Concepedia

Author

Justyna Libera

University of Life Sciences in LublinORCID

Also Known As

Justyna Libera, Libera, Justyna, Wójciak, Karolina

24

Publications

313

Citations

10

H-Index

28

Concepts

All Affiliations

University of Life Sciences in Lublin
JL

About

Justyna Libera is an author at University of Life Sciences in Lublin specializing in health sciences, food processing, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

74

2

Public Health

2

2

41

3

Engineering

1

1

33

4

Biomolecular Engineering

1

1

33

5

Environmental Engineering

1

1

33

Justyna Libera

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9

Publications

219

Citations

9

H-Index

YearCitations

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

The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology

Joanna Stasiak, Dariusz M. Stasiak, Justyna Libera

Applied Sciences

2023

33

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of<i>Bifidobacterium animalis</i>ssp.<i>lactis</i><scp>BB</scp>‐12

Justyna Libera, Małgorzata Karwowska, Dariusz M. Stasiak,

International Journal of Food Science & Technology

2015

23

Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide

Agnieszka Latoch, Justyna Libera, Dariusz M. Stasiak

Acta Scientiarum Polonorum Technologia Alimentaria

2019

22

Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked

Agnieszka Latoch, Justyna Libera

Sustainability

2019

22

Technological Aspect of <i>Lactobacillus acidophilus</i> Bauer, <i>Bifidobacterium animalis</i> BB-12 and <i>Lactobacillus rhamnosus</i> LOCK900 USE in Dry-Fermented Pork Neck and Sausage

Karolina M. Wójciak, Justyna Libera, Dariusz M. Stasiak,

Journal of Food Processing and Preservation

2016

19

The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef

Karolina M. Wójciak, Paulina Kęska, Anna Okoń,

Journal of the Science of Food and Agriculture

2018

19

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Agnieszka Latoch, Paweł Glibowski, Justyna Libera

Acta Scientiarum Polonorum Technologia Alimentaria

2016

18

The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

Ada Krawęcka, Justyna Libera, Agnieszka Latoch

Foods

2021

11

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