| Health and safety aspects of traditional European meat products. A review M Halagarda, KM Wójciak Meat Science 184, 108623, 2022 | 92 | 2022 |
| Geographical origin and botanical type honey authentication through elemental metabolomics via chemometrics SA Drivelos, GP Danezis, M Halagarda, S Popek, CA Georgiou Food Chemistry 338, 127936, 2021 | 83 | 2021 |
| A new model to identify botanical origin of Polish honeys based on the physicochemical parameters and chemometric analysis S Popek, M Halagarda, K Kursa LWT 77, 482-487, 2017 | 69 | 2017 |
| Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland M Halagarda, S Groth, S Popek, S Rohn, V Pedan Antioxidants 9 (1), 44, 2020 | 66 | 2020 |
| Genetically modified foods: Consumer awareness, opinions and attitudes in selected EU countries S Popek, M Halagarda International Journal of Consumer Studies 41 (3), 325-332, 2017 | 60 | 2017 |
| Honey phenolic compound profiling and authenticity assessment using HRMS targeted and untargeted metabolomics GA Koulis, AS Tsagkaris, R Aalizadeh, ME Dasenaki, EI Panagopoulou, ... Molecules 26 (9), 2769, 2021 | 53 | 2021 |
| Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality M Halagarda, W Kędzior, E Pyrzyńska Meat Science 139, 25-34, 2018 | 39 | 2018 |
| Perceptions of older consumers regarding food packaging as a prerequisite for its improvement: A case study of Polish market J Świda, M Halagarda, S Popek International Journal of Consumer Studies 42 (3), 358-366, 2018 | 37 | 2018 |
| Sensory optimisation in new food product development: A case study of polish apple juice M Halagarda, G Suwała Italian Journal of Food Science 30 (2), 2018 | 19 | 2018 |
| Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough M Halagarda LWT 86, 603-610, 2017 | 18 | 2017 |
| Decomposition analysis and consumer research as essential elements of the new food product development process M Halagarda British Food Journal 119 (3), 511-526, 2017 | 16 | 2017 |
| Nutritional value and potential chemical food safety hazards of selected traditional and conventional pork hams from Poland M Halagarda, W Kędzior, E Pyrzyńska Journal of Food Quality 2017 (1), 9037016, 2017 | 15 | 2017 |
| Selected nutrients determining the quality of different cuts of organic and conventional pork KM Wójciak, M Halagarda, S Rohn, P Kęska, A Latoch, J Stadnik European Food Research and Technology 247, 1389-1400, 2021 | 14 | 2021 |
| Peptides from different carcass elements of organic and conventional pork—Potential source of antioxidant activity P Kęska, S Rohn, M Halagarda, K M. Wójciak Antioxidants 9 (9), 835, 2020 | 14 | 2020 |
| A comparison of mineral elements content in conventional and organic milk from Southern Poland M Halagarda, J Ptasinska-Marcinkiewicz, K Fijorek Żywność Nauka Technologia Jakość 25 (1), 2018 | 12 | 2018 |
| Identification of problems arising during manual handling of food packaging by older consumers in Poland J Świda, M Halagarda, A Prusak, S Popek Packaging Technology and Science 32 (12), 607-617, 2019 | 9 | 2019 |
| Fatty acid compositions of selected Polish pork hams and sausages as influenced by their traditionality M Halagarda, W Kędzior, E Pyrzyńska, W Kudełka Sustainability 10 (11), 3885, 2018 | 8 | 2018 |
| New Food Product Development M Halagarda Polish Journal of Commodity Science 17 (4), 32-41, 2008 | 8 | 2008 |
| Ochrona i zasady rejestracji produktów regionalnych i tradycyjnych M Halagarda, W Kędzior, E Pyrzyńska Krakow Review of Economics and Management, 15-31, 2013 | 7 | 2013 |
| Influence of Post-Harvest Processing on Functional Properties of Coffee (Coffea arabica L.) M Halagarda, P Obrok Molecules 28 (21), 7386, 2023 | 6 | 2023 |