文献库，生知库 | 链接生命科学的每一步

日期影响因子

Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk

对牛奶、羊奶和混合奶制成的酸奶的发酵特性和品质属性进行评价

影响因子:5.1

doi:10.3390/foods15020314

Jankowska, Agnieszka; Wachowska, Maria; Dąbrowska, Aneta; Bielecka, Marika; Warechowski, Józef; Potaś, Aleksandra

发表日期：2026

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Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil

壁材组成（麦芽糊精、菊粉、营养糖）和乳液制备体系（纳米乳液、微乳液）对喷雾干燥亚麻籽油性能的影响

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules30010171

Ogrodowska, Dorota; Konopka, Iwona Zofia; Dąbrowski, Grzegorz; Piłat, Beata; Warechowski, Józef; Dajnowiec, Fabian; Tańska, Małgorzata

发表日期：2025

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The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour

斯佩尔特小麦（Triticum aestivum ssp. spelta）籽粒和面粉的胚乳微观结构、物理性质、热学性质和比磨能

期刊:Scientific Reports

影响因子:3.9

doi:10.1038/s41598-023-30285-9

Warechowska, Małgorzata; Anders, Andrzej; Warechowski, Józef; Bramowicz, Mirosław; Markowska-Mendik, Agnieszka; Rejmer, Wojciech; Tyburski, Józef; Kulesza, Sławomir

发表日期：2023

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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

原始黑麦（Secale cereale var. Multicaule）籽粒和面粉的理化性质、抗氧化潜力和烘焙品质评估

期刊:International Journal of Food Science and Technology

影响因子:2.6

doi:10.1007/s13197-019-03827-1

Małgorzata Warechowska, Józef Warechowski, Józef Tyburski, Ewa Siemianowska, Agnieszka Nawrocka, Antoni Miś, Marta Skrajda-Brdak

发表日期：2019

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