Sylwia Onacik-Gür

5PUBLICATIONS
14CO-AUTHORS
Animal welfareOptical properties of materialsHorticultural crop improvement (incl. selection and breeding)Food properties (incl. characteristics and health benefits)Food packaging, preservation and processing
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Publications (5)

|Jun 12, 2026
Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.

|Mar 13, 2024
New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams.

Iwona Szymanska, Anna Zbikowska, Sylwia Onacik-Gür

|Nov 14, 2023
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Anna Łepecka, Piotr Szymański, Anna Okoń

|Feb 25, 2022
Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products.

Anna Zbikowska, Malgorzata Kowalska, Katarzyna Zbikowska

|Apr 25, 2020
Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration.

Sylwia Onacik-Gür, Anna Żbikowska

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Frequent Collaborators

2 joint publications

Anna Zbikowska

2 joint publications

Anna Łepecka

2 joint publications

Piotr Szymański

2 joint publications

Anna Okoń