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Jarosław Wyrwisz

Warsaw University of Life Sciences

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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time.

2021 Molecules
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The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration.

2021
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EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL

2020 Food and Bioproducts Processing
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Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity

2020 Applied Sciences
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Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers

2019 International Journal of Biological Macromolecules
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Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

2019 Cyta-journal of Food
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Pig diet with bioactive compounds influences quality of meat and smoked ham

2019 South African Journal of Animal Science
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Effect of different beta-glucan preparation pretreatments on fortified bread quality

2018 Food Science and Technology International
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Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

2018 Journal of Food Science and Technology-mysore
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Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum)

2018 Food Hydrocolloids
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Citations (32)