Agnieszka Wierzbicka

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Xi He, Huang Yangming, Elżbieta Górska‐Horczyczak et al. · Food Chemistry · 2020 · 117 citations

Food Authentication, Flavoromics, Chemical Composition +4

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

Ewelina Pogorzelska-Nowicka, Jolanta Godziszewska, Marta Brodowska et al. · Meat Science · 2017 · 111 citations

Meat Packaging, Food Analysis, Oxidative Stability +9

Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing

Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer et al. · Trends in Food Science & Technology · 2021 · 76 citations · Full text

Engineering, Agricultural Economics, Food Contaminant +21

Effect of packaging method and cold-storage time on chicken meat quality

Monika Marcinkowska‐Lesiak, Żaneta Zdanowska‐Sąsiadek, Adrian Stelmasiak et al. · CyTA - Journal of Food · 2015 · 73 citations · Full text

Nutrition, Shelf Life, Food Packaging +23

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

Iwona Wojtasik‐Kalinowska, Dominika Guzek, Elżbieta Górska‐Horczyczak et al. · LWT · 2015 · 70 citations

Animal Physiology, Nutrition, Volatile Compounds +12