All Stories

  1. Recovery of cathepsins from marinating brine waste

    Article • International Journal of Food Science & Technology, November 2016, Wiley

    Mariusz Szymczak

  2. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings

    Article • Journal of the Science of Food and Agriculture, July 2016, Wiley

    Mariusz Szymczak

  3. Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine

    Article • Journal of Food Science, June 2016, Wiley

    Mariusz Szymczak

  4. Occurrence of aspartyl proteases in brine after herring marinating

    Article • Food Chemistry, March 2016, Elsevier

    Ph.D. Adam Lepczyński, Mariusz Szymczak

  5. Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring

    Article • Journal of Aquatic Food Product Technology, November 2015, Taylor & Francis

    Mariusz Szymczak

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

    Article • January 2015, Elsevier

    Mariusz Szymczak, Katarzyna Felisiak

  7. Losses of nitrogen fractions from herring to brine during marinating

    Article • Food Chemistry, May 2012, Elsevier

    Mariusz Szymczak