2023

1. Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Robert Waraczewski, [AUT.] Jagoda Szafrańska, [AUT.] Siemowit Muszyński, [AUT.] Wojciech Radzki, [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2023 T. 137 s. 105516, DOI: 10.1016/j.idairyj.2022.105516
2. The effect of erythritol on the physicochemical properties of reformulated, high-protein, and sugar-free macarons produced from whey protein isolate intended for diabetics, athletes, and physically active people
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Wiesław Kucia , [AUT.] Igor Tomasevic , [AUT.] Salvador Peréz-Huertas . Foods 2023 T. 12 Nr 7 s. 1547, DOI: 10.3390/foods12071547
3. Co-gelation of pumpkin-seed protein with egg-white protein
artykuł [AUT.] M. Tomczyńska-Mleko , [AUT.] Konrad Terpiłowski , [AUT.] Salvador Peréz-Huertas , [AUT.] Viktoria Sapiga , [AUT.] Galyna Polischuk , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. Foods 2023 T. 12 Nr 10 s. 2030, DOI: 10.3390/foods12102030
4. Long-matured cured meats from Poland and Europe compared - An overview
artykuł [AUT.] Robert Waraczewski, [AUT.] Maciej Bartoń , [AUT.] Dariusz Stasiak, [AUT.] Bartosz Sołowiej. MEAT SCIENCE 2023 T. 206 s. 109336, DOI: 10.1016/j.meatsci.2023.109336
5. Properties of yogurts enriched with crude polysaccharides extracted from Pleurotus ostreatus cultivated mushroom
artykuł [AUT.] Wojciech Radzki, [AUT.] Katarzyna Skrzypczak, [AUT.] Bartosz Sołowiej, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Waldemar Gustaw. Foods 2023 T. 12 Nr 21 s. 4033, DOI: 10.3390/foods12214033

