E-LIB Suche - Ergebnisse für: Kajak-Siemaszko, K.

1

Higher drip loss is associated with protein oxidation:

Traore, S. ; Aubry, L. ; Gatellier, P....
Meat Science. 90 (2012) 4 - p. 917-924 , 2012

Link: https://doi.org/10.1016/..

2

Effect of heat treatment on protein oxidation in pig meat:

Traore, S. ; Aubry, L. ; Gatellier, P....
Meat Science. 91 (2012) 1 - p. 14-21 , 2012

Link: https://doi.org/10.1016/..

3

Characterization of protein aggregates following a heating ..:

Kajak-Siemaszko, K. ; Aubry, L. ; Peyrin, F....
Food Research International. 44 (2011) 10 - p. 3160-3166 , 2011

Link: https://doi.org/10.1016/..

4

Evaluation of protein aggregation in cooked meat:

Promeyrat, A. ; Gatellier, P. ; Lebret, B....
Food Chemistry. 121 (2010) 2 - p. 412-417 , 2010

Link: https://doi.org/10.1016/..

5

The Role of Autochthonous Levilactobacillus brevis B1 Start..:

Sionek, Barbara ; Okoń, Anna ; Łepecka, Anna...
Foods. 13 (2024) 3 - p. 392 , 2024

Link: https://doi.org/10.3390/..

6

The Effect of Apple Vinegar Addition on the Quality and She..:

Okoń, Anna ; Zielińska, Dorota ; Szymański, Piotr...
Applied Sciences. 14 (2024) 10 - p. 4027 , 2024

Link: https://doi.org/10.3390/..

7

The Influence of the Apple Vinegar Marination Process on th..:

Łepecka, Anna ; Szymański, Piotr ; Okoń, Anna...
Foods. 12 (2023) 8 - p. 1565 , 2023

Link: https://doi.org/10.3390/..

8

The Use of Unique, Environmental Lactic Acid Bacteria Strai..:

Łepecka, Anna ; Okoń, Anna ; Szymański, Piotr...
Molecules. 27 (2022) 3 - p. 1097 , 2022

Link: https://doi.org/10.3390/..

9

Effect of Lactic Acid Bacteria on Nutritional and Sensory Q..:

Kajak-Siemaszko, Katarzyna ; Zielińska, Dorota ; Łepecka, Anna...
Applied Sciences. 12 (2022) 17 - p. 8855 , 2022

Link: https://doi.org/10.3390/..

10

Effect of Heat Treatment by the Sous-Vide Method on the Qua..:

Przybylski, Wiesław ; Jaworska, Danuta ; Kajak-Siemaszko, Katarzyna..
Foods. 10 (2021) 7 - p. 1610 , 2021

Link: https://doi.org/10.3390/..

11

Formation of heterocyclic aromatic amines in relation to po..:

Buła, Maria ; Przybylski, Wiesław ; Jaworska, Danuta.
Food Chemistry. 276 (2019) - p. 511-519 , 2019

Link: https://doi.org/10.1016/..

12

PREDICTIVE MICROBIOLOGY OF FOOD:

Rosiak, Elżbieta ; Kajak-Siemaszko, Katarzyna ; Trząskowska, Monika.
Postępy Mikrobiologii - Advancements of Microbiology. 57 (2018) 3 - p. 229-243 , 2018

Link: https://doi.org/10.21307..

13

Sensory Quality of Culinary Pork Meat in Relation to Slaugh..:

JAWORSKA, Danuta ; PRZYBYLSKI, Wiesław ; KAJAK-SIEMASZKO, Katarzyna.
Food Science and Technology Research. 15 (2009) 1 - p. 65-74 , 2009

Link: https://doi.org/10.3136/..

14

Impact of litter species diversity on decomposition process..:

Szanser, M. ; Ilieva-Makulec, K. ; Kajak, A....
Soil Biology and Biochemistry. 43 (2011) 1 - p. 9-19 , 2011

Link: https://doi.org/10.1016/..