Adrian R. Górecki - Concepedia

Author

Adrian R. Górecki

Polish Academy of Sciences ORCID

Also Known As

Adrian Górecki, Adrian R. Górecki

Publications

366

Citations

H-Index

Concepts

All Affiliations

Polish Academy of Sciences Institute of Animal Reproduction and Food Research National University of Ireland University College Dublin Institute of Biochemical Physics NM Emanuel

About

Adrian R. Górecki is an author at Polish Academy of Sciences specializing in food chemistry, wine tasting, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	63
2	Health Sciences	2	2	77
3	Medicine	1	1	66
4	Biochemistry	1	1	46
5	Biomedical Engineering	1	1	15

Adrian R. Górecki

Publications

366

Citations

H-Index

Page 1

	Year	Citations
Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine Yang Tao, Da‐Wen Sun, Adrian R. Górecki, Innovative Food Science & Emerging Technologies Mechanical EngineeringHigh Hydrostatic PressureRed WineSensorial Properties	2012	87
A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine Yang Tao, Da‐Wen Sun, Adrian R. Górecki, Food Chemistry High Hydrostatic PressureYoung Red WineWine TastingPreliminary StudyOak Chip Maceration	2015	78
Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing Wioletta Błaszczak, Ryszard Amarowicz, Adrian R. Górecki Innovative Food Science & Emerging Technologies Food ChemistryAronia JuicePhenolic CompositionFood ProcessingMicrobiology	2016	66
The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content Artur Szwengiel, Grażyna Lewandowicz, Adrian R. Górecki, Food Chemistry Food ChemistryHigh Hydrostatic PressureEngineeringBiochemistryBiotechnology	2017	46
Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation Adrian R. Górecki, Wioletta Błaszczak, Jacek Lewandowicz, Polish Journal of Food and Nutrition Sciences	2018	24
Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing Yang Tao, Di Wu, Da‐Wen Sun, Innovative Food Science & Emerging Technologies Predictive StudyHigh Hydrostatic PressureFluid PropertiesWine TastingPressure Vessel	2013	22
Retention of aroma compounds by corn, sorghum and amaranth starches Wioletta Błaszczak, T. A. Misharina, Dimitrios Fessas, Food Research International Agricultural ChemistryEngineeringAroma CompoundsAgricultural EconomicsGrain Science	2013	17
In vitro release of theophylline from starch-based matrices prepared via high hydrostatic pressure treatment and autoclaving Wioletta Błaszczak, Adam Buciński, Adrian R. Górecki Carbohydrate Polymers Starch-based MatricesPharmaceutical TechnologyVitro ReleaseBiomedical EngineeringRelease Mechanism	2014	15
The effect of high pressure treatment and cryotexturization on odorant mixture binding by corn, sorghum and amaranth starch Wioletta Błaszczak, T. A. Misharina, Jadwiga Sadowska, LWT Food ChemistryHigh Pressure TreatmentOdorant Mixture BindingFood EngineeringAmaranth Starch	2013	11

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