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Szymczak, Mariusz
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ResearcherID: A-9114-2011
URL: http://www.researcherid.com/rid/A-9114-2011
Subject: Fisheries; Food Science & Technology
Keywords: cathepsin; marinades; herring; salting; freezing
My Institutions (more details)
Primary Institution:
Sub-org/Dept: Faculty of Food Science and Fiesheries; Department of Food Science and technology
Role:
My URLs: https://www.researchgate.net/profile/Mariusz_Szymczak2
http://mszymczak.zut.edu.pl
 
 

This list contains papers that I have authored.

publication(s)  
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1.  Title: Occurrence of aspartyl proteases in brine after herring marinating
 Author(s): Szymczak, Mariusz; Lepczynski, Adam
 Source: Food Chemistry Volume: 194 Pages: 470-475 Published: MAR 1 2016
 Times Cited: 4
 DOI: 10.1016/j.foodchem.2015.08.048
added
05-Apr-16
2.  Title: Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring
 Author(s): Szymczak, Mariusz; Kolakowski, Edward; Felisiak, Katarzyna
 Source: Journal of Aquatic Food Product Technology Volume: 24 Issue: 6 Pages: 566-581 Published: AUG 18 2015
 Times Cited: 4
 DOI: 10.1080/10498850.2013.796504
added
05-Apr-16
3.  Title: Anthropogenic impact on the presence of L. monocytogenes in soil, fruits, and vegetables
 Author(s): Szymczak, B.; Szymczak, M.; Sawicki, W.; et al.
 Source: Folia Microbiol (Praha) Volume: 59 Issue: 1 Pages: 23-9 Published: 2014
 DOI: 10.1007/s12223-013-0260-8 /  Author-provided URL : http://www.ncbi.nlm.nih.gov/pubmed/23775320
added
18-May-14
4.  Title: Anthropogenic impact on the presence of L. monocytogenes in soil, fruits, and vegetables
 Author(s): Szymczak, Barbara; Szymczak, Mariusz; Sawicki, Wojciech; et al.
 Source: Folia Microbiologica Volume: 59 Issue: 1 Pages: 23-29 Published: JAN 2014
 Times Cited: 4
 DOI: 10.1007/s12223-013-0260-8
added
05-Apr-16
5.  Title: Effect of Cover Brine Type on the Quality of Meat from Herring Marinades
 Author(s): Szymczak, Mariusz; Szymczak, Barbara; Koronkiewicz, Anna; et al.
 Source: Journal of Food Science Volume: 78 Issue: 4 Pages: S619-S625 Published: 2013
 Times Cited: 7
 DOI: 10.1111/1750-3841.12090
added
19-May-14
6.  Title: Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.)
 Author(s): Szymczak, Mariusz; Kolakowski, Edward; Felisiak, Katarzyna
 Source: International Journal of Food Science and Technology Volume: 47 Issue: 2 Pages: 282-289 Published: 2012
 Times Cited: 9
 DOI: 10.1111/j.1365-2621.2011.02837.x
added
19-May-14
7.  Title: Losses of nitrogen fractions from herring to brine during marinating
 Author(s): Szymczak, Mariusz; Kolakowski, Edward
 Source: Food Chemistry Volume: 132 Issue: 1 Pages: 237-243 Published: 2012
 Times Cited: 14
 DOI: 10.1016/j.foodchem.2011.10.062
added
19-May-14
8.  Title: CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)
 Author(s): Tokarczyk, Grzegorz; Szymczak, Barbara; Szymczak, Mariusz; et al.
 Source: Zywnosc-Nauka Technologia Jakosc Volume: 18 Issue: 5 Pages: 119-131 Published: 2011
 Times Cited: 0
added
19-May-14
9.  Title: Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating
 Author(s): Szymczak, M.
 Source: J Sci Food Agric Volume: 91 Issue: 1 Pages: 68-74 Published: 2011
 DOI: 10.1002/jsfa.4149 /  Author-provided URL : http://www.ncbi.nlm.nih.gov/pubmed/20848675
added
18-May-14
10.  Title: Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating
 Author(s): Szymczak, Mariusz
 Source: Journal of the Science of Food and Agriculture Volume: 91 Issue: 1 Pages: 68-74 Published: JAN 2011
 Times Cited: 16
 DOI: 10.1002/jsfa.4149
added
05-Apr-16
publication(s)  
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