Krystyna Palka - Concepedia

Author

Krystyna Palka

University of Agriculture in Krakow

Also Known As

K. Palka, K. Pałka, K.W. Palka, Krystyna Palka

Publications

774

Citations

H-Index

Concepts

All Affiliations

University of Agriculture in Krakow

About

Krystyna Palka is an author at University of Agriculture in Krakow specializing in animal physiology, animal science, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	5	5	532
2	Engineering	5	5	271
3	Health Sciences	2	2	27
4	Medicine	1	1	45
5	Public Health	1	1	53

Krystyna Palka

Publications

681

Citations

H-Index

Page 1

	Year	Citations
Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating Krystyna Palka, Henryk Daun Meat Science Animal PhysiologyBovine M. SemitendinosusFood PhysicAnimal ScienceAnimal Nutrition	1999	312
The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle Krystyna Palka Meat Science Animal PhysiologyMechanobiologyTissue EngineeringSoft Tissue InjuryEngineering	2003	122
Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting Krystyna Palka Meat Science MechanobiologyAnimal PhysiologySoft Tissue InjuryEngineeringMuscle Injury	1999	106
Changes of myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing E. Pośpiech, Krystyna Palka, Jerzy Łącki Meat Science MechanobiologyAnimal PhysiologyKinesiologySkeletal MuscleShear Force	2002	53
Changes in structure of psoas major and minor and semitendinosus muscles of calves, heifers and cows during post-mortem ageing E. Pośpiech, Krystyna Palka, Jerzy Łącki Meat Science Animal PhysiologyAnimal PerformanceMuscle FunctionSkeletal MuscleAnimal Science	2002	45
The effect of post-mortem ageing and heating on water retention in bovine muscles Krzysztof Krzysztoforski, Krystyna Palka Meat Science Animal PhysiologyBovine MusclesMuscle FunctionKinesiologyEngineering	2006	16
WATER RETENTION, SHEAR FORCE AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING T Kolczak, Krystyna Palka, Jerzy Łącki Polish Journal of Food and Nutrition Sciences EngineeringLivestock ProductionLivestock HealthThawing LossesAnatomy	2005	15
Effect of post-mortem ageing, method of heating and reheating on collagen solubility, shear force and texture parameters of bovine muscles. T Kolczak, Krzysztof Krzysztoforski, Krystyna Palka Polish Journal of Food and Nutrition Sciences Tissue EngineeringEngineeringMeat QualityOrthopaedic SurgeryFood Chemistry	2008	12

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