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Hanna Maria Baranowska

Poznan University of Life Sciences

H指数:25

被引数:1,947

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Comparative Multi-Analytical Characterization of Lipid Fractions from Three Cockroach Species: Blaptica dubia, Gromphadorhina portentosa, and Periplaneta lateralis

三种蟑螂物种（Blaptica dubia、Gromphadorhina portentosa和Periplaneta lateralis）脂质组分的比较多分析表征

Journal of Food Composition and Analysis

IF4.6

2026-04-090

OAAI

Upcycling Potato Juice Protein for Sustainable Plant-Based Gyros: A Multidimensional Quality Assessment

Smarzyński, K.; Kowalczewski, P.Ł.; Tomczak, A.; Zembrzuska, J.; Ślachciński, M.; Neunert, G.; Ruszkowska, M.; Świątek, M.; Nowicki, M.; Baranowska, H.M. 利用土豆汁蛋白制备可持续植物基旋转烤肉：一项多维度的质量评估。Sustainability 2025, 17, 7626. [Google Scholar] [CrossRef]

IF3.3

2026-03-030

OAAI

Assessment of molecular dynamics in natural Shilajit using low-field NMR relaxometry for geographical traceability

利用低场NMR弛豫测量法评估天然喜力健中的分子动力学以实现地理可追溯性

Reviews in Analytical Chemistry

IF3.8

2026-01-230

OA

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

Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality

可持续蛋白质强化：大麻粉和蟋蟀粉对挤压零食品质的影响

IF3.3

2025-03-310

OA

Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics

IF4.6

2024-11-280

OAAI

Thermogravimetric (TG/DTG) characterization of cold-pressed oil blends and Saccharomyces cerevisiae-based microcapsules obtained with them

REVIEWS ON ADVANCED MATERIALS SCIENCE

IF3.9

2024-11-220

OA

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

IF3.3

2024-07-100

OA

Microwaved-Assisted Synthesis of Starch-Based Biopolymer Membranes for Novel Green Electrochemical Energy Storage Devices

微波辅助合成用于新型绿色电化学储能器件的淀粉基生物高分子膜

IF3.2

2023-11-104

OAAI

Design of vitamin-loaded emulsions in agar hydrogel matrix dispersed with plant surfactants

FOOD BIOSCIENCE

IF5.9

2023-06-015

PRE

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

IF5.3

2022-11-084

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

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

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

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

Fluorescent Submicron-Sized Poly(heptafluoro-n-butyl methacrylate) Particles with Long-Term Stability

IF4.6

2020-04-255

OAAI

Aesculus hippocastanum L. extract as a potential emulsion stabilizer

FOOD HYDROCOLLOIDS

IF12.4

2019-12-0119

PREAI