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Małgorzata Korzeniowska
Małgorzata Korzeniowska
Unknown affiliation
Verified email at upwr.edu.pl
Title
Cited by
Cited by
Year
Mycotoxins affecting animals, foods, humans, and plants: Types, occurrence, toxicities, action mechanisms, prevention, and detoxification strategies—A revisit
CG Awuchi, EN Ondari, CU Ogbonna, AK Upadhyay, K Baran, ...
Foods 10 (6), 1279, 2021
1782021
Effect of walnut green husk addition on some quality properties of cooked sausages
AM Salejda, U Janiewicz, M Korzeniowska, J Kolniak-Ostek, ...
LWT-Food Science and Technology 65, 751-757, 2016
752016
Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod
M Korzeniowska, IWY Cheung, ECY Li-Chan
Food chemistry 138 (2-3), 1967-1975, 2013
752013
Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021)
JS Chacha, L Zhang, CE Ofoedu, RA Suleiman, JM Dotto, U Roobab, ...
Foods 10 (6), 1430, 2021
642021
Comparative analysis of fatty acid profile and cholesterol content of egg yolks of different bird species.
M Kaźmierska, B Jarosz, M Korzeniowska, T Trziszka, Z Dobrzański
632005
Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications
R Mehra, H Kumar, N Kumar, S Ranvir, A Jana, HS Buttar, IG Telessy, ...
Journal of Functional Foods 87, 104760, 2021
612021
Drying kinetics and bioactivity of beetroot slices pretreated in concentrated chokeberry juice and dried with vacuum microwaves
K Lech, A Figiel, A Wojdyło, M Korzeniowska, M Serowik, M Szarycz
Drying Technology 33 (13), 1644-1653, 2015
542015
Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment
J Naibaho, M Korzeniowska
Journal of Food Science 86 (5), 1532-1551, 2021
482021
Hydrogen peroxide effects on natural-sourced polysacchrides: free radical formation/production, degradation process, and reaction mechanism—a critical synopsis
CE Ofoedu, L You, CM Osuji, JO Iwouno, NO Kabuo, M Ojukwu, ...
Foods 10 (4), 699, 2021
482021
Understanding the relevance of quality management in agro-food product industry: From ethical considerations to assuring food hygiene quality safety standards and its …
COR Okpala, M Korzeniowska
Food Reviews International 39 (4), 1879-1952, 2023
462023
Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile …
J Naibaho, N Butula, E Jonuzi, M Korzeniowska, O Laaksonen, M Föste, ...
Food Hydrocolloids 125, 107412, 2022
382022
Study about food choice determinants according to six types of conditioning motivations in a sample of 11,960 participants
RPF Guiné, E Bartkiene, V Szűcs, M Tarcea, M Ljubičić, M Černelič-Bizjak, ...
Foods 9 (7), 888, 2020
342020
Nanoencapsulation of food bioactive constituents and its associated processes: A revisit
CG Awuchi, S Morya, TA Dendegh, COR Okpala, M Korzeniowska
Bioresource Technology Reports 19, 101088, 2022
332022
Influence of different histidine sources and zinc supplementation of broiler diets on dipeptide content and antioxidant status of blood and meat
W Kopeć, D Jamroz, A Wiliczkiewicz, E Biazik, A Pudlo, T Hikawczuk, ...
British Poultry Science 54 (4), 454-465, 2013
322013
Antioxidative characteristics of chicken breast meat and blood after diet supplementation with carnosine, L-histidine, and β-alanine
W Kopec, D Jamroz, A Wiliczkiewicz, E Biazik, A Pudlo, M Korzeniowska, ...
Antioxidants 9 (11), 1093, 2020
312020
Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient
J Naibaho, M Korzeniowska, A Wojdyło, A Figiel, B Yang, O Laaksonen, ...
Lwt 149, 111877, 2021
282021
The variability of physico-chemical properties of brewery spent grain from 8 different breweries
J Naibaho, M Korzeniowska
Heliyon 7 (3), 2021
272021
Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine
W Kopec, A Wiliczkiewicz, D Jamroz, E Biazik, A Pudlo, T Hikawczuk, ...
Poultry Science 95 (1), 53-61, 2016
262016
Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review
AO Agunbiade, L Song, OJ Agunbiade, CE Ofoedu, JS Chacha, ...
Journal of food process engineering 45 (4), e13996, 2022
252022
Environmental issues as drivers for food choice: Study from a multinational framework
RPF Guiné, E Bartkiene, SG Florença, I Djekić, MČ Bizjak, M Tarcea, ...
Sustainability 13 (5), 2869, 2021
252021
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