T. Grega - Concepedia

Author

T. Grega

University of Agriculture in Krakow

Also Known As

Emilia Bernás, T. Grega, Tadeusz Grega

Publications

522

Citations

H-Index

Concepts

All Affiliations

University of Agriculture in Krakow University of Agriculture Faisalabad

About

T. Grega is an author at University of Agriculture in Krakow specializing in health sciences, food technology, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	136
2	Education	1	1	11
3	Biochemistry	1	1	12
4	Biomolecular Engineering	1	1	12
5	Microbiology	1	1	11

T. Grega

Publications

418

Citations

H-Index

Page 1

	Year	Citations
The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt Dorota Najgebauer‐Lejko, Marek Sady, T. Grega, International Dairy Journal NutritionFood FunctionFood Bioactive CompoundAntioxidant CapacityTea Supplementation	2011	124
Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute Jacek Domagała, Marek Sady, T. Grega, International Journal of Food Properties	2006	61
The influence of cheese type and fat extraction method on the content of conjugated linoleic acid Jacek Domagała, Marek Sady, T. Grega, Journal of Food Composition and Analysis Food ChemistryFood AnalysisConjugated Linoleic AcidCheese TypeFat Extraction Method	2010	52
Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality Dorota Najgebauer‐Lejko, T. Grega, Małgorzata Tabaszewska Acta Scientiarum Polonorum Technologia Alimentaria	2014	33
The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute Jacek Domagała, Marek Sady, T. Grega, International Journal of Food Properties Fat SubstituteNutritionHealth SciencesFood AnalysisFood Structure	2005	26
Biodegradable Complex Polymers from Casein and Potato Starch T. Grega, Dorota Najgebauer‐Lejko, Marek Sady, Journal of environmental polymer degradation	2003	24
THE QUALITY AND STORAGE STABILITY OF BUTTER MADE FROM SOUR CREAM WITH ADDITION OF DRIED SAGE AND ROSEMARY Dorota Najgebauer‐Lejko, T. Grega, Marek Sady, Biotechnology in Animal Husbandry Food ChemistryNutritionSour CreamButter PlasmaFood Analysis	2009	22
The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts Dorota Najgebauer‐Lejko, Małgorzata Tabaszewska, T. Grega Acta Scientiarum Polonorum Technologia Alimentaria	2015	17
The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute Jacek Domagała, Marek Sady, T. Grega, International Journal of Food Properties Fat SubstituteNutritionBiomanufacturingHealth SciencesIn Vitro Fermentation	2005	15
Polymeric Complexes from Casein and Starch Phosphate: Characteristics and Enzyme Susceptibility T. Grega, Dorota Najgebauer‐Lejko, Marek Sady, Journal of environmental polymer degradation Protein ChemistryBiochemistryStarch PhosphateEnzyme SusceptibilityPolysaccharide	2003	12

Page 1