| Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating M Szymczak Journal of the Science of Food and Agriculture 91 (1), 68-74, 2011 | 46 | 2011 |
| Losses of nitrogen fractions from herring to brine during marinating M Szymczak, E Kołakowski Food Chemistry, 2012 | 41 | 2012 |
| Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups … B Szymczak, M Szymczak, J Trafiałek Food microbiology 91, 103532, 2020 | 39 | 2020 |
| Anthropogenic impact on the presence of L. monocytogenes in soil, fruits, and vegetables B Szymczak, M Szymczak, W Sawicki, W Dąbrowski Folia Microbiologica 59, 23-29, 2014 | 33 | 2014 |
| 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, 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 |
| Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue A Strzelczak, J Balejko, M Szymczak, A Witczak Foods 10 (4), 829, 2021 | 19 | 2021 |
| Distribution of cathepsin D activity between lysosomes and a soluble fraction of marinating brine M Szymczak Journal of food science 81 (8), E1966-E1970, 2016 | 17 | 2016 |
| Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings M Szymczak Journal of the Science of Food and Agriculture 97 (5), 1488-1496, 2017 | 16 | 2017 |
| 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, 439-445, 2015 | 15 | 2015 |
| 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 |
| Occurrence of aspartyl proteases in brine after herring marinating M Szymczak, A Lepczyński Food Chemistry 194, 470-475, 2016 | 13 | 2016 |
| 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 |
| ZMIANY WYBRANYCH WSKAŹNIKÓW CHEMICZNYCH I MIKROBIOLOGICZNYCH W PROCESIE CIEPŁEGO WĘDZENIA ROZMROŻONEJ SIEI (COREGONIS CLUPEAFORMIS). CHANGES IN SELECTED CHEMICAL AND … G TOKARCZYK, B SZYMCZAK, M SZYMCZAK, Z DOMISZEWSKI Żywność Nauka Technologia Jakość, 2012 | 12* | 2012 |
| 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 |
| Development of functional acid curd cheese (Tvarog) with antioxidant activity containing astaxanthin from shrimp shells preliminary experiment I Dmytrów, M Szymczak, K Szkolnicka, P Kamiński Foods 10 (4), 895, 2021 | 10 | 2021 |
| Total volatile basic nitrogen in meat and brine during marinating of herring M Szymczak, E Kołakowski Journal of aquatic food product technology 25 (3), 373-387, 2016 | 9 | 2016 |
| Recovery of cathepsins from marinating brine waste M Szymczak International Journal of Food Science & Technology 52 (1), 154-160, 2017 | 8 | 2017 |
Katarzyna FelisiakZachodniopomorski Uniwersytet Technologiczny w SzczecinieZweryfikowany adres z zut.edu.pl
