| Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals K Samborska, S Boostani, M Geranpour, H Hosseini, C Dima, ... Trends in Food Science & Technology 108, 297-325, 2021 | 101 | 2021 |
| Spray drying of honey: the effect of drying agents on powder properties K Samborska, P Gajek, A Kaminska-Dworznicka Polish Journal of Food and Nutrition Sciences 65 (2), 2015 | 101 | 2015 |
| Spray-drying of α-amylase—The effect of process variables on the enzyme inactivation K Samborska, D Witrowa-Rajchert, A Gonçalves Drying Technology 23 (4), 941-953, 2005 | 94 | 2005 |
| Innovations in spray drying process for food and pharma industries K Samborska, S Poozesh, A Barańska, M Sobulska, A Jedlińska, ... Journal of Food Engineering 321, 110960, 2022 | 79 | 2022 |
| Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications TJ Ashaolu, K Samborska, CC Lee, M Tomas, E Capanoglu, Ö Tarhan, ... International Journal of Biological Macromolecules 193, 2320-2331, 2021 | 78 | 2021 |
| Nano spray drying of food ingredients; materials, processing and applications SM Jafari, C Arpagaus, MA Cerqueira, K Samborska Trends in Food Science & Technology 109, 632-646, 2021 | 72 | 2021 |
| Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction K Kozłowicz, R Różyło, B Gładyszewska, A Matwijczuk, G Gładyszewski, ... Scientific reports 10 (1), 16269, 2020 | 67 | 2020 |
| The effect of low-temperature spray drying with dehumidified air on phenolic compounds, antioxidant activity, and aroma compounds of rapeseed honey powders K Samborska, A Jedlińska, A Wiktor, D Derewiaka, R Wołosiak, ... Food and Bioprocess Technology 12, 919-932, 2019 | 62 | 2019 |
| Powdered honey–drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability K Samborska Trends in food science & technology 88, 133-142, 2019 | 59 | 2019 |
| The influence of thermal treatment and spray drying on the physicochemical properties of polish honeys K Samborska, M Czelejewska Journal of Food Processing and Preservation 38 (1), 413-419, 2014 | 57 | 2014 |
| The application of dehumidified air in rapeseed and honeydew honey spray drying-Process performance and powders properties considerations A Jedlińska, K Samborska, A Wieczorek, A Wiktor, E Ostrowska-Ligęza, ... Journal of Food Engineering 245, 80-87, 2019 | 50 | 2019 |
| The influence of sodium caseinate on the physical properties of spray‐dried honey K Samborska, E Langa, A Kamińska‐Dwórznicka, D Witrowa‐Rajchert international Journal of food science & technology 50 (1), 256-262, 2015 | 50 | 2015 |
| Physicochemical properties of spray dried honey preparations K Samborska, B Bienkowska Zeszyty Problemowe Postępów Nauk Rolniczych, 2013 | 45 | 2013 |
| Development and characterization of physical properties of honey-rich powder K Samborska, A Wiktor, A Jedlińska, A Matwijczuk, W Jamróz, ... Food and Bioproducts Processing 115, 78-86, 2019 | 43 | 2019 |
| Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry-A review H Eghbaljoo, IK Sani, MA Sani, S Rahati, E Mansouri, E Molaee-Aghaee, ... International Journal of Biological Macromolecules 222, 2327-2340, 2022 | 39 | 2022 |
| Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry A Lammerskitten, A Wiktor, V Mykhailyk, K Samborska, E Gondek, ... Lwt 134, 110266, 2020 | 39 | 2020 |
| Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes SR Falsafi, H Rostamabadi, K Samborska, S Mirarab, A Rashidinejhad, ... Pharmacological Research 178, 106164, 2022 | 37 | 2022 |
| The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice K Rybak, K Samborska, A Jedlinska, O Parniakov, M Nowacka, ... Innovative Food Science & Emerging Technologies 65, 102446, 2020 | 36 | 2020 |
| Acid hydrolysis of kappa‐carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice A Kamińska‐Dwórznicka, A Antczak, K Samborska, A Lenart International Journal of Food Science & Technology 50 (8), 1799-1806, 2015 | 36 | 2015 |
| The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet A Kamińska-Dwórznicka, M Matusiak, K Samborska, D Witrowa-Rajchert, ... Journal of Food Engineering 167, 162-165, 2015 | 32 | 2015 |
Dorota Witrowa-RajchertProfesor, SGGW在 sggw.pl 的电子邮件经过验证
