Joanna Tkaczewska
Uniwersytet Rolniczy w Krakowie
H-index: 20
Europe-Poland
Top articles of Joanna Tkaczewska
Enhancing the Integration of Protein-Rich Oat Waste Material into Meat Formulations
Applied Sciences
2024/4/19
Joanna Tkaczewska
H-Index: 9
The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing–Assessment of utilitarian and storage …
Food Chemistry
2024/4/16
Agnieszka Cholewa-Wójcik
H-Index: 5
Joanna Tkaczewska
H-Index: 9
Katarzyna Tkacz
H-Index: 4
Michał Kopeć
H-Index: 12
Design of triple-layer films with blackseed protein as dispersion or emulsion
Food Chemistry
2024/3/1
Joanna Tkaczewska
H-Index: 9
Partial replacement of saturated fats in liver Pâté by an olive Oil‐in‐Water emulsion containing β‐Glucan shows No compromise in sensory and storage oxidation of lipids and protein
Journal of the Science of Food and Agriculture
2024/2/8
Joanna Tkaczewska
H-Index: 9
Jacek Domagała
H-Index: 11
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes
Journal of the Science of Food and Agriculture
2024/1/30
Joanna Tkaczewska
H-Index: 9
Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and− 20° C
International Journal of Biological Macromolecules
2024/1/1
Joanna Tkaczewska
H-Index: 9
Design of active double-layer gel coatings based on furcellaran-gelatin and aqueous butterfly pea (Clitoria ternatea) flower extract for prolonging the shelf-life of salmon …
Progress in Organic Coatings
2024/1/1
Joanna Tkaczewska
H-Index: 9
Lesław Juszczak
H-Index: 29
The influence of aqueous butterfly pea (Clitoria ternatea) flower extract on active and intelligent properties of furcellaran Double-Layered films-in vitro and in vivo research
Food Chemistry
2023/7/1
Joanna Tkaczewska
H-Index: 9
Lesław Juszczak
H-Index: 29
Edible coatings based on a Furcellaran and gelatin extract with herb addition as an active packaging for carp fillets
Food and Bioprocess Technology
2023/5
Joanna Tkaczewska
H-Index: 9
Lesław Juszczak
H-Index: 29
Effects of fibre addition and processing on the stability, rheology and in vitro gastric digestion of whey protein-xanthan gum stabilised emulsions with high oil phase
LWT
2023/3/15
Incorporation of curcumin extract with lemongrass essential oil into the middle layer of triple-layered films based on furcellaran/chitosan/gelatin hydrolysates–In vitro and in …
Food Chemistry
2023/2/15
Joanna Tkaczewska
H-Index: 9
Michał Szuwarzyński
H-Index: 12
Tomasz Mazur
H-Index: 6
Lesław Juszczak
H-Index: 29
Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysate
Food Hydrocolloids
2023/2/1
Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products
Food Chemistry
2023/1/30
Joanna Tkaczewska
H-Index: 9
Michał Kopeć
H-Index: 12
Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt
PeerJ
2023/12/11
Joanna Tkaczewska
H-Index: 9
Jacek Domagała
H-Index: 11
Improving the quality of multi-layer films based on furcellaran by immobilising active ingredients and impact assessment of the use of a new packaging material
Food Chemistry
2023/12/1
Antimicrobial and antioxidant properties of chitosan-furcellaran-gelatin hydrolysate coatings enhanced with bioactive peptides
Food Control
2023/11/1
Joanna Tkaczewska
H-Index: 9
Active and Intelligent Four-Layer Films Based on Chitosan, Gelatin, Furcellaran and Active Ingredients—Preparation, Characterisation and Application on Salmon
Food and Bioprocess Technology
2023/10/21
Joanna Tkaczewska
H-Index: 9
Lesław Juszczak
H-Index: 29
Tomasz Mazur
H-Index: 6
Michał Szuwarzyński
H-Index: 12
Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films
Materials
2023/9/27
Joanna Tkaczewska
H-Index: 9
Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance
Food Control
2023/8/1
Developing technology for the production of innovative coatings with antioxidant properties for packaging fish products
Foods
2022/12/21
Joanna Tkaczewska
H-Index: 9
