Urszula Dziekońska-Kubczak

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 6

Top Topics

High Resolution

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

International journal of molecular sciences

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

Publications

Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Anita Bartosik
Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate. Foods (Basel, Switzerland) 12 (24) (2023)
Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Anita Bartosik
Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate. Foods (Basel, Switzerland) 12 (24) (2023)
Katarzyna Pielech-Przybylska, Maria Balcerek, Maciej Klebeko, Urszula Dziekońska-Kubczak, Mariusz Hebdzyński
Ethanolic Fermentation of Rye Mashes: Factors Influencing the Formation of Aldehydes and Process Efficiency. Biomolecules 12 (8) (2022)
Urszula Dziekońska-Kubczak, Katarzyna Pielech-Przybylska, Piotr Patelski, Maria Balcerek
Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS. Molecules (Basel, Switzerland) 25 (5) (2020)
Katarzyna Pielech-Przybylska, Maria Balcerek, Grzegorz Ciepielowski, Barbara Pacholczyk-Sienicka, Łukasz Albrecht, Urszula Dziekońska-Kubczak, Radosław Bonikowski, Piotr Patelski
Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes. International journal of molecular sciences 20 (7) (2019)
Katarzyna Pielech-Przybylska, Maria Balcerek, Urszula Dziekońska-Kubczak, Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, Łukasz Albrecht, Piotr Patelski
The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation. Molecules (Basel, Switzerland) 24 (3) (2019)