Sabina Galus

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 28

Top Venues

Molecules (Basel, Switzerland)

Polymers

Gels (Basel, Switzerland)

Foods (Basel, Switzerland)

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

Adjunct :: Faculty of Food Sciences, Department of Food Engineering and Process Management

Education History

Warsaw University of Life Sciences Oct 01 2006 - Jul 08 2010

Poland

PHD :: Faculty of Food Sciences

Warsaw University of Life Sciences Oct 01 2001 - Jul 05 2006

Poland

MSC :: Faculty of Food Sciences

Publications

Julia Niemira, Sabina Galus
Valorization of Red Beetroot ( Beta vulgaris L.) Pomace Combined with Golden Linseed ( Lini semen ) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds. Molecules (Basel, Switzerland) 29 (9) (2024)
Janowicz Monika, Sabina Galus, Karolina Szulc, Agnieszka Ciurzyńska, Malgorzata Nowacka
Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films. Materials (Basel, Switzerland) 17 (4) (2024)
Sabina Galus, Magdalena Karwacka, Agnieszka Ciurzyńska, Janowicz Monika
Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels (Basel, Switzerland) 10 (5) (2024)
Magdalena Karwacka, Sabina Galus, Janowicz Monika
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents. Journal of food science and technology 61 (7) (2024)
Karolina Szulc, Sabina Galus
Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée. Molecules (Basel, Switzerland) 29 (8) (2024)
Sabina Galus, Magdalena Karwacka, Agnieszka Ciurzyńska, Janowicz Monika
Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels (Basel, Switzerland) 10 (5) (2024)
Sabina Galus, Magdalena Karwacka, Agnieszka Ciurzyńska, Janowicz Monika
Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels (Basel, Switzerland) 10 (5) (2024)
Agnieszka Ciurzyńska, Janowicz Monika, Magdalena Karwacka, Malgorzata Nowacka, Sabina Galus
Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth. Polymers 16 (7) (2024)
Magdalena Karwacka, Sabina Galus, Janowicz Monika
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents. Journal of food science and technology 61 (7) (2024)
Agnieszka Ciurzyńska, Janowicz Monika, Magdalena Karwacka, Malgorzata Nowacka, Sabina Galus
Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth. Polymers 16 (7) (2024)
Janowicz Monika, Sabina Galus, Karolina Szulc, Agnieszka Ciurzyńska, Malgorzata Nowacka
Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films. Materials (Basel, Switzerland) 17 (4) (2024)
Julia Niemira, Sabina Galus
Valorization of Red Beetroot ( Beta vulgaris L.) Pomace Combined with Golden Linseed ( Lini semen ) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds. Molecules (Basel, Switzerland) 29 (9) (2024)
Karolina Szulc, Sabina Galus
Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée. Molecules (Basel, Switzerland) 29 (8) (2024)
Janowicz Monika, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus
Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules (Basel, Switzerland) 28 (12) (2023)
Janowicz Monika, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus
Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules (Basel, Switzerland) 28 (12) (2023)
Janowicz Monika, Sabina Galus, Agnieszka Ciurzyńska, Malgorzata Nowacka
The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers 15 (21) (2023)
Janowicz Monika, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus
Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules (Basel, Switzerland) 28 (12) (2023)
Agnieszka Ciurzyńska, Paulina Popkowicz, Sabina Galus, Monika Janowicz
Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production. Molecules (Basel, Switzerland) 27 (10) (2022)
Małgorzata Gniewosz, Katarzyna Pobiega, Karolina Kraśniewska, Alicja Synowiec, Marta Chaberek, Sabina Galus
Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging. Foods (Basel, Switzerland) 11 (15) (2022)
Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska, Hanna Kowalska
Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules (Basel, Switzerland) 26 (16) (2021)
Agnieszka Ciurzyńska, Julita Falacińska, Hanna Kowalska, Jolanta Kowalska, Sabina Galus, Agata Marzec, Ewa Domian
The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods (Basel, Switzerland) 10 (1) (2021)
Magdalena Mikus, Sabina Galus, Agnieszka Ciurzyńska, Janowicz Monika
Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours. Molecules (Basel, Switzerland) 26 (12) (2021)
Hanna Kowalska, Jolanta Kowalska, Anna Ignaczak, Ewelina Masiarz, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Agnieszka Salamon, Agnieszka Zając, Agata Marzec
Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale. Molecules (Basel, Switzerland) 26 (13) (2021)
Agata Marzec, Jolanta Kowalska, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Hanna Kowalska
Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules (Basel, Switzerland) 26 (21) (2021)
Hanna Kowalska, Agata Marzec, Ewa Domian, Jolanta Kowalska, Agnieszka Ciurzyńska, Sabina Galus
Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review. Comprehensive reviews in food science and food safety 20 (6) (2021)
Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Andrzej Lenart, Hanna Kowalska
The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules (Basel, Switzerland) 25 (23) (2020)
Sabina Galus, Margaux Gaouditz, Hanna Kowalska, Frederic Debeaufort
Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films. International journal of molecular sciences 21 (24) (2020)
Hanna Kowalska, Agata Marzec, Ewa Domian, Ewelina Masiarz, Agnieszka Ciurzyńska, Sabina Galus, Aleksandra Małkiewicz, Andrzej Lenart, Jolanta Kowalska
Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules (Basel, Switzerland) 25 (23) (2020)

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Publication Activity (10 Years)

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Sabina Galus