| Nitrates/nitrites in food—Risk for nitrosative stress and benefits M Karwowska, A Kononiuk Antioxidants 9 (3), 241, 2020 | 218 | 2020 |
| Impact of sodium nitrite reduction on lipid oxidation and antioxidant properties of cooked meat products M Karwowska, A Kononiuk, KM Wójciak Antioxidants 9 (1), 9, 2019 | 39 | 2019 |
| Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition AD Kononiuk, M Karwowska Meat science 161, 108015, 2020 | 23 | 2020 |
| Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value M Karwowska, A Kononiuk International journal of food science & technology 53 (1), 246-253, 2018 | 20 | 2018 |
| Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite AD Kononiuk, M Karwowska Asian-Australasian journal of animal sciences 33 (2), 332, 2020 | 19 | 2020 |
| Bioactive compounds in fermented sausages prepared from beef and fallow deer meat with acid whey addition AD Kononiuk, M Karwowska Molecules 25 (10), 2429, 2020 | 18 | 2020 |
| Comparative studies on the fatty acid profile and volatile compounds of fallow deer and beef fermented sausages without nitrite produced with the addition of acid whey M Karwowska, AD Kononiuk, P Borrajo, JM Lorenzo Applied Sciences 11 (3), 1320, 2021 | 17 | 2021 |
| Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus K Skrzypczak, W Gustaw, E Fornal, A Kononiuk, M Michalak-Majewska, ... Applied Sciences 10 (20), 7089, 2020 | 17 | 2020 |
| The influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing KM Wójciak, DM Stasiak, J Stadnik, K Ferysiuk, A Kononiuk International journal of food science & technology 54 (1), 75-83, 2019 | 15 | 2019 |
| Meat and meat products–analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF) AD Kononiuk, M Karwowska Roczniki Państwowego Zakładu Higieny 68 (3), 2017 | 14 | 2017 |
| Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734. K Skrzypczak, W Gustaw, A Kononiuk, B Sołowiej, A Waśko Czech Journal of Food Sciences 37 (4), 2019 | 10 | 2019 |
| Proteomic signature of fenugreek treated by methyl jasmonate and cholesterol J Ciura, A Bocian, A Kononiuk, M Szeliga, M Jaromin, M Tyrka Acta Physiologiae Plantarum 39, 1-14, 2017 | 10 | 2017 |
| Nitrates/Nitrites in Food–Risk for Nitrosative Stress and Benefits, Antioxidants, 9, 241 M Karwowska, A Kononiuk | 9 | 2020 |
| Use of grape seed extract as a natural antioxidant additive in dry-cured pork neck technology J Libera, A Kononiuk, P Kęska, K Wójciak Biotechnology and Food Science 82 (2), 141-150, 2018 | 9 | 2018 |
| Use of α-lactalbumin and caseinoglycomacropeptide as biopeptide precursors and as functional additives in milk beverages fermented by L. helveticus K Skrzypczak, E Fornal, D Domagała, W Gustaw, E Jabłońska-Ryś, ... International Journal of Food Science 2021, 1-15, 2021 | 6 | 2021 |
| Physicochemical, proteolytic and sensory changes during long-term storage of dry-fermented sausages made from fallow deer meat in comparison to beef A Kononiuk, M Karwowska Food Technol. Sci. Qual 26, 137-154, 2019 | 6 | 2019 |
| Fatty acid profile and antioxidative properties of peptides isolated from fermented lamb loin treated with fermented milk M Karwowska, AD Kononiuk, DM Stasiak, K Patkowski Antioxidants 9 (11), 1094, 2020 | 3 | 2020 |
| Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat AD Kononiuk, M Karwowska Journal of food science and technology 57, 1753-1762, 2020 | 3 | 2020 |
| Nitrates/nitrites in food—risk for nitrosative stress and benefits. Antioxidants. 2020; 9: 241 M Karwowska, A Kononiuk | 3 | |
| Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins M Karwowska, AD Kononiuk International Journal of Food Science & Technology 56 (12), 6225-6235, 2021 | 2 | 2021 |
