Slawomir Szczepaniak

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Anne Vercammen, Kristof Vanoirbeek, Ine Lurquin et al. · Innovative Food Science & Emerging Technologies · 2011 · 72 citations · Full text

Meat Packaging, High Hydrostatic Pressure, Shelf Life +9

Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés

Els Vossen, Evelyne H.A. Doolaege, Demewez Moges et al. · Meat Science · 2011 · 28 citations

Food Chemistry, Health Sciences, Biochemistry +9

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Simbarashe Samapundo, Jerry Ampofo‐Asiama, Tom Anthierens et al. · International Journal of Food Microbiology · 2010 · 24 citations

Food Fermentation, Lactobacillus Sakei, Biochemical Engineering +11

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Chunbao Li, Slawomir Szczepaniak, Liselot Steen et al. · International Journal of Food Science & Technology · 2011 · 16 citations

Chemical Engineering, Engineering, Health Sciences +14

The synergism of natural compounds in the pursuit of safe and healthier food

Slawomir Szczepaniak, Monika Polańska, Ado Van Assche et al. · Journal of Industrial Microbiology & Biotechnology · 2010 · 14 citations