未登录

J

Jolanta Kowalska

warsaw university of life sciences

H指数:18

被引数:1,168

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

The Effect of Hybrid Convective–Infrared–Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars

IF4.6

2026-08-010

OA

Crunchiness of Osmotically Dehydrated Freeze-Dried Strawberries

APPLIED SCIENCES-BASEL

IF2.5

2025-11-020

OAAI

Effects of Polysaccharide-Based Edible Coatings on the Quality of Fresh-Cut Beetroot (Beta vulgaris L.) During Cold Storage

多糖基可食用涂层对鲜切甜菜（Beta vulgaris L.）在冷藏期间品质的影响

IF2.8

2025-05-140

OA

The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave-Vacuum-Dried Carrot Properties

渗透处理、可食用涂层应用及减压对微波真空干燥胡萝卜性质的影响

IF4.6

2025-04-230

OA

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies

多环芳烃在波兰传统和工业烟熏肉类中的含量作为监测和PAH减少策略的一个组成部分

IF5.1

2025-01-220

OA

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

IF4.6

2024-10-293

OAAI

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

IF4.6

2023-09-0215

OAAI

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

IF4.6

2021-11-0214

OAAI

Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2021-10-2618

PREAI

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis

IF4.6

2021-08-0624

OAAI

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

IF4.6

2021-06-288

OAAI

Durability of Cement and Ash Mortars with Fluidized and Siliceous Fly Ashes Exposed to HCl Acid Environment over a Period of 2 Years

IF3.2

2021-06-111

OAAI

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

IF4.6

2021-04-2512

OAAI

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

IF4.6

2020-12-0211

OAAI

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

IF4.6

2020-11-2422

OAAI

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

IF4.6

2020-11-0510

OAAI

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

IF6.6

2020-04-0311

OAAI

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-07-3143

OAAI

Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2018-03-0154

PREAI

Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-11-0131

PREAI