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M

Marzena Danowska-Oziewicz

university of warmia & mazury

H指数:13

被引数:625

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The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures

果胶酶处理方法对日本榅桲和榅桲浸泡液pH值、维生素C和总酚含量的影响及其抗氧化活性

APPLIED SCIENCES-BASEL

IF2.5

2025-11-251

OA

The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-12-180

PRE

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

IF4.6

2024-10-310

OAAI

Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review

IF4.1

2022-11-108

OAAI

Effect of vitamin C fortification on the quality of cow's and goat's yoghurt

FOOD SCIENCE & NUTRITION

IF3.8

2022-07-187

OAAI

Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato

不同热处理方法对马铃薯淀粉及生物活性物质的影响

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2020-03-1822

OAAI

Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state

IF6.1

2017-09-0114

PREAI

Turkey breast roasting - Process optimization

JOURNAL OF FOOD ENGINEERING

IF5.8

2010-02-0110

PREAI

Differences between older and younger Poles in functional food consumption, awareness of metabolic syndrome risk and perceived barriers to health improvement

IF6

2009-06-0118

PREAI

The use of natural antioxidants in ready-to-serve food

IF9.8

2001-01-01129

PREAI