| Effect of cover brine type on the quality of meat from herring marinades M Szymczak, B Szymczak, A Koronkiewicz, K Felisiak, M Bednarek Journal of Food Science 78 (4), S619-S625, 2013 | 29 | 2013 |
| Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.) M Szymczak, E Kołakowski, K Felisiak International journal of food science & technology 47 (2), 282-289, 2012 | 28 | 2012 |
| Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus) M Szymczak, P Kamiński, K Felisiak, B Szymczak, I Dmytrów, T Sawicki LWT 133, 109961, 2020 | 27 | 2020 |
| Canned cod liver as a source of n‐3 polyunsaturated fatty acids, with a reference to contamination A Kołakowska, K Stypko, Z Domiszewski, G Bienkiewicz, A Perkowska, ... Food/Nahrung 46 (1), 40-45, 2002 | 27 | 2002 |
| The Potential of Ginkgo biloba as a Source of Biologically Active Compounds—A Review of the Recent Literature and Patents P Biernacka, I Adamska, K Felisiak Molecules 28 (10), 3993, 2023 | 15 | 2023 |
| Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine M Szymczak, G Tokarczyk, K Felisiak Processing and Impact on Active Components in Food, ed. V. Preedy, 439-445, 2014 | 15 | 2014 |
| Identification of non-protein nitrogen compounds separated by CZE without derivatization from TCA extract from salted herring meat K Felisiak, M Szymczak, E Kołakowski Journal of Food Composition and Analysis 77, 108-114, 2019 | 14 | 2019 |
| Effect of addition of different acetic acid concentrations on the quality of marinated herring M Szymczak, E Kołakowski, K Felisiak Journal of Aquatic Food Product Technology 24 (6), 566-581, 2015 | 13 | 2015 |
| Characteristics of herring marinated in reused brines after microfiltration M Szymczak, K Felisiak, B Szymczak Journal of food science and technology 55, 4395-4405, 2018 | 12 | 2018 |
| Use of rapid capillary zone electrophoresis to determine amino acids indicators of herring ripening during salting K Felisiak, M Szymczak Foods 10 (11), 2518, 2021 | 10 | 2021 |
| The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating M Szymczak, K Felisiak, G Tokarczyk, B Szymczak International journal of food science & technology 54 (4), 1151-1159, 2019 | 6 | 2019 |
| Autodigestion and Peptidase Activity in Low Quality Baltic Sprat (Sprattus sprattus balticus Schneider, 1908) K Felisiak, M Szymczak Journal of aquatic food product technology 27 (5), 619-626, 2018 | 4 | 2018 |
| Effect of selected additives on colour changes and lycopene content in pasteurized tomato pulps after storage S Przybylska, K Felisiak Towaroznawcze Problemy Jakości/Polish Journal of Commodity Science 30, 113-124, 2012 | 4 | 2012 |
| Seasonal changes in collagen, fat and water content in roach tissues and their influence on the deheading cut work J Majewski, K Felisiak Acta Scientiarum Polonorum, Piscaria 6, 15-22, 2007 | 3 | 2007 |
| Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers G Tokarczyk, K Felisiak, I Adamska, S Przybylska, A Hrebień-Filisińska, ... Molecules 28 (19), 6975, 2023 | 2 | 2023 |
| Zastosowanie preparatów transglutaminazy do poprawy mechanicznych właściwości surimi z ryb z rodziny nitecznikowatych G Tokarczyk, M Szymczak, G Bienkiewicz, K Felisiak, T Krzywiński Wspołczesne trendy w technologii żywności. Od żywności tradycyjnej do …, 2012 | 2 | 2012 |
| Optimisation of conditions for capillary zone electrophoresis [CZE] separation of trichloroacetate extracts of salted fish meat K Felisiak Polish journal of food and nutrition sciences 57 (2), 177-184, 2007 | 2 | 2007 |
| Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion P Biernacka, K Felisiak, I Adamska, M Śnieg, C Podsiadło Antioxidants 12 (7), 1455, 2023 | 1 | 2023 |
| The influence of salt concentration on marinating process of raw Baltic herring. M Szymczak, E Kołakowski, G Tokarczyk, K Felisiak, T Krzywiński Folia Pomeranae Universitatis Technologiae Stetinensis, Agricultura …, 2009 | 1 | 2009 |
| Wpływ stężenia soli na proces marynowania świeżego śledzia bałtyckiego M Szymczak, E Kołakowski, G Tokarczyk, K Felisiak, T Krzywiński Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w …, 2009 | 1 | 2009 |
Mariusz SzymczakWest Pomeranian University of Technology in Szczecin, PolandZweryfikowany adres z zut.edu.pl
