未登录

M

Marcin Łukasiewicz

University of Agriculture in Krakow

H指数:20

被引数:1,492

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Comparative Physicochemical Characterization of Maltodextrins Derived from Starches of Red-, Purple-, and Light-Fleshed Potato Cultivars (Solanum tuberosum L.)

不同肉色马铃薯（Solanum tuberosum L.）淀粉来源的麦芽糊精的物理化学特性比较研究

IF4.6

2026-06-170

OA

The composition of edible mushrooms as a promising strategy for addressing global health challenges

食用菌的组成作为一种应对全球健康挑战的潜在策略

European Food Research and Technology

IF3.2

2026-03-260

PRE

Optimized Extraction of Bioactive Polysaccharides from Wild Mushrooms: Toward Enhanced Yield and Antioxidant Activity

野生蘑菇中生物活性多糖的优化提取：迈向提高产量和抗氧化活性

IF4.6

2026-03-040

OAAI

From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality

从母鸡营养到烘焙：石榴籽油和亚麻籽油对蛋清泡沫稳定性和海绵蛋糕品质的影响

IF5.1

2025-04-200

OA

The Optimization of the Hot Water Extraction of the Polysaccharide-Rich Fraction from Agaricus bisporus

IF4.6

2024-10-092

OAAI

Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

IF4.6

2024-03-111

OAAI

Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0110

PREAI

Red Arils of Taxus baccata L.-A New Source of Valuable Fatty Acids and Nutrients

IF4.6

2021-01-3019

OAAI

Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-11-0163

OAAI

Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin

FOOD HYDROCOLLOIDS

IF12.4

2019-04-0131

PREAI

Short- and long-term retrogradation of potato starches with varying amylose content

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-12-2139

PRE

Intensification of oxidation and epoxidation reactions-Microwave vs. conventional heating

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION

IF3.9

2018-10-019

PREAI

Thixotropic properties of waxy potato starch depending on the degree of the granules pasting

CARBOHYDRATE POLYMERS

IF12.5

2016-05-0141

PREAI

Antimicrobial an antioxidant activity of selected Polish herbhoneys

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-12-0113

PREAI

Thixotropic properties of normal potato starch depending on the degree of the granules pasting

CARBOHYDRATE POLYMERS

IF12.5

2015-05-0172

PREAI

The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-01-0130

PREAI

Microwave assisted oxidation of some aromatics by hydrogen peroxide at supported tungsten catalyst

MOLECULAR DIVERSITY

IF3.8

2006-09-2114

PREAI

Interaction of hydrocolloid networks with mono- and oligosaccharides

POLYMER BULLETIN

IF4

2006-07-2712

PREAI

Carboxymethylcellulose/polyaniline blends. Synthesis and properties

POLYMER BULLETIN

IF4

2006-07-2418

PREAI

Halogenation of carbazole and other aromatic compounds with hydrohalic acids and hydrogen peroxide under microwave irradiation

GREEN CHEMISTRY

IF9.2

2004-01-0161

PREAI