未登录

Ł

Łukasz Masewicz

Poznan University of Life Sciences

H指数:14

被引数: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

Molecular Properties of Starch–Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat—LF NMR Preliminary Study

大麦和荞麦中生物活性化合物存在下淀粉-水相互作用的分子特性——LF NMR初步研究

Polymers 2025, Vol. 17, Page 2606

IF4.9

2025-09-280

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

The Prediction of Pectin Viscosity Using Machine Learning Based on Physical Characteristics-Case Study: Aglupectin HS-MR

IF3.3

2024-07-100

OA

Artificial neural networks in the evaluation of the influence of the type and content of carrier on selected quality parameters of spray dried raspberry powders

IF5.6

2021-12-0119

PREAI

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

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

IF4.6

2021-09-0635

OAAI

Multidisciplinary Studies of Folk Medicine Five Thieves' Oil (Olejek Pieciu Zlodziei) Components

IF4.6

2021-05-146

OAAI

Characterization of St. John's wort (Hypericum perforatum L.) and the impact of filtration process on bioactive extracts incorporated into carbohydrate-based hydrogels

FOOD HYDROCOLLOIDS

IF12.4

2020-07-0125

OAAI

Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-10-0328

OAAI

A novel method of recognizing liquefied honey

IF9.8

2018-04-0121

PREAI

Water properties in pates enriched with potato juice

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2017-08-1430

OAAI