Wojciech Radzki

Publication Activity (10 Years)

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

Top Topics

Tandem Mass Spectrometry

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

International journal of food science

Comprehensive reviews in food science and food safety

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

Publications

Wojciech Radzki, Katarzyna Skrzypczak, Bartosz G Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods (Basel, Switzerland) 12 (21) (2023)
Aneta Sławińska, Bartosz G Sołowiej, Wojciech Radzki, Emilia Fornal
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods (Basel, Switzerland) 11 (23) (2022)
Aneta Sławińska, Bartosz G Sołowiej, Wojciech Radzki, Emilia Fornal
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods (Basel, Switzerland) 11 (23) (2022)
Aneta Sławińska, Bartosz G Sołowiej, Wojciech Radzki, Emilia Fornal
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods (Basel, Switzerland) 11 (23) (2022)
Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna D Kononiuk, Adam Waśko
Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus. International journal of food science 2021 (2021)
Ewa Jabłońska-Ryś, Katarzyna Skrzypczak, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review. Comprehensive reviews in food science and food safety 18 (3) (2019)