artykuł [AUT. KOR.] Bojana Milovanovic , [AUT.] Vladimir Tomovic , [AUT. KOR.] Ilija Djekic , [AUT.] Bartosz Sołowiej, [AUT.] Jose Manuel Lorenzo , [AUT.] Francisco J. Barba , [AUT.] Igor Tomasevic . Journal of Food Measurement and Characterization 2021 T. 15 Nr 6 s. 5097-5112, DOI: 10.1007/s11694-021-01085-4
28. Polish meat products - tradition and modernity
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Bartosz Sołowiej. IOP Conference Series. Earth and Environmental Science 2021 T. 854 s. 012090, DOI: 10.1088/1755-1315/854/1/012090
29. Attitudes and beliefs of Eastern European meat consumers-a review
artykuł [AUT.] Igor Tomasevic , [AUT.] Bartosz Sołowiej, [AUT.] V Djordjevic , [AUT.] D Vujadinovic , [AUT. KOR.] Ilija Djekic . IOP Conference Series. Earth and Environmental Science 2021 T. 854 s. 012098, DOI: 10.1088/1755-1315/854/1/012098
30. Promotion of cultural heritage - regional and traditional polish meat products
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Dariusz Stasiak, [AUT.] Bartosz Sołowiej. Theory and Practice of Meat Processing 2021 T. 6 Nr 4 s. 368-374, DOI: 10.21323/2414-438X-2021-6-4-368-374
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