1.The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

作　　者：Katarzyna Rybak ;Artur Wiktor ;Dorota Witrowa-Rajchert 等

出　　处：Foods. 2021 ;10(2):1-20.doi:10.3390/foods10020226

出版社：MDPI Publishing

文章 ID：258538711

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2.The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot

作　　者：Malgorzata Nowacka ;Silvia Tappi ;Artur Wiktor 等

出　　处：Foods. 2019 ;8(7):244-255.doi:10.3390/foods8070244

出版社：MDPI Publishing

文章 ID：257044500

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3.The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries

作　　者：Malgorzata Nowacka ;Artur Wiktor ;Magdalena Dadan 等

出　　处：Foods. 2019 ;8(8):283-298.doi:10.3390/foods8080283

出版社：MDPI Publishing

文章 ID：257044530

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4.Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

作　　者：Katarzyna Rybak ;Oleksii Parniakov ;Katarzyna Samborska 等

出　　处：Sustainability. 2021 ;13(4):2035.doi:10.3390/su13042035

出版社：MDPI, Open Access Journal

文章 ID：1031180838

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5.Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

作　　者：Magdalena Dadan ;Urszula Tylewicz ;Silvia Tappi 等

出　　处：Polish Journal of Food and Nutrition Sciences. 2021 ;71(3):311-321.doi:10.31883/pjfns/141430

出版社：Walter de Gruyter GmbH

文章 ID：1035410911

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	有本地全文	3篇
	有全文链接	2篇

	Małgorzata Nowacka	2篇
	Oleksii Parniakov	2篇
	Silvia Tappi	2篇
	Urszula Tylewicz	2篇
	Agnieszka Miszczykowska	1篇
	Aleksandra Anuszewska	1篇
	Jakub Czyzewski	1篇
	Katarzyna Samborska	1篇
	Kinga Drozdzal	1篇
	Lukasz Materek	1篇
	Marco Dalla Rosa	1篇

	食品工业	4篇
	社会与环境	1篇

	瑞士	4篇
	波兰	1篇

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	Dorota Witrowa-Rajchert	5篇
	Katarzyna Rybak	5篇
	Artur Wiktor	4篇
	Magdalena Dadan	2篇
	Malgorzata Nowacka	2篇

	Foods	3篇
	Polish Journal of Food and Nutrition Sciences	1篇
	Sustainability	1篇

	2021	3篇
	2019	2篇