Ewa Czarniecka‐Skubina

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

Ewa Rasińska, Jarosława Rutkowska, Ewa Czarniecka‐Skubina et al. · LWT · 2019 · 119 citations

Agriculture, Biochemistry, Food Science +17

Consumer Choices and Habits Related to Coffee Consumption by Poles

Ewa Czarniecka‐Skubina, Marlena Pielak, Piotr Sałek et al. · International Journal of Environmental Research and Public Health · 2021 · 80 citations · Full text

Social Sciences, Health Behavior, Nutritional Sciences +15

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Joanna Trafiałek, Ewa Czarniecka‐Skubina, Jurgita Kulaitienė et al. · Sustainability · 2019 · 53 citations · Full text

Agriculture, Food Science, Hospitality Management +16

The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)

Agnieszka Zawadzka, Anna Janczewska, Joanna Kobus‐Cisowska et al. · PLoS ONE · 2022 · 43 citations · Full text

Agriculture, Biochemistry, Nutritional Sciences +16

Prudent-Active and Fast-Food-Sedentary Dietary-Lifestyle Patterns: The Association with Adiposity, Nutrition Knowledge and Sociodemographic Factors in Polish Teenagers—The ABC of Healthy Eating Project

Lidia Wądołowska, Jadwiga Hamułka, Joanna Kowalkowska et al. · Nutrients · 2018 · 41 citations · Full text

Public Health, Nutrition, Nutritional Sciences +17