| Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk J Domagała International Journal of Food Properties 12 (3), 605-615, 2009 | 141 | 2009 |
| Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute J Domagała, M Sady, T Grega, G Bonczar International Journal of Food Properties 9 (1), 1-11, 2006 | 70 | 2006 |
| The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period J Domagała, M Wszołek, AY Tamime, B Kupiec-Teahan Small Ruminant Research 112, 154-161, 2013 | 62 | 2013 |
| The influence of cheese type and fat extraction method on the content of conjugated linoleic acid J Domagała, M Sady, T Grega, H Pustkowiak, A Florkiewicz Journal of Food Composition and Analysis 23 (3), 238-243, 2010 | 54 | 2010 |
| The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute J Domagala, M Sady, T Grega, G Bonczar International Journal of Food Properties 8 (2), 395-404, 2005 | 54 | 2005 |
| The quality and storage stability of butter made from sour cream with addition of dried sage and rosemary LD Najgebauer, T Grega, M Sady, J Domagała Biotechnology in animal husbandry 25 (5-6-2), 753-761, 2009 | 50 | 2009 |
| The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures J Domagała, M Sady, LD Najgebauer, M Czernicka, I Wieteska Biotechnology in Animal Husbandry 25 (5-6-2), 745-751, 2009 | 46 | 2009 |
| Influence of milk protein cross‐linking by transglutaminase on the rennet coagulation time and the gel properties J Domagała, D Najgebauer‐Lejko, I Wieteska‐Śliwa, M Sady, M Wszołek, ... Journal of the Science of Food and Agriculture 96 (10), 3500-3507, 2016 | 37 | 2016 |
| Application of the Acid Whey for Orange Drink Production M Sady, G Jaworska, T Grega, E Bernaś, J Domagała Food Technology and Biotechnology 51 (2), 266-277, 2013 | 37 | 2013 |
| Instrumental texture, syneresis, and microstructure of yoghurts prepared from ultrafiltrated goat milk: Effect of degree of concentration J Domagała International Journal of Food Properties 15 (3), 558-568, 2012 | 35 | 2012 |
| Probiotic yoghurts with sea buckthorn, elderberry, and sloe fruit purees D Najgebauer-Lejko, K Liszka, M Tabaszewska, J Domagała Molecules 26 (8), 2345, 2021 | 27 | 2021 |
| Contamination of traditionally smoked cheeses with polycyclic aromatic hydrocarbons and biogenic amines A Pluta-Kubica, M Filipczak-Fiutak, J Domagała, I Duda, W Migdał Food Control 112, 107115, 2020 | 26 | 2020 |
| Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk M Filipczak-Fiutak, A Pluta-Kubica, J Domagała, I Duda, W Migdał PloS one 16 (7), e0254431, 2021 | 25 | 2021 |
| Changes in texture of yoghurt from ultrafiltrated goat’s milk as influenced by different membrane types J Domagała, BE Kupiec EJPAU. Food Sci. Technol 6 (1), 2003 | 23 | 2003 |
| Effect of whey protein concentrate addition on texture and rheological properties of kefir produced from skimmed milk M Sady, J Domagała, LD Najgebauer, T Grega Biotechnology in Animal Husbandry 25 (5-6-2), 763-771, 2009 | 21 | 2009 |
| The suitability of different probiotic strains for the production of fruit-whey beverages M Sady, D Najgebauer-Lejko, J Domagała Acta Scientiarum Polonorum Technologia Alimentaria 16 (4), 421-429, 2017 | 17 | 2017 |
| Sensory evaluation and rheological properties of yoghurts prepared from goat, cow and sheep milk J Domagała Electronic Journal of Polish Agricultural Universities. Series Food Science …, 2008 | 17 | 2008 |
| Sensory and physico-chemical properties of commercially available kefir M Sady, J Domagała, T Grega, LD Najgebauer Biotechnology in Animal Husbandry 23 (5-6-2), 199-206, 2007 | 17 | 2007 |
| Contamination of milk with aflatoxin M1 in Poland. J Domagała, J Kisza, A Blüthgen, W Heeschen | 17 | 1997 |
| Changes in texture of yogurt from goat’s milk modified by transglutaminase depending on pH of the milk J Domagała, M Sady, T Grega, D Najgebauer-Lejko Biotechnology in Animal Husbandry 23 (5-6-2), 171-178, 2007 | 16 | 2007 |
Marek SadyUniwersytet Rolniczy w KrakowieVerified email at cyfronet.pl
