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T

Tomasz Tarko

University of Agriculture in Krakow

26H指数
92论文数
2.8K被引数
收录论文 27
发表时间
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The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates不同烘烤程度木屑对果蒸馏酒质量和感官参数的影响
errMolecules
IF4.6
err2026-08-04
err0
errOAAI
errTomasz Tarko; Maryna Liubko
err分享
err收藏
Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk选定发酵食品产品（奶酪、酸菜和纳豆）的营养价值及脂肪酸组成作为维生素K来源：在心血管疾病风险背景下的组成评估
errApplied Sciences-Basel
IF2.5
err2026-05-01
err0
PREAI
errHassen, Hayat; Topolska, Kinga; Kij, Agnieszka; Sady, Marek; Kowalski, Stanislaw; Kostogrys, Renata B.; Tarko, Tomasz; Franczyk-Zarow, Magdalena
err分享
err收藏
Menaquinone-7 in Atherosclerosis: Integrated Modulation of Endothelial Dysfunction, Oxidative Stress, and Vascular Inflammation维生素K2（Menaquinone-7）在动脉粥样硬化中的作用：对内皮功能障碍、氧化应激和血管炎症的整合调控
errApplied Sciences-Basel
IF2.5
err2026-05-01
err0
PREAI
errHassen, Hayat; Tarko, Tomasz; Franczyk-Zarow, Magdalena
err分享
err收藏
The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages木材衍生化合物对酒精饮料品质的影响
errMolecules
IF4.6
err2026-04-27
err0
errOAAI
errPaweł Sroka; Tomasz Tarko
err分享
err收藏
Peas (Pisum sativum subsp. arvense Asch) and Beans (Vicia faba var. minor) as Source of Quality Plant Proteins豌豆（Pisum sativum subsp. arvense Asch）和菜豆（Vicia faba var. minor）作为优质植物蛋白的来源
errMOLECULES
IF4.6
err2025-04-30
err0
errOAAI
errTiruneh, Abebaw; Ptaszek, Pawel; Zmudzinski, Daniel; Tarko, Tomasz
err分享
err收藏
Characteristics of Selected Bioactive Compounds and Malting Parameters of Hemp (Cannabis sativa L.) Seeds and Malt
errMOLECULES
IF4.6
err2024-09-13
err0
errOAAI
errZdaniewicz, Marek; Dulinski, Robert; Zuk-Golaszewska, Krystyna; Tarko, Tomasz
err分享
err收藏
The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines由不同木材制成的碎片的活性化合物对苹果酒的抗氧化，酿酒和感官特性的影响
errMOLECULES
IF4.6
err2024-06-22
err1
errOAAI
errTarko, Tomasz; Pater, Aneta; Januszek, Magdalena; Duda, Aleksandra; Krankowski, Filip
err分享
err收藏
Volatilomics of Fruit Wines
errMOLECULES
IF4.6
err2024-05-23
err9
errOAAI
errTarko, Tomasz; Duda, Aleksandra
err分享
err收藏
The Impact of Furfural on the Quality of Meads
errMOLECULES
IF4.6
err2023-12-20
err3
errOAAI
errSroka, Pawel; Tarko, Tomasz; Duda, Aleksandra
err分享
err收藏
Possible Side Effects of Polyphenols and Their Interactions with Medicines多酚的可能副作用及其与药物的相互作用
errMOLECULES
IF4.6
err2023-03-10
err95
errOAAI
errDuda-Chodak, Aleksandra; Tarko, Tomasz
err分享
err收藏
The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages
errMOLECULES
IF4.6
err2023-01-07
err23
errOAAI
errTarko, Tomasz; Krankowski, Filip; Duda-Chodak, Aleksandra
err分享
err收藏
How keeving determines oenological parameters and concentration of volatile compounds in ciders?
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2021-07-01
err3
PREAI
errTarko, Tomasz; Januszek, Magdalena; Duda-Chodak, Aleksandra; Sroka, Pawel
err分享
err收藏
The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota多酚与微生物，尤其是肠道菌群之间的相互作用
errANTIOXIDANTS
IF6.6
err2021-01-28
err217
errOAAI
errMakarewicz, Malgorzata; Drozdz, Iwona; Tarko, Tomasz; Duda-Chodak, Aleksandra
err分享
err收藏
Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion果泥和果酒在模拟消化过程中酚类化合物和抗氧化活性的变化
errMOLECULES
IF4.6
err2020-11-27
err25
errOAAI
errTarko, Tomasz; Duda-Chodak, Aleksandra; Soszka, Agata
err分享
err收藏
The Quality of Ciders Depends on the Must Supplementation with Mineral Salts
errMOLECULES
IF4.6
err2020-08-10
err5
errOAAI
errTarko, Tomasz; Januszek, Magdalena; Pater, Aneta; Sroka, Pawel; Duda-Chodak, Aleksandra
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
Is Acrylamide as Harmful as We Think? A New Look at the Impact of Acrylamide on the Viability of Beneficial Intestinal Bacteria of the Genus Lactobacillus
errNUTRIENTS
IF5
err2020-04-21
err17
errOAAI
errPetka, Katarzyna; Tarko, Tomasz; Duda-Chodak, Aleksandra
err分享
err收藏
Influence of Food Matrix on the Bioaccessibility of Fruit Polyphenolic Compounds
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-01-08
err45
PREAI
errTarko, Tomasz; Duda-Chodak, Aleksandra
err分享
err收藏
Effect of hot water treatment of seeds on quality indicators of alfalfa sprouts
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-10-01
err13
PREAI
errMichalczyk, Magdalena; Fiutak, Grzegorz; 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

研究方向

暂时未获取到该数据
合作学者
合作期刊
A
Aleksandra Duda‐Chodak
H 指数: 31 · 论文数: 103
S
Stanisław Kowalski
H 指数: 24 · 论文数: 113
P
Paweł Satora
H 指数: 23 · 论文数: 77
R
Renata B. Kostogrys
H 指数: 21 · 论文数: 90
K
Krystyna Żuk‐Gołaszewska
H 指数: 20 · 论文数: 92
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