Krystian Marszałek
Title
Cited by
Cited by
Year
Ursolic acid—a pentacyclic triterpenoid with a wide spectrum of pharmacological activities
Ł Woźniak, S Skąpska, K Marszałek
Molecules 20 (11), 20614-20641, 2015
2052015
The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée
K Marszałek, M Mitek, S Skąpska
Innovative Food Science & Emerging Technologies 27, 48-56, 2015
882015
The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables
K Marszałek, Ł Woźniak, B Kruszewski, S Skąpska
International Journal of Molecular Sciences 18 (2), 277, 2017
632017
Effect of continuous flow microwave and conventional heating on the bioactive compounds, colour, enzymes activity, microbial and sensory quality of strawberry purée
K Marszałek, M Mitek, S Skąpska
Food and Bioprocess Technology 8 (9), 1864-1876, 2015
492015
The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes
E Hallmann, J Lipowski, K Marszałek, E Rembiałkowska
Plant Foods for Human Nutrition 68 (2), 171-176, 2013
492013
Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of …
K Marszałek, S Skąpska, Ł Woźniak, B Sokołowska
Innovative Food Science & Emerging Technologies 32, 101-109, 2015
48*2015
The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells …
E Hallmann, R Kazimierczak, K Marszałek, N Drela, E Kiernozek, ...
Journal of agricultural and food chemistry 65 (37), 8171-8183, 2017
452017
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
N Echegaray, B Gómez, FJ Barba, D Franco, M Estévez, J Carballo, ...
Trends in Food Science & Technology 82, 110-121, 2018
432018
Understanding the potential benefits of thyme and their derived products on food industry and health: From extraction of high-added value compounds to the evaluation of …
JM Lorenzo, AM Khaneghah, M Gavahian, K Marszałek, I Eş, ...
Critical reviews in food science and nutrition, 1-52, 2019
39*2019
Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure …
K Marszałek, J Krzyżanowska, Ł Woźniak, S Skąpska
LWT-Food Science and Technology 85, 412-417, 2017
382017
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage
K Marszałek, Ł Woźniak, FJ Barba, S Skąpska, JM Lorenzo, A Zambon, ...
Food chemistry 268, 279-286, 2018
37*2018
High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage
K Marszałek, Ł Woźniak, S Skąpska, M Mitek
Journal of food science and technology 54 (3), 832-841, 2017
332017
The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)
K Marszałek, B Kruszewski, Ł Woźniak, S Skąpska
Innovative Food Science & Emerging Technologies 39, 42-48, 2017
322017
Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide
K Marszałek, J Krzyżanowska, Ł Woźniak, S Skąpska
The Journal of Supercritical Fluids 117, 26-32, 2016
322016
Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes
K Marszałek, P Doesburg, S Starzonek, J Szczepańska, Ł Woźniak, ...
Journal of CO2 Utilization 29, 46-56, 2019
232019
A Comparative Study of the Quality of Strawberry Purée Preserved by Continuous Microwave Heating and Conventional Thermal Pasteurization During Long-Term Cold Storage
K Marszałek, Ł Woźniak, S Skąpska, M Mitek
Food and Bioprocess Technology, 1-13, 2016
222016
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
CM Stinco, J Szczepańska, K Marszałek, CA Pinto, RS Inácio, ...
Food chemistry 299, 125112, 2019
212019
The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée
K Marszałek, Ł Woźniak, S Skąpska
High Pressure Research 36 (2), 220-234, 2016
202016
Application of high hydrostatic pressures (UHP) to stabilize strawberry juices and nectars
K Marszalek, M Mitek, S Skapska, IBP Rolno-Spozywczego
Zywnosc Nauka Technologia Jakosc (Poland), 2011
18*2011
Influence of steviol glycosides on the stability of vitamin C and anthocyanins
Ł Woźniak, K Marszałek, S Skapska
Journal of agricultural and food chemistry 62 (46), 11264-11269, 2014
162014
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Articles 1–20