1. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. (May 2022) Authors: Marcinkowska-Lesiak, Monika; Wojtasik-Kalinowska, Iwona; Onopiuk, Anna; Stelmasiak, Adrian; Wierzbicka, Agnieszka; Poltorak, Andrzej Journal: Meat science Issue: Volume 187(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage. (April 2023) Authors: Yaghoubi, Milad; Alirezalu, Kazem; Hesari, Javad; Peighambardoust, Seyed Hadi; Marcinkowska-Lesiak, Monika; Barzegar, Younes; Hoseinian-Khosrowshahi, Seyed Razi; Marszałek, Krystian; Mousavi Khaneghah, Amin Journal: Meat science Issue: Volume 198(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products. (30th March 2022) Authors: Onopiuk, Anna; Kołodziejczak, Klaudia; Marcinkowska-Lesiak, Monika; Poltorak, Andrzej Journal: Food chemistry Issue: Volume 373:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of packaging method and cold-storage time on chicken meat quality. Issue 1 (2nd January 2016) Authors: Marcinkowska-Lesiak, Monika; Zdanowska-Sąsiadek, Żaneta; Stelmasiak, Adrian; Damaziak, Krzysztof; Michalczuk, Monika; Poławska, Ewa; Wyrwisz, Jarosław; Wierzbicka, Agnieszka Journal: CyTA: journal of food Issue: Volume 14:Issue 1(2016) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Plasma-activated milk powder as a sodium nitrite alternative in pork sausages. (October 2022) Authors: Marcinkowska-Lesiak, Monika; Wojtasik-Kalinowska, Iwona; Onopiuk, Anna; Stelmasiak, Adrian; Wierzbicka, Agnieszka; Poltorak, Andrzej Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Quality of pork loin stored under different light intensity. Issue 3 (3rd July 2017) Authors: Marcinkowska-Lesiak, Monika; Poławska, Ewa; Stelmasiak, Adrian; Wierzbicka, Agnieszka Journal: CyTA: journal of food Issue: Volume 15:Issue 3(2017) Page Start: 336 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Sage extracts obtained with cold plasma improves beef quality. (December 2022) Authors: Pogorzelska-Nowicka, Ewelina; Górska-Horczyczak, Elżbieta; Hanula, Monika; Marcinkowska-Lesiak, Monika; Pogorzelski, Grzegorz; Wierzbicka, Agnieszka; Półtorak, Andrzej Journal: Meat science Issue: Volume 194(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions. (March 2017) Authors: Marcinkowska-Lesiak, Monika; Poławska, Ewa; Wierzbicka, Agnieszka Journal: Food science and technology international Issue: Volume 23:Number 2(2017) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere. Issue 2 (3rd April 2017) Authors: Marcinkowska-Lesiak, Monika; Poławska, Ewa; Półtorak, Andrzej; Wierzbicka, Agnieszka Journal: CyTA: journal of food Issue: Volume 15:Issue 2(2017) Page Start: 226 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork. Issue 1 (1st January 2020) Authors: Marcinkowska-Lesiak, Monika; Onopiuk, Anna; Wojtasik-Kalinowska, Iwona; Zalewska, Magdalena; Półtorak, Andrzej; Wierzbicka, Agnieszka Journal: CyTA: journal of food Issue: Volume 18:Issue 1(2020) Page Start: 719 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