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Emilia Janiszewska-Turak

warsaw university of life sciences

H指数:19

被引数:1,142

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Physicochemical properties of feed systems and spray-dried powders from betalain model systems and beetroot juice: effect of carrier type, pH, and matrix complexity

来自甜菜碱模型系统和甜菜根汁的进料系统与喷雾干燥粉末的物理化学性质：载体类型、pH值和基质复杂度的影响

Powder Technology

IF4.6

2026-08-040

PRE

Enhancing the functional potential and in vitro bioaccessibility of red bell pepper bioactives via pulsed electric field-assisted lactic acid fermentation

通过脉冲电场辅助乳酸发酵增强红辣椒生物活性物质的生物学功能潜力和体外生物可及性

IF9.8

2026-07-010

PRE

Pulsed electric field (PEF)-assisted lactic acid fermentation of red bell pepper: Kinetic acceleration and microstructural mechanisms shaping quality

脉冲电场(PEF)辅助红椒乳酸发酵：影响品质的动力学加速与微观结构机制

Journal of Food Engineering

IF5.8

2026-06-010

OAAI

Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile

IF4.6

2024-10-313

OAAI

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot

IF4.6

2024-10-112

OAAI

Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice

IF4.6

2024-09-242

OAAI

The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin-Soy Protein Hydrogels

IF5.3

2024-08-310

OAAI

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

IF4.6

2022-12-0612

OAAI

Sustainable Production and Characteristics of Dried Fermented Vegetables

FERMENTATION-BASEL

IF3.3

2022-11-216

OA

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

IF4.6

2022-02-0224

OAAI

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2021-08-1753

PREAI

Influence of drying methods on the structure, mechanical and sensory properties of strawberries

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-06-2210

PREAI

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

IF4.6

2021-06-1616

OAAI

The influence of carrier material on some physical and structural properties of carrot juice microcapsules

IF9.8

2017-12-0146

OAAI

Carotenoids microencapsulation by spray drying method and supercritical micronization

FOOD RESEARCH INTERNATIONAL

IF8

2017-09-0177

PREAI

Effect of homogenization parameters on selected physical properties of lemon aroma powder

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2015-04-0134

PREAI