| Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality HH Jeleń, M Obuchowska, R Zawirska-Wojtasiak, E Wasowicz Journal of Agricultural and Food Chemistry 48 (6), 2360-2367, 2000 | 275 | 2000 |
| Microextraction techniques in the analysis of food flavor compounds: A review HH Jeleń, M Majcher, M Dziadas Analytica chimica acta 738, 13-26, 2012 | 261 | 2012 |
| Volatile compounds in meat and meat products M Kosowska, M A MAJCHER, T Fortuna Food Science and Technology 37, 1-7, 2017 | 196 | 2017 |
| Inhibition of quorum sensing-related biofilm of Pseudomonas fluorescens KM121 by Thymus vulgare essential oil and its major bioactive compounds K Myszka, MT Schmidt, M Majcher, W Juzwa, M Olkowicz, K Czaczyk International Biodeterioration & Biodegradation 114, 252-259, 2016 | 149 | 2016 |
| Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks M Majcher, HH Jeleń Journal of Food Composition and Analysis 22 (6), 606-612, 2009 | 149 | 2009 |
| Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting A Gracka, HH Jeleń, M Majcher, A Siger, A Kaczmarek Journal of Chromatography A 1428, 292-304, 2016 | 117 | 2016 |
| Determination of compounds responsible for tempeh aroma H Jeleń, M Majcher, A Ginja, M Kuligowski Food Chemistry 141 (1), 459-465, 2013 | 115 | 2013 |
| Identification of aroma active compounds of cereal coffee brew and its roasted ingredients MA Majcher, D Klensporf-Pawlik, M Dziadas, HH Jeleń Journal of agricultural and food chemistry 61 (11), 2648-2654, 2013 | 91 | 2013 |
| Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content D Cais-Sokolińska, J Wójtowski, J Pikul, R Danków, M Majcher, J Teichert, ... Journal of Dairy Science 98 (10), 6692-6705, 2015 | 84 | 2015 |
| Determination of geosmin, 2-methylisoborneol, and a musty-earthy odor in wheat grain by SPME-GC-MS, profiling volatiles, and sensory analysis HH Jeleń, M Majcher, R Zawirska-Wojtasiak, M Wiewiórowska, ... Journal of Agricultural and food Chemistry 51 (24), 7079-7085, 2003 | 73 | 2003 |
| Effects of different techniques of malolactic fermentation induction on diacetyl metabolism and biosynthesis of selected aromatic esters in cool-climate grape wines M Lasik-Kurdyś, M Majcher, J Nowak Molecules 23 (10), 2549, 2018 | 66 | 2018 |
| Key aroma compounds in smoked cooked loin M Kosowska, MA Majcher, HH Jeleń, T Fortuna Journal of Agricultural and Food Chemistry 66 (14), 3683-3690, 2018 | 61 | 2018 |
| Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds HH Jeleń, M Majcher, A Szwengiel Lwt 107, 56-63, 2019 | 59 | 2019 |
| Identification of potent odorants formed during the preparation of extruded potato snacks MA Majcher, HH Jeleń Journal of agricultural and food chemistry 53 (16), 6432-6437, 2005 | 58 | 2005 |
| SPME-MS-based electronic nose as a tool for determination of authenticity of PDO cheese, Oscypek MA Majcher, A Kaczmarek, D Klensporf-Pawlik, J Pikul, HH Jeleń Food analytical methods 8, 2211-2217, 2015 | 52 | 2015 |
| Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese MA Majcher, K Goderska, J Pikul, HH Jeleń Journal of the Science of Food and Agriculture 91 (8), 1416-1423, 2011 | 51 | 2011 |
| The relationship between grain hardness, dough mixing parameters and bread-making quality in winter wheat BP Salmanowicz, T Adamski, M Surma, Z Kaczmarek, K Karolina, ... International journal of molecular sciences 13 (4), 4186-4201, 2012 | 46 | 2012 |
| A current opinion on the antimicrobial importance of popular pepper essential oil and its application in food industry K Myszka, K Leja, M Majcher Journal of Essential Oil Research 31 (1), 1-18, 2019 | 45 | 2019 |
| Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks MA Majcher, HH Jeleń Journal of Agricultural and Food Chemistry 55 (14), 5754-5760, 2007 | 40 | 2007 |
| Comparison of three extraction techniques for the determination of volatile flavor components in broccoli MN Wieczorek, M Majcher, H Jeleń Foods 9 (4), 398, 2020 | 37 | 2020 |
Henryk JeleńPoznan University of Life Sciencesup.poznan.pl의 이메일 확인됨