2022

6. Sodium reduction by partial and total replacement of NaCl with KCl in serbian white brined cheese
artykuł [AUT.] Jelena Miocinovic , [AUT.] Zorana Miloradovic , [AUT.] Mira Radovanovic , [AUT.] Ivana Sredovic Ignjatovic , [AUT.] Ana Radulovic , [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Igor Tomasevic . Foods 2022 T. 11 Nr 3 s. 374, DOI: 10.3390/foods11030374
7. The influence of the syrup type on rheology, color differences, water activity, and nutritional and sensory aspects of high-protein bars for sportsmen
artykuł [AUT.] Jan Małecki , [AUT.] Igor Tomasevic , [AUT.] Bartosz Sołowiej. JOURNAL OF FOOD QUALITY 2022 T. 2022 s. 2317676, DOI: 10.1155/2022/2317676
8. Physicochemical, nutritional, microstructural, surface and sensory properties of a model high-protein bars intended for athletes depending on the type of protein and syrup used
artykuł [AUT.] Jan Małecki , [AUT.] Konrad Terpiłowski , [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej. International Journal of Environmental Research and Public Health 2022 T. 19 Nr 7 s. 3923, DOI: 10.3390/ijerph19073923
9. The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Jagoda Szafrańska, [AUT.] Konrad Terpiłowski , [AUT.] Jan Małecki , [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2022 T. 131 s. 105385, DOI: 10.1016/j.idairyj.2022.105385
10. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Dariusz Stasiak, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] R. J. Łyszczek , [AUT.] Igor Tomasevic , [AUT.] M. Tomczyńska-Mleko . INTERNATIONAL DAIRY JOURNAL 2022 T. 134 s. 105450, DOI: 10.1016/j.idairyj.2022.105450
11. Most promising alternative protein sources possible to use in sports nutrition - a review
artykuł [AUT.] Adam Grdeń, [AUT.] Bartosz Sołowiej. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022 T. 57 Nr 6 s. 3343-3351, DOI: 10.1111/ijfs.15742
12. Pumpkin and kale fibers - a potential hydrocolloids in processed cheese sauce formulations with different fat source
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Konrad Terpiłowski , [AUT.] Bartosz Sołowiej. LWT-FOOD SCIENCE AND TECHNOLOGY 2022 T. 167 s. 113843, DOI: 10.1016/j.lwt.2022.113843
13. An analysis of the plant- and animal-based hydrocolloids as by products of the food industry
artykuł [AUT.] Robert Waraczewski, [AUT.] Siemowit Muszyński, [AUT.] Bartosz Sołowiej. MOLECULES 2022 T. 27 Nr 24 s. 8686, DOI: 10.3390/molecules27248686
14. Macronutrients, amino and fatty acid composition, elements, and toxins in high-protein powders of crickets, arthrospira, single cell protein, potato, and rice as potential ingredients in fermented food products
artykuł [AUT.] Adam Grdeń, [AUT.] Bartosz Sołowiej. Applied Sciences-Basel 2022 T. 12 Nr 24 s. 12831, DOI: 10.3390/app122412831
15. Wheat bread supplemented with Agaricus bisporus powder: effect on bioactive substances content and technological quality
artykuł [AUT. KOR.] Aneta Sławińska, [AUT.] Bartosz Sołowiej, [AUT.] Wojciech Radzki, [AUT.] Emilia Fornal . Foods 2022 T. 11 Nr 23 s. 3786, DOI: 10.3390/foods11233786
16. Effect of different dried vegetable powders on physicochemical, organoleptic, and antioxidative properties of fat-free dairy desserts
artykuł [AUT.] Katarzyna Kusio , [AUT.] Jagoda Szafrańska, [AUT.] Wojciech Radzki, [AUT.] Bartosz Sołowiej. Applied Sciences-Basel 2022 T. 12 Nr 22 s. 11503, DOI: 10.3390/app122211503
17. Application of food mechanics and oral processing in modelling first bite of grilled meat
artykuł [AUT. KOR.] Ilija Djekic , [AUT.] Jovan Ilić , [AUT.] Bartosz Sołowiej, [AUT.] Rastko Djekic , [AUT.] Igor Tomasevic . JOURNAL OF FOOD QUALITY 2022 T. 2022 s. 9176628, DOI: 10.1155/2022/9176628
18. May bananas go extinct? The epidemic of Panama disease. A review
artykuł [AUT.] Robert Waraczewski, [AUT.] Bartosz Sołowiej. Agronomy Science 2022 T. 77 Nr 3 s. 139-148, DOI: 10.24326/as.2022.3.10
19. Selected unconventional sources of protein and other nutrients
artykuł [AUT.] Adam Grdeń, [AUT.] Halina Kobak , [AUT.] Bartosz Sołowiej. Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality 2022 T. 29 Nr 1 s. 23-38, DOI: 10.15193/zntj/2022/130/405

