Lesław Juszczak
Uniwersytet Rolniczy w Krakowie
H-index: 45
Europe-Poland
Top articles of Lesław Juszczak
Effects of Selected Plant Extracts on the Quality and Functional Properties of Gelatin and Furcellaran-Based Double-Layer Films
Food and Bioprocess Technology
2023/8/26
Agnieszka Cholewa-Wójcik
H-Index: 5
Lesław Juszczak
H-Index: 29
Michał Szuwarzyński
H-Index: 12
Tomasz Mazur
H-Index: 6
Influence of Curcuma Longa extract in citral addition on functional properties of thin films with triple-layer structure based on furcellaran and gelatin
International Journal of Biological Macromolecules
2024/4/2
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes
Foods
2024
Lesław Juszczak
H-Index: 29
Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion
Foods
2024
Lesław Juszczak
H-Index: 29
Application possibilities of triple-layer furcellaran film with hazelnut oil microemulsion for packing cod liver oil
Food Hydrocolloids
2024/2/1
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
Lyophilized kale (Brassica oleracea l.) leaves as an enhancing component in gluten-free bread
Acta Universitatis Cinbinesis, Series E: Food Technology
2023/6/1
Mariusz Witczak
H-Index: 16
Lesław Juszczak
H-Index: 29
The Influence of Bee Bread on Antioxidant Properties, Sensory and Quality Characteristics of Multifloral Honey
Applied Sciences
2023
Lesław Juszczak
H-Index: 29
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
Polymers
2023
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
Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder
Applied Sciences
2022/12/20
Mariusz Witczak
H-Index: 16
Lesław Juszczak
H-Index: 29
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
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
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
Synthesis and investigation of physicochemical and biological properties of films containing encapsulated propolis in hyaluronic matrix
Polymers
2023/3/2
Gohar Khachatryan
H-Index: 6
Lesław Juszczak
H-Index: 29
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
Wpływ polidekstrozy na charakterystykę reologiczną oraz właściwości sensoryczne deserów skrobiowo-mlecznych o obniżonej zawartości sacharozy
Żywność-Nauka-Technologia-Jakość
2023
Lesław Juszczak
H-Index: 29
Chemically Modified Starches as Food Additives
Molecules
2023
Lesław Juszczak
H-Index: 29
Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour
Foods
2023
Lesław Juszczak
H-Index: 29
Octenyl succinylated potato starch-based film reinforced by honey-bee products: Structural and functional properties
Food Packaging and Shelf Life
2022/12/1
Lesław Juszczak
H-Index: 29
Gohar Khachatryan
H-Index: 6
Co-Authors
