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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.
Foods. 2021 Jul 12;10(7):1610. doi: 10.3390/foods10071610.
Foods. 2021.
PMID: 34359480
Free PMC article.
Higher drip loss is associated with protein oxidation.
Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V.
Traore S, et al. Among authors: kajak siemaszko k.
Meat Sci. 2012 Apr;90(4):917-24. doi: 10.1016/j.meatsci.2011.11.033. Epub 2011 Dec 7.
Meat Sci. 2012.
PMID: 22193037
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Effect of heat treatment on protein oxidation in pig meat.
Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V.
Traore S, et al. Among authors: kajak siemaszko k.
Meat Sci. 2012 May;91(1):14-21. doi: 10.1016/j.meatsci.2011.11.037. Epub 2011 Dec 13.
Meat Sci. 2012.
PMID: 22209093
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Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality.
Przybylski W, Kaczor D, Żelechowska E, Jaworska D, Kajak-Siemaszko K, Boruszewska K, Jankiewicz U.
Przybylski W, et al. Among authors: kajak siemaszko k.
J Food Sci. 2016 Oct;81(10):C2320-C2326. doi: 10.1111/1750-3841.13424. Epub 2016 Aug 17.
J Food Sci. 2016.
PMID: 27533110
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Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters.
Buła M, Przybylski W, Jaworska D, Kajak-Siemaszko K.
Buła M, et al. Among authors: kajak siemaszko k.
Food Chem. 2019 Mar 15;276:511-519. doi: 10.1016/j.foodchem.2018.10.073. Epub 2018 Oct 13.
Food Chem. 2019.
PMID: 30409627
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The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.
Łepecka A, Okoń A, Szymański P, Zielińska D, Kajak-Siemaszko K, Jaworska D, Neffe-Skocińska K, Sionek B, Trząskowska M, Kołożyn-Krajewska D, Dolatowski ZJ.
Łepecka A, et al. Among authors: kajak siemaszko k.
Molecules. 2022 Feb 7;27(3):1097. doi: 10.3390/molecules27031097.
Molecules. 2022.
PMID: 35164362
Free PMC article.
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The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
Łepecka A, Szymański P, Okoń A, Siekierko U, Zielińska D, Trząskowska M, Neffe-Skocińska K, Sionek B, Kajak-Siemaszko K, Karbowiak M, Kołożyn-Krajewska D, Dolatowski ZJ.
Łepecka A, et al. Among authors: kajak siemaszko k.
Foods. 2023 Apr 7;12(8):1565. doi: 10.3390/foods12081565.
Foods. 2023.
PMID: 37107360
Free PMC article.
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The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study.
Sionek B, Okoń A, Łepecka A, Zielińska D, Jaworska D, Kajak-Siemaszko K, Neffe-Skocińska K, Trząskowska M, Karbowiak M, Szymański P, Dolatowski ZJ, Kołożyn-Krajewska D.
Sionek B, et al. Among authors: kajak siemaszko k.
Foods. 2024 Jan 25;13(3):392. doi: 10.3390/foods13030392.
Foods. 2024.
PMID: 38338527
Free PMC article.
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