Iwona Ścibisz

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

Katarzyna Neffe‐Skocińska, Barbara Sionek, Iwona Ścibisz et al. · CyTA - Journal of Food · 2017 · 231 citations · Full text

Acetic Acid Bacteria, Fermentation Condition, Food Analysis +16

Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds

Mariola Kozłowska, Eliza Gruczyńska–Sękowska, Iwona Ścibisz et al. · Food Chemistry · 2016 · 200 citations

Food Chemistry, Sterols Composition, Plant Seeds +3

Color stability of fruit yogurt during storage

Iwona Ścibisz, Małgorzata Ziarno, M. Mitek · Journal of Food Science and Technology · 2019 · 90 citations · Full text

Food Chemistry, Shelf Life, Food Analysis +9

Mid-infrared spectroscopy as a tool for rapid determination of internal quality parameters in tomato

Iwona Ścibisz, M. Reich, Sylvie Bureau et al. · Food Chemistry · 2010 · 78 citations

Engineering, Rapid Determination, Botany +12

The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage

Agnieszka Rękas, Iwona Ścibisz, Aleksander Siger et al. · Food Chemistry · 2016 · 77 citations

Phenolic Compounds, Chemical Engineering, Shelf Life +5