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  1. The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties

    Article • Food Chemistry, December 2024, Elsevier

    Katarzyna Felisiak

  2. Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies

    Article • Foods, July 2024, MDPI AG

    Katarzyna Felisiak

  3. Black Trumpet [Craterellus cornucopioides (L.) Pers.]—Bioactive Properties and Prospects for Application in Medicine and Production of Health-Promoting Food

    Article • Nutrients, April 2024, MDPI AG

    Katarzyna Felisiak

  4. WPŁYW WYBRANYCH PRZYPRAW NA AKTYWNOŚĆ PRZECIWUTLENIAJĄCĄ I WALORY SENSORYCZNE TEMPEH

    Article • Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, January 2024, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

    Katarzyna Felisiak

  5. Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers

    Article • Molecules, October 2023, MDPI AG

    Katarzyna Felisiak

  6. Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion

    Article • Antioxidants, July 2023, MDPI AG

    Katarzyna Felisiak

  7. The Potential of Ginkgo biloba as a Source of Biologically Active Compounds—A Review of the Recent Literature and Patents

    Article • Molecules, May 2023, MDPI AG

    Katarzyna Felisiak

  8. Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

    Article • Foods, October 2021, MDPI AG

    Katarzyna Felisiak

  9. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus)

    Article • LWT, November 2020, Elsevier

    Katarzyna Felisiak

  10. Identification of non-protein nitrogen compounds separated by CZE without derivatization from TCA extract from salted herring meat

    Article • Journal of Food Composition and Analysis, April 2019, Elsevier

    Katarzyna Felisiak

  11. HYDROLIZATY BIAŁKOWE JAKO ŹRÓDŁO BIOLOGICZNIE AKTYWNYCH PEPTYDÓW – OTRZYMYWANIE I ZASTOSOWANIE W PRZEMYŚLE SPOŻYWCZYM

    Article • Kosmos, January 2019, Polish Copernicus Society of Naturalist

    Katarzyna Felisiak

  12. The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating

    Article • International Journal of Food Science & Technology, November 2018, Wiley

    Katarzyna Felisiak

  13. Characteristics of herring marinated in reused brines after microfiltration

    Article • Journal of Food Science and Technology, September 2018, Springer Science + Business Media

    Katarzyna Felisiak

  14. The activity of enzymes hydrolysing proteins in sprat

    Article • Journal of Aquatic Food Product Technology, April 2018, Taylor & Francis

    Katarzyna Felisiak

  15. Effect of added roach flesh on quality and shelf live of flour-and-fish snacks

    Article • Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, January 2016, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

    Katarzyna Felisiak

  16. Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine

    Article • January 2015, Elsevier

    Mariusz Szymczak, Katarzyna Felisiak

  17. Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring

    Article • Journal of Aquatic Food Product Technology, August 2014, Taylor & Francis

    Katarzyna Felisiak

  18. Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

    Article • Journal of Food Science, March 2013, Wiley

    Katarzyna Felisiak

  19. Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.)

    Article • International Journal of Food Science & Technology, November 2011, Wiley

    Katarzyna Felisiak

  20. Canned cod liver as a source of n-3 polyunsaturated fatty acids, with a reference to contamination

    Article • Nahrung/Food, January 2002, Wiley

    Katarzyna Felisiak