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Karp, Sabina
73
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Online (73)
Mediatypes
Articles (Online) (32)
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OpenAccess-fulltext (38)
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?
1
Evaluation of Modified Atmosphere Packaging in Combination ..:
Wyrwisz, Jarosław
;
Karp, Sabina
;
Kurek, Marcin Andrzej
.
Foods. 11 (2022) 6 - p. 872 , 2022
Link:
https://doi.org/10.3390/..
?
2
Stability in food matrices:
, In:
Steviol Glycosides
,
Kurek, Marcin Andrzej
;
Karp, Sabina
- p. 221-242 , 2021
Link:
https://doi.org/10.1016/..
?
3
Development of Gluten-Free Muffins with β-Glucan and Pomegr..:
Kurek, Marcin Andrzej
;
Moczkowska-Wyrwisz, Małgorzata
;
Wyrwisz, Jarosław
.
Foods. 10 (2021) 11 - p. 2551 , 2021
Link:
https://doi.org/10.3390/..
?
4
List of contributors:
, In:
Steviol Glycosides
,
Altuğ, Cevher
;
Caggiano, Gianvito
;
Castro-Muñoz, Roberto
... - p. ix-x , 2021
Link:
https://doi.org/10.1016/..
?
5
The impact of different levels of oat β-glucan and water on..:
Karp, Sabina
;
Wyrwisz, Jarosław
;
Kurek, Marcin Andrzej
Journal of Food Science and Technology. 57 (2020) 10 - p. 3628-3638 , 2020
Link:
https://doi.org/10.1007/..
?
6
EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY ..:
Moczkowska, Malgorzata
;
Karp, Sabina
;
Horbanczuk, Olaf K.
...
Food and Bioproducts Processing. 124 (2020) - p. 33-47 , 2020
Link:
https://doi.org/10.1016/..
?
7
The use of high-in-β-glucan oat fibre powder as a structuri..:
Karp, Sabina
;
Wyrwisz, Jarosław
;
Kurek, Marcin Andrzej
.
Food Science and Technology International. 25 (2019) 7 - p. 618-629 , 2019
Link:
https://doi.org/10.1177/..
?
8
Effect of modified atmosphere packaging on the quality of w..:
Kurek, Marcin Andrzej
;
Wyrwisz, Jarosław
;
Karp, Sabina
.
Journal of Food Measurement and Characterization. 13 (2019) 3 - p. 1864-1872 , 2019
Link:
https://doi.org/10.1007/..
?
9
Comparative analysis of the physical properties of o/w emul..:
Karp, Sabina
;
Wyrwisz, Jarosław
;
Kurek, Marcin Andrzej
International Journal of Biological Macromolecules. 132 (2019) - p. 236-243 , 2019
Link:
https://doi.org/10.1016/..
?
10
Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumb..:
Wyrwisz, Jarosław
;
Moczkowska, Małgorzata
;
Kurek, Marcin Andrzej
...
Molecules. 24 (2019) 4 - p. 757 , 2019
Link:
https://doi.org/10.3390/..
?
11
Enzymatic, enzymatic-ultrasonic and alkaline extraction of ..:
Moczkowska, Małgorzata
;
Karp, Sabina
;
Niu, Yuge
.
Food Hydrocolloids. 90 (2019) - p. 105-112 , 2019
Link:
https://doi.org/10.1016/..
?
12
Effect of natural flocculants on purity and properties of β..:
Kurek, Marcin Andrzej
;
Karp, Sabina
;
Stelmasiak, Adrian
...
Carbohydrate Polymers. 188 (2018) - p. 60-67 , 2018
Link:
https://doi.org/10.1016/..
?
13
Effect of fiber sources on fatty acids profile, glycemic in..:
Kurek, Marcin Andrzej
;
Wyrwisz, Jarosław
;
Karp, Sabina
.
Journal of Food Science and Technology. 55 (2018) 5 - p. 1632-1640 , 2018
Link:
https://doi.org/10.1007/..
?
14
Physicochemical properties of dietary fibers extracted from..:
Kurek, Marcin Andrzej
;
Karp, Sabina
;
Wyrwisz, Jarosław
.
Food Hydrocolloids. 85 (2018) - p. 321-330 , 2018
Link:
https://doi.org/10.1016/..
?
15
Comparative analysis of dough rheology and quality of bread..:
Kurek, Marcin Andrzej
;
Wyrwisz, Jarosław
;
Karp, Sabina
..
Journal of Cereal Science. 74 (2017) - p. 210-217 , 2017
Link:
https://doi.org/10.1016/..
1-15