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

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

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Carob kibbles as an alternative raw material for production of kvass with probiotic potential von Polanowska, Katarzyna, Varghese, Reshma, Kuligowski, Maciej, Majcher, Małgorzata

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Microextraction techniques in the analysis of food flavor compounds: A review von Jeleń, Henryk H., Majcher, Małgorzata, Dziadas, Mariusz

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Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes von Cicha-Wojciechowicz, Daria, Frank, Stephanie, Steinhaus, Martin, Majcher, Małgorzata Anna

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Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting von Gracka, Anna, Jeleń, Henryk H., Majcher, Małgorzata, Siger, Aleksander, Kaczmarek, Anna

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Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds von Jeleń, Henryk H., Majcher, Małgorzata, Szwengiel, Artur

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Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish – in vitro, in silico a... von Sobieszczańska, Natalia, Myszka, Kamila, Szwengiel, Artur, Majcher, Małgorzata, Grygier, Anna, Wolko, Łukasz

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Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants von Szudera-Konczal, Kamila, Myszka, Kamila, Kubiak, Piotr, Majcher, Malgorzata Anna

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A current opinion on the antimicrobial importance of popular pepper essential oil and its application in food industry von Myszka, Kamila, Leja, Katarzyna, Majcher, Małgorzata

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The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey von Szudera-Kończal, Kamila, Myszka, Kamila, Kubiak, Piotr, Drabińska, Natalia, Majcher, Małgorzata Anna

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Carbonyl compounds as contaminants migrating from the ecological vessels to food von Bronczyk, Karolina, Dabrowska, Agata, Majcher, Malgorzata

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Establishing the cell biology of apomictic reproduction in diploid Boechera stricta (Brassicaceae) von Rojek, Joanna, Kapusta, Małgorzata, Kozieradzka-Kiszkurno, Małgorzata, Majcher, Daria, Górniak, Marcin, Sliwinska, Elwira, Sharbel, Timothy F, Bohdanowicz, Jerzy

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Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts von Muzolf-Panek, Małgorzata, Kaczmarek, Anna, Tomaszewska-Gras, Jolanta, Cegielska-Radziejewska, Renata, Majcher, Małgorzata

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