Katarzyna Świąder (K Świąder)

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 7

Top Topics

Cross Sectional

Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

British poultry science

Molecules (Basel, Switzerland)

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

Publications

Katarzyna Najman, Sylwia Adrian, Anna Sadowska, Katarzyna Świąder, Ewelina Hallmann, Krzysztof Buczak, Bożena Waszkiewicz-Robak, Arkadiusz Szterk
Changes in Physicochemical and Bioactive Properties of Quince ( Cydonia oblonga Mill.) and Its Products. Molecules (Basel, Switzerland) 28 (7) (2023)
Katarzyna Świąder, Anna Florowska
The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin. Foods (Basel, Switzerland) 11 (4) (2022)
Fa-Jui Tan, D-C Li, Chonlathee Kaewkot, H-D I Wu, Katarzyna Świąder, H-C Yu, Chih-Feng Chen, Wanwisa Chumngoen
Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness. British poultry science (2021)
Anna Sadowska, Franciszek Świderski, Ewelina Hallmann, Katarzyna Świąder
Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying. Foods (Basel, Switzerland) 10 (2) (2021)
Katarzyna Świąder, Magdalena Marczewska
Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme. Foods (Basel, Switzerland) 10 (2) (2021)
Katarzyna Świąder, Anna Florowska, Zuzanna Konisiewicz
The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin. Foods (Basel, Switzerland) 10 (6) (2021)
Katarzyna Świąder, Anna Florowska, Zuzanna Konisiewicz, Yen-Po Chen
Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties. Foods (Basel, Switzerland) 9 (12) (2020)