المؤلفون: Agnieszka Latoch, Ewa Czarniecka-Skubina, Małgorzata Moczkowska-Wyrwisz

المصدر: Foods, Vol 12, Iss 19, p 3638 (2023)

مصطلحات موضوعية: meat, pork, beef, poultry, marinating, sensory quality, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/19/3638; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/16b5ae84fdae467f98915ccff8963108

المؤلفون: Agnieszka Latoch, Artur Głuchowski, Ewa Czarniecka-Skubina

المصدر: Foods, Vol 12, Iss 16, p 3110 (2023)

مصطلحات موضوعية: sous vide, pork, beef, poultry, cooking yield, sensory quality, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/16/3110; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/1b573b1e544e4b3eac1b6b2f0b54d206

المؤلفون: Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek, Ewa Czarniecka-Skubina

المصدر: Foods, Vol 12, Iss 17, p 3257 (2023)

مصطلحات موضوعية: sous-vide, marinating, proteins, sensory properties, kefir, yogurt, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/17/3257; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/999e10df8aa1492b9b8e681a1d908c30

المؤلفون: Agnieszka Latoch

المصدر: Annals of Agricultural Sciences, Vol 65, Iss 2, Pp 129-136 (2020)

مصطلحات موضوعية: Fermented milk products, Marinating, Sous-vide, Texture parameters of meat, Color parameters of meat, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S057017832030035X; https://doaj.org/toc/0570-1783

URL الوصول: https://doaj.org/article/ca3c8080487e4ae5af60c3bbaeb6d667

المؤلفون: Agnieszka Latoch, Dariusz M. Stasiak, Andrzej Junkuszew

المصدر: Foods, Vol 12, Iss 7, p 1379 (2023)

مصطلحات موضوعية: lamb, byproduct of cheesemaking, ultrasound, technological properties, stuffing, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/7/1379; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a38a42f880c741d3bfc62c7809dc2e77

المؤلفون: Ewa Czarniecka-Skubina, Dariusz M. Stasiak, Agnieszka Latoch, Tomasz Owczarek, Jadwiga Hamulka

المصدر: Foods, Vol 11, Iss 6, p 830 (2022)

مصطلحات موضوعية: wild game, game meat, dishes, eating habits, adult consumer, Poles, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/6/830; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/9341f83a556f4ac0a0f1c56305a5bb5d

المؤلفون: Ada Krawęcka, Justyna Libera, Agnieszka Latoch

المصدر: Foods, Vol 10, Iss 10, p 2492 (2021)

مصطلحات موضوعية: functional food, non-dairy ice cream dessert, probiotic, Lactiplantbacillus plantarum 299v, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/10/2492; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/232c2cc031594cb9b0e04c5d18460bda

المؤلفون: Justyna Libera, Agnieszka Latoch, Karolina Maria Wójciak

المصدر: Foods, Vol 9, Iss 1, p 103 (2020)

مصطلحات موضوعية: grape seeds, waste, utilization, antioxidant, dry-cured meat, oxidative stability, probiotic, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/1/103; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/ba67963ae4a14eb69517b5a56ee8ed17

المؤلفون: Agnieszka Latoch, Dariusz Mirosław Stasiak, Patryk Siczek

المصدر: Nutrients, Vol 16, Iss 11, p 1609 (2024)

مصطلحات موضوعية: animal by-products, proteins, fatty acid profile, minerals, vitamin, bioactive substances, Nutrition. Foods and food supply, TX341-641

Relation: https://www.mdpi.com/2072-6643/16/11/1609; https://doaj.org/toc/2072-6643; https://doaj.org/article/fe478798c81c4595af6bc250184b685b

الاتاحة: https://doi.org/10.3390/nu16111609
https://doaj.org/article/fe478798c81c4595af6bc250184b685b

المؤلفون: Agnieszka Latoch, Dariusz Mirosław Stasiak, Justyna Libera, Andrzej Junkuszew

المصدر: Annals of Animal Science.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a64bfe7a3e58f4c5912cdc6a0b556769
https://doi.org/10.2478/aoas-2023-0049

المؤلفون: Agnieszka Latoch, Justyna Libera

المصدر: Sustainability; Volume 11; Issue 20; Pages: 5644

مصطلحات موضوعية: quality, natural marinating, meat product

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Sustainable Food; https://dx.doi.org/10.3390/su11205644

الاتاحة: https://doi.org/10.3390/su11205644

المؤلفون: Michał Halagarda, Stanisław Popek, Agnieszka Latoch, Sascha Rohn, Karolina M. Wójciak

