Marek Sady - Concepedia

Author

Marek Sady

University of Agriculture in Krakow ORCID

Also Known As

Grażyna Jaworska, M. Sady, MAREK SADY, Marek Sady, Maryam Beit Sady

Publications

858

Citations

H-Index

Concepts

All Affiliations

University of Agriculture in Krakow University of Agriculture Faisalabad Akademickie Centrum Komputerowe Cyfronet AGH

About

Marek Sady is an author at University of Agriculture in Krakow specializing in health sciences, food technology, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	13	375
2	Engineering	2	2	27
3	Medicine	2	2	36
4	Education	1	1	11
5	Biochemistry	1	1	12

Marek Sady

Publications

733

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 and sensory properties of dessert sauces thickened by starch–xanthan gum combinations Marek Sikora, Stanisław Kowalski, Piotr Tomasik, Journal of Food Engineering Starch–xanthan Gum CombinationsFood AnalysisSensory PropertiesFood ProcessingDessert Sauces	2006	105
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
Thickening of sweet and sour sauces with various polysaccharide combinations Marek Gibiński, Stanisław Kowalski, Marek Sady, Journal of Food Engineering Food ChemistryFood FermentationVarious Polysaccharide CombinationsPolysaccharideFood Engineering	2005	58
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
Estimation of the antioxidant activity of the commercially available fermented milks Dorota Najgebauer‐Lejko, Marek Sady Acta Scientiarum Polonorum Technologia Alimentaria	2015	44
Influence of milk protein cross‐linking by transglutaminase on the rennet coagulation time and the gel properties Jacek Domagała, Dorota Najgebauer‐Lejko, Ilona Wieteska‐Śliwa, Journal of the Science of Food and Agriculture	2015	35
Use of starch/xanthan gum combinations as thickeners of cocoa syrups Marek Sikora, Lesław Juszczak, Marek Sady, Food / Nahrung	2003	32
The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures Jacek Domagała, Marek Sady, Dorota Najgebauer‐Lejko, Biotechnology in Animal Husbandry Food ChemistryNutritionBiomanufacturingSour CreamFood Fermentation	2009	26
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

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