المؤلفون: Stangierski, Jerzy, Rezler, Ryszard, Siejak, Przemysław, Walkowiak, Katarzyna, Masewicz, Łukasz, Kawecki, Krzysztof, Baranowska, Hanna Maria

المساهمون: Polish Ministry of Science and Higher Education

المصدر: Journal of Food Engineering ; volume 392, page 112486 ; ISSN 0260-8774

الاتاحة: https://doi.org/10.1016/j.jfoodeng.2025.112486
https://api.elsevier.com/content/article/PII:S0260877425000214?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877425000214?httpAccept=text/plain

المؤلفون: Ostrowska-Ligęza Ewa, Cichocki Wojciech, Baranowska Hanna Maria, Kowalczewski Przemysław Łukasz

المصدر: Reviews on Advanced Materials Science, Vol 63, Iss 1, Pp pp. 287-295 (2024)

مصطلحات موضوعية: yeast-based microcapsules, cold-press oils, oil protection, tg, dtg, Technology, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1605-8127

URL الوصول: https://doaj.org/article/3446e1d4070245e980de822174eec692

المؤلفون: Kamińska Wiktoria, Cichocki Wojciech, Baranowska Hanna Maria, Walkowiak Katarzyna, Kmiecik Dominik, Kowalczewski Przemysław Łukasz

المصدر: Open Chemistry, Vol 21, Iss 1, Pp 1627-73 (2023)

مصطلحات موضوعية: langmuir monolayers, physicochemical properties, edible oils, cold-pressed oils, molecular properties of oils, fatty acid profile, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2391-5420

URL الوصول: https://doaj.org/article/7ea1064f6d8e4ca2a0b92207c545ae86

المؤلفون: Le Thanh-Blicharz, Joanna, Lewandowicz, Jacek, Szwengiel, Artur, Prochaska, Krystyna, Baranowska, Hanna Maria, Lewandowicz, Grażyna

المصدر: Molecules; Dec2024, Vol. 29 Issue 23, p5626, 18p

مصطلحات موضوعية: MOLECULAR structure, GEL permeation chromatography, NUCLEAR magnetic resonance, INTERFACIAL tension, MAGNETIC fields

المؤلفون: Różańska, Maria Barbara, Kokolus, Patrycja, Królak, Jakub, Jankowska, Patrycja, Osoś, Agata, Romanowska, Magda, Szala, Łukasz, Kowalczewski, Przemysław Łukasz, Lewandowicz, Jacek, Masewicz, Łukasz, Baranowska, Hanna Maria, Mildner-Szkudlarz, Sylwia

المساهمون: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland, Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland, Institute of Logistics, Poznan University of Technology, Poznań, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poznań, Poland

مصطلحات موضوعية: extrusion, pasting properties, dough rheology, structure, water behavior, LF NMR

وصف الملف: application/pdf

Relation: Różańska MB, Kokolus P, Królak J, Jankowska P, Osoś A, Romanowska M, Szala Ł, Kowalczewski PŁ, Lewandowicz J, Masewicz Ł, Baranowska HM, Mildner-Szkudlarz S. Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Applied Sciences. 2023; 13(6):4033. https://doi.org/10.3390/app13064033; https://www.mdpi.com/2076-3417/13/6/4033; https://depot.ceon.pl/handle/123456789/22443

الاتاحة: https://depot.ceon.pl/handle/123456789/22443
https://doi.org/10.3390/app13064033

المؤلفون: Kowalczewski, Przemysław Łukasz, Smarzyński, Krzysztof, Lewandowicz, Jacek, Jeżowski, Paweł, Ruszkowska, Millena, Wróbel, Martyna Maria, Kubiak, Piotr, Kačániová, Miroslava, Baranowska, Hanna Maria

المصدر: Applied Sciences (2076-3417); Sep2024, Vol. 14 Issue 17, p7653, 16p

مصطلحات موضوعية: PROTON magnetic resonance, NUCLEAR magnetic resonance, PLANT proteins, FRANKFURTER sausages, MOLECULAR dynamics, SAUSAGES

المؤلفون: Le Thanh-Blicharz, Joanna, Lewandowicz, Jacek, Małyszek, Zuzanna, Baranowska, Hanna Maria, Kowalczewski, Przemysław Łukasz

المساهمون: Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Poznań, Poland, Institute of Logistics, Poznan University of Technology, Poland, Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland, Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: 1H NMR, relaxation times, rheological properties, chemically modified starch, quality, emulsion

وصف الملف: application/pdf

Relation: Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Baranowska HM, Kowalczewski PŁ. Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels. Gels. 2022; 8(11):720. https://doi.org/10.3390/gels8110720; https://depot.ceon.pl/handle/123456789/21876

الاتاحة: https://depot.ceon.pl/handle/123456789/21876
https://doi.org/10.3390/gels8110720

