Radziejewska-Kubzdela, Elżbieta

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Radziejewska-Kubzdela, Elżbieta

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dr hab.

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0000-0002-9279-2572

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2023 - 20255

Mierzwa, Dominik

Radziejewska-Kubzdela, Elżbieta 5

Szadzińska, Justyna 4

Biegańska-Marecik, Róża 3

Kowiel, Angelika 2

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ascorbic acid 4

antioxidant activity 2

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2024
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Radziejewska-Kubzdela, Elżbieta
Kidoń, Marcin
Kowiel, Angelika
Waszkowiak, Katarzyna
Szymandera-Buszka, Krystyna
Bednarek, Marta
Kuligowski, Maciej
Kobus-Cisowska, Joanna
Mierzwa, Dominik
12 12
2024
The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue
Radziejewska-Kubzdela, Elżbieta
Biegańska-Marecik, Róża
Szadzińska, Justyna
Spiżewski, Tomasz
Gapiński, Bartosz
Kowiel, Angelika
Mierzwa, Dominik
26 26
2023
Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots
Radziejewska-Kubzdela, Elżbieta
Szadzińska, Justyna
Biegańska-Marecik, Róża
Spiżewski, Tomasz
Mierzwa, Dominik
5 5
2025
From impregnation to drying: Unraveling the complexities of apple processing for enhanced efficiency and product quality
Szadzińska, Justyna
Radziejewska-Kubzdela, Elżbieta
Biegańska-Marecik, Róża
Mierzwa, Dominik
29 29
2023
Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.)
Mierzwa, Dominik
Szadzińska, Justyna
Radziejewska-Kubzdela, Elżbieta
Lenartowicz, Tomasz
5 1 5 1

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The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)

The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue

Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

From impregnation to drying: Unraveling the complexities of apple processing for enhanced efficiency and product quality

Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.)