All Stories

  1. An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

    Article • Molecules, June 2023, MDPI AG

    Jerzy Stangierski

  2. Microscopic Droplet Size Analysis (MDSA) of “Five Thieves’ Oil” (Olejek Pięciu Złodziei) Essential Oil after the Nebulization Process

    Article • Molecules, May 2023, MDPI AG

    Jerzy Stangierski

  3. The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

    Article • Molecules, August 2022, MDPI AG

    Jerzy Stangierski

  4. Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

    Article • Applied Sciences, August 2022, MDPI AG

    Jerzy Stangierski

  5. Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

    Article • Applied Sciences, May 2022, MDPI AG

    Jerzy Stangierski

  6. Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food

    Article • Animals, December 2021, MDPI AG

    Jerzy Stangierski

  7. Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

    Article • Molecules, September 2021, MDPI AG

    Dr Przemysław Łukasz Kowalczewski, Jerzy Stangierski

  8. An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

    Article • Molecules, July 2021, MDPI AG

    Jerzy Stangierski

  9. The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

    Article • Sensors, April 2021, MDPI AG

    Jerzy Stangierski

  10. Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834)

    Article • Journal of Food Measurement & Characterization, January 2021, Springer Science + Business Media

    Jerzy Stangierski

  11. The impact of environmental factors on the occurrence of DFD-type of beef in commercial abattoirs

    Article • Emirates Journal of Food and Agriculture, September 2020, Faculty of Food and Agriculture, United Arab Emirates University

    Jerzy Stangierski

  12. Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

    Article • Journal of the Science of Food and Agriculture, September 2020, Wiley

    Jerzy Stangierski

  13. Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural Networks

    Article • Sensors, January 2020, MDPI AG

    Jerzy Stangierski

  14. Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

    Article • Journal of the Science of Food and Agriculture, January 2020, Wiley

    Jerzy Stangierski

  15. An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizens [pdf]

    Article • Acta Scientiarum Polonorum Technologia Alimentaria, September 2019, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

    Jerzy Stangierski

  16. Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese

    Article • European Food Research and Technology, September 2019, Springer Science + Business Media

    Jerzy Stangierski

  17. The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniques

    Article • European Food Research and Technology, December 2018, Springer Science + Business Media

    Jerzy Stangierski

  18. Surimi-like preparation from freshwater mussel Sinanodonta woodiana

    Article • Journal of Aquatic Food Product Technology, September 2018, Taylor & Francis

    Jerzy Stangierski, Wojciech Andrzejewski, Piotr Konieczny, Maria Urbańska

  19. Kinetic models of quality parameters of spreadable processed Gouda cheese during storage

    Article • Food Science and Biotechnology, May 2018, Springer Science + Business Media

    Jerzy Stangierski

  20. Microwave vacuum drying and puffing of the meat tissue - process analysis

    Article • Drying Technology, March 2018, Taylor & Francis

    Jerzy Stangierski

  21. What's new in chicken egg research and technology for human health promotion? - A review

    Article • Trends in Food Science & Technology, January 2018, Elsevier

    Jerzy Stangierski

  22. Effect of Probiotic Administration on Productivity and Quality of Broiler Chicken Meat

    Article • Animal Nutrition and Feed Technology, January 2018, Diva Enterprises Private Limited

    Jerzy Stangierski

  23. Puffing of Pork- Effects of Process Conditions on Expansion Ratio

    Article • PRZEMYSŁ SPOŻYWCZY, November 2016, Wydawnictwo SIGMA-NOT, sp. z.o.o.

    Jerzy Stangierski

  24. DSC and electrophoretic studies on protein denaturation of Anodonta woodiana (Lea, 1834)

    Article • Journal of Thermal Analysis and Calorimetry, July 2016, Springer Science + Business Media

    Jerzy Stangierski

  25. The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

    Article • Food and Bioprocess Technology, October 2015, Springer Science + Business Media

    Jerzy Stangierski

  26. Applicability of bacterial growth models in spreadable processed cheese

    Article • Acta Scientiarum Polonorum Technologia Alimentaria, September 2015, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

    Jerzy Stangierski

  27. Nutritional and health-promoting aspects of poultry meat and its processed products

    Article • World s Poultry Science Journal, March 2015, Cambridge University Press

    Jerzy Stangierski

  28. Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase

    Article • Journal of Food Engineering, November 2014, Elsevier

    Jerzy Stangierski

  29. Paradigm of deep pectoral myopathy in broiler chickens

    Article • World s Poultry Science Journal, March 2014, Taylor & Francis

    Jerzy Stangierski

  30. Impact of environmental water activity on E. faecium thermoresistance and possibility of regeneration of heat-damaged cells in pasteurised canned meat

    Article • European Food Research and Technology, April 2013, Springer Science + Business Media

    Jerzy Stangierski

  31. Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

    Article • European Food Research and Technology, January 2013, Springer Science + Business Media

    Jerzy Stangierski

  32. Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

    Article • Food Hydrocolloids, December 2008, Elsevier

    Jerzy Stangierski

  33. Effect of selected substances on the properties of frozen myofibril preparation obtained from mechanically recovered poultry meat

    Article • European Food Research and Technology, June 2007, Springer Science + Business Media

    Jerzy Stangierski

  34. Physical and chemical characteristics and acceptability of home style beef jerky

    Article • Meat Science, June 2007, Elsevier

    Jerzy Stangierski

  35. Analysis of texture and dynamics of water binding in enzymatically modified myofibrillar preparation obtained from washed mechanically recovered poultry meat

    Article • European Food Research and Technology, March 2007, Springer Science + Business Media

    Jerzy Stangierski

  36. Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat

    Article • European Food Research and Technology, January 2007, Springer Science + Business Media

    Jerzy Stangierski

  37. Cryoprotectant effects on frozen poultry surimi

    Article • Nahrung/Food, January 2003, Wiley

    Jerzy Stangierski