Artur Głuchowski

12PUBLICATIONS
18CO-AUTHORS
Food packaging, preservation and processingFood technologyAnimal nutritionFish physiology and geneticsHorticultural crop improvement (incl. selection and breeding)
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Publications (12)

|Sep 15, 2026
Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.

|Jan 28, 2026
Effect of the Sous-Vide Method on the Quality of Vegetables-A Review.

Artur Głuchowski, Ewa Czarniecka-Skubina, Marlena Pielak

|Dec 30, 2025
Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.

Ewa Czarniecka-Skubina, Marlena Pielak, Katarzyna Neffe-Skocińska

|Jul 13, 2024
Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert.

Artur Głuchowski, Katarzyna Koteluk, Ewa Czarniecka-Skubina

|Apr 27, 2024
Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.

Artur Głuchowski, Emily Crofton, Elena S Inguglia

|Aug 26, 2023
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.

Agnieszka Latoch, Artur Głuchowski, Ewa Czarniecka-Skubina

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Frequent Collaborators

10 joint publications

Ewa Czarniecka-Skubina

2 joint publications

Jarosława Rutkowska

2 joint publications

Marlena Pielak

1 joint publications

Eliza Kostyra