المصدر: International Journal of Food Science & Technology. 56:6192-6203

مصطلحات موضوعية: Heavy metals, Biology, Loin, Pulp and paper industry, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::56607801b89081cfb2abb145f37ad3ee
https://doi.org/10.1111/ijfs.15217

المؤلفون: Paulina Kęska, Agnieszka Latoch, Karolina M. Wójciak, Michał Halagarda, Joanna Stadnik, Sascha Rohn

المصدر: European Food Research and Technology. 247:1389-1400

مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Vitamin E, medicine.medical_treatment, Potassium, 0402 animal and dairy science, food and beverages, chemistry.chemical_element, 04 agricultural and veterinary sciences, General Chemistry, Zinc, Calcium, Loin, 040401 food science, 040201 dairy & animal science, Biochemistry, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Nutrient, medicine, Composition (visual arts), Food science, Food Science, Biotechnology, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7158249b91d87162ee8e0e2b40c20fb5
https://doi.org/10.1007/s00217-021-03716-y

المؤلفون: Agnieszka Latoch, Dariusz Stasiak, Justyna Libera

المصدر: Acta Scientiarum Polonorum Technologia Alimentaria. 18:163-171

مصطلحات موضوعية: Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::dd408f5faeba330a8123cb150416982b
https://doi.org/10.17306/j.afs.2019.0642

المؤلفون: Justyna Libera, Dariusz M. Stasiak, Agnieszka Latoch

المصدر: Acta Scientiarum Polonorum Technologia Alimentaria. 18:163-171

مصطلحات موضوعية: Taste, Hot Temperature, Meat, Vacuum, Food Handling, Color, Loin, Kefir, Hardness, medicine, Humans, Cooking, Food science, Buttermilk, Raw meat, Flavor, Chemistry, food and beverages, Yogurt, Dietary Fats, Meat Products, Tenderness, Red Meat, Chewiness, Fermentation, medicine.symptom, Oxidation-Reduction, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dcdb1bdc881f654e5889dc6fc7073cd
https://doi.org/10.17306/j.afs.0642

المؤلفون: Pawel Glibowski, Agnieszka Latoch, Małgorzata Karwowska

المصدر: Acta Scientiarum Polonorum Technologia Alimentaria. 18:185-193

مصطلحات موضوعية: Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::29f62dd7ee6450e377407dadee22b927
https://doi.org/10.17306/j.afs.2019.0653

المؤلفون: Agnieszka Latoch, Stanisław Popek, Sascha Rohn, Karolina M. Wójciak, Michał Halagarda

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3c68418d275a5be84abe4fdec85de06
https://doi.org/10.1111/ijfs.15217/v3/response1

المؤلفون: Agnieszka Latoch, Justyna Libera, Katarzyna Iłowiecka

المصدر: Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 115:128-138

مصطلحات موضوعية: Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d60a3295aee7f8ae817c5765cee4c986
https://doi.org/10.15193/zntj/2018/115/239

المؤلفون: Małgorzata Karwowska, Agnieszka Latoch, Katarzyna Nosowska, Kenneth O Udeh, Paweł Glibowski

المصدر: Acta scientiarum polonorum. Technologia alimentaria. 18(2)

مصطلحات موضوعية: Sucrose, food.ingredient, Food Handling, Color, Green tea extract, complex mixtures, Camellia sinensis, law.invention, Probiotic, chemistry.chemical_compound, food, Lactobacillus acidophilus, law, Functional Food, Skimmed milk, Animals, Humans, Food science, Tea, Plant Extracts, Viscosity, Probiotics, food and beverages, Apparent viscosity, Hydrogen-Ion Concentration, Green tea, Yogurt, Milk, chemistry, Taste, Fermentation, Rheology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff020b5b9f44522778aa601f635d6db0
https://pubmed.ncbi.nlm.nih.gov/31256546

المؤلفون: Agnieszka Latocha-Wites, Krzysztof Parzóch

المصدر: Polish Polar Research, Vol vol. 44, Iss No 3 : Special Issue to celebrate 50 years anniversary of Stanislaw Baranowski Polar Station in Spitsbergen: Part 2, Pp 291-312 (2023)

مصطلحات موضوعية: arctic, svalbard, slope morphology, geomorphic processes, debris flow, Geology, QE1-996.5

وصف الملف: electronic resource

Relation: https://journals.pan.pl/Content/126246/PDF/2023-03-PPR-05.pdf; https://doaj.org/toc/0138-0338

URL الوصول: https://doaj.org/article/d16ff71ac35b42959d2665e906a2a898