Obserwuj
Joanna Stadnik
Tytuł
Cytowane przez
Cytowane przez
Rok
Applications of ultrasound in food technology
ZJ Dolatowski, J Stadnik, D Stasiak
Acta Scientiarum Polonorum Technologia Alimentaria 6 (3), 88-99, 2007
4872007
Biogenic amines in meat and fermented meat products
J Stadnik, Z J Dolatowski
ACTA Scientiarum Polonorum Technologia Alimentaria 9 (3), 251-263, 2010
1862010
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
1672008
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
1282011
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
802017
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
542016
Porcine myofibrillar proteins as potential precursors of bioactive peptides–An in silico study
P Kęska, J Stadnik
Food & Function 7 (6), 2878-2885, 2016
482016
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
392012
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
272021
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
272013
Influence of sonification on the oxidative stability of beef.
J Stadnik
262009
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
242014
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
242010
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
232020
Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
P Kęska, KM Wójciak, J Stadnik
Scientia Agricola 76, 311-320, 2019
212019
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
212017
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
212016
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
202015
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
192020
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
182019
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