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Paweł Satora

University of Agriculture in Krakow

23H指数
77论文数
1.9K被引数
收录论文 26
发表时间
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Characteristics of Novel Fermented Cloudy Fruit Juices Produced Using Lactiplantibacillus plantarum and Lactic Acid-Producing Lachancea spp. Yeasts新型发酵浑浊果汁的特性：使用Lactiplantibacillus plantarum和产乳酸的Lachancea spp.酵母制备
errMolecules 2025, Vol. 30, Page 3928
IF4.6
err2025-09-30
err0
errOAAI
errPaweł Satora; Magdalena Skotniczny; Martyna Maziarek
err分享
err收藏
Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria
errMOLECULES
IF4.6
err2025-03-31
err0
errOAAI
errVenugopal, Kavya; Satora, Pawel; Kala, Katarzyna; Sulkowska-Ziaja, Katarzyna; Szewczyk, Agnieszka; Ostachowicz, Beata; Muszynska, Bozena; Bernas, Emilia
err分享
err收藏
The Impact of Selected Lachancea Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers
errMOLECULES
IF4.6
err2024-11-30
err0
errOAAI
errZdaniewicz, Marek; Satora, Pawel; Kania, Paulina; Florkiewicz, Adam
err分享
err收藏
Impact of Thyme Essential Oil on the Aroma Profile and Shelf Life of Vacuum-Packed Minced Turkey Meat
errMOLECULES
IF4.6
err2024-07-26
err0
errOAAI
errSatora, Pawel; Michalczyk, Magdalena; Banas, Joanna
err分享
err收藏
Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers
errMOLECULES
IF4.6
err2024-02-14
err3
errOAAI
errPater, Aneta; Satora, Pawel; Januszek, Magdalena
err分享
err收藏
Use of red grape pulp, marc and must in the production of beer
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2023-01-14
err3
errOAAI
errCioch-Skoneczny, Monika; Sral, Anna; Cempa, Arkadiusz; Rzadkowska, Justyna; Satora, Pawel; Skoneczny, Szymon
err分享
err收藏
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-12-19
err5
errOAAI
errCioch-Skoneczny, Monika; Cichon, Natalia; Satora, Pawel; Skoneczny, Szymon
err分享
err收藏
Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-11-27
err4
errOAAI
errCioch-Skoneczny, Monika; Krolak, Katarzyna; Tworzydlo, Zuzanna; Satora, Pawel; Skoneczny, Szymon
err分享
err收藏
Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines
errMOLECULES
IF4.6
err2022-11-02
err1
errOAAI
errBlaszczyk, Urszula; Satora, Pawel; Noga, Lukasz
err分享
err收藏
Influence of oak chips addition on the physicochemical properties of beer
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-10-21
err5
errOAAI
errCioch-Skoneczny, Monika; Bajerski, Mateusz; Klimczak, Krystian; Satora, Pawel; Skoneczny, Szymon
err分享
err收藏
Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma (LPGP) in Various Industries
errBEVERAGES
IF2.7
err2022-01-29
err2
errOAAI
errPater, Aneta; Zdaniewicz, Marek; Satora, Pawel
err分享
err收藏
The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines
errMOLECULES
IF4.6
err2021-04-30
err14
errOAAI
errCioch-Skoneczny, Monika; Grabowski, Michal; Satora, Pawel; Skoneczny, Szymon; Klimczak, Krystian
err分享
err收藏
Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties (vol 136, 110325, 2021)
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-04-01
err0
PREAI
errSatora, Pawel; Skotniczny, Magdalena; Strnad, Szymon; Piechowicz, Weronika
err分享
err收藏
Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-01-01
err48
PREAI
errSatora, Pawel; Skotniczny, Magdalena; Strnad, Szymon; Piechowicz, Weronika
err分享
err收藏
Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2020-09-29
err13
errOAAI
errCioch-Skoneczny, Monika; Satora, Pawel; Skoneczny, Szymon; Klimczak, Krystian
err分享
err收藏
Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2020-07-25
err11
errOAAI
errCioch-Skoneczny, Monika; Satora, Pawe; Skoneczny, Szymon; Pater, Aneta
err分享
err收藏
Saccharomyces bayanusEnhances Volatile Profile of Apple Brandies
errMOLECULES
IF4.6
err2020-07-08
err16
errOAAI
errJanuszek, Magdalena; Satora, Pawel; Wajda, Lukasz; Tarko, Tomasz
err分享
err收藏
Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines
errJOURNAL OF FOOD SCIENCE
IF3.4
err2018-01-25
err28
PREAI
errSatora, Pawel; Semik-Szczurak, Dorota; Tarko, Tomasz; Buldys, Andrzej
err分享
err收藏
The influence of hydrocolloids on mead wort fermentation
errFOOD HYDROCOLLOIDS
IF12.4
err2017-02-01
err19
PREAI
errSroka, Pawel; Satora, Pawel
err分享
err收藏
Chemical profile of spirits obtained by spontaneous fermentation of different varieties of plum fruits
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2016-08-18
err20
PREAI
errSatora, Pawel; Kostrz, Magdalena; Sroka, Pawel; Tarko, Tomasz
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
B
Bożena Muszyńska
H 指数: 34 · 论文数: 237
A
Aleksandra Duda‐Chodak
H 指数: 31 · 论文数: 103
K
Katarzyna Sułkowska‐Ziaja
H 指数: 28 · 论文数: 116
T
Tomasz Tarko
H 指数: 26 · 论文数: 92
A
Agnieszka Szewczyk
H 指数: 22 · 论文数: 73
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