Katarzyna Kajak‐Siemaszko

Higher drip loss is associated with protein oxidation

S. Traoré, Laurent Aubry, Philippe Gatellier et al. · Meat Science · 2011 · 161 citations

Life Sciences, Biochemistry, Molecular Biology +13

Effect of heat treatment on protein oxidation in pig meat

S. Traoré, Laurent Aubry, P. Gatellier et al. · Meat Science · 2011 · 155 citations

Agriculture, Biochemistry, Food Science +15

Evaluation of protein aggregation in cooked meat

Aurélie Promeyrat, Philippe Gatellier, Bénédicte Lebret et al. · Food Chemistry · 2009 · 146 citations

Agriculture, Biochemistry, Food Science +14

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Maria Buła, Wiesław Przybylski, Danuta Jaworska et al. · Food Chemistry · 2018 · 65 citations

Agriculture, Food Science, Food Engineering +13

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak‐Siemaszko et al. · Foods · 2021 · 57 citations · Full text

Agriculture, Food Science, Poultry Science +17