Montowska, Magdalena

Szanowni Państwo, w związku z bardzo dużą ilością zgłoszeń, rejestracją danych w dwóch systemach bibliograficznych, a jednocześnie zmniejszonym zespołem redakcyjnym proces rejestracji i redakcji opisów publikacji jest wydłużony. Bardzo przepraszamy za wszelkie niedogodności i dziękujemy za Państwa wyrozumiałość.

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Montowska, Magdalena

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prof. dr hab.

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0000-0002-6331-5726

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2023 - 20255

Kasałka-Czarna, Natalia

Montowska, Magdalena 5

Fornal, Emilia 3

Stachniuk, Anna 2

Biegańska-Marecik, Róża 1

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LC-MS/MS 2

protein aggregation 2

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2025
Proteomic analysis of wild boar meat: Effect of storage method and time on muscle protein stability
Kasałka-Czarna, Natalia
Stachniuk, Anna
Fornal, Emilia
Montowska, Magdalena
21 21
2023
Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat
Kasałka-Czarna, Natalia
Biegańska-Marecik, Róża
Proch, Jędrzej
Orłowska, Aleksandra
Montowska, Magdalena
2 2
2025
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage
Montowska, Magdalena
Kotecka-Majchrzak. Klaudia
Kasałka-Czarna, Natalia
Mikołajczak, Beata
Spychaj, Anita
Grygier, Anna
21 1 21 1
2024
Comparative analysis of the longissimus muscle proteome of European wild boar and domestic pig in response to thermal processing
Montowska, Magdalena
Kasałka-Czarna, Natalia
Sumara, Agata
Fornal, Emilia
19 19
2025
Protein Aggregation during Storage of Roe Deer Meat: a Proteomic Study
Kasałka-Czarna, Natalia
Stachniuk, Anna
Fornal, Emilia
Montowska, Magdalena
10 10

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Proteomic analysis of wild boar meat: Effect of storage method and time on muscle protein stability

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

Comparative analysis of the longissimus muscle proteome of European wild boar and domestic pig in response to thermal processing

Protein Aggregation during Storage of Roe Deer Meat: a Proteomic Study