Krystian Marszałek
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Ursolic acid—a pentacyclic triterpenoid with a wide spectrum of pharmacological activities
Ł Woźniak, S Skąpska, K Marszałek
Molecules 20 (11), 20614-20641, 2015
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
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
Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds
N Miękus, K Marszałek, M Podlacha, A Iqbal, C Puchalski, AH Świergiel
Molecules 25 (17), 3804, 2020
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
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, 1864-1876, 2015
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
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
High pressure processing of carrot juice: effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour
J Szczepańska, FJ Barba, S Skąpska, K Marszałek
Food Chemistry, 125549, 2020
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 Inacio, ...
Food Chemistry 299, 125112, 2019
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
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
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
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
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, 832-841, 2017
Health benefits of resistant starch: A review of the literature
A Bojarczuk, S Skąpska, AM Khaneghah, K Marszałek
Journal of functional foods 93, 105094, 2022
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
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
Polyphenols and carotenoids in pickled bell pepper from organic and conventional production
E Hallmann, K Marszałek, J Lipowski, U Jasińska, R Kazimierczak, ...
Food Chemistry, 2019
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
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