Mariusz Szymczak

Loop profile Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 7

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Journal of food science and technology

West Pomeranian University of Technology

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

Affiliation History

West Pomeranian University of Technology Jan 01 2009

Poland

Professor Associate :: Faculty of Food Science and Fisheries

Publications

Patryk Kamiński, Mariusz Szymczak, Barbara Szymczak
Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.). Journal of the science of food and agriculture (2024)
Patryk Kamiński, Mariusz Szymczak, Barbara Szymczak
Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.). Journal of the science of food and agriculture (2024)
Patryk Kamiński, Mariusz Szymczak, Barbara Szymczak
Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.). Journal of the science of food and agriculture 104 (9) (2024)
Agnieszka Strzelczak, Jerzy Balejko, Mariusz Szymczak, Agata Witczak
Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue. Foods (Basel, Switzerland) 10 (4) (2021)
Izabela Dmytrów, Mariusz Szymczak, Katarzyna Szkolnicka, Patryk Kamiński
Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment. Foods (Basel, Switzerland) 10 (4) (2021)
Katarzyna Felisiak, Mariusz Szymczak
Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting. Foods (Basel, Switzerland) 10 (11) (2021)
Mariusz Szymczak, Katarzyna Felisiak, Barbara Szymczak
Characteristics of herring marinated in reused brines after microfiltration. Journal of food science and technology 55 (11) (2018)

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Publication Activity (10 Years)

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Mariusz Szymczak