| Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings-A review J Tkaczewska Trends in Food Science & Technology 106, 298-311, 2020 | 209 | 2020 |
| Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products F Ozogul, M Cagalj, V Šimat, Y Ozogul, J Tkaczewska, A Hassoun, ... Trends in Food Science & Technology 116, 559-582, 2021 | 127 | 2021 |
| The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour M Zając, P Guzik, P Kulawik, J Tkaczewska, A Florkiewicz, W Migdał Lwt 105, 190-199, 2019 | 102 | 2019 |
| Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials S Jancikova, E Jamróz, P Kulawik, J Tkaczewska, D Dordevic International Journal of Biological Macromolecules 131, 19-28, 2019 | 96 | 2019 |
| Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method J Tkaczewska, M Morawska, P Kulawik, M Zając Food Hydrocolloids 81, 169-179, 2018 | 91 | 2018 |
| The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin J Tkaczewska, J Borawska-Dziadkiewicz, P Kulawik, I Duda, M Morawska, ... Lwt 117, 108616, 2020 | 88 | 2020 |
| Identification of Antioxidant Peptides in Enzymatic Hydrolysates of Carp (Cyprinus Carpio) Skin Gelatin J Tkaczewska, M Bukowski, P Mak Molecules 24 (1), 97, 2018 | 87 | 2018 |
| The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 C P Kulawik, E Jamróz, M Zając, P Guzik, J Tkaczewska Food Control 100, 83-91, 2019 | 62 | 2019 |
| The influence of lingonberry extract on the properties of novel, double-layered biopolymer films based on furcellaran, CMC and a gelatin hydrolysate E Jamróz, J Tkaczewska, L Juszczak, M Zimowska, A Kawecka, ... Food Hydrocolloids 124, 107334, 2022 | 54 | 2022 |
| Nanocomposite furcellaran films—The influence of nanofillers on functional properties of furcellaran films and effect on linseed oil preservation E Jamróz, P Kopel, J Tkaczewska, D Dordevic, S Jancikova, P Kulawik, ... Polymers 11 (12), 2046, 2019 | 54 | 2019 |
| The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at− 18 C E Jamróz, P Kulawik, J Tkaczewska, P Guzik, M Zając, L Juszczak, ... Food Chemistry 338, 127867, 2021 | 51 | 2021 |
| One-and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products J Tkaczewska, P Kulawik, E Jamróz, P Guzik, M Zając, A Szymkowiak, ... Food chemistry 351, 129347, 2021 | 47 | 2021 |
| Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries P Kulawik, W Migdał, F Gambuś, E Cieślik, F Özoğul, J Tkaczewska, ... Journal of the Science of Food and Agriculture 96 (4), 1373-1379, 2016 | 46 | 2016 |
| Guava (Psidium guajava L.) seed: A low-volume, high-value byproduct for human health and the food industry M Kumar, S Kapoor, S Dhumal, J Tkaczewska, S Changan, V Saurabh, ... Food Chemistry 386, 132694, 2022 | 45 | 2022 |
| 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 … E Jamróz, A Cabaj, J Tkaczewska, A Kawecka, P Krzyściak, ... Food Chemistry 402, 134476, 2023 | 42 | 2023 |
| Shelf-life extension of salmon using active total biodegradable packaging with tea ground waste and furcellaran-CMC double-layered films E Jamróz, J Tkaczewska, M Kopeć, A Cholewa-Wójcik Food chemistry 383, 132425, 2022 | 40 | 2022 |
| Antioxidant and antihypertensive protein hydrolysates in fish products–a review K Korczek, J Tkaczewska, W Migdał Czech Journal of Food Sciences 36 (3), 195-207, 2018 | 33 | 2018 |
| Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products J Tkaczewska, E Jamróz, M Zając, P Guzik, HD Gedif, K Turek, M Kopeć Food chemistry 400, 134009, 2023 | 30 | 2023 |
| Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component J Tkaczewska, E Jamróz, P Kulawik, M Morawska, K Szczurowska Food & Function 10 (2), 1038-1048, 2019 | 28 | 2019 |
| Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study J Tkaczewska, E Jamróz, E Piątkowska, B Borczak, J Kapusta-Duch, ... Nutrients 11 (10), 2502, 2019 | 27 | 2019 |
Marzena ZającUniwersytet Rolniczy w KrakowieПотвърден имейл адрес: ar.krakow.pl