Mirosława Krzywdzińska‐Bartkowiak

Thermal properties of titin from porcine and bovine muscles

E. Pośpiech, Marion L. Greaser, Beata Mikołajczak et al. · Meat Science · 2002 · 44 citations

Animal Physiology, Bovine Muscles, Engineering +7

The influence of the substitution of fat with modified starch on the quality of pork liver pâtés

Ryszard Rezler, Mirosława Krzywdzińska‐Bartkowiak, Michał Piątek · LWT · 2020 · 36 citations

Food Chemistry, Nutrition, Food Quality +9

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

Sylwia Chudy, Agnieszka Makowska, Michał Piątek et al. · International Journal of Dairy Technology · 2018 · 27 citations

Nutrition, Cheese Snacks, Health Sciences +11

Mass spectrometry detection of protein allergenic additives in emulsion-type pork sausages

Magdalena Montowska, Emilia Fornal, Michał Piątek et al. · Food Control · 2019 · 23 citations

Food Chemistry, Allergy, Biochemistry +15

Finely comminuted frankfurters fortified with potato juice – Quality and structure

Przemysław Łukasz Kowalczewski, Grażyna Lewandowicz, Mirosława Krzywdzińska‐Bartkowiak et al. · Journal of Food Engineering · 2015 · 20 citations

Food Chemistry, Food Quality, Food Analysis +2