Arkadiusz Szpicer

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 10

Top Topics

Bone Regeneration

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, Marcin Andrzej Kurek
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method. Molecules (Basel, Switzerland) 29 (9) (2024)
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, Marcin Andrzej Kurek
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method. Molecules (Basel, Switzerland) 29 (9) (2024)
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Półtorak
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue. Foods (Basel, Switzerland) 13 (1) (2023)
Alicja Napiórkowska, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Maria Dolores Torres Perez, Herminia Dominguez González, Marcin Andrzej Kurek
Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying. Foods (Basel, Switzerland) 12 (23) (2023)
Alicja Napiórkowska, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Maria Dolores Torres Perez, Herminia Dominguez González, Marcin Andrzej Kurek
Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying. Foods (Basel, Switzerland) 12 (23) (2023)
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Półtorak
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue. Foods (Basel, Switzerland) 13 (1) (2023)
Marcin Andrzej Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, Andrzej Półtorak
Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges. Foods (Basel, Switzerland) 11 (7) (2022)
Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Andrzej Półtorak
The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers. Foods (Basel, Switzerland) 11 (13) (2022)
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, Gohar Khachatryan, Ewelina Pogorzelska-Nowicka, Andrzej Półtorak
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil. Molecules (Basel, Switzerland) 27 (12) (2022)
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, Gohar Khachatryan, Grzegorz Pogorzelski, Ewelina Pogorzelska-Nowicka, Andrzej Półtorak
Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions. Molecules (Basel, Switzerland) 27 (8) (2022)