Applications of ultrasound in food technology ZJ Dolatowski, J Stadnik, D Stasiak Acta Scientiarum Polonorum Technologia Alimentaria 6 (3), 88-99, 2007 | 526 | 2007 |
Biogenic amines in meat and fermented meat products J Stadnik, Z J Dolatowski ACTA Scientiarum Polonorum Technologia Alimentaria 9 (3), 251-263, 2010 | 194 | 2010 |
Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing J Stadnik, ZJ Dolatowski, HM Baranowska LWT-Food Science and Technology 41 (10), 2151-2158, 2008 | 176 | 2008 |
Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus) J Stadnik, ZJ Dolatowski European Food Research and Technology 233, 553-559, 2011 | 148 | 2011 |
Taste‐active peptides and amino acids of pork meat as components of dry‐cured meat products: An in‐silico study P Kęska, J Stadnik Journal of Sensory Studies 32 (6), e12301, 2017 | 89 | 2017 |
Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration D Kowalczyk, W Gustaw, E Zięba, S Lisiecki, J Stadnik, B Baraniak Food Hydrocolloids 60, 353-363, 2016 | 66 | 2016 |
Porcine myofibrillar proteins as potential precursors of bioactive peptides–An in silico study P Kęska, J Stadnik Food & Function 7 (6), 2878-2885, 2016 | 48 | 2016 |
Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics J Stadnik, ZJ Dolatowski Meat science 91 (3), 374-377, 2012 | 39 | 2012 |
Strategies to improve the nutritional value of meat products: Incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies M Karwowska, J Stadnik, DM Stasiak, K Wójciak, JM Lorenzo International Journal of Food Science & Technology 56 (12), 6142-6156, 2021 | 36 | 2021 |
Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics J Stadnik, ZJ Dolatowski Food Chemistry 139 (1-4), 67-71, 2013 | 31 | 2013 |
Impact of pre-sowing red light treatment of sweet corn seeds on the quality and quantity of yield A Dziwulska-Hunek, M Szymanek, J Stadnik Agriculture 10 (5), 165, 2020 | 26 | 2020 |
Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study P Kęska, KM Wójciak, J Stadnik Scientia Agricola 76 (4), 311-320, 2019 | 25 | 2019 |
Proteolysis in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain J Stadnik, DM Stasiak, ZJ Dolatowski International Journal of Food Science & Technology 49 (12), 2578-2584, 2014 | 25 | 2014 |
Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing M Karwowska, J Stadnik, ZJ Dolatowski, ER Grela Meat science 86 (2), 486-490, 2010 | 25 | 2010 |
Influence of sonification on the oxidative stability of beef. J Stadnik | 25 | 2009 |
Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite J Stadnik, DM Stasiak International Journal of Food Science & Technology 51 (4), 970-977, 2016 | 23 | 2016 |
Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB P Kęska, J Stadnik, KM Wójciak, K Neffe‐Skocińska International Journal of Food Science & Technology 55 (3), 1069-1079, 2020 | 22 | 2020 |
Meat proteins as dipeptidyl peptidase iv inhibitors and glucose uptake stimulating peptides for the management of a type 2 diabetes mellitus in silico study P Kęska, J Stadnik, O Bąk, P Borowski Nutrients 11 (10), 2537, 2019 | 22 | 2019 |
Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products P Kęska, J Stadnik, D Zielińska, D Kołożyn-Krajewska Acta Scientiarum Polonorum Technologia Alimentaria 16 (2), 119-126, 2017 | 21 | 2017 |
Free amino acids and biogenic amines content during ageing of dry-cured pork loins inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain J Stadnik, ZJ Dolatowski Food Science and Technology Research 21 (2), 167-174, 2015 | 21 | 2015 |