未登录

J

Jerzy Stangierski

Poznan University of Life Sciences

H指数:16

被引数:881

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

The effect of reformulation on quality changes in cream-filled wafers during storage

改质对储藏期间奶油夹心饼干质量变化的影响

IF0

2026-01-060

OAAI

An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-05-010

PRE

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

IF4.6

2023-06-295

OAAI

Microscopic Droplet Size Analysis (MDSA) of Five Thieves' Oil (Olejek Pieciu Zlodziei) Essential Oil after the Nebulization Process

IF4.6

2023-05-260

OAAI

The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

IF4.6

2022-08-163

OAAI

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

IF4.6

2021-09-2721

OAAI

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

IF4.6

2021-07-153

OAAI

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

IF3.5

2021-04-097

OAAI

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-09-047

PREAI

Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural Networks

IF3.5

2020-01-1628

OAAI

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-01-1416

PREAI

Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-09-2772

OAAI

Paradigm of deep pectoral myopathy in broiler chickens

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2019-09-2319

PREAI

Nutritional and health-promoting aspects of poultry meat and its processed products

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2019-09-2317

PREAI

The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniques

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-12-107

OAAI

What's new in chicken egg research and technology for human health promotion? - A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2018-01-01107

PREAI

DSC and electrophoretic studies on protein denaturation of Anodonta woodiana (Lea, 1834)

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

IF3.1

2016-07-2525

OAAI

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2015-10-1128

OAAI

Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-11-0118

PREAI

Protein and water recovery from poultry processing wastewater integrating microfiltration, ultrafiltration and vacuum membrane distillation

INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY

IF3.4

2014-04-1017

PREAI