| Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions G Bortnowska, J Balejko, G Tokarczyk, A Romanowska-Osuch, ... Food Hydrocolloids 36, 229-237, 2014 | 89 | 2014 |
| Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch G Bortnowska, J Balejko, V Schube, G Tokarczyk, N Krzemińska, K Mojka Carbohydrate Polymers 111, 624-632, 2014 | 68 | 2014 |
| Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components–a Review G Bortnowska Polish Journal of Food Nutrition Sciences 65 (3), 157-166 www.pjfns@pan, 2015 | 52 | 2015 |
| Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat G Bortnowska, N Krzemińska, K Mojka International Journal of Food Science & Technology 48 (12), 2668-2675, 2013 | 38 | 2013 |
| Technological utility of guar gum and xanthan for the production of low-fat inulin-enriched mayonnaise G Bortnowska, A Makiewicz Acta Scientiarum Polonorum. Technologia Alimentaria 5 (2), 135-146, 2006 | 33 | 2006 |
| Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre G Bortnowska, A Krudos, V Schube, W Krawczyńska, N Krzemińska, ... Food Chemistry 202, 31-39, 2016 | 32 | 2016 |
| Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers G Bortnowska Food Chemistry 135 (3), 2021-2028, 2012 | 24 | 2012 |
| Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration G Bortnowska, G Tokarczyk EJPAU 12 (3), #11, 2009 | 22 | 2009 |
| Trypsin treatment to improve freeze texturization of minced bream E Kołakowski, M Wianecki, G Bortnowska, R Jarosz J. Food Sci., 62 (4), 737-752, 1997 | 19 | 1997 |
| Effect of fishing season on frozen storage quality of Baltic herring A Kolakowska, L Kwiatkowska, K Lachowicz, L Gajowiecki, G Bortnowska Seafood Science and Technology, 269-277, 1992 | 18 | 1992 |
| Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. G Bortnowska, Z Goluch Food Hydrocolloids 85, 51-60, 2018 | 17 | 2018 |
| Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - A review G Bortnowska Polish Journal of Food and Nutrition Sciences 60 (4), 301-307, 2010 | 16 | 2010 |
| Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies. G Bortnowska Food Chemistry 382 (132308), 1-10, 2022 | 10 | 2022 |
| Spożycie potraw i/lub przekąsek rybnych przez młodzież szkolną z Pojezierza Międzychodzko-Sierakowskiego G Bortnowska, L Grotowska, Z Goluch-Koniuszy Roczniki PZH 62 (3), 325-333, 2011 | 10 | 2011 |
| Promowanie żywności tradycyjnej - bioróżnorodność - symbolem prozdrowotnego stylu życia G Bortnowska Probl Hig Epidemiol 95 (4), 831-836, 2014 | 8 | 2014 |
| Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions. G Bortnowska Acta Scientiarum Polonorum. Technologia Alimentaria 8 (1), 35-46, 2009 | 8 | 2009 |
| Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage. G Bortnowska, S Przybylska, R Iwański Journal of Food Science and Technology 58 (1), 110-120, 2021 | 7 | 2021 |
| Promowanie żywności tradycyjnej - Slow Fish - formą edukacji prozdrowotnej G Bortnowska Problemy Higieny i Epidemiologi, 94(2), 184-189, 2013 | 7 | 2013 |
| Effect of composition, stability and microstructure of O/W emulsions on the retention and release characteristics of diacetyl and (-)-alpha-pinene G Bortnowska Polish Journal of Food and Nutrition Sciences 61 (2), 125-135, 2011 | 6 | 2011 |
| The effect of competitive adsorption between proteins of dried egg yolk and Tween 65 on the stability and microstructure of oil-in-water emulsions G Bortnowska EJPAU 11 (3), 01, 2008 | 6 | 2008 |
Kolakowska AVerified email at onet.eu
Kolakowska AVerified email at onet.eu