Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds
Moczkowska, Małgorzata, Półtorak, Andrzej, Wierzbicka, Agnieszka
Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling
Zalewska, Magdalena, Półtorak, Andrzej, Wyrwisz, Jarosław, Zaremba, Robert, Moczkowska, Małgorzata, Wierzbicka, Agnieszka
Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle
Półtorak, Andrzej, Moczkowska, Małgorzata, Wyrwisz, Jarosław, Wierzbicka, Agnieszka
Analysis of the food allergen profile in meat from chickens fed five mixed feeds
Półtorak, Andrzej, Żbik, Klara, Kołodziejczak, Klaudia, Michalczuk, Monika, Onopiuk, Anna
Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
Wyrwisz, Jarosław, Półtorak, Andrzej, Zalewska, Magdalena, Zaremba, Robert, Wierzbicka, Agnieszka
Influence of post-mortem muscle glycogen content on the quality of beef during aging
Onopiuk, Anna, Półtorak, Andrzej, Wierzbicka, Agnieszka
Ginger: a total-scale analysis of the scientific literature on a widely used spice and phytotherapeutic
Matin, Maima, Yeung, Andy Wai Kan, Joshi, Tanuj, Tzvetkov, Nikolay T., Matin, Farhan Bin, Strzałkowska, Nina, Ksepka, Natalia, Wysocki, Kamil, Tomasik, Cyprian, Mickael, Michel-Edwar, Szymańska-Czerwińska, Monika, Niemczuk, Krzysztof, Koszarska, Magdalena, Frazzini, Sara, Rossi, Luciana, Adamska, Olga, Kamińska, Agnieszka, Łapiński, Marcin, Stolarczyk, Artur, Pirgozliev, Vasil Radoslavov, Łysek-Gładysińska, Małgorzata, Wieczorek, Anna, Lach, Karolina, Ławiński, Michał, Lagoa, Ricardo, Boukhari, Reda El, Fatimi, Ahmed, Lisco, Giuseppe, Piazzolla, Giuseppina, Triggiani, Vincenzo, Petrykowski, Sławomir, Siwiec, Danuta, Karpiński, Tomasz M., Półtorak, Andrzej, Wierzbicka, Agnieszka, Marchewka, Joanna, Horbańczuk, Jarosław Olav, Jóźwik, Artur, Atanasov, Atanas G.
Innovative Technology for the Inactivation of Allergenic Compounds on Component Surfaces of a Prototype Processing Line for the Manufacture of Products with Controlled Allergenicity
Półtorak, Andrzej, Bińkowska, Weronika, Pogorzelski, Grzegorz, Szpicer, Arkadiusz, Onopiuk, Anna, Wojtasik-Kalinowska, Iwona, Wierzbicka, Agnieszka
Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*
Szpicer, Arkadiusz, Binkowska, Weronika, Stelmasiak, Adrian, Wojtasik-Kalinowska, Iwona, Wierzbicka, Agnieszka, Poltorak, Andrzej
Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma
Marcinkowska-Lesiak, Monika, Zalewska, Magdalena, Alirezalu, Kazem, Wojtasik-Kalinowska, Iwona, Onopiuk, Anna, Półtorak, Andrzej