Sylwia Skąpska

The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

Krystian Marszałek, M. Mitek, Sylwia Skąpska · Innovative Food Science & Emerging Technologies · 2014 · 126 citations

Biomanufacturing, Chemical Composition, Food Microbiology +10

High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour

Justyna Szczepańska, Francisco J. Barba, Sylwia Skąpska et al. · Food Chemistry · 2019 · 113 citations

Biochemistry, Carrot Juice, High Pressure Processing +4

Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage

Krystian Marszałek, Łukasz Woźniak, Francisco J. Barba et al. · Food Chemistry · 2018 · 96 citations

Food Chemistry, Golden Delicious L., Biochemistry +6

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Krystian Marszałek, M. Mitek, Sylwia Skąpska · Food and Bioprocess Technology · 2015 · 85 citations

Continuous Flow Microwave, Conventional Heating, Food Analysis +9

Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

Krystian Marszałek, Sylwia Skąpska, Łukasz Woźniak et al. · Innovative Food Science & Emerging Technologies · 2015 · 79 citations

Food Chemistry, Supercritical Carbon Dioxide, Biotechnology +8