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Urszula Tylewicz

university

H指数:36

被引数:3,830

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Effects of pulsed electric field (PEF) pretreatment on the extraction yield and characteristics of rapeseed cake protein

脉冲电场（PEF）预处理对菜籽饼蛋白提取率和特性的影响

European Food Research and Technology

IF3.2

2026-02-170

OAAI

Emerging Technologies in Dried Fruit Snacks: Nutritional Enrichment and Sustainable Production

干果零食中的新兴技术：营养强化与可持续生产

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-07-050

PRE

Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-11-011

OAAI

Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-10-010

OAAI

Investigating the potential of yacon ( Smallanthus sonchifolius ) juice in the development of organic apple-based snacks

调查yacon (smallanhus sonchifolius) 果汁在开发有机苹果零食中的潜力

IF3.6

2024-06-011

OAAI

Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-03-013

OAAI

Developments in Plant Proteins Production for Meat and Fish Analogues

IF4.6

2023-03-2724

OAAI

Application of PEF- and OD-assisted drying for kiwifruit waste valorisation

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-05-0125

OAAI

Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-03-155

OAAI

Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

IF3.3

2021-08-176

OA

Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-01-0123

OAAI

Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-10-019

PREAI

Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-08-0156

OAAI

Design of Healthy Snack Based on Kiwifruit

IF4.6

2020-07-2138

OAAI

Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-06-0127

PREAI

Water state and sugars in cranberry fruits subjected to combined treatments: Cutting, blanching and sonication

IF9.8

2019-11-0122

PREAI

Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution

富含越橘果汁的半干有机草莓的化学和理化性质

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-11-0130

PREAI

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains

IF6.6

2019-08-0625

OAAI

Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-08-0116

OAAI

Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral

FRONTIERS IN MICROBIOLOGY

IF4.5

2019-07-3112

OAAI