| Use of whey and whey preparations in the food industry–A review JB Królczyk, T Dawidziuk, E Janiszewska-Turak, B Sołowiej Polish journal of food and nutrition sciences 66 (3), 157-165, 2016 | 196 | 2016 |
| Covid-19 pandemic effects on food safety-Multi-country survey study I Djekic, A Nikolić, M Uzunović, A Marijke, A Liu, J Han, M Brnčić, ... Food control 122, 107800, 2021 | 146 | 2021 |
| The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers B Sołowiej, P Glibowski, S Muszyński, J Wydrych, A Gawron, T Jeliński Food Hydrocolloids 44, 1-11, 2015 | 145 | 2015 |
| Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries I Tomasevic, S Novakovic, B Solowiej, N Zdolec, D Skunca, M Krocko, ... Meat science 142, 5-13, 2018 | 108 | 2018 |
| Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins B Sołowiej, IWY Cheung, ECY Li-Chan International Dairy Journal 37 (2), 87-94, 2014 | 91 | 2014 |
| Proteins in food systems—bionanomaterials, conventional and unconventional sources, functional properties, and development opportunities J Małecki, S Muszyński, BG Sołowiej Polymers 13 (15), 2506, 2021 | 85 | 2021 |
| Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple J Mierczyńska, J Cybulska, B Sołowiej, A Zdunek Carbohydrate polymers 133, 547-555, 2015 | 72 | 2015 |
| Colour assessment of milk and milk products using computer vision system and colorimeter B Milovanovic, V Tomovic, I Djekic, J Miocinovic, BG Solowiej, ... International Dairy Journal 120, 105084, 2021 | 49 | 2021 |
| Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs I Tomasevic, I Bahelka, M Čandek-Potokar, J Čítek, I Djekić, ID Kušec, ... Meat science 160, 107965, 2020 | 45 | 2020 |
| The effect of protein source on the physicochemical, nutritional properties and microstructure of high-protein bars intended for physically active people J Małecki, I Tomasevic, I Djekic, BG Sołowiej Foods 9 (10), 1467, 2020 | 42 | 2020 |
| Physicochemical and antimicrobial properties of biopolymer-Candelilla wax emulsion films containing potassium sorbate–A comparative study D Kowalczyk, M Kordowska-Wiater, B Sołowiej, B Baraniak Food and Bioprocess Technology 8, 567-579, 2015 | 40 | 2015 |
| Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses BG Sołowiej, M Nastaj, JO Szafrańska, S Muszyński, W Gustaw, ... International Dairy Journal 105, 104694, 2020 | 39 | 2020 |
| Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations M Nastaj, BG Sołowiej, W Gustaw, S Peréz‐Huertas, S Mleko, ... International Journal of Dairy Technology 72 (3), 395-402, 2019 | 38 | 2019 |
| Attitudes and beliefs of eastern european consumers towards animal welfare I Tomasevic, I Bahelka, J Čítek, M Čandek-Potokar, I Djekić, A Getya, ... Animals 10 (7), 1220, 2020 | 36 | 2020 |
| Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate M Nastaj, BG Sołowiej, K Terpiłowski, S Mleko International Dairy Journal 105, 104672, 2020 | 35 | 2020 |
| The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues B Sołowiej, A Dylewska, D Kowalczyk, M Sujka, M Tomczyńska-Mleko, ... European Food Research and Technology 242, 1577-1585, 2016 | 32 | 2016 |
| Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogs B Solowiej, S Mleko, W Gustaw, KO Udeh Milchwissenschaft 65 (2), 169, 2010 | 31 | 2010 |
| The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan M Nastaj, K Terpiłowski, BG Sołowiej International Journal of Food Science & Technology 55 (5), 2179-2187, 2020 | 29 | 2020 |
| Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues B Solowiej Milchwissenschaft-Milk Science International 67 (1), 9, 2012 | 29 | 2012 |
| Effect of pH on rheological properties and meltability of processed cheese analogs with whey products B Solowiej Polish journal of food and nutrition sciences 57 (3 [A]), 2007 | 29 | 2007 |
