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Szymczak, Mariusz
114
results:
Search for persons
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Format
Online (114)
Mediatypes
E-Books (1)
Articles (Online) (53)
Bookchapter (Online) (3)
OpenAccess-fulltext (57)
Languages
english (85)
polish (6)
Sorted by: Relevance
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?
1
Process Scale-up for the Application of Fish Protein Isolat..:
Szymczak, Mariusz
;
Kaminski, Patryk
;
Szymczak, Barbara
...
Food and Bioprocess Technology. , 2024
Link:
https://doi.org/10.1007/..
?
2
Effect of pretreatment temperature and time on fat bonding ..:
Erol, Nida Demirtas
;
Cakli, Sukran
;
Szymczak, Mariusz
...
Journal of Agriculture and Food Research. 16 (2024) - p. 101198 , 2024
Link:
https://doi.org/10.1016/..
?
3
Application of a crude digestive proteases preparation to i..:
Kamiński, Patryk
;
Szymczak, Mariusz
;
Szymczak, Barbara
Journal of the Science of Food and Agriculture. 104 (2024) 9 - p. 5315-5325 , 2024
Link:
https://doi.org/10.1002/..
?
4
Nutrification and fat reduction of deep-fried protein isola..:
Erol, Nida Demirtas
;
Cakli, Sukran
;
Szymczak, Mariusz
...
Food Chemistry. 437 (2024) - p. 137833 , 2024
Link:
https://doi.org/10.1016/..
?
5
Effect of Marinating Temperature of Atlantic Herring on Mea..:
Szymczak, Mariusz
;
Kamiński, Patryk
;
Turło, Marta
...
Applied Sciences. 13 (2023) 12 - p. 7225 , 2023
Link:
https://doi.org/10.3390/..
?
6
Effects of Primary Processing and Pre-Salting of Baltic Her..:
Kamiński, Patryk
;
Szymczak, Mariusz
;
Szymczak, Barbara
Applied Sciences. 12 (2022) 21 - p. 10877 , 2022
Link:
https://doi.org/10.3390/..
?
7
The effect of previous storage condition on the diffusion a..:
Kamiński, Patryk
;
Szymczak, Mariusz
;
Szymczak, Barbara
LWT. 165 (2022) - p. 113723 , 2022
Link:
https://doi.org/10.1016/..
?
8
Development of Functional Acid Curd Cheese (Tvarog) with An..:
Dmytrów, Izabela
;
Szymczak, Mariusz
;
Szkolnicka, Katarzyna
.
Foods. 10 (2021) 4 - p. 895 , 2021
Link:
https://doi.org/10.3390/..
?
9
Effect of Protein Denaturation Temperature on Rheological P..:
Strzelczak, Agnieszka
;
Balejko, Jerzy
;
Szymczak, Mariusz
.
Foods. 10 (2021) 4 - p. 829 , 2021
Link:
https://doi.org/10.3390/..
?
10
Use of Rapid Capillary Zone Electrophoresis to Determine Am..:
Felisiak, Katarzyna
;
Szymczak, Mariusz
Foods. 10 (2021) 11 - p. 2518 , 2021
Link:
https://doi.org/10.3390/..
?
11
Prevalence of Listeria species and L. monocytogenes in read..:
Szymczak, Barbara
;
Szymczak, Mariusz
;
Trafiałek, Joanna
Food Microbiology. 91 (2020) - p. 103532 , 2020
Link:
https://doi.org/10.1016/..
?
12
Effect of constant and fluctuating temperatures during froz..:
Szymczak, Mariusz
;
Kamiński, Patryk
;
Felisiak, Katarzyna
...
LWT. 133 (2020) - p. 109961 , 2020
Link:
https://doi.org/10.1016/..
?
13
Identification of non-protein nitrogen compounds separated ..:
Felisiak, Katarzyna
;
Szymczak, Mariusz
;
Kołakowski, Edward
Journal of Food Composition and Analysis. 77 (2019) - p. 108-114 , 2019
Link:
https://doi.org/10.1016/..
?
14
Acetic acids: advances in research and applications
Chemistry research and applications
Szymczak, Mariusz
;
Topuz, Osman
, 2018
Link:
https://search.ebscohost..
?
15
The reuse of brine to enhance the ripening of marine and fr..:
Szymczak, Mariusz
;
Felisiak, Katarzyna
;
Tokarczyk, Grzegorz
.
International Journal of Food Science & Technology. 54 (2018) 4 - p. 1151-1159 , 2018
Link:
https://doi.org/10.1111/..
1-15