| Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed–A physicochemical approach M Moczkowska, S Karp, Y Niu, MA Kurek Food hydrocolloids 90, 105-112, 2019 | 87 | 2019 |
| The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness M Moczkowska, A Półtorak, M Montowska, E Pospiech, A Wierzbicka Meat Science 130, 7-15, 2017 | 78 | 2017 |
| Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus J Wyrwisz, M Moczkowska, M Kurek, A Stelmasiak, A Półtorak, ... Meat science 122, 48-54, 2016 | 76 | 2016 |
| Effect of rosemary extract addition on oxidative stability and quality of hemp seed oil M Moczkowska, S Karp, OK Horbanczuk, M Hanula, J Wyrwisz, MA Kurek Food and Bioproducts Processing 124, 33-47, 2020 | 43 | 2020 |
| Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield A Półtorak, J Wyrwisz, M Moczkowska, M Marcinkowska‐Lesiak, ... International Journal of Food Science & Technology 50 (4), 958-965, 2015 | 41 | 2015 |
| Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage A Półtorak, M Marcinkowska-Lesiak, K Lendzion, M Moczkowska, ... Lwt 96, 364-370, 2018 | 37 | 2018 |
| The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries A Onopiuk, A Półtorak, M Moczkowska, A Szpicer, A Wierzbicka CyTA-Journal of Food 15 (4), 563-573, 2017 | 33 | 2017 |
| Barley β‐d‐glucan–modified starch complex as potential encapsulation agent for fish oil MA Kurek, M Moczkowska, E Pieczykolan, M Sobieralska International journal of biological macromolecules 120, 596-602, 2018 | 32 | 2018 |
| Optimization of microwave and ultrasound extraction methods of açai berries in terms of highest content of phenolic compounds and antioxidant activity M Hanula, J Wyrwisz, M Moczkowska, OK Horbańczuk, ... Applied Sciences 10 (23), 8325, 2020 | 25 | 2020 |
| The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross‐breed heifers M Moczkowska, A Półtorak, A Wierzbicka International Journal of Food Science & Technology 52 (6), 1375-1382, 2017 | 24 | 2017 |
| Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents A Półtorak, J Wyrwisz, M Moczkowska, M Marcinkowska‐Lesiak, ... International Journal of Food Science & Technology 50 (4), 999-1008, 2015 | 24 | 2015 |
| Impact of ozonisation on pro-health properties and antioxidant capacity of ‘Honeoye’ strawberry fruit A Onopiuk, A Półtorak, J Wyrwisz, M Moczkowska, A Stelmasiak, ... CyTA-Journal of Food 15 (1), 58-64, 2017 | 23 | 2017 |
| Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics K Damaziak, A Stelmasiak, M Michalczuk, J Wyrwisz, M Moczkowska, ... Poultry Science 95 (9), 2186-2197, 2016 | 22 | 2016 |
| Beef tenderness improvement by dietary vitamin D supplementation in the last stage of fattening of cattle A Półtorak, M Moczkowska, J Wyrwisz, A Wierzbicka Journal of Veterinary Research 61 (1), 59-67, 2017 | 18 | 2017 |
| Impact of the ageing process on the intensity of proteolysis and tenderness of beef from crossbreeds M Moczkowska, A Półtorak, A Wierzbicka Journal of Veterinary Research 59 (3), 361-367, 2015 | 15 | 2015 |
| The composition of fatty acids in ostrich meat influenced by the type of packaging and refrigerated storage OK Horbańczuk, M Moczkowska, J Marchewka, AG Atanasov, MA Kurek Molecules 24 (22), 4128, 2019 | 14 | 2019 |
| Effect of different beta-glucan preparation pretreatments on fortified bread quality MA Kurek, J Wyrwisz, M Brzeska, M Moczkowska, S Karp, A Wierzbicka Food science and technology 38, 606-611, 2018 | 14 | 2018 |
| Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time J Wyrwisz, M Moczkowska, MA Kurek, S Karp, AG Atanasov, A Wierzbicka Molecules 24 (4), 757, 2019 | 13 | 2019 |
| Wpływ płci na wybrane cechy jakości mięśni mieszańców (CCZk) M Marcinkowska-Lesiak, M Moczkowska, J Wyrwisz, A Stelmasiak, ... Zeszyty Problemowe Postępów Nauk Rolniczych 574, 2013 | 13 | 2013 |
| Związki lotne kształtujące smakowitość mięsa M Moczkowska, F Świderski Postępy Techniki Przetwórstwa Spożywczego, 87-92, 2012 | 10 | 2012 |
Marcin KurekSzkoła Główna Gospodarstwa WiejskiegoVerified email at sggw.pl
