Elżbieta Solska

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Karolina M. Wójciak, Dariusz M. Stasiak, Karolina Ferysiuk et al. · Meat Science · 2018 · 24 citations

Agriculture, Food Science, Nutritional Sciences +16

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 et al. · Journal of the Science of Food and Agriculture · 2018 · 19 citations

Agriculture, Animal Sciences, Food Science +17

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

Paula Borrajo, Małgorzata Karwowska, Dariusz M. Stasiak et al. · Applied Sciences · 2021 · 15 citations · Full text

Agriculture, Food Science, Microbiology +17

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety

Karolina M. Wójciak, Paweł Krajmas, Elżbieta Solska et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 2015 · 14 citations · Full text

Agriculture, Dairy Science, Food Science +17

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik et al. · International Journal of Food Science & Technology · 2024 · 14 citations

Agriculture, Biochemistry, Food Science +17