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2018 | 1 |
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Characterization of Biodegradable Food Contact Materials under Gamma-Radiation Treatment.
Materials (Basel). 2023 Jan 16;16(2):859. doi: 10.3390/ma16020859.
Materials (Basel). 2023.
PMID: 36676596
Free PMC article.
Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance-Transmission and Fluorescence Excitation-Emission Matrix Technique.
Sikorska E, Nowak P, Pawlak-Lemańska K, Sikorski M.
Sikorska E, et al. Among authors: pawlak lemanska k.
Foods. 2022 Jul 20;11(14):2143. doi: 10.3390/foods11142143.
Foods. 2022.
PMID: 35885386
Free PMC article.
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Controlled fermentation of curly kale juice with the use of autochthonous starter cultures.
Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A.
Szutowska J, et al. Among authors: pawlak lemanska k.
Food Res Int. 2021 Nov;149:110674. doi: 10.1016/j.foodres.2021.110674. Epub 2021 Aug 28.
Food Res Int. 2021.
PMID: 34600676
Free article.
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Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties.
Szutowska J, Rybicka I, Pawlak-Lemańska K, Gwiazdowska D.
Szutowska J, et al. Among authors: pawlak lemanska k.
J Food Sci. 2020 Apr;85(4):1248-1255. doi: 10.1111/1750-3841.15080. Epub 2020 Mar 6.
J Food Sci. 2020.
PMID: 32144763
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Factors Influencing Consumers' Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods.
Włodarska K, Pawlak-Lemańska K, Górecki T, Sikorska E.
Włodarska K, et al. Among authors: pawlak lemanska k.
Foods. 2019 Nov 3;8(11):545. doi: 10.3390/foods8110545.
Foods. 2019.
PMID: 31684206
Free PMC article.
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The Influence of Packaging on Cosmetic Emulsion during Storage Assessed by FT-NIR Spectroscopy and Color Measurements.
Gliszczyńska-Świgło A, Nowak P, Dobrucka R, Pawlak-Lemańska K.
Gliszczyńska-Świgło A, et al. Among authors: pawlak lemanska k.
J Cosmet Sci. 2018 Jul/Aug;69(4):245-255.
J Cosmet Sci. 2018.
PMID: 30311900
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Explorative study of apple juice fluorescence in relation to antioxidant properties.
Włodarska K, Pawlak-Lemańska K, Khmelinskii I, Sikorska E.
Włodarska K, et al. Among authors: pawlak lemanska k.
Food Chem. 2016 Nov 1;210:593-9. doi: 10.1016/j.foodchem.2016.05.007. Epub 2016 May 2.
Food Chem. 2016.
PMID: 27211686
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