author-photo

Bartosz Sołowiej

University of Life Sciences in Lublin

64

Papers

424

Citations

Citation Trend

Filter By

Papers (38) Sort By

Journal Conference Others

Color assessment of the eggs using computer vision system and Minolta colorimeter

2021 Journal of Food Measurement and Characterization
Show All
- Source
- Cite
- Save
Citations (0)
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

2021 Applied Sciences
Show All
- Source
- Cite
- Save
Citations (0)
Covid-19 pandemic effects on food safety - multi-country survey study.

2021 Food Control
Show All
- Source
- Cite
- Save
Citations (30)
Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

2020 Acta Universitatis Cibiniensis. Series E: Food Technology
Show All
- Source
- Cite
- Save
Citations (0)
Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate

2020 International Dairy Journal
Show All
- Source
- Cite
- Save
Citations (8)
Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry

2020 Food Control
Show All
- Source
- Cite
- Save
Citations (5)
Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

2020 International Journal of Food Science and Technology
- Jagoda O. Szafrańska
- Bartosz Sołowiej
Show All
- Source
- Cite
- Save
Citations (4)
Computer Vision System: A better tool for assessing pork and beef colour than a standard colourimeter

2020
Show All
- Source
- Cite
- Save
Citations (3)
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses

2020 International Dairy Journal
Show All
- Source
- Cite
- Save
Citations (3)
Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects

2020 Journal of Food Process Engineering
- Jagoda O. Szafrańska
- Bartosz Sołowiej
Show All
- Source
- Cite
- Save
Citations (3)