| Ursolic Acid—A Pentacyclic Triterpenoid with a Wide Spectrum of Pharmacological Activities Ł Woźniak, S Skąpska, K Marszałek Molecules 20 (11), 20614-20641, 2015 | 375 | 2015 |
| The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables K Marszałek, Ł Woźniak, B Kruszewski, S Skąpska International Journal of Molecular Sciences 18 (2), 277, 2017 | 140 | 2017 |
| Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage K Marszałek, Ł Woźniak, FJ Barba, S Skąpska, JM Lorenzo, A Zambon, ... Food chemistry 268, 279-286, 2018 | 93 | 2018 |
| Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of … K Marszałek, S Skąpska, Ł Woźniak, B Sokołowska Innovative Food Science & Emerging Technologies 32, 101-109, 2015 | 83 | 2015 |
| A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity X Yang, S Wei, X Lu, X Qiao, J Simal-Gandara, E Capanoglu, Ł Woźniak, ... Food Chemistry 350, 129261, 2021 | 81 | 2021 |
| Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure … K Marszałek, J Krzyżanowska, Ł Woźniak, S Skąpska LWT-Food Science and Technology 85, 412-417, 2017 | 72 | 2017 |
| High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage K Marszałek, Ł Woźniak, S Skąpska, M Mitek Journal of Food Science and Technology 54, 832-841, 2017 | 69 | 2017 |
| Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes K Marszałek, P Doesburg, S Starzonek, J Szczepańska, Ł Woźniak, ... Journal of CO2 Utilization 29, 46-56, 2019 | 61 | 2019 |
| The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious) K Marszałek, B Kruszewski, Ł Woźniak, S Skąpska Innovative Food Science & Emerging Technologies 39, 42-48, 2017 | 53 | 2017 |
| Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide K Marszałek, J Krzyżanowska, Ł Woźniak, S Skąpska The Journal of Supercritical Fluids 117, 26-32, 2016 | 51 | 2016 |
| The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace Ł Woźniak, K Marszałek, S Skąpska, R Jędrzejczak Applied Sciences 7 (4), 322, 2017 | 39 | 2017 |
| Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study Ł Woźniak, A Szakiel, C Pączkowski, K Marszałek, S Skąpska, ... Molecules 23 (11), 2790, 2018 | 38 | 2018 |
| The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée K Marszałek, Ł Woźniak, S Skąpska High Pressure Research 36 (2), 220-234, 2016 | 36 | 2016 |
| A Comparative Study of the Quality of Strawberry Purée Preserved by Continuous Microwave Heating and Conventional Thermal Pasteurization During Long-Term Cold Storage K Marszałek, Ł Woźniak, S Skąpska, M Mitek Food and Bioprocess Technology, 1-13, 2016 | 36 | 2016 |
| Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent … K Marszałek, J Szczepańska, S Starzonek, Ł Woźniak, U Trych, ... Journal of Food Process Engineering 42 (4), e13034, 2019 | 28 | 2019 |
| Extraction of phenolic compounds from sour cherry pomace with supercritical carbon dioxide: Impact of process parameters on the composition and antioxidant properties of extracts Ł Woźniak, K Marszałek, S Skąpska Separation Science and Technology 51 (9), 1472-1479, 2016 | 26 | 2016 |
| Influence of steviol glycosides on the stability of vitamin C and anthocyanins Ł Woźniak, K Marszałek, S Skapska Journal of agricultural and food chemistry 62 (46), 11264-11269, 2014 | 26 | 2014 |
| The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages S Skąpska, K Marszałek, Ł Woźniak, J Szczepańska, J Danielczuk, ... Foods 9 (12), 1819, 2020 | 25 | 2020 |
| Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing B Sokołowska, Ł Woźniak, S Skąpska, I Porębska, J Nasiłowska, ... High Pressure Research 37 (2), 214-222, 2017 | 25 | 2017 |
| The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples H Kowalska, Ł Woźniak, E Masiarz, A Stelmach, A Salamon, J Kowalska, ... Drying Technology 38 (12), 1620-1631, 2020 | 20 | 2020 |
