Agnieszka Wierzbicka

Warsaw University of Life Sciences

Poland

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Research Interests

Food Science

60%

Animal Science

30%

Food Preservation

30%

Polyphenol

20%

Functional Food

20%

Antioxidant Research

20%

Meat Science

20%

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Articles7

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Article Link

Year:

2021

Packaging in a High O<sub>2</sub> or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

Article Link

Year:

2020

Optimization of microwave and ultrasound extraction methods of açai berries in terms of highest content of phenolic compounds and antioxidant activity

Article Link

Year:

2020

Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology

Article Link

Year:

2020

Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

Article Link

Year:

2020

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers,Influencia del contenido de β-glucano de avena en las propiedades fisicoquímicas y sensoriales de las hamburguesas de carne de res con bajo contenido de grasa

Article Link

Year:

2020

The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork,Influencia de la salvia y los aceites de cáñamo añadidos a la capa comestible a base de gelatina de cortes de calidad de carne de cerdo

Article Link

Year:

2020

Collaborators3

Małgorzata Moczkowska-Wyrwisz

POLAND

Magdalena Zalewska

Warsaw University of Life Sciences

POLAND

Andrzej Poltorak

Warsaw University of Life Sciences

POLAND

How do I reach out?

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Agnieszka Wierzbicka

How do I reach out?

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Research Interests

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Articles7

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Packaging in a High O<sub>2</sub> or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

Optimization of microwave and ultrasound extraction methods of açai berries in terms of highest content of phenolic compounds and antioxidant activity

Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology

Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers,Influencia del contenido de β-glucano de avena en las propiedades fisicoquímicas y sensoriales de las hamburguesas de carne de res con bajo contenido de grasa

The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork,Influencia de la salvia y los aceites de cáñamo añadidos a la capa comestible a base de gelatina de cortes de calidad de carne de cerdo

Collaborators3

Małgorzata Moczkowska-Wyrwisz

Magdalena Zalewska

Andrzej Poltorak

How do I reach out?

Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology