E-LIB Suche - Ergebnisse für: Sołowiej, Bartosz

1

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein:

Tomczyńska-Mleko, Marta ; Terpiłowski, Konrad ; Pérez-Huertas, Salvador...
Foods. 12 (2023) 10 - p. 2030 , 2023

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

2

Properties of Yogurts Enriched with Crude Polysaccharides E..:

Radzki, Wojciech ; Skrzypczak, Katarzyna ; Sołowiej, Bartosz..
Foods. 12 (2023) 21 - p. 4033 , 2023

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

3

Comparative Analysis of Selected Physicochemical and Textur..:

Michalak-Majewska, Monika ; Muszyński, Siemowit ; Sołowiej, Bartosz...
Acta Universitatis Cibiniensis. Series E: Food Technology. 24 (2020) 1 - p. 99-112 , 2020

Link: https://doi.org/10.2478/..

4

Validation of novel food safety climate components and asse..:

Tomasevic, Igor ; Kovačević, Danijela Bursać ; Jambrak, Anet Režek...
Food Control. 117 (2020) - p. 107357 , 2020

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

5

Comprehensive insight into the food safety climate in Centr..:

Tomasevic, Igor ; Kovačević, Danijela Bursać ; Jambrak, Anet Režek...
Food Control. 114 (2020) - p. 107238 , 2020

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

6

Attitudes and Beliefs of Eastern European Consumers Towards..:

Tomasevic, Igor ; Bahelka, Ivan ; Čítek, Jaroslav...
Animals. 10 (2020) 7 - p. 1220 , 2020

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

7

Estimation of the antioxidant properties of milk protein pr..:

Skrzypczak, Katarzyna ; Gustaw, Waldemar ; Kononiuk, Anna..
Czech Journal of Food Sciences. 37 (2019) 4 - p. 260-267 , 2019

Link: https://doi.org/10.17221..

8

Consumers' perceptions, attitudes and perceived quality of ..:

Tomasevic, Igor ; Novakovic, Sasa ; Solowiej, Bartosz...
Meat Science. 142 (2018) - p. 5-13 , 2018

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

9

Moisture sorption characteristics of extrusion-cooked starc..:

Combrzyński, Maciej ; Mościcki, Leszek ; Kwaśniewska, Anita...
International Agrophysics. 31 (2017) 4 - p. 457-463 , 2017

Link: https://doi.org/10.1515/..

10

Effect of gluten on the properties of ternary biopolymers b..:

Wesołowska-Trojanowska, Marta ; Tomczyńska-Mleko, Marta ; Terpiłowski, Konrad...
European Food Research and Technology. 244 (2017) 4 - p. 623-633 , 2017

Link: https://doi.org/10.1007/..

11

Biochemical changes in the recreational areas soil caused b..:

Kawecka-Radomska, Małgorzata ; Tomczyńska-Mleko, Marta ; Kamińska, Agnieszka...
Environmental Earth Sciences. 75 (2016) 2 - p. , 2016

Link: https://doi.org/10.1007/..

12

Use of Whey and Whey Preparations in the Food Industry – a ..:

Królczyk, Jolanta ; Dawidziuk, Tomasz ; Janiszewska-Turak, Emilia.
Polish Journal of Food and Nutrition Sciences. 66 (2016) 3 - p. 157-165 , 2016

Link: https://doi.org/10.1515/..

13

The effect of pH and modified maize starches on texture, rh..:

Sołowiej, Bartosz ; Dylewska, Agnieszka ; Kowalczyk, Dariusz...
European Food Research and Technology. 242 (2016) 9 - p. 1577-1585 , 2016

Link: https://doi.org/10.1007/..

14

Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of ..:

Mierczyńska, Joanna ; Cybulska, Justyna ; Sołowiej, Bartosz.
Carbohydrate Polymers. 133 (2015) - p. 547-555 , 2015

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

15

The effect of fat replacement by inulin on the physicochemi..:

Sołowiej, Bartosz ; Glibowski, Paweł ; Muszyński, Siemowit...
Food Hydrocolloids. 44 (2015) - p. 1-11 , 2015

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