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Food Chemistry|July 7, 2023
Improving the quality of multi-layer films based on furcellaran by immobilising active ingredients and impact assessment of the use of a new packaging materialWiktoria Grzebieniarz, Joanna Tkaczewska, Lesław Juszczak, et al.Foods (Basel, Switzerland)|April 3, 2021
Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active PeopleJoanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, et al.Foods (Basel, Switzerland)|November 9, 2024
Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of FishJoanna Tkaczewska, Piotr Kulawik, Nikola Nowak, et al.International Journal of Biological Macromolecules|February 2, 2025
Effect of multilayer nano-/mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 °C and -20 °CPiotr Kulawik, Eskindir Endalew Tadesse, Andrzej Szymkowiak, et al.Pageof 2