2021

20. Covid-19 pandemic effects on food safety - Multi-country survey study
artykuł [AUT. KOR.] Ilija Djekic , [AUT.] Aleksandra Nikolić , [AUT.] Mirza Uzunović , [AUT.] Aluwé Marijke , [AUT.] Aijun Liu , [AUT.] Jiqin Han , [AUT.] Mladen Brnčić , [AUT.] Nada Knežević , [AUT.] Photis Papademas , [AUT.] Katerina Lemoniati , [AUT.] Franziska Witte , [AUT.] Nino Terjung , [AUT.] Maria Papageorgiou , [AUT.] Kyriaki G. Zinoviadou , [AUT.] Antonella Dalle Zotte , [AUT.] Erica Pellattiero , [AUT.] Bartosz Sołowiej, [AUT.] Raquel P.F. Guiné , [AUT.] Paula Correia , [AUT.] Aleksandra Sirbu , [AUT.] Liliana Vasilescu , [AUT.] Anastasia Semenova , [AUT.] Oksana A. Kuznetsova , [AUT.] Urška Vrabič Brodnjak , [AUT.] Mirian Pateiro , [AUT.] Jose Manuel Lorenzo , [AUT.] Andriy Getya , [AUT.] Tetiana Kodak , [AUT.] Igor Tomasevic . FOOD CONTROL 2021 T. 122 s. 107800, DOI: 10.1016/j.foodcont.2020.107800
21. The influence of dietary fibers on physicochemical properties of acid casein processed cheese sauces obtained with whey proteins and coconut Oil or anhydrous milk fat
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Siemowit Muszyński, [AUT.] Igor Tomasevic , [AUT.] Bartosz Sołowiej. Foods 2021 T. 10 Nr 4 s. 1-21, DOI: 10.3390/foods10040759
22. Colour assessment of milk and milk products using computer vision system and colorimeter
artykuł [AUT. KOR.] Bojana Milovanovic , [AUT. KOR.] Vladimir Tomovic , [AUT. KOR.] Ilija Djekic , [AUT.] Jelena Miocinovic , [AUT.] Bartosz Sołowiej, [AUT.] Jose Manuel Lorenzo , [AUT.] Francisco J. Barba , [AUT.] Igor Tomasevic . INTERNATIONAL DAIRY JOURNAL 2021 T. 120 s. 105084, DOI: 10.1016/j.idairyj.2021.105084
23. Proteins in food systems - bionanomaterials, conventional and unconventional sources, functional properties, and development opportunities
artykuł [AUT.] Jan Małecki , [AUT.] Siemowit Muszyński, [AUT.] Bartosz Sołowiej. Polymers 2021 T. 13 Nr 15 s. 2506, DOI: 10.3390/polym13152506
24. Color assessment of the eggs using computer vision system and Minolta colorimeter
artykuł [AUT. KOR.] Bojana Milovanovic , [AUT. KOR.] Vladimir Tomovic , [AUT. KOR.] Ilija Djekic , [AUT.] Bartosz Sołowiej, [AUT.] Jose Manuel Lorenzo , [AUT.] Francisco J. Barba , [AUT.] Igor Tomasevic . Journal of Food Measurement and Characterization 2021 T. 15 Nr 6 s. 5097-5112, DOI: 10.1007/s11694-021-01085-4
25. Polish meat products - tradition and modernity
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Bartosz Sołowiej. IOP Conference Series. Earth and Environmental Science 2021 T. 854 s. 012090, DOI: 10.1088/1755-1315/854/1/012090
26. Attitudes and beliefs of Eastern European meat consumers-a review
artykuł [AUT.] Igor Tomasevic , [AUT.] Bartosz Sołowiej, [AUT.] V Djordjevic , [AUT.] D Vujadinovic , [AUT. KOR.] Ilija Djekic . IOP Conference Series. Earth and Environmental Science 2021 T. 854 s. 012098, DOI: 10.1088/1755-1315/854/1/012098
27. Analysis of pungency sensation effects from an oral processing, sensorial and emotions detection perspective—case study with grilled pork meat
artykuł [AUT. KOR.] Ilija Djekic , [AUT.] Jovan Ilić , [AUT.] Jianshe Chen , [AUT.] Rastko Djekic , [AUT.] Bartosz Sołowiej, [AUT.] D Vujadinovic , [AUT.] Igor Tomasevic . Applied Sciences-Basel 2021 T. 11 Nr 2 s. 10459, DOI: 10.3390/app112110459
28. Promotion of cultural heritage - regional and traditional polish meat products
artykuł [AUT.] Jagoda Szafrańska, [AUT.] Dariusz Stasiak, [AUT.] Bartosz Sołowiej. Theory and Practice of Meat Processing 2021 T. 6 Nr 4 s. 368-374, DOI: 10.21323/2414-438X-2021-6-4-368-374

2020

29. Computer Vision System: A better tool for assessing pork and beef colour than a standard colourimeter
artykuł [AUT. KOR.] Bojana Milovanovic , [AUT. KOR.] Ilija Djekic , [AUT.] Bartosz Sołowiej, [AUT.] Sasa Novakovic , [AUT.] Vesna Dordević , [AUT.] Igor Tomasevic . Meat Technology 2020 T. 20 Nr 2 s. 153-160, DOI: 10.18485/meattech.2020.61.2.5
30. Celiakia - ocena poziomu wiedzy społeczeństwa na temat żywienia i choroby
rozdział z monografii [AUT.] Anna Jańczuk , [AUT.] Bartosz Sołowiej. W: Nauki przyrodnicze : żywienie i medycyna / redakcja naukowa Jędrzej Nyćkowiak, Jacek Leśny, Poznań 2020 2020, Młodzi Naukowcy s. 19-25, 978-83-66392-51-9
Elementów na stronie: