Agnieszka Wierzbicka

Warsaw University of Life Sciences

Poland

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Articles (7)

Year:

2021

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2020

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2020

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2020

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2020

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2020

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2020

Collaborators (4)

Xi He

University of Greenwich

UNITED KINGDOM

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Małgorzata Moczkowska-Wyrwisz

POLAND

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Magdalena Zalewska

Warsaw University of Life Sciences

POLAND

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Andrzej Poltorak

Warsaw University of Life Sciences

POLAND

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Agnieszka Wierzbicka

Research Interests

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Contact this professor

Articles (7)

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

Collaborators (4)

Xi He

Małgorzata Moczkowska-Wyrwisz

Magdalena Zalewska

Andrzej Poltorak

Make your next move.

Agnieszka Wierzbicka

Research Interests

Explore related searches

Contact this professor

Articles (7)

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

Collaborators (4)

Xi He

Małgorzata Moczkowska-Wyrwisz

Magdalena Zalewska

Andrzej Poltorak

Make your next move.

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