Roman Pawłowicz

CHANGES IN THE FRYING MEDIUM DURING DEEP‐FRYING OF FOOD RICH IN PROTEINS AND CARBOHYDRATES

Maria Tynek, ZDZISLLAWA HAZUKA, Roman Pawłowicz et al. · Journal of Food Lipids · 2001 · 57 citations

Food Chemistry, Cod Fillets, Tag Polymers +14

Effect of crystalline emulsifier composition on structural transformations of water-in-oil emulsions: Emulsification and quiescent conditions

Adam Macierzanka, Halina Szeląg, Patrycja Szumała et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2008 · 54 citations

Structural Transformations, Crystalline Emulsifier Composition, Water-in-oil Emulsions +2

Comparison of oil yield and quality obtained by different extraction procedures from salmon (<i>Salmo salar</i>) processing byproducts

Agnieszka Głowacz‐Różyńska, Maria Tynek, Edyta Malinowska‐Pańczyk et al. · European Journal of Lipid Science and Technology · 2016 · 45 citations

Lipid Analysis, Engineering, Food Analysis +18

Virgin rapeseed oils obtained from different rape varieties by cold pressed method – their characteristics, properties, and differences

Maria Tynek, Roman Pawłowicz, Justyna Gromadzka et al. · European Journal of Lipid Science and Technology · 2011 · 34 citations

Food Chemistry, Nutrition, Rapeseed Flavor +12

Conversion of protected serine and threonine to corresponding dehydroamino acids under mild conditions

H. WOJCIECHOWSKA, Roman Pawłowicz, Ryazard Andruszkiewicz et al. · Tetrahedron Letters · 1978 · 27 citations

Engineering, Protected Serine, Biochemistry +5