| Ursolic acid—a pentacyclic triterpenoid with a wide spectrum of pharmacological activities Ł Woźniak, S Skąpska, K Marszałek Molecules 20 (11), 20614-20641, 2015 | 336 | 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 | 124 | 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 | 115 | 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 | 102 | 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 | 85* | 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 | 85 | 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 | 83 | 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 | 78 | 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 | 76 | 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 | 74 | 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 | 70* | 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 | 67 | 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 | 65 | 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 | 64 | 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 | 63 | 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 | 61 | 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 | 51 | 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 | 47 | 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 | 43 | 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 | 42 | 2016 |
