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  1. 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

  2. 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

  3. 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

  4. Characteristics of herring marinated in reused brines after microfiltration

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

    Katarzyna Felisiak

  5. The activity of enzymes hydrolysing proteins in sprat

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

    Katarzyna Felisiak

  6. 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

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

    Article • January 2015, Elsevier

    Mariusz Szymczak, Katarzyna Felisiak

  8. 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

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

    Article • Journal of Food Science, March 2013, Wiley

    Katarzyna Felisiak

  10. 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

  11. 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