| Novel protein sources for applications in meat-alternative products—Insight and challenges MA Kurek, A Onopiuk, E Pogorzelska-Nowicka, A Szpicer, M Zalewska, ... Foods 11 (7), 957, 2022 | 82 | 2022 |
| Meat analogues in the perspective of recent scientific research: A review K Kołodziejczak, A Onopiuk, A Szpicer, A Poltorak Foods 11 (1), 105, 2021 | 79 | 2021 |
| Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing A Onopiuk, K Kołodziejczak, A Szpicer, I Wojtasik-Kalinowska, ... Trends in Food Science & Technology 115, 366-379, 2021 | 58 | 2021 |
| Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application M Kozłowska, A Żbikowska, A Szpicer, A Półtorak Journal of Food Science and Technology 56, 2628-2638, 2019 | 42 | 2019 |
| The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries A Onopiuk, A Półtorak, M Moczkowska, A Szpicer, A Wierzbicka CyTA-Journal of Food 15 (4), 563-573, 2017 | 35 | 2017 |
| Quality of beef burgers formulated with fat substitute in a form of freeze-dried hydrogel enriched with açai oil M Hanula, A Szpicer, E Górska-Horczyczak, G Khachatryan, ... Molecules 27 (12), 3700, 2022 | 24 | 2022 |
| Impact of ozonisation on pro-health properties and antioxidant capacity of ‘Honeoye’ strawberry fruit A Onopiuk, A Półtorak, J Wyrwisz, M Moczkowska, A Stelmasiak, ... CyTA-Journal of Food 15 (1), 58-64, 2017 | 24 | 2017 |
| The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers A Szpicer, A Onopiuk, A Półtorak, A Wierzbicka CyTA-Journal of Food 18 (1), 315-327, 2020 | 23 | 2020 |
| Active packaging of button mushrooms with zeolite and açai extract as an innovative method of extending its shelf life M Hanula, E Pogorzelska-Nowicka, G Pogorzelski, A Szpicer, ... Agriculture 11 (7), 653, 2021 | 21 | 2021 |
| The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules A Szpicer, A Onopiuk, M Barczak, M Kurek LWT 168, 113849, 2022 | 20 | 2022 |
| Influence of oat β‐glucan and canola oil addition on the physico‐chemical properties of low‐fat beef burgers A Szpicer, A Onopiuk, A Półtorak, A Wierzbicka Journal of Food Processing and Preservation 42 (11), e13785, 2018 | 20 | 2018 |
| Application of computational fluid dynamics simulations in food industry A Szpicer, W Bińkowska, I Wojtasik-Kalinowska, SM Salih, A Półtorak European Food Research and Technology 249 (6), 1411-1430, 2023 | 19 | 2023 |
| Influence of plant extract addition to marinades on polycyclic aromatic hydrocarbon formation in grilled pork meat A Onopiuk, K Kołodziejczak, M Marcinkowska-Lesiak, ... Molecules 27 (1), 175, 2021 | 16 | 2021 |
| Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species MA Kurek, M Majek, A Onopiuk, A Szpicer, A Napiórkowska, K Samborska Food and Bioproducts Processing 137, 84-92, 2023 | 15 | 2023 |
| Hydrogel emulsion with encapsulated safflower oil enriched with acai extract as a novel fat substitute in beef burgers subjected to storage in cold conditions M Hanula, A Szpicer, E Górska-Horczyczak, G Khachatryan, ... Molecules 27 (8), 2397, 2022 | 15 | 2022 |
| Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants I Wojtasik-Kalinowska, A Onopiuk, A Szpicer, A Wierzbicka, A Półtorak CyTA-Journal of Food 19 (1), 152-162, 2021 | 12 | 2021 |
| Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers A Szpicer, A Onopiuk, A Półtorak, A Wierzbicka CyTA-Journal of Food 17 (1), 926-936, 2019 | 11 | 2019 |
| Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes A Onopiuk, A Półtorak, I Wojtasik‐Kalinowska, A Szpicer, ... Journal of Food Processing and Preservation 43 (12), e14252, 2019 | 10 | 2019 |
| Optimization of beef heat treatment using CFD simulation: Modeling of protein denaturation degree A Szpicer, A Wierzbicka, A Półtorak Journal of Food Process Engineering 45 (4), e14014, 2022 | 8 | 2022 |
| The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers A Onopiuk, K Kołodziejczak, A Szpicer, M Marcinkowska-Lesiak, ... Foods 11 (13), 1986, 2022 | 7 | 2022 |
Iwona Wojtasik-KalinowskaSzkoła Główna Gospodarstwa Wiejskiego w Warszawie在 sggw.pl 的电子邮件经过验证
