Barbara Sokołowska

Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

Krystian Marszałek, Sylwia Skąpska, Łukasz Woźniak et al. · Innovative Food Science & Emerging Technologies · 2015 · 79 citations

Food Chemistry, Supercritical Carbon Dioxide, Biotechnology +8

Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice

Izabela Porębska, Barbara Sokołowska, Sylwia Skąpska et al. · Food Control · 2016 · 49 citations

High Hydrostatic Pressure, Supercritical Carbon Dioxide, Food Microbiology +7

The combined effect of high pressure and nisin or lysozyme on the inactivation of<i>Alicyclobacillus acidoterrestris</i>spores in apple juice

Barbara Sokołowska, Sylwia Skąpska, M Fonberg-Broczek et al. · High Pressure Research · 2012 · 48 citations

Food Preservation, Food Processing Facilities, Ripening +17

Inactivation and sublethal injury of<i>Escherichia coli</i>and<i>Listeria innocua</i>by high hydrostatic pressure in model suspensions and beetroot juice

Barbara Sokołowska, Sylwia Skąpska, J. Niezgoda et al. · High Pressure Research · 2014 · 42 citations

High Hydrostatic Pressure, Model Suspensions, Microbial Contamination +15

Drug-Releasing Antibacterial Coating Made from Nano-Hydroxyapatite Using the Sonocoating Method

Khaled AbouAitah, Monika Bil, Elżbieta Pietrzykowska et al. · Nanomaterials · 2021 · 35 citations · Full text