المؤلفون: Cichocki, Wojciech, Czerniak, Adrian, Smarzyński, Krzysztof, Jeżowski, Paweł, Kmiecik, Dominik, Baranowska, Hanna Maria, Walkowiak, Katarzyna, Ostrowska-Ligęza, Ewa, Różańska, Maria Barbara, Lesiecki, Mariusz, Kowalczewski, Przemysław Łukasz

المساهمون: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Center for Advanced Technologies, Adam Mickiewicz University in Poznań, Poland, Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Poland

مصطلحات موضوعية: yeast cells, microencapsulation, yeast cells walls, protection, yeast-based microcapsules, oxidative stability

وصف الملف: application/pdf

Relation: Cichocki, W.; Czerniak, A.; Smarzyński, K.; Jeżowski, P.; Kmiecik, D.; Baranowska, H.M.; Walkowiak, K.; Ostrowska-Ligęza, E.; Różańska, M.B.; Lesiecki, M.; Kowalczewski, P.Ł. Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends. Appl. Sci. 2022, 12, 6577. https://doi.org/10.3390/app12136577; https://www.mdpi.com/2076-3417/12/13/6577; https://depot.ceon.pl/handle/123456789/21399

الاتاحة: https://depot.ceon.pl/handle/123456789/21399
https://doi.org/10.3390/app12136577

المؤلفون: Baranowska, Hanna Maria, Kowalczewski, Przemysław Łukasz

المساهمون: Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland, Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: relaxation time, oil-in-water emulsion, water binding, molecular dynamics, water behavior, relaxometry

وصف الملف: application/pdf

Relation: Baranowska HM, Kowalczewski PŁ. Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches. Processes. 2022; 10(10):2109. https://doi.org/10.3390/pr10102109; https://www.mdpi.com/2227-9717/10/10/2109; https://depot.ceon.pl/handle/123456789/21765

الاتاحة: https://depot.ceon.pl/handle/123456789/21765
https://doi.org/10.3390/pr10102109

المؤلفون: Siejak, Przemysław, Przybył, Krzysztof, Masewicz, Łukasz, Walkowiak, Katarzyna, Rezler, Ryszard, Baranowska, Hanna Maria

المصدر: Sustainability (2071-1050); Jul2024, Vol. 16 Issue 14, p5877, 12p

المؤلفون: Kowalczewski Przemysław Łukasz, Walkowiak Katarzyna, Masewicz Łukasz, Baranowska Hanna Maria

المصدر: Open Agriculture, Vol 4, Iss 1, Pp 426-430 (2019)

مصطلحات موضوعية: bread staling, potato juice, 1h nmr, water activity, water behavior, water dynamics, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2391-9531

URL الوصول: https://doaj.org/article/a1f2dc9f7a774f1a8e94c31463fd5824

المؤلفون: Ostrowska-Ligęza, Ewa, Cichocki, Wojciech, Baranowska, Hanna Maria, Kowalczewski, Przemysław Łukasz

المصدر: Ostrowska-Ligęza, Ewa, Cichocki, Wojciech, Baranowska, Hanna Maria, Kowalczewski, Przemysław Łukasz: Thermogravimetric (TG/DTG) characterization of cold-pressed oil blends and Saccharomyces cerevisiae -based microcapsules obtained with them; Reviews on advanced materials science, Warsaw: De Gruyter Poland 2024.

مصطلحات موضوعية: Naturwissenschaften, Technik, Sonstiges

وصف الملف: image/jpeg; application/pdf

الاتاحة: https://digital.zlb.de/viewer/resolver?urn=urn:nbn:de:101:1-2411251848476.933192122172

المؤلفون: Smarzyński, Krzysztof, Sarbak, Paulina, Kowalczewski, Przemysław Łukasz, Różańska, Maria Barbara, Rybicka, Iga, Polanowska, Katarzyna, Fedko, Monika, Kmiecik, Dominik, Masewicz, Łukasz, Nowicki, Marcin, Lewandowicz, Jacek, Jeżowski, Paweł, Kacániová, Miroslava, Ślachciński, Mariusz, Piechota, Tomasz, Baranowska, Hanna Maria

المساهمون: Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poland, Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Institute of Agriculture, University of Tennessee, Knoxville, USA, Department of Production Management and Logistics, Poznań University of Technology, Poland, Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, Poland, Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia, Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Poland, Department of Agronomy, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: Acheta domesticus, amino acids composition, cookies with insects, edible insects, fatty acids, nutritional value, minerals, 1H NMR, water dynamics

وصف الملف: application/pdf

Relation: Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules. 2021; 26(17):5417. https://doi.org/10.3390/molecules26175417; https://depot.ceon.pl/handle/123456789/20781

الاتاحة: https://depot.ceon.pl/handle/123456789/20781
https://doi.org/10.3390/molecules26175417

