2020

1. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria ( L. rhamnosus B 442) containing intracellular calcium ions
artykuł [AUT.] Urszula Pankiewicz, [AUT.] Małgorzata Góral-Kowalczyk, [AUT.] Katarzyna Kozłowicz, [AUT.] Dariusz Góral. JOURNAL OF FOOD ENGINEERING 2020 T. 275, DOI: 10.1016/j.jfoodeng.2019.109876

2019

2. Multi-objective optimization based on the utopian point method applied to a case study of osmotic dehydration of plums and its storage
artykuł [AUT.] Agnieszka Szparaga , [AUT.] Marta Stachnik , [AUT.] Ewa Czerwińska , [AUT.] Sławomir Kocira, [AUT.] Maria Dymkowska-Malesa , [AUT. KOR.] Marek Jakubowski . JOURNAL OF FOOD ENGINEERING 2019 T. 245 s. 104-111, DOI: 10.1016/j.jfoodeng.2018.10.014

2016

3. Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods
artykuł [AUT. KOR.] Monika Sujka, [AUT.] Zofia Sokołowska , [AUT.] Mieczysław Hajnos , [AUT.] Marzena Włodarczyk-Stasiak. JOURNAL OF FOOD ENGINEERING 2016 T. 190 s. 147-153, DOI: 10.1016/j.jfoodeng.2016.06.023

2015

4. Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice
artykuł [AUT.] Rafał Nadulski, [AUT.] Jacek Skwarcz, [AUT.] Agnieszka Sujak, [AUT.] Zbigniew Kobus, [AUT.] Kazimierz Zawiślak, [AUT.] Anna Stój, [AUT.] Jakub Wyrostek. JOURNAL OF FOOD ENGINEERING 2015 T. 166 Nr 1 s. 370-376, DOI: 10.1016/j.jfoodeng.2015.06.035

2012

5. Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carom fibre and oat wholemeal
artykuł [AUT.] Antoni Miś , [AUT.] Stanisław Grundas , [AUT.] Dariusz Dziki, [AUT.] Janusz Laskowski. JOURNAL OF FOOD ENGINEERING 2012 T. 108 Nr 1 s. 1-12, DOI: 10.1016/j.jfoodeng.2011.08.007
6. The technique and analysis of the process of separation and cleaning grain materials
artykuł [AUT.] Marian Panasiewicz, [AUT.] Paweł Sobczak, [AUT.] Jacek Mazur, [AUT.] Kazimierz Zawiślak, [AUT.] Dariusz Andrejko. JOURNAL OF FOOD ENGINEERING 2012 T. 109 Nr 3 s. 603-608, DOI: 10.1016/j.jfoodeng.2011.10.010
7. Rheological, texture and sensory properties of kefir with high performance and native inulin
artykuł [AUT.] Paweł Glibowski, [AUT.] Anna Kowalska . JOURNAL OF FOOD ENGINEERING 2012 T. 111 s. 299-304, DOI: 10.1016/j.jfoodeng.2012.02.019

2011

8. Effect of preliminary grinding of the wheat grain on the pulverizing process
artykuł [AUT.] Dariusz Dziki. JOURNAL OF FOOD ENGINEERING 2011 T. 104 s. 585-591, DOI: 10.1016/j.jfoodeng.2011.01.021
9. Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films
artykuł [AUT.] Dariusz Kowalczyk, [AUT.] Barbara Baraniak. JOURNAL OF FOOD ENGINEERING 2011 T. 105 s. 295-305, DOI: 10.1016/j.jfoodeng.2011.02.037

2010

10. Study to analyze the influence of sprouting of the wheat grain on the grinding process
artykuł [AUT.] Dariusz Dziki, [AUT.] Janusz Laskowski. JOURNAL OF FOOD ENGINEERING 2010 T. 96 Nr 4 s. 562-567, DOI: 10.1016/j.jfoodeng.2009.09.002
11. Effect of thermal and mechanical factors on rheological properties of high performance inulin gels and spreads
artykuł [AUT.] Paweł Glibowski. JOURNAL OF FOOD ENGINEERING 2010 T. 99 s. 106-113, DOI: 10.1016/j.jfoodeng.2010.02.007

2009

12. Influence of hydrothermal processes on selected physical properties of oat grain
artykuł [AUT.] Marian Panasiewicz, [AUT.] Józef Grochowicz, [AUT.] Paweł Sobczak. JOURNAL OF FOOD ENGINEERING 2009 T. 90 Nr 1 s. 81-89, DOI: 10.1016/j.jfoodeng.2008.06.006
13. Cutting test application to general assessment of vegetable texture changes caused by freezing
artykuł [AUT.] Dariusz Góral, [AUT.] Franciszek Kluza. JOURNAL OF FOOD ENGINEERING 2009 T. 95 Nr 2 s. 346-351, DOI: 10.1016/j.jfoodeng.2009.05.017
14. Specific surface area and porosity of starch extrudates determined from nitrogen adsorption data
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Jerzy Jamroz. JOURNAL OF FOOD ENGINEERING 2009 T. 93 s. 379-385

2008

15. Analysis of sorption properties of starch-protein extrudates with the use of water vapour
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Jerzy Jamroz. JOURNAL OF FOOD ENGINEERING 2008 T. 85 s. 580-589

2007

16. Fracture toughness of pea: Weibull analysis
artykuł [AUT.] Grzegorz Łysiak. JOURNAL OF FOOD ENGINEERING 2007 T. 83 s. 436-443, DOI: 10.1016/j.jfoodeng.2007.03.034
17. Effect of the moisture content on compression energy and strength characteristic of lupine briquettes
artykuł [AUT.] Dariusz Andrejko, [AUT.] Józef Grochowicz. JOURNAL OF FOOD ENGINEERING 2007 T. 83 s. 116-120, DOI: 10.1016/j.jfoodeng.2006.12.019
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