| Microwave applications in the food industry: An overview of recent developments P Guzik, P Kulawik, M Zając, W Migdał Critical Reviews in Food Science and Nutrition 62 (29), 7989-8008, 2022 | 105 | 2022 |
| Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method J Tkaczewska, M Morawska, P Kulawik, M Zając Food Hydrocolloids 81, 169-179, 2018 | 82 | 2018 |
| The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour M Zając, P Guzik, P Kulawik, J Tkaczewska, A Florkiewicz, W Migdał Lwt 105, 190-199, 2019 | 79 | 2019 |
| The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 oC P Kulawik, E Jamróz, M Zając, P Guzik, J Tkaczewska Food Control, 2019 | 58 | 2019 |
| The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at− 18 C E Jamróz, P Kulawik, J Tkaczewska, P Guzik, M Zając, L Juszczak, ... Food Chemistry 338, 127867, 2021 | 41 | 2021 |
| One-and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products J Tkaczewska, P Kulawik, E Jamróz, P Guzik, M Zając, A Szymkowiak, ... Food chemistry 351, 129347, 2021 | 37 | 2021 |
| Attitude-behaviour dissonance regarding the importance of food preservation for customers A Szymkowiak, P Guzik, P Kulawik, M Zając Food Quality and Preference, 103935, 2020 | 30 | 2020 |
| Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market P Kulawik, D Dordevic, F Gambuś, K Szczurowska, M Zając Journal of the Science of Food and Agriculture 98 (7), 2809-2815, 2018 | 26 | 2018 |
| The effect of hemp seed and linseed addition on the quality of liver pâtés M Zając, R Świątek Acta Scientiarum Polonorum Technologia Alimentaria 17 (2), 169-176, 2018 | 22 | 2018 |
| Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products J Tkaczewska, E Jamróz, M Zając, P Guzik, HD Gedif, K Turek, M Kopeć Food Chemistry 400, 134009, 2023 | 18 | 2023 |
| Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production M Zając, E Jamróz, P Guzik, P Kulawik, J Tkaczewska Journal of the Science of Food and Agriculture 101 (7), 2884-2891, 2021 | 18 | 2021 |
| The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research P Guzik, A Szymkowiak, P Kulawik, M Zając, W Migdał Trends in Food Science & Technology 119, 110-121, 2022 | 17 | 2022 |
| The effect of nitric oxide synthase and arginine on the color of cooked meat M Zając, K Zając, J Dybaś Food Chemistry 373, 131503, 2022 | 16 | 2022 |
| Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives-A pilot study J Tkaczewska, M Zając, E Jamróz, H Derbew LWT 160, 113282, 2022 | 15 | 2022 |
| Developing technology for the production of innovative coatings with antioxidant properties for packaging fish products H Derbew Gedif, J Tkaczewska, E Jamróz, M Zając, M Kasprzak, P Pająk, ... Foods 12 (1), 26, 2022 | 14 | 2022 |
| Utilisation of soybean post-production waste in single-and double-layered films based on furcellaran to obtain packaging materials for food products prone to oxidation E Jamróz, J Tkaczewska, M Zając, P Guzik, L Juszczak, A Kawecka, ... Food Chemistry 387, 132883, 2022 | 13 | 2022 |
| Rola kalpain w procesie kruszenia miesa M Nowak Żywność Nauka Technologia Jakość 12 (1), 5-17, 2005 | 13 | 2005 |
| Edible coatings based on a Furcellaran and gelatin extract with herb addition as an active packaging for carp fillets J Tkaczewska, E Jamróz, M Kasprzak, M Zając, P Pająk, W Grzebieniarz, ... Food and Bioprocess Technology 16 (5), 1009-1021, 2023 | 12 | 2023 |
| The effect of hyaluronic acid addition on the properties of smoked homogenised sausages M Zając, P Kulawik, J Tkaczewska, W Migdał, M Filipczak‐Fiutak, G Fiutak Journal of the Science of Food and Agriculture 97 (8), 2316-2326, 2017 | 12 | 2017 |
| Traditional smoking of meat and meat products–the factors influencing the level of polycyclic aromatic hydrocarbons W Migdał, R Dudek, F Kapinos, W Kluska, M Zając, E Węsierska, ... Proc. 4th Int. Conf.: Trends in meat and meat products manufacturing, Kraków …, 2015 | 12 | 2015 |