المؤلفون: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Smarzyński, Krzysztof, Thanh-Blicharz, Joanna Le, Kačániová, Miroslava, Baranowska, Hanna Maria

المصدر: Food Science and Technology International ; volume 27, issue 8, page 776-785 ; ISSN 1082-0132 1532-1738

الاتاحة: https://doi.org/10.1177/1082013220987914
https://journals.sagepub.com/doi/pdf/10.1177/1082013220987914
https://journals.sagepub.com/doi/full-xml/10.1177/1082013220987914

المؤلفون: Jarzębski, Maciej, Smułek, Wojciech, Baranowska, Hanna Maria, Masewicz, Łukasz, Kobus-Cisowska, Joanna, Ligaj, Marta, Kaczorek, Ewa

المساهمون: Polish Ministry of Science and Higher Education, Poznan University of Technology

المصدر: Food Hydrocolloids ; volume 104, page 105748 ; ISSN 0268-005X

الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2020.105748
https://api.elsevier.com/content/article/PII:S0268005X19322921?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X19322921?httpAccept=text/plain

المؤلفون: Walkowiak, Katarzyna, Kowalczewski, Przemysław Łukasz, Kubiak, Piotr, Baranowska, Hanna Maria

المساهمون: Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland, Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland, Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: novel food, texture, low-field NMR, meat products, water activity, water dynamics

وصف الملف: application/pdf

Relation: Walkowiak, K.; Kowalczewski, P. L.; Kubiak, P.; Baranowska, H. M. EFFECT OF CRICKET POWDER ADDITION ON H-1 NMR MOBILITY AND TEXTURE OF PORK PATE. Journal of Microbiology Biotechnology and Food Sciences 2019, 9 (2), 191-194. DOI:10.15414/jmbfs.2019.9.2.191-194; (https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_1309_walkowiak/?issue_id=6115&article_id=4); https://depot.ceon.pl/handle/123456789/21009

الاتاحة: https://depot.ceon.pl/handle/123456789/21009
https://doi.org/10.15414/jmbfs.2019.9.2.191-194

المؤلفون: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Bartczak, Olga, Lewandowicz, Jacek, Kubiak, Piotr, Baranowska, Hanna Maria

المساهمون: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Chair of Production Engineering and Logistics, Poznan University of Technology, Poland, Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: gluten-free bread, edible insects, protein enrichment, rheology, texture, 1H NMR, water behavior, water activity

وصف الملف: application/pdf

Relation: Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Bartczak O, Lewandowicz J, Kubiak P, Baranowska HM. Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product. Foods. 2019; 8(7):240. https://doi.org/10.3390/foods8070240; (https://www.mdpi.com/2304-8158/8/7/240); https://depot.ceon.pl/handle/123456789/20950

الاتاحة: https://depot.ceon.pl/handle/123456789/20950
https://doi.org/10.3390/foods8070240

المؤلفون: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Duda, Adamina, Poliszko, Natalia, Różańska, Maria Barbara, Jeżowski, Paweł, Tomkowiak, Agnieszka, Mildner-Szkudlarz, Sylwia, Baranowska, Hanna Maria

المساهمون: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, Poland, Department of Genetics and Plant Breeding, Poznań University of Life Sciences, Poznań, Poland

مصطلحات موضوعية: by-products, defatted seeds, food enrichment, low-field NMR, water activity, water dynamics

وصف الملف: application/pdf

Relation: Kowalczewski, P.Ł., Walkowiak, K., Masewicz, Ł. et al. Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties. Eur Food Res Technol 245, 2591–2600 (2019). https://doi.org/10.1007/s00217-019-03370-5; (https://link.springer.com/article/10.1007/s00217-019-03370-5); https://depot.ceon.pl/handle/123456789/21006

الاتاحة: https://depot.ceon.pl/handle/123456789/21006
https://doi.org/10.1007/s00217-019-03370-5

المؤلفون: Baranowska, Hanna Maria, Sikora, Marek, Krystyjan, Magdalena, Dobosz, Anna, Tomasik, Piotr, Walkowiak, Katarzyna, Masewicz, Łukasz, Borczak, Barbara

المساهمون: National Science Centre of Poland

المصدر: Food Biophysics ; volume 15, issue 1, page 64-71 ; ISSN 1557-1858 1557-1866

الاتاحة: http://dx.doi.org/10.1007/s11483-019-09600-3
http://link.springer.com/content/pdf/10.1007/s11483-019-09600-3.pdf
http://link.springer.com/article/10.1007/s11483-019-09600-3/fulltext.html

المؤلفون: Cichocki, Wojciech, Kmiecik, Dominik, Baranowska, Hanna Maria, Sommer, Agata, Staroszczyk, Hanna, Przemyslaw Lukasz Kowalczewski

الاتاحة: https://dx.doi.org/10.13140/rg.2.2.13671.83368
https://rgdoi.net/10.13140/RG.2.2.13671.83368