Małgorzata Moczkowska-Wyrwisz

Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed – A physicochemical approach

Małgorzata Moczkowska-Wyrwisz, Sabina Karp, Yuge Niu et al. · Food Hydrocolloids · 2018 · 111 citations

Food Chemistry, Physicochemical Approach, Engineering +10

Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

Jarosław Wyrwisz, Małgorzata Moczkowska-Wyrwisz, Marcin Andrzej Kurek et al. · Meat Science · 2016 · 70 citations

Biology, Botany, Animal Science +8

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

Małgorzata Moczkowska-Wyrwisz, Andrzej Półtorak, Magdalena Montowska et al. · Meat Science · 2017 · 68 citations

Oxidation Process, Meat Packaging, Shelf Life +7

The impact of ozone on health-promoting, microbiological, and colour properties of<i>Rubus ideaus</i>raspberries

Anna Onopiuk, Andrzej Półtorak, Małgorzata Moczkowska-Wyrwisz et al. · CyTA - Journal of Food · 2017 · 38 citations · Full text

Barley β‐d‐glucan – modified starch complex as potential encapsulation agent for fish oil

Marcin Andrzej Kurek, Małgorzata Moczkowska-Wyrwisz, Ewelina Pieczykolan et al. · International Journal of Biological Macromolecules · 2018 · 34 citations

Food Chemistry, Agricultural Chemistry, Biomanufacturing +10