Małgorzata Karwowska

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 7

Top Venues

Animals : an open access journal from MDPI

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Biomolecules

University of Life Sciences

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

Affiliation History

University of Life Sciences Mar 01 2006

Poland

associate professor

Publications

Hubert Iwiński, Karolina A Chodkowska, Kamil Drabik, Justyna Batkowska, Małgorzata Karwowska, Piotr Kuropka, Adam Szumowski, Antoni Szumny, Henryk Różański
The Impact of a Phytobiotic Mixture on Broiler Chicken Health and Meat Safety. Animals : an open access journal from MDPI 13 (13) (2023)
Paula Borrajo, Małgorzata Karwowska, José Manuel Lorenzo Rodriguez
The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage. Molecules (Basel, Switzerland) 27 (3) (2022)
Patrycja Skwarek, Małgorzata Karwowska
Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace. Biomolecules 12 (11) (2022)
Kamil Drabik, Małgorzata Karwowska, Karolina Wengerska, Tomasz Próchniak, Agnieszka Adamczuk, Justyna Batkowska
The Variability of Quality Traits of Table Eggs and Eggshell Mineral Composition Depending on Hens' Breed and Eggshell Color. Animals : an open access journal from MDPI 11 (5) (2021)
Anna D Kononiuk, Małgorzata Karwowska
Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition. Molecules (Basel, Switzerland) 25 (10) (2020)
Małgorzata Karwowska, Anna D Kononiuk, Dariusz Mirosław Stasiak, Krzysztof Patkowski
Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk. Antioxidants (Basel, Switzerland) 9 (11) (2020)
Anna D Kononiuk, Małgorzata Karwowska
Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat. Journal of food science and technology 57 (5) (2019)

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Publication Activity (10 Years)

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Małgorzata Karwowska