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M

Magdalena Kurzyna-Szklarek

university of life sciences in lublin

H指数:8

被引数:280

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Modification of the Mineral Quality of Wheat After the Application of Selenium and Sulfur

硒和硫施用后对小麦矿物质含量的改良

IF4.6

2026-04-150

OAAI

Selenium (IV) and Sulphur (VI) as Elements Modifying Plant Quality: Content of Selenium and Sulphur Forms in Wheat

硒(IV)和硫(VI)作为改良植物品质的元素：小麦中硒和硫形态的含量

IF4.6

2026-01-010

OAAI

Selenium and Sulphur as Elements Modifying Plant Quality: Assessment of the Content of Organic and Mineral Nitrogen Forms in Wheat

硒和硫作为改良植物品质的元素：小麦中有机和无机氮形态含量的评估

Molecules 2025, Vol. 30, Page 4541

IF4.6

2025-11-250

OAAI

Sulphur and Selenium as Determinants of Yield and Biometric Parameters in Wheat

硫和硒作为小麦产量和生物测量参数的决定因子

Agronomy 2025, Vol. 15, Page 2591

IF0

2025-11-180

OAAI

Influence of pectin and hemicelluloses on physical properties of bacterial cellulose

IF9.8

2023-12-014

OA

Apple metabolism under oxidative stress affects plant cell wall structure and mechanical properties

SCIENTIFIC REPORTS

IF3.9

2023-08-243

OAAI

Analysis of the chemical composition of natural carbohydrates - An overview of methods

IF9.8

2022-11-0140

OA

Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria x ananassa Duch.) during cold storage

IF9.8

2022-07-0122

PRE

Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-04-1927

PRE

The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods

FOOD HYDROCOLLOIDS

IF12.4

2022-02-0111

OA

Investigations of changes in the arabinogalactan proteins (AGPs) structure, size and composition during the fruit ripening process

SCIENTIFIC REPORTS

IF3.9

2020-11-2613

OAAI