Search Results - Lech Adamczak

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  1. 1

    Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method by Lech Adamczak, Marta Chmiel, Tomasz Florowski, Dorota Pietrzak

    Published in Molecules (2020-04-01)
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  2. 2

    Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage by Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Tomasz Florowski, Anna Florowska

    Published in Foods (2022-03-01)
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  3. 3

    Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels by Anna Florowska, Tomasz Florowski, Barbara Sokołowska, Lech Adamczak, Iwona Szymańska

    Published in Foods (2021-10-01)
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  4. 4

    The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe by Marta Chmiel, Lech Adamczak, Katarzyna Wrońska, Dorota Pietrzak, Tomasz Florowski

    Published in Journal of Food Quality (2017-01-01)
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  5. 5

    The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages by Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak

    Published in Biology and Life Sciences Forum (2025-01-01)
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  6. 6

    Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage by Aneta Cegiełka, Jagoda Piątkowska, Marta Chmiel, Elżbieta Hać-Szymańczuk, Stanisław Kalisz, Lech Adamczak

    Published in Applied Sciences (2025-02-01)
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  7. 7

    Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste by Tomasz Florowski, Anna Florowska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Agnieszka Ostrowska, Iwona Szymańska

    Published in Foods (2022-12-01)
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  8. 8

    Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef by Marta Chmiel, Olga Świder, Marek Roszko, Lech Adamczak, Aneta Cegiełka, Dorota Pietrzak, Tomasz Florowski, Marcin Bryła, Anna Florowska

    Published in Applied Sciences (2025-02-01)
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  9. 9

    Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging by Wiesław Przybylski, Danuta Jaworska, Paweł Kresa, Grzegorz Ostrowski, Magdalena Płecha, Dorota Korsak, Dorota Derewiaka, Lech Adamczak, Urszula Siekierko, Julia Pawłowska

    Published in Applied Sciences (2024-10-01)
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  10. 10

    The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage by Dorota Pietrzak, Adam Zwolan, Marta Chmiel, Lech Adamczak, Aneta Cegiełka, Elżbieta Hać-Szymańczuk, Ewa Ostrowska-Ligęza, Tomasz Florowski, Jan Oszmiański

    Published in Applied Sciences (2022-09-01)
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  11. 11

    Microbial Spoilage Dynamics, Free Amino Acid Profile Alterations, and Biogenic Amine Accumulation in Beef Under Different Packaging Systems During Extended Storage by Marta Chmiel, Olga Świder, Daria Padewska, Elżbieta Hać-Szymańczuk, Lech Adamczak, Aneta Cegiełka, Tomasz Florowski, Dorota Pietrzak, Iwona Szymańska, Marcin Bryła, Marek Łukasz Roszko

    Published in Applied Sciences (2025-09-01)
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  12. 12

    Lipid Oxidation and Barrier Properties of the Coated Freeze-Dried Chicken Meat with Gelatin-Chitosan Film Enriched with Rosemary (<i>Rosmarinus officinalis</i> L.) Extract by Walid Yeddes, Katarzyna Rybak, Iness Bettaieb Rebey, Dorota Pietrzak, Lech Adamczak, Majdi Hammami, Wissem Aidi Wannes, Dorota Witrowa-Rajchert, Moufida Saidani Tounsi, Anne Sylvie Fabiano Tixier, Małgorzata Nowacka

    Published in Foods (2025-03-01)
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