Elżbieta Górska‐Horczyczak

Author

Warsaw University of Life Sciences ORCID

Also Known As

E. Górska-Horczyczak, Elzbieta Gorska-Horczyczak, Elżbieta GÓRSKA-HORCZYCZAK, Elżbieta Górska-Horczyczak, Elżbieta Górska‐Horczyczak

Publications

654

Citations

H-Index

Concepts

All Affiliations

Warsaw University of Life Sciences National University of Ireland University College Dublin University of Agriculture in Krakow University of Life Sciences in Lublin

About

Elżbieta Górska‐Horczyczak is an author at Warsaw University of Life Sciences specializing in health sciences, food quality, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	303
2	Medicine	7	7	147
3	Public Health	4	4	129
4	Education	1	1	70
5	Engineering	1	1	13

Elżbieta Górska‐Horczyczak

Publications

608

Citations

H-Index

Page 1

	Year	Citations
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment Xi He, Huang Yangming, Elżbieta Górska‐Horczyczak, Food Chemistry Food AuthenticationFlavoromicsChemical CompositionEast Asian LanguagesAnalytical Chemistry	2020	117
Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components Iwona Wojtasik‐Kalinowska, Dominika Guzek, Elżbieta Górska‐Horczyczak, LWT Animal PhysiologyNutritionVolatile CompoundsBiochemistryBioactive Components	2015	70
The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts Ewelina Pogorzelska-Nowicka, Monika Hanula, Marta Brodowska-Trębacz, Antioxidants	2021	54
Applications of electronic noses in meat analysis Elżbieta Górska‐Horczyczak, Dominika Guzek, Zuzanna Molęda, Food Science and Technology Food ForensicsFood AuthenticationElectronic NosesFood AnalysisSensory Science	2016	51
Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography Elżbieta Górska‐Horczyczak, Iwona Wojtasik‐Kalinowska, Dominika Guzek, Journal of Food Process Engineering Food AnalysisFood PreservationFrozen Pork NecksChill StorageMeat Quality	2017	44
Chromatographic fingerprints supported by artificial neural network for differentiation of fresh and frozen pork Elżbieta Górska‐Horczyczak, Maciej Horczyczak, Dominika Guzek, Food Control Food ForensicsFood AuthenticationFrozen PorkMedicineBioanalysis	2016	35
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, Molecules Fat SubstituteNutritionAçai OilOmega-3 Fatty AcidLipid Nutrition	2022	32
Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (Agaricus bisporus) Magdalena Zalewska, Elżbieta Górska‐Horczyczak, Monika Marcinkowska‐Lesiak Agriculture Food PreservationAgricultural ChemistryEnvironmental ChemistryToxicologyPost-harvest Physiology	2021	24
Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, Molecules Food ChemistryNutritionFat SubstituteBiopolymer GelHydrogel Emulsion	2022	22
A simple method of the detection of pork spoilage caused by Rahnella aquatilis Jolanta Godziszewska, Dominika Guzek, Ewelina Pogorzelska-Nowicka, LWT Microbial HazardMicrobial ContaminationFood SpoilagePork SpoilageSimple Method	2017	21

Page 1