A. Jarmoluk

发表

The effects of using a direct electric current on the chemical properties of gelatine gels and bacterial growth

Žaneta Krol, A. Jarmoluk, 2016 .

Antimicrobial and Antioxidant Activity of Chitosan/Hydroxypropyl Methylcellulose Film-Forming Hydrosols Hydrolyzed by Cellulase

Ł. Bobak, A. Jarmoluk, Anna Zimoch-Korzycka, 2016, International journal of molecular sciences.

Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage

A. Jarmoluk, Anna Zimoch-Korzycka, 2017, Molecules.

The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat

A. Jarmoluk, Anna Zimoch-Korzycka, 2015, Journal of Food Science and Technology.

Baicalin, Added as the Only Preservative, Improves the Microbiological Quality of Homemade Mayonnaise

J. Oszmiański, K. Pawlas, A. Jarmoluk, 2006 .

Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components

Ł. Bobak, A. Jarmoluk, Anna Zimoch-Korzycka, 2015 .

Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizer.

A. Jarmoluk, Anna Zimoch-Korzycka, D. Kulig, 2017, Meat science.

Effect of low-pressure cold plasma on surface microflora of meat and quality attributes

Ewa Brychcy, A. Jarmoluk, Natalia Ulbin-Figlewicz, 2015, Journal of Food Science and Technology.

Study on Alginate–Chitosan Complex Formed with Different Polymers Ratio

K. Marycz, A. Jarmoluk, Anna Zimoch-Korzycka, 2016, Polymers.

Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

P. Shand, Z. Pietrasik, A. Jarmoluk, 2007 .

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

P. Drożdżewski, Ewa Brychcy, A. Jarmoluk, 2015 .

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

K. Marycz, M. Marędziak, Žaneta Krol, 2017, International journal of molecular sciences.

Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota

K. Marycz, Ewa Brychcy, A. Jarmoluk, 2015 .

Antimicrobial activity of low-pressure plasma treatment against selected foodborne bacteria and meat microbiota

K. Marycz, A. Jarmoluk, Natalia Ulbin-Figlewicz, 2014, Annals of Microbiology.

The use of lysozyme to prepare biologically active chitooligomers

A. Castellan, V. Coma, A. Jarmoluk, 2015 .

Physicochemical and Antibacterial Properties of Carrageenan and Gelatine Hydrosols and Hydrogels Incorporated with Acidic Electrolyzed Water

Ewa Brychcy, Žaneta Krol, A. Jarmoluk, 2015 .

Characteristic of Gelatine, Carrageenan and Sodium Alginate Hydrosols Treated by Direct Electric Current

K. Marycz, Žaneta Krol, A. Jarmoluk, 2016, Polymers.

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

A. Jarmoluk, Anna Zimoch-Korzycka, Natalia Ulbin-Figlewicz, 2014, Food and Bioprocess Technology.

Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

Z. Pietrasik, A Jarmoluk, Z. Pietrasik, 2003 .

The Effect of Using Micro-Clustered Water as a Polymer Medium

Ł. Bobak, A. Jarmoluk, Anna Zimoch-Korzycka, 2021, International journal of molecular sciences.

Physicochemical Properties of Biopolymer Hydrogels Treated by Direct Electric Current

K. Marycz, Žaneta Krol, A. Jarmoluk, 2016, Polymers.

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

K. Marycz, Žaneta Krol, A. Jarmoluk, 2017, Polymers.

Response surface methodology study on the effects of blood plasma, microbial transglutaminase and κ-carrageenan on pork batter gel properties

Z. Pietrasik, A. Jarmoluk, 2003 .

Biophysico-Chemical Properties of Alginate Oligomers Obtained by Acid and Oxidation Depolymerization

Ł. Bobak, A. Jarmoluk, Anna Zimoch-Korzycka, 2021, Polymers.

Chemical characterization, antioxidant and anti-listerial activity of non-animal chitosan-glucan complexes

A. Castellan, V. Coma, I. Pianet, 2016 .

Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under the refrigeration

A. Jarmoluk, S. Brużewicz, A. Malicki, 2004 .

Influence of blood plasma and its structured forms as beef substitutes on quality of comminuted scaled sausages

A. Jarmoluk, 1997 .

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

Ewa Brychcy, Žaneta Krol, A. Jarmoluk, 2016 .

Textural and hydration properties of pork meat gels processed with non-muscle proteins and carrageenan

P. Shand, Z. Pietrasik, A. Jarmoluk, 2005 .

Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

Žaneta Krol, A. Jarmoluk, Anna Zimoch-Korzycka, 2017, Molecules.

Potential Biomedical Application of Enzymatically Treated Alginate/Chitosan Hydrosols in Sponges—Biocompatible Scaffolds Inducing Chondrogenic Differentiation of Human Adipose Derived Multipotent Stromal Cells

K. Marycz, A. Jarmoluk, Anna Zimoch-Korzycka, 2016, Polymers.

Physicochemical Properties of Edible Chitosan/Hydroxypropyl Methylcellulose/Lysozyme Films Incorporated with Acidic Electrolyzed Water

K. Marycz, Ewa Brychcy, A. Jarmoluk, 2015 .

Antimicrobial activity of low-pressure plasma treatment against selected foodborne bacteria and meat microbiota

K. Marycz, A. Jarmoluk, Natalia Ulbin-Figlewicz, 2014, Annals of Microbiology.

Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

A. Jarmoluk, Natalia Ulbin-Figlewicz, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Study of Enzymatically Treated Alginate/Chitosan Hydrosols in Sponges Formation Process

K. Marycz, A. Jarmoluk, Anna Zimoch-Korzycka, 2016, Polymers.

Plant extracts as components of edible antimicrobial protective coatings.

A. Jarmoluk, Natalia Ulbin-Figlewicz, A. Zimoch, 2018 .

Functional Properties of Chitosan Oligomers Obtained by Enzymatic Hydrolysis

A. Jarmoluk, Anna Zimoch-Korzycka, D. Kulig, 2023, Polymers.

Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films

A. Jarmoluk, Anna Zimoch-Korzycka, J. Ambrozik-Haba, 2015 .