G. Bortnowska

发表

Comparison of the stability of buttery aroma in gels prepared with maize or potato starch.

G. Bortnowska, 2009 .

Effects of hydrocolloids addition on the retention and release profile of diacetyl and (-)-α-pinene in model reduced fat salad dressings.

G. Bortnowska, 2010 .

Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat

G. Bortnowska, Natalia Krzemińska, Katarzyna Mojka, 2013 .

[The consumption of dishes and/or fishy snacks by school youth from Miedzychodzko-Sierakowskie lakes].

Z. Goluch-Koniuszy, G. Bortnowska, L. Grotowska, 2011, Roczniki Panstwowego Zakladu Higieny.

[Preferences of the powdered spices choice to the meal by professionally working persons in relation to the innovative changes in their manufacturing].

G. Bortnowska, J. Kałuzna-Zajaczkowska, 2011, Roczniki Panstwowego Zakladu Higieny.

Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition

G. Bortnowska, Z. Goluch, 2018, Food Hydrocolloids.

Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies.

G. Bortnowska, 2022, Food chemistry.

The use of sodium carbonates to improve textural properties of cod minces

G. Bortnowska, K. Lachowicz, M. Wianecki, 1994 .

Effect of Composition, Stability and Microstructure of O/W Emulsions on the Retention and Release Characteristics of Diacetyl and (-)-Alpha-Pinene

G. Bortnowska, 2011 .

Composition , Stability and Microstructure of O / W Emulsions on the Retention and Release Characteristics of Diacetyl and (-)-Alpha-Pinene Gra ż yna Bortnowska

G. Bortnowska, 2011 .

Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - a review.

G. Bortnowska, 2010 .

Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

J. Balejko, G. Bortnowska, Natalia Krzemińska, 2014 .

Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.

G. Bortnowska, Natalia Krzemińska, Katarzyna Mojka, 2016, Food chemistry.

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (-)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers.

G. Bortnowska, 2012, Food chemistry.

Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration.

G. Bortnowska, G. Tokarczyk, 2009 .

Technological utility of guar gum and xanthan for the production of low-fat inulin-enriched mayonnaise

G. Bortnowska, A. Makiewicz, 2006 .

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

G. Bortnowska, 2015 .

Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch.

J. Balejko, G. Bortnowska, Natalia Krzemińska, 2014, Carbohydrate polymers.

Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions

G. Bortnowska, 2009 .

Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

G. Bortnowska, R. Iwański, S. Przybylska, 2020, Journal of food science and technology.

Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized o/w emulsion gels enriched with β-1,3/1,6-D-glucans.

A. Bartkowiak, G. Bortnowska, R. Iwański, 2020, The Journal of the Science of Food and Agriculture.