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The Effect of Phytogenic Additive in Broiler's Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System.
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- Animals (2076-2615), 2024, v. 14, n. 16, p. 2428, doi. 10.3390/ani14162428
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- Article
Innovative application of microencapsulated polyphenols in cereal products: Optimization of the formulation of dairy‐ and gluten‐free pastry.
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- Journal of Food Process Engineering, 2024, v. 47, n. 7, p. 1, doi. 10.1111/jfpe.14685
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- Article
The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4477, doi. 10.3390/app14114477
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- Article
Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 1163, doi. 10.1007/s00217-023-04453-0
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- Article
Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1442, doi. 10.3390/app14041442
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- Article
Influence of Nigella sativa L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12550, doi. 10.3390/app132312550
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- Article
Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics.
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- European Food Research & Technology, 2023, v. 249, n. 12, p. 3055, doi. 10.1007/s00217-023-04348-0
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- Article
Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying.
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- Foods, 2023, v. 12, n. 23, p. 4345, doi. 10.3390/foods12234345
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- Article
Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review.
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- Animal Science Papers & Reports, 2023, v. 41, n. 4, p. 307, doi. 10.2478/aspr-2023-0014
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- Article
Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma.
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- Animal Science Papers & Reports, 2023, v. 41, n. 3, p. 195, doi. 10.2478/aspr-2023-0008
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- Article
Application of computational fluid dynamics simulations in food industry.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1411, doi. 10.1007/s00217-023-04231-y
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- Article
Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4464, doi. 10.3390/app13074464
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- Article
Effect of Processing on Volatile Organic Compounds Formation of Meat—Review.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 2, p. 705, doi. 10.3390/app13020705
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- Article
Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig's Meat Quality In Vivo?
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- Applied Sciences (2076-3417), 2022, v. 12, n. 23, p. 12035, doi. 10.3390/app122312035
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- Article
Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-23591-1
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- Article
The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products.
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- Animal Science Papers & Reports, 2022, v. 40, n. 4, p. 423
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- Article
Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.
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- Foods, 2022, v. 11, n. 16, p. 2523, doi. 10.3390/foods11162523
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- Article
The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.
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- Foods, 2022, v. 11, n. 13, p. 1986, doi. 10.3390/foods11131986
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- Article
Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.
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- Molecules, 2022, v. 27, n. 1, p. 175, doi. 10.3390/molecules27010175
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- Article
Geese fillets flavor stability and quality characteristics at different stages of sous-vide cooking.
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- Animal Science Papers & Reports, 2021, v. 39, n. 4, p. 419
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- Article
Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin.
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- Coatings (2079-6412), 2021, v. 11, n. 8, p. 979, doi. 10.3390/coatings11080979
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- Article
Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1999, doi. 10.1007/s00217-021-03767-1
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- Article
Active Packaging of Button Mushrooms with Zeolite and Açai Extract as an Innovative Method of Extending Its Shelf Life.
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- Agriculture; Basel, 2021, v. 11, n. 7, p. 653, doi. 10.3390/agriculture11070653
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- Article
Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes.
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- Agriculture; Basel, 2021, v. 11, n. 5, p. 428, doi. 10.3390/agriculture11050428
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- Article
Packaging in a High O2 or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature.
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- Agriculture; Basel, 2020, v. 10, n. 10, p. 479, doi. 10.3390/agriculture10100479
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- Article
Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14252
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- Article
PHYSICOCHEMICAL AND BIOCHEMICAL PROPERTIES OF GROUND PORK FORMULATED WITH ADDITION OF PRUNUS CERASUS (CV MONTMORENCY) EXTRACT AND SUBJECTED TO FREEZING STORAGE.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2019, v. 23, n. 2, p. 167, doi. 10.2478/aucft-2019-0020
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- Article
Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 8, p. 1838, doi. 10.1111/ijfs.13763
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- Article
Cherry ( Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 12, p. 2555, doi. 10.1111/ijfs.13541
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- Article
The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13294
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- Article
The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5327, doi. 10.1002/jsfa.8421
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- Article
Differentiation of chill-stored and frozen pork necks using electronic nose with ultra-fast gas chromatography.
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- Journal of Food Process Engineering, 2017, v. 40, n. 5, p. n/a, doi. 10.1111/jfpe.12540
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- Article
The Effect of Film Type and Modified Atmosphere Packaging with Different Initial GAS Composition on the Shelf Life of White Mushrooms ( Agaricus bisporus L.).
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.13083
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- Article
Effect of diet on oxidation and profile of volatile compounds of pork after freezing storage.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 1, p. 40
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- Article
ZRÓŻNICOWANIE WYBRANYCH WYRÓŻNIKÓW JAKOŚCI MIĘSA ŚWIŃ Z TUCZU UKIERUNKOWANEGO I STANDARDOWEGO. WYNIKI WSTĘPNE.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2013, v. 4, n. 11, p. 50
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- Article