Emilia Janiszewska-Turak

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 9

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Journal of food science and technology

Warsaw University of Life Sciences

Warsaw University of Life Sciences (PHD)

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

Affiliation History

Warsaw University of Life Sciences

Poland

scientist :: Food Engineering and Process Management

Education History

Warsaw University of Life Sciences

Poland

PHD

Publications

Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, Emilia Janiszewska-Turak, Weronika Bykowska, Nour Ksibi
Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties. Foods (Basel, Switzerland) 12 (22) (2023)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak, Anna Gramza-Michalowska
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules (Basel, Switzerland) 27 (23) (2022)
Emilia Janiszewska-Turak, Maciej Walczak, Katarzyna Rybak, Katarzyna Pobiega, Małgorzata Gniewosz, Łukasz Woźniak, Dorota Witrowa-Rajchert
Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder. Molecules (Basel, Switzerland) 27 (3) (2022)
Emilia Janiszewska-Turak, Katarzyna Rybak, Ewelina Grzybowska, Ewelina Konopka, Dorota Witrowa-Rajchert
The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules (Basel, Switzerland) 26 (12) (2021)
Malgorzata Nowacka, Magdalena Dadan, Janowicz Monika, Artur Wiktor, Dorota Witrowa-Rajchert, Ronit Mandal, Anubhav Pratap-Singh, Emilia Janiszewska-Turak
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive reviews in food science and food safety 20 (5) (2021)
Magdalena Agnieszka Bednarska, Emilia Janiszewska-Turak
The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder. Journal of food science and technology 57 (2) (2019)

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Publication Activity (10 Years)

Top Topics

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Emilia Janiszewska-Turak