Bartosz G Sołowiej (Bartosz Sołowiej)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

International journal of environmental research and public health

Polymers

University of Life Sciences in Lublin

University of Life Sciences (PHD)

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

Affiliation History

University of Life Sciences in Lublin Oct 01 2018

Poland

Associate Professor :: Department of Milk Technology and Hydrocolloids

University of Life Sciences Jan 01 2017

Poland

Rector's Proxy for Innovation

University of Life Sciences in Lublin Jun 30 2015 - Sep 30 2018

Poland

Lecturer in Post-doctoral position :: Department of Milk Technology and Hydrocolloids

University of Life Sciences in Lublin Oct 01 2007 - Jun 30 2015

Poland

Assistant Professor :: Department of Milk Technology and Hydrocolloids

“JAL” Processed Cheese Manufacturers

Poland

Advisor

University of Life Sciences in Lublin Nov 01 2006 - Oct 01 2007

Poland

Assistant :: Department of Biotechnology, Human Nutrition and Food Commodities

“KRAUTEX” Herb Company

Poland

Researcher

Education History

University of Life Sciences Oct 01 2002 - Sep 20 2006

Poland

PHD

Agricultural University, Lublin, Poland, Faculty of Agriculture Oct 01 1997 - Jun 11 2002

Poland

MSC

Publications

Maciej Nastaj, Bartosz G Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B Tomasevic, Salvador Peréz-Huertas
The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods (Basel, Switzerland) 12 (7) (2023)
Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Peréz-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz G Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska, Stanisław Mleko
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein. Foods (Basel, Switzerland) 12 (10) (2023)
Wojciech Radzki, Katarzyna Skrzypczak, Bartosz G Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods (Basel, Switzerland) 12 (21) (2023)
Aneta Sławińska, Bartosz G Sołowiej, Wojciech Radzki, Emilia Fornal
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods (Basel, Switzerland) 11 (23) (2022)
Robert Waraczewski, Siemowit Muszyński, Bartosz G Sołowiej
An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules (Basel, Switzerland) 27 (24) (2022)
Jan Małecki, Konrad Terpiłowski, Maciej Nastaj, Bartosz G Sołowiej
Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used. International journal of environmental research and public health 19 (7) (2022)
Aneta Sławińska, Bartosz G Sołowiej, Wojciech Radzki, Emilia Fornal
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods (Basel, Switzerland) 11 (23) (2022)
Robert Waraczewski, Siemowit Muszyński, Bartosz G Sołowiej
An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules (Basel, Switzerland) 27 (24) (2022)
Robert Waraczewski, Siemowit Muszyński, Bartosz G Sołowiej
An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules (Basel, Switzerland) 27 (24) (2022)
Aneta Sławińska, Bartosz G Sołowiej, Wojciech Radzki, Emilia Fornal
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods (Basel, Switzerland) 11 (23) (2022)
Robert Waraczewski, Siemowit Muszyński, Bartosz G Sołowiej
An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules (Basel, Switzerland) 27 (24) (2022)
Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic, Ivana Sredović Ignjatović, Ana Radulovic, Maciej Nastaj, Bartosz G Sołowiej, Igor B Tomasevic
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. Foods (Basel, Switzerland) 11 (3) (2022)
Jan Małecki, Siemowit Muszyński, Bartosz G Sołowiej
Proteins in Food Systems-Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities. Polymers 13 (15) (2021)
Jagoda O Szafrańska, Siemowit Muszyński, Igor B Tomasevic, Bartosz G Sołowiej
The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat. Foods (Basel, Switzerland) 10 (4) (2021)
Igor B Tomasevic, Ivan Bahelka, Jaroslav Čítek, Marjeta Čandek-Potokar, Ilija Djekic, Andriy Getya, Luís Guerrero, Sonya Ivanova, Goran Kušec, Dimitar Nakov, Bartosz G Sołowiej, Maricica Stoica, Csaba Szabó, Liliana Tudoreanu, Ulrike Weiler, Maria Font-I-Furnols
Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare. Animals : an open access journal from MDPI 10 (7) (2020)

Bartosz G Sołowiej.css-eqlu8i{font-size:small;padding-left:4px;} (Bartosz Sołowiej)

Publication Activity (10 Years)

Top Topics

Top Venues

Bartosz G Sołowiej (Bartosz Sołowiej)