R. Pawłowicz

CHANGES IN THE FRYING MEDIUM DURING DEEP‐FRYING OF FOOD RICH IN PROTEINS AND CARBOHYDRATES

Maria Tynek, Zdzisllawa Hazuka, R. Pawlowicz, 2001 .

The influence of the UV irradiation on degradation of virgin rapeseed oils

W. Wardencki, R. Tylingo, G. Karlovits, 2013 .

Photoinduced and thermal oxidation of rapeseed and sunflower oils

W. Wardencki, G. Muszynski, R. Pawłowicz, 2010 .

Conversion of protected serine and threonine to corresponding dehydroamino acids under mild conditions

J. Grzybowska, R. Andruszkiewicz, R. Pawłowicz, 1979 .

Emulsifiers from renewable materials: an eco-friendly synthesis and properties

H. Szela̧g, Elwira Sadecka, R. Pawłowicz, 2013 .

Virgin rapeseed oils obtained from different rape varieties by cold pressed method – their characteristics, properties, and differences

Waldemar Wardencