Volatile compounds in meat and meat products von KOSOWSKA, Monika, A. MAJCHER, Małgorzata, FORTUNA, Teresa

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Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread von Majcher, Małgorzata A, Olszak-Ossowska, Dominka, Szudera-Kończal, Kamila, Jeleń, Henryk H

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Key Aroma Compounds in Smoked Cooked Loin von Kosowska, Monika, Majcher, Małgorzata A, Jeleń, Henryk H, Fortuna, Teresa

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Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients von Majcher, Małgorzata A, Klensporf-Pawlik, Dorota, Dziadas, Mariusz, Jeleń, Henryk H

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Identification of Odor Active Compounds in Physalis peruviana L von Majcher, Malgorzata A., Scheibe, Magdalena, Jelen, Henryk H.

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Key Aroma Compounds in Roasted White Kołuda Goose von Gąsior, Robert, Wojtycza, Krzysztof, Majcher, Małgorzata A, Bielińska, Halina, Odrzywolska, Angelika, Bączkowicz, Małgorzata, Migdał, Władysław

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Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax (Camelina sativa) Cold-Pressed Oil von Drabińska, Natalia, Siger, Aleksander, Majcher, Małgorzata A., Jeleń, Henryk H.

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The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants von Szudera-Kończal, Kamila, Myszka, Kamila, Kubiak, Piotr, Majcher, Małgorzata A.

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Key Odorants of Lazur, a Polish Mold-Ripened Cheese von Majcher, Małgorzata A, Myszka, Kamila, Gracka, Anna, Grygier, Anna, Jeleń, Henryk H

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Identification of aroma compounds in raw and cooked broccoli von Wieczorek, Martyna N., Majcher, Małgorzata A., Jeleń, Henryk H.

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SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek von Majcher, Małgorzata A, Kaczmarek, Anna, Klensporf-Pawlik, Dorota, Pikul, Jan, Jeleń, Henryk H

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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese von Majcher, Małgorzata A, Goderska, Kamila, Pikul, Jan, Jeleń, Henryk H

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Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese von Majcher, Małgorzata A, Jeleń, Henryk H

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Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks von Majcher, Małgorzata A, Jeleń, Henryk H

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On the function of saṁhitā in the Saṁhitā Upaniṣad von Majcher, Stephanie A.

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PSF modelling for very wide-field CCD astronomy von Piotrowski, L. W., Batsch, T., Czyrkowski, H., Cwiok, M., Dabrowski, R., Kasprowicz, G., Majcher, A., Majczyna, A., Malek, K., Mankiewicz, L., Nawrocki, K., Opiela, R., Siudek, M., Sokolowski, M., Wawrzaszek, R., Wrochna, G., Zaremba, M., Żarnecki, A. F.

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Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds von Majcher, Małgorzata A., Myszka, Kamila, Kubiak, Justyna, Jeleń, Henryk H.

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Means of control over poly(4-vinylpyridine)–CoBr2 complex functional thin film formation in static and dynamic conditions von Chudzik, J, Dąbczyński, P, Rysz, J, Tymetska, S, Majcher-Fitas, A M

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Acrylamide formation in low-fat potato snacks and its correlation with colour development von Majcher, M.A, Jelen, H.H

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Association between metabolic disturbances and G-174C polymorphism of interleukin-6 gene in obese children von Pyrzak, B, Wisniewska, A, Majcher, A, Popko, K, Wasik, M, Demkow, U

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