Marta Wesołowska–Trojanowska

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Marta Tomczyńska‐Mleko, Elżbieta Kamysz, Emilia Sikorska et al. · Czech Journal of Food Sciences · 2014 · 72 citations · Full text

Agriculture, Biochemistry, Food Science +17

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Maciej Nastaj, Bartosz G. Sołowiej, Waldemar Gustaw et al. · International Journal of Dairy Technology · 2019 · 37 citations

Agriculture, Dairy Science, Food Science +17

Synthesis and Antibacterial Activity of Novel Fused 1,3‐Thiazoles and 1,3‐Thiazines Incorporating a 2,4‐Dihydroxyphenyl Residue

Joanna Matysiak, Anna Malm, Monika Karpińska et al. · Archiv der Pharmazie · 2011 · 18 citations

Natural Sciences, Chemistry, Medicinal Chemistry +13

Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum

Marta Tomczyńska‐Mleko, Tom Brenner, Katsuyoshi Nishinari et al. · Food Science and Technology Research · 2014 · 16 citations · Full text

Agriculture, Food Science, Materials Science +17

A new approach to the synthesis of 2‐aryl‐substituted benzimidazoles, quinazolines, and other related compounds and their antibacterial activity

Marta Wesołowska–Trojanowska, Anna Malm, Monika Karpińska et al. · Heteroatom Chemistry · 2012 · 15 citations

Medicine, Medicinal Chemistry, Microbiology +11