Małgorzata Majcher - Concepedia

Author

Małgorzata Majcher

University of Life Sciences in Poznań ORCID

Also Known As

M. Majcher, M.M. Majcher, Malgorzata Majcher, Małgorzata Anna Majcher, Małgorzata A Majcher, Małgorzata A. MAJCHER, Małgorzata A. Majcher, Małgorzata Anna Majcher, Małgorzata Majcher

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Poznań University of Agriculture in Krakow Polish Academy of Sciences

About

Małgorzata Majcher is an author at University of Life Sciences in Poznań specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	833
2	Medicine	13	13	718
3	Engineering	8	8	313
4	Public Health	7	7	157
5	Natural Sciences	2	2	120

Małgorzata Majcher

Publications

Citations

H-Index

Page 1

	Year	Citations
Volatile compounds in meat and meat products Monika Kosowska, Małgorzata Majcher, Teresa Fortuna Food Science and Technology Food ChemistryNutritionMeat StorageMeat PackagingVolatile Compounds	2017	193
Inhibition of quorum sensing-related biofilm of Pseudomonas fluorescens KM121 by Thymus vulgare essential oil and its major bioactive compounds Kamila Myszka, Marcin Schmidt, Małgorzata Majcher, International Biodeterioration & Biodegradation BiofilmsMajor Bioactive CompoundsAntimicrobial SusceptibilityBacteriologyQuorum Sensing-related Biofilm	2016	119
Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting Anna Gracka, Henryk H. Jeleń, Małgorzata Majcher, Journal of Chromatography A Food ChemistryVolatile CompoundsFlavoromicsFood AuthenticationFood Analysis	2015	110
Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks Małgorzata Majcher, Henryk H. Jeleń Journal of Food Composition and Analysis Food ChemistryNutritionFood AnalysisAnalytical ChemistrySde Methods	2008	110
Determination of compounds responsible for tempeh aroma Henryk H. Jeleń, Małgorzata Majcher, Alexandra Ginja, Food Chemistry Food ChemistryChemical MeasurementEngineeringBiochemistryNatural Sciences	2013	101
Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients Małgorzata Majcher, Dorota Klensporf‐Pawlik, Mariusz Dziadas, Journal of Agricultural and Food Chemistry Food ChemistryCereal CoffeeAgricultural ChemistryGas ChromatographyCereal Coffee Brew	2013	77
Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content Dorota Cais‐Sokolińska, J. Wójtowski, J. Pikul, Journal of Dairy Science	2015	69
Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS M.F. Peres, Henryk H. Jeleń, Małgorzata Majcher, Food Research International Food ChemistryFlavoromicsAroma CompoundsFood AnalysisChemical Composition	2013	63
Key Aroma Compounds in Smoked Cooked Loin Monika Kosowska, Małgorzata Majcher, Henryk H. Jeleń, Journal of Agricultural and Food Chemistry EngineeringFlavoromicsChemical CompositionFood AnalysisOrganic Chemistry	2018	59
Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines Małgorzata Lasik-Kurdyś, Małgorzata Majcher, J. Nowak Molecules	2018	56

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