Kurek M - Search Results

1

The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines.

Mohammadalinejhad S, Kurek M, Jensen IJ, Lerfall J. Mohammadalinejhad S, et al. Among authors: kurek m. Curr Res Food Sci. 2023 Aug 5;7:100560. doi: 10.1016/j.crfs.2023.100560. eCollection 2023. Curr Res Food Sci. 2023. PMID: 37589019 Free PMC article.

2

Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion: Microencapsulation optimization, characterization, and stability studies.

Mohammadalinejhad S, Almonaitytė A, Jensen IJ, Kurek M, Lerfall J. Mohammadalinejhad S, et al. Among authors: kurek m. Int J Biol Macromol. 2023 Aug 15;246:125684. doi: 10.1016/j.ijbiomac.2023.125684. Epub 2023 Jul 3. Int J Biol Macromol. 2023. PMID: 37406909 Free article.

3

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition.

Kurek MA, Krzemińska A. Kurek MA, et al. Food Sci Technol Int. 2020 Jan;26(1):44-52. doi: 10.1177/1082013219864197. Epub 2019 Aug 12. Food Sci Technol Int. 2020. PMID: 31403831

4

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation.

Karp S, Wyrwisz J, Kurek MA. Karp S, et al. J Food Sci Technol. 2020 Oct;57(10):3628-3638. doi: 10.1007/s13197-020-04395-5. Epub 2020 Apr 15. J Food Sci Technol. 2020. PMID: 32884157 Free PMC article.

5

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.

Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Kurek MA, et al. J Food Sci Technol. 2018 May;55(5):1632-1640. doi: 10.1007/s13197-018-3061-x. Epub 2018 Mar 28. J Food Sci Technol. 2018. PMID: 29666515 Free PMC article.

6

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement.

Karp S, Wyrwisz J, Kurek M, Wierzbicka A. Karp S, et al. Among authors: kurek m. Food Sci Biotechnol. 2016 Dec 31;25(6):1591-1596. doi: 10.1007/s10068-016-0245-x. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263449 Free PMC article.

7

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.

Karp S, Wyrwisz J, Kurek MA, Wierzbicka A. Karp S, et al. Food Sci Technol Int. 2019 Oct;25(7):618-629. doi: 10.1177/1082013219856784. Epub 2019 Jun 19. Food Sci Technol Int. 2019. PMID: 31216185

8

Deep eutectic solvents for the extraction of polyphenols from food plants.

Aktaş H, Kurek MA. Aktaş H, et al. Among authors: kurek ma. Food Chem. 2024 Jun 30;444:138629. doi: 10.1016/j.foodchem.2024.138629. Epub 2024 Feb 3. Food Chem. 2024. PMID: 38341914 Review.

9

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

Kurek M, Wyrwisz J, Piwińska M, Wierzbicka A. Kurek M, et al. Food Technol Biotechnol. 2016 Mar;54(1):45-51. doi: 10.17113/ftb.54.01.16.4177. Food Technol Biotechnol. 2016. PMID: 27904392 Free PMC article.

10

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage.

Horbańczuk OK, Moczkowska M, Marchewka J, Atanasov AG, Kurek MA. Horbańczuk OK, et al. Among authors: kurek ma. Molecules. 2019 Nov 15;24(22):4128. doi: 10.3390/molecules24224128. Molecules. 2019. PMID: 31731584 Free PMC article.

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