Jaworska D - Search Results

1

Fungal Biostarter Effect on the Quality of Dry-Aged Beef.

Przybylski W, Jaworska D, Płecha M, Dukaczewska K, Ostrowski G, Sałek P, Sawicki K, Pawłowska J. Przybylski W, et al. Among authors: jaworska d. Foods. 2023 Mar 21;12(6):1330. doi: 10.3390/foods12061330. Foods. 2023. PMID: 36981258 Free PMC article.

2

The application of biosensors for drip loss analysis and glycolytic potential evaluation.

Przybylski W, Sionek B, Jaworska D, Santé-Lhoutellier V. Przybylski W, et al. Among authors: jaworska d. Meat Sci. 2016 Jul;117:7-11. doi: 10.1016/j.meatsci.2016.02.025. Epub 2016 Feb 18. Meat Sci. 2016. PMID: 26930360

3

Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds.

Jaworska D, Czauderna M, Przybylski W, Rozbicka-Wieczorek AJ. Jaworska D, et al. Meat Sci. 2016 Sep;119:185-92. doi: 10.1016/j.meatsci.2016.05.003. Epub 2016 May 6. Meat Sci. 2016. PMID: 27214277

4

Relationship between sensory attributes and volatile compounds of polish dry-cured loin.

Górska E, Nowicka K, Jaworska D, Przybylski W, Tambor K. Górska E, et al. Among authors: jaworska d. Asian-Australas J Anim Sci. 2017 May;30(5):720-727. doi: 10.5713/ajas.16.0252. Epub 2016 Jul 14. Asian-Australas J Anim Sci. 2017. PMID: 27456422 Free PMC article.

5

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: jaworska d. 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

6

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: jaworska d. 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

7

The effect of inulin supply to high-fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate.

Przybylski W, Jaworska D, Sałek P, Sobol M, Branicki M, Skiba G, Raj S, Jankiewicz U. Przybylski W, et al. Among authors: jaworska d. J Anim Physiol Anim Nutr (Berl). 2019 Mar;103(2):593-602. doi: 10.1111/jpn.13039. Epub 2018 Dec 14. J Anim Physiol Anim Nutr (Berl). 2019. PMID: 30552727

8

The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products.

Jaworska D, Mojska H, Gielecińska I, Najman K, Gondek E, Przybylski W, Krzyczkowska P. Jaworska D, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Mar;36(3):374-384. doi: 10.1080/19440049.2019.1577991. Epub 2019 Feb 20. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019. PMID: 30785367

9

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex.

Sałek P, Przybylski W, Jaworska D, Adamczak L, Zielińska D, Głuchowski A. Sałek P, et al. Among authors: jaworska d. Acta Sci Pol Technol Aliment. 2020 Jan-Mar;19(1):73-82. doi: 10.17306/J.AFS.0756. Acta Sci Pol Technol Aliment. 2020. PMID: 32227699

10

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.

Jaworska D, Królak M, Przybylski W, Jezewska-Zychowicz M. Jaworska D, et al. Foods. 2020 Jul 3;9(7):869. doi: 10.3390/foods9070869. Foods. 2020. PMID: 32635143 Free PMC article.

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