학술논문

1. ARTICLE

The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages

저자: by PÓŁTORAK, Andrzej; MARCINKOWSKA-LESIAK, Monika; LENDZION, Krzysztof; ONOPIUK, Anna; MOCZKOWSKA, Małgorzata; WOJTASIK-KALINOWSKA, Iwona; WIERZBICKA, Agnieszka
소스: Food Science and Technology. March 2019 39(1)

2. ARTICLE

Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

저자: by Yaghoubi, Milad ^a; Alirezalu, Kazem ^{a, b, ⁎}; Hesari, Javad ^a; Peighambardoust, Seyed Hadi ^a; Marcinkowska-Lesiak, Monika ^c; Barzegar, Younes ^d; Hoseinian-Khosrowshahi, Seyed Razi ^e; Marszałek, Krystian ^{f, g}; Mousavi Khaneghah, Amin ^{f, h, ⁎⁎}
소스: In Meat Science April 2023 198

3. ARTICLE

Sage extracts obtained with cold plasma improves beef quality

저자: by Pogorzelska-Nowicka, Ewelina ^⁎; Górska-Horczyczak, Elżbieta; Hanula, Monika; Marcinkowska-Lesiak, Monika; Pogorzelski, Grzegorz; Wierzbicka, Agnieszka; Półtorak, Andrzej
소스: In Meat Science December 2022 194

4. ARTICLE

Plasma-activated milk powder as a sodium nitrite alternative in pork sausages

저자: by Marcinkowska-Lesiak, Monika ^⁎; Wojtasik-Kalinowska, Iwona; Onopiuk, Anna; Stelmasiak, Adrian; Wierzbicka, Agnieszka; Poltorak, Andrzej
소스: In Meat Science October 2022 192

5. ARTICLE

Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages

저자: by Marcinkowska-Lesiak, Monika ^⁎; Wojtasik-Kalinowska, Iwona; Onopiuk, Anna; Stelmasiak, Adrian; Wierzbicka, Agnieszka; Poltorak, Andrzej
소스: In Meat Science May 2022 187

6. ARTICLE

Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products

저자: by Onopiuk, Anna ^⁎; Kołodziejczak, Klaudia; Marcinkowska-Lesiak, Monika; Poltorak, Andrzej
소스: In Food Chemistry 30 March 2022 373 Part B

7. ARTICLE

Effect of Processing on Volatile Organic Compounds Formation of Meat—Review.

저자: by Wojtasik-Kalinowska, Iwona; Szpicer, Arkadiusz; Binkowska, Weronika; Hanula, Monika; Marcinkowska-Lesiak, Monika; Poltorak, Andrzej
소스: Applied Sciences (2076-3417); Jan2023, Vol. 13 Issue 2, p705, 13p

8. ARTICLE

Application of different drying methods and their influence on the physicochemical properties of tomatoes.

저자: by Zalewska, Magdalena¹ (AUTHOR) magdalena_zalewska@sggw.edu.pl; Marcinkowska-Lesiak, Monika¹ (AUTHOR); Onopiuk, Anna¹ (AUTHOR)
소스: European Food Research & Technology. Nov2022, Vol. 248 Issue 11, p2727-2735. 9p.

9. ARTICLE

The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products.

저자: by Wojtasik-Kalinowska, Iwona¹ iwona_wojtasik_kalinowska@sggw.edu.pl; Marcinkowska-Lesiak, Monika¹; Onopiuk, Anna¹; Szpicer, Arkadiusz¹; Wierzbicka, Agnieszka¹; Poltorak, Andrzej¹
소스: Animal Science Papers & Reports. 2022, Vol. 40 Issue 4, p423-438. 16p.

10. ARTICLE

Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.

저자: by Marcinkowska-Lesiak, Monika; Wojtasik-Kalinowska, Iwona; Onopiuk, Anna; Stelmasiak, Adrian; Wierzbicka, Agnieszka; Poltorak, Andrzej
소스: Foods; Aug2022, Vol. 11 Issue 16, p2523-N.PAG, 16p

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