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The Microbial and Sensory Quality of Mackerel Hot Smoked in Mild Conditions

Food science & technology, 2002-02, Vol.35 (1), p.87-92

2002

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Isolation of collagen from the skins of Baltic cod ( Gadus morhua)

Food chemistry, 2003-05, Vol.81 (2), p.257-262

2003

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Effect of extracting time and temperature on yield of gelatin from different fish offal

Food chemistry, 2008-03, Vol.107 (2), p.700-706

2008

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Modification of the properties of gelatin from skins of Baltic cod ( Gadus morhua) with transglutaminase

Food chemistry, 2004, Vol.86 (2), p.203-209

2004

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Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace

Food science & technology, 2020-01, Vol.117, p.108613, Article 108613

2020

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Antimicrobial properties of chitosan solutions, chitosan films and gelatin-chitosan films

Polimery, 2015-11, Vol.61 (11/12), p.735-741

2015

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Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats

Food chemistry, 2006-03, Vol.94 (4), p.589-595

2006

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The water vapour permeability, mechanical properties and solubility of fish gelatin–chitosan films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and plasticized with glycerol

Food chemistry, 2007, Vol.103 (2), p.295-300

2007

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Minority Churches as Media Settlers: Negotiating Deep Mediatization

Digital Original 1, 2024

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Optimisation of conditions for precipitation of collagen from solution using κ-carrageenan. Studies on collagen from the skin of Baltic cod ( Gadus morhua)

Food chemistry, 2005-06, Vol.91 (1), p.45-49

2005

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The combined effect of moderate pressure and chitosan on Escherichia coli and Staphylococcus aureus cells suspended in a buffer and on natural microflora of apple juice and minced pork

Food technology and biotechnology, 2009-04, Vol.47 (2), p.202-209

2009

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Formation of religious authority

Online Catholic Communities, 2018, p.58-94

Kołodziejska, Marta

1, 2018

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The permanence of community? Concluding remarks

Online Catholic Communities, 2018, p.129-137

Kołodziejska, Marta

1, 2018

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Online communities as a process

Online Catholic Communities, 2018, p.35-57

Kołodziejska, Marta

1, 2018

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Symbolic boundaries of online communities

Online Catholic Communities, 2018, p.95-128

Kołodziejska, Marta

1, 2018

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Understanding the relationship between religious individualisation, community, and authority online

Online Catholic Communities, 2018, p.11-34

Kołodziejska, Marta

1, 2018

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Effect of transglutaminase and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide on the solubility of fish gelatin–chitosan films

Carbohydrate polymers, 2006-09, Vol.65 (4), p.404-409

2006

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Effect of squid liver extract on proteins and on the texture of cooked squid mantle

Journal of food biochemistry, 1992-06, Vol.16 (3), p.141-150

1992

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Mental Herbals-A Context-Sensitive Way of Looking At Local Ethnobotanical Knowledge: Examples from Bukovina (Romania)

Trames, 2012-09, Vol.16 (3), p.287

Iwona Kolodziejska-Degórska

2012

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Properties of chitin deacetylase from crude extracts of Mucor rouxii mycelium

Journal of food biochemistry, 1999-03, Vol.23 (1), p.45-57

1999

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Parameters affecting the isolation of collagen from squid ( Illex argentinus) skins

Food chemistry, 1999-08, Vol.66 (2), p.153-157

1999

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proteolytic activity of the crude enzyme extracts of Baltic cod (Gadus morhua) alimentary tract

International journal of food science & technology, 1995-04, Vol.30 (2), p.159-166

1995

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Dimethylamine and formaldehyde in cooked squid ( Illex argentinus) muscle extract and mantle

Food chemistry, 1994, Vol.50 (3), p.281-283

1994

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Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments

Journal of food science, 1987-07, Vol.52 (4), p.932-935

1987

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The composition and properties of squid meat

Food chemistry, 1986, Vol.20 (3), p.213-224

1986

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The Microbial and Sensory Quality of Mackerel Hot Smoked in Mild Conditions

Isolation of collagen from the skins of Baltic cod ( Gadus morhua)

Effect of extracting time and temperature on yield of gelatin from different fish offal

Modification of the properties of gelatin from skins of Baltic cod ( Gadus morhua) with transglutaminase

Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace

Antimicrobial properties of chitosan solutions, chitosan films and gelatin-chitosan films

Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats

The water vapour permeability, mechanical properties and solubility of fish gelatin–chitosan films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and plasticized with glycerol

Minority Churches as Media Settlers: Negotiating Deep Mediatization

Optimisation of conditions for precipitation of collagen from solution using κ-carrageenan. Studies on collagen from the skin of Baltic cod ( Gadus morhua)

The combined effect of moderate pressure and chitosan on Escherichia coli and Staphylococcus aureus cells suspended in a buffer and on natural microflora of apple juice and minced pork

Formation of religious authority

The permanence of community? Concluding remarks

Online communities as a process

Symbolic boundaries of online communities

Understanding the relationship between religious individualisation, community, and authority online

Effect of transglutaminase and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide on the solubility of fish gelatin–chitosan films

Effect of squid liver extract on proteins and on the texture of cooked squid mantle

Mental Herbals-A Context-Sensitive Way of Looking At Local Ethnobotanical Knowledge: Examples from Bukovina (Romania)

Properties of chitin deacetylase from crude extracts of Mucor rouxii mycelium

Parameters affecting the isolation of collagen from squid ( Illex argentinus) skins

proteolytic activity of the crude enzyme extracts of Baltic cod (Gadus morhua) alimentary tract

Dimethylamine and formaldehyde in cooked squid ( Illex argentinus) muscle extract and mantle

Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments

The composition and properties of squid meat

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