B. Waszkiewicz‐Robak

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

Arkadiusz Szterk, Marek Roszko, Krystian Małek et al. · Meat Science · 2012 · 58 citations

Animal Physiology, Various Heat Treatments, Heterocyclic Aromatic Amines +7

Application of the SPE reversed phase HPLC/MS technique to determine vitamin B12 bio-active forms in beef

Arkadiusz Szterk, Marek Roszko, Krystian Małek et al. · Meat Science · 2012 · 52 citations

Nutrition, Nutrient Bioavailability, Biochemistry +12

PAHs, PCBs, PBDEs and Pesticides in Cold‐Pressed Vegetable Oils

Marek Roszko, Arkadiusz Szterk, Krystyna Szymczyk et al. · Journal of the American Oil Chemists Society · 2011 · 50 citations · Full text

Epa Pahs, Engineering, Pesticide-residue Analysis +17

Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts

Danuta Jaworska, B. Waszkiewicz‐Robak, Wojciech Kolanowski et al. · International Journal of Dairy Technology · 2005 · 48 citations

Nutrition, Flavoromics, Relative Importance +17

Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

Arkadiusz Szterk, B. Waszkiewicz‐Robak · Meat Science · 2013 · 47 citations

Quality Factors, Meat Packaging, Heterocyclic Aromatic Amines +8