2021

1. Textural and sensory properties of wheat bread fortified with nettle (Urtica dioica L.) produced by the scalded flour method
artykuł [AUT.] Monika Wójcik, [AUT. KOR.] Renata Różyło, [AUT.] Grzegorz Łysiak, [AUT.] Ryszard Kulig, [AUT.] Grażyna Cacak-Pietrzak . JOURNAL OF FOOD PROCESSING AND PRESERVATION 2021 T. 45 Nr 10 s. 15851, DOI: 10.1111/jfpp.15851

2020

2. The potential use of by‐products from coconut industry for production of pasta
artykuł [AUT.] Emilia Sykut-Domańska, [AUT. KOR.] Piotr Zarzycki, [AUT.] Aldona Sobota, [AUT.] Dorota Teterycz, [AUT.] Anna Wirkijowska, [AUT.] Agata Blicharz-Kania, [AUT.] Dariusz Andrejko, [AUT.] Jarosław Mazurkiewicz. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2020 T. 44 Nr 7 s. 1-9, DOI: 10.1111/jfpp.14490
3. Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots (Daucus carota L.) during cold storage
artykuł [AUT.] Dariusz Kowalczyk, [AUT.] Tomasz Skrzypek, [AUT.] Katarzyna Niedźwiadek. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2020 T. 44 Nr 9 s. 14713, DOI: 10.1111/jfpp.14713

2019

4. Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion
artykuł [AUT.] Dariusz Kowalczyk, [AUT.] Monika Kordowska-Wiater, [AUT.] Klaudia Kałwa, [AUT.] Tomasz Skrzypek, [AUT.] Małgorzata Sierocka, [AUT.] Katarzyna Niedźwiadek. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2019 T. 43 s. 1-8, DOI: 10.1111/jfpp.14004
5. Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing
artykuł [AUT.] Beata Zdybel, [AUT. KOR.] Renata Różyło, [AUT.] Agnieszka Sagan. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2019 T. 43 Nr 8 s. 14002, DOI: 10.1111/jfpp.14002

2017

6. Effect of water extract of Urtica dioica L. on lipid oxidation and color of cooked pork sausage
artykuł [AUT.] Agnieszka Latoch, [AUT.] Dariusz Stasiak. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2017 T. 41 Nr 2 s. 1-7, DOI: 10.1111/jfpp.12818
7. Antioxidant activity, technological and rheological properties of baked rolls containing dried onions (Allium cepa L.)
artykuł [AUT. KOR.] Monika Michalak-Majewska, [AUT.] Bartosz Sołowiej, [AUT.] Aneta Sławińska. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2017 T. 41 Nr 1 s. 1-8, DOI: 10.1111/jfpp.12914
8. Comparison of antioxidant activity of protein isolates derived from selected dry-cured meat products
artykuł [AUT. KOR.] Paulina Kęska, [AUT.] Justyna Libera, [AUT.] Joanna Stadnik. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2017 T. 41 Nr 3 s. 1-7, DOI: 10.1111/jfpp.12933
9. Technological aspect of Lactobacillus acidophilus bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in dry-fermented pork neck and sausage
artykuł [AUT.] Karolina Wójciak, [AUT.] Justyna Libera, [AUT.] Dariusz Stasiak, [AUT.] Danuta Kołożyn-Krajewska . JOURNAL OF FOOD PROCESSING AND PRESERVATION 2017 T. 41 Nr 3 s. 1-9, DOI: 10.1111/jfpp.12965

2015

10. Effect of Mentha piperita on oxidative stability and sensory characteristics of cooked pork sausage
artykuł [AUT.] Agnieszka Latoch, [AUT.] Dariusz Stasiak. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2015 T. 6 Nr 39 s. 1566-1573, DOI: 10.1111/jfpp.12383
11. Use of acid whey and probiotic strains to improve microbiological quality and sensory acceptance of organic fermented sausage
artykuł [AUT.] Karolina Wójciak, [AUT.] Zbigniew józef Dolatowski, [AUT.] Danuta Kołożyn-Krajewska . JOURNAL OF FOOD PROCESSING AND PRESERVATION 2015 T. 6 Nr 39 s. 539-547, DOI: 10.1111/jfpp.12259

2014

12. A study on the mechanical properties of pea protein isolate films
artykuł [AUT.] Dariusz Kowalczyk, [AUT.] Waldemar Gustaw, [AUT.] Michał Świeca, [AUT.] Barbara Baraniak. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2014 T. 4 Nr 38 s. 1726-1736, DOI: 10.1111/jfpp.12135

2001

13. Reduced/oxidized glutathione index as a tool for food monitority oxidative stress during extrusion cooking
artykuł [AUT.] H. Zieliński , [AUT.] Zbigniew Rzedzicki. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2001 T. 25 s. 197-206
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