| Food drying enhancement by ultrasound–A review G Musielak, D Mierzwa, J Kroehnke Trends in Food Science & Technology 56, 126-141, 2016 | 240 | 2016 |
| US-assisted convective drying of biological materials SJ Kowalski, D Mierzwa Drying technology 33 (13), 1601-1613, 2015 | 68 | 2015 |
| Influence of ultrasound on the microstructure of plant tissue K Rajewska, D Mierzwa Innovative Food Science & Emerging Technologies 43, 117-129, 2017 | 62 | 2017 |
| Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues D Mierzwa, SJ Kowalski Chemical and Process Engineering 37 (3), 383-391, 2016 | 56 | 2016 |
| Ultrasound-assisted convective drying of apples at different process conditions SJ Kowalski, D Mierzwa, M Stasiak Drying Technology 35 (8), 939-947, 2017 | 54 | 2017 |
| Influence of osmotic pretreatment on kinetics of convective drying and quality of apples SJ Kowalski, D Mierzwa Drying technology 31 (15), 1849-1855, 2013 | 48 | 2013 |
| Permanent strains in clay-like material during drying G Musielak, D Mierzwa Drying Technology 27 (7-8), 894-902, 2009 | 42 | 2009 |
| Numerical analysis of drying kinetics for shrinkable products such as fruits and vegetables SJ Kowalski, D Mierzwa Journal of Food Engineering 114 (4), 522-529, 2013 | 40 | 2013 |
| Hybrid drying of red bell pepper: energy and quality issues SJ Kowalski, D Mierzwa Drying Technology 29 (10), 1195-1203, 2011 | 38 | 2011 |
| Convective drying in combination with microwave and IR drying for biological materials SJ Kowalski, D Mierzwa Drying Technology 27 (12), 1292-1301, 2009 | 38 | 2009 |
| Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration D Mierzwa, SJ Kowalski, J Kroehnke Food technology and biotechnology 55 (2), 197, 2017 | 23 | 2017 |
| Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.) S Kowalski, D Mierzwa Chemical and Process Engineering 32 (3), 185-194, 2011 | 23 | 2011 |
| Convective drying of potatoes assisted by microwave and infrared radiation-process kinetics and quality aspects. D Mierzwa, A PAWŁOWSKI Journal of Food & Nutrition Research 56 (4), 2017 | 12 | 2017 |
| Hybrid and Non-stationary Drying—Process Effectiveness and Products Quality G Musielak, D Mierzwa, A Pawłowski, K Rajewska, J Szadzińska Practical Aspects of Chemical Engineering, 319-337, 2018 | 6 | 2018 |
| Drying of osmotically dehydrated biological materials SJ KOWALSKI, D Mierzwa Tarım Makinaları Bilimi Dergisi 7 (3), 2011 | 3 | 2011 |
| Aspekt jakościowy suszenia hybrydowego owoców wiśni SJ Kowalski, JM Łechtańska, D Mierzwa Inżynieria i Aparatura Chemiczna 52 (5), 439-440, 2013 | 2 | 2013 |
| „Ocena jakościowa suszenia hybrydowego materiałów biologicznych” SJ KOWALSKI, D Mierzwa Inżynieria i Aparatura Chemiczna 49, 4-40, 2010 | 2* | 2010 |
| Możliwe efekty oddziaływania ultradźwięków na jakość odwadnianych owoców i warzyw K Siucinska, W Plocharski, D Konopacka, D Mierzwa, SJ Kowalski Przemysł Fermentacyjny i Owocowo-Warzywny 59 (10), 2015 | 1 | 2015 |
| Kombinirana metoda sušenja mrkve s prethodnom obradom ultrazvukom D Mierzwa, SJ Kowalski, J Kroehnke Food Technology and Biotechnology 55 (2), 197-205, 2017 | | 2017 |
| Wykorzystanie ultradźwięków jako techniki wspomagania procesu suszenia owoców i warzyw D Konopacka, W Plocharski, K Siucinska, SJ Kowalski, D Mierzwa Przemysł Fermentacyjny i Owocowo-Warzywny 59 (09), 2015 | | 2015 |
