Karolina M. Wójciak

Author

Karolina M. Wójciak

University of Life Sciences in Lublin ORCID

Also Known As

K.M. Wójciak, Karolina M Wójciak, Karolina M. WÓJCIAK, Karolina M. Wójciak, Karolina Maria Wójciak, Karolina Wójciak, Wójciak, Karolina, Wójciak, Karolina Maria

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Lublin Warsaw University of Life Sciences Centro Tecnológico de Automoción de Galicia Krakow University of Economics

About

Karolina M. Wójciak is an author at University of Life Sciences in Lublin specializing in health sciences, food safety, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	18	491
2	Public Health	9	9	206
3	Medicine	5	5	124
4	Biochemistry	3	3	76
5	Biomolecular Engineering	2	2	59

Karolina M. Wójciak

Publications

789

Citations

H-Index

Page 1

	Year	Citations
Use of acid whey and mustard seed to replace nitrites during cooked sausage production Karolina M. Wójciak, Małgorzata Karwowska, Zbigniew J. Dolatowski Meat Science Food AnalysisFood EngineeringFood ProcessingCooked Sausage ProductionFood Quality	2013	73
Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products Małgorzata Karwowska, Anna Kononiuk, Karolina M. Wójciak Antioxidants	2019	59
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB Justyna Libera, Agnieszka Latoch, Karolina M. Wójciak Foods	2020	52
Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain Monika Trząskowska, Danuta Kołożyn‐Krajewska, Karolina M. Wójciak, Food Control Probiotic StrainProbioticMicrobiological QualityFood FermentationMicrobial Contamination	2013	45
The effect of water plant extracts addition on the oxidative stability of meat products Karolina M. Wójciak, Zbigniew J. Dolatowski, Anna Okoń Food ChemistryAgricultural EconomicsMeat ProductsOxidative StabilityMeat Quality	2011	41
The Effect of the <i><scp>L</scp>actobacillus Casei</i><scp>Lock</scp> 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage Karolina M. Wójciak, Zbigniew J. Dolatowski, Danuta Kołożyn‐Krajewska, Journal of Food Quality Probiotic StrainFood FermentationIn Vitro FermentationCasei Lock 0900Lactic Acid Bacteria	2012	40
Oxidative stability of fermented meat products. Karolina M. Wójciak, Zbigniew J. Dolatowski PubMed Food AnalysisMeat QualityRaw Ripening ProductsOxidative StressFood Chemistry	2012	39
Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies Małgorzata Karwowska, Joanna Stadnik, Dariusz M. Stasiak, International Journal of Food Science & Technology NutritionAmino AcidsFood AnalysisProcessed MeatMeat Quality	2021	35
The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef Karolina M. Wójciak, Dariusz M. Stasiak, Paulina Kęska Sustainability NutritionFood ContaminantFood Processing FacilitiesMeat QualityFood Chemistry	2019	33
The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite Małgorzata Karwowska, Karolina M. Wójciak, Zbigniew J. Dolatowski Journal of the Science of Food and Agriculture	2014	25

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