| The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt D Najgebauer-Lejko, M Sady, T Grega, M Walczycka International Dairy Journal 21 (8), 568-574, 2011 | 164 | 2011 |
| Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinations M Sikora, S Kowalski, P Tomasik, M Sady Journal of food engineering 79 (4), 1144-1151, 2007 | 136 | 2007 |
| Thickening of sweet and sour sauces with various polysaccharide combinations M Gibiński, S Kowalski, M Sady, J Krawontka, P Tomasik, M Sikora Journal of Food Engineering 75 (3), 407-414, 2006 | 78 | 2006 |
| Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute J Domagała, M Sady, T Grega, G Bonczar International Journal of Food Properties 9 (1), 1-11, 2006 | 70 | 2006 |
| The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute J Domagala, M Sady, T Grega, G Bonczar International Journal of Food Properties 8 (2), 395-404, 2005 | 57 | 2005 |
| The influence of cheese type and fat extraction method on the content of conjugated linoleic acid J Domagała, M Sady, T Grega, H Pustkowiak, A Florkiewicz Journal of Food Composition and Analysis 23 (3), 238-243, 2010 | 54 | 2010 |
| The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute J Domagala, M Sady, T Grega, G Bonczar International Journal of Food Properties 8 (2), 395-404, 2005 | 54 | 2005 |
| Estimation of the antioxidant activity of the commercially available fermented milks D Najgebauer-Lejko, M Sady Acta Scientiarum Polonorum Technologia Alimentaria 14 (4), 387-396, 2015 | 51 | 2015 |
| The quality and storage stability of butter made from sour cream with addition of dried sage and rosemary LD Najgebauer, T Grega, M Sady, J Domagała Biotechnology in animal husbandry 25 (5-6-2), 753-761, 2009 | 50 | 2009 |
| The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures J Domagała, M Sady, LD Najgebauer, M Czernicka, I Wieteska Biotechnology in Animal Husbandry 25 (5-6-2), 745-751, 2009 | 46 | 2009 |
| Use of starch/xanthan gum combinations as thickeners of cocoa syrups M Sikora, L Juszczak, M Sady, J Krawontka Food/Nahrung 47 (2), 106-113, 2003 | 45 | 2003 |
| Influence of milk protein cross‐linking by transglutaminase on the rennet coagulation time and the gel properties J Domagała, D Najgebauer‐Lejko, I Wieteska‐Śliwa, M Sady, M Wszołek, ... Journal of the Science of Food and Agriculture 96 (10), 3500-3507, 2016 | 37 | 2016 |
| Application of acid whey in orange drink production M Sady, G Jaworska, T Grega, E Bernas, J Domagala Food Technology and Biotechnology 51 (2), 266, 2013 | 37 | 2013 |
| Biodegradable complex polymers from casein and potato starch T Grega, D Najgebauer, M Sady, M Baczkowicz, P Tomasik, M Faryna Journal of Polymers and the Environment 11, 75-83, 2003 | 27 | 2003 |
| Effect of whey protein concentrate addition on texture and rheological properties of kefir produced from skimmed milk M Sady, J Domagała, LD Najgebauer, T Grega Biotechnology in Animal Husbandry 25 (5-6-2), 763-771, 2009 | 21 | 2009 |
| Optimization of cornstarch/xanthan gum content for thickening of cocoa syrups M Sikora, S Kowalski, M Krystyjan, J Krawontka, M Sady Journal of Food Quality 30 (5), 682-702, 2007 | 18 | 2007 |
| Hydrocolloids in forming properties of cocoa syrups M Sikora, L Juszczak, M Sady International Journal of Food Properties 6 (2), 215-228, 2003 | 18 | 2003 |
| The suitability of different probiotic strains for the production of fruit-whey beverages M Sady, D Najgebauer-Lejko, J Domagała Acta Scientiarum Polonorum Technologia Alimentaria 16 (4), 421-429, 2017 | 17 | 2017 |
| Sensory and physico-chemical properties of commercially available kefir M Sady, J Domagała, T Grega, LD Najgebauer Biotechnology in Animal Husbandry 23 (5-6-2), 199-206, 2007 | 17 | 2007 |
| Changes in texture of yogurt from goat’s milk modified by transglu-taminase depending on pH of the milk J Domagała, M Sady, T Grega, D Najgebauer-Lejko Biotechnology in Animal Husbandry 23 (5-6-2), 171-178, 2007 | 16 | 2007 |
Jacek DomagałaProfesor nauk rolniczych, Uniwersytet Rolniczy w KrakowieVerified email at cyf-kr.edu.pl
