Artur Głuchowski

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Topics

Psychometric Properties

Gas Chromatography

Depressive Symptoms

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

International journal of environmental research and public health

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

Publications

Artur Głuchowski, Emily Crofton, Elena S Inguglia, Maurice G O' Sullivan, Joe P Kerry, Ruth M Hamill
Incorporation of Sea Spaghetti ( Himanthalia elongata ) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response. Foods (Basel, Switzerland) 13 (8) (2024)
Artur Głuchowski, Emily Crofton, Elena S Inguglia, Maurice G O' Sullivan, Joe P Kerry, Ruth M Hamill
Incorporation of Sea Spaghetti ( Himanthalia elongata ) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response. Foods (Basel, Switzerland) 13 (8) (2024)
Artur Głuchowski, Katarzyna Koteluk, Joanna Trafialek
Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert. Foods (Basel, Switzerland) 13 (13) (2024)
Artur Głuchowski, Katarzyna Koteluk, Joanna Trafialek
Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert. Foods (Basel, Switzerland) 13 (13) (2024)
Agnieszka Latoch, Artur Głuchowski, Joanna Trafialek
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. Foods (Basel, Switzerland) 12 (16) (2023)
Joanna Trafialek, Marlena Pielak, Piotr Sałek, Artur Głuchowski, Joanna Kobus-Cisowska, Tomasz Owczarek
Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors? Nutrients 13 (8) (2021)
Artur Głuchowski, Joanna Trafialek, Eliza Kostyra, Grażyna Wasiak-Zys, Kacper Bylinka
Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods. Foods (Basel, Switzerland) 10 (1) (2021)
Artur Głuchowski, Joanna Trafialek, Krzysztof Tambor, Elvyra Jarienė
Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color. Molecules (Basel, Switzerland) 27 (1) (2021)
Artur Głuchowski, Joanna Trafialek, Jaroslawa Rutkowska
Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products. Molecules (Basel, Switzerland) 25 (23) (2020)
Marlena Pielak, Joanna Trafialek, Artur Głuchowski
Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves. Foods (Basel, Switzerland) 9 (3) (2020)
Marlena Pielak, Joanna Trafialek, Joanna Trafiałek, Artur Głuchowski
Contemporary Trends and Habits in the Consumption of Sugar and Sweeteners-A Questionnaire Survey among Poles. International journal of environmental research and public health 16 (7) (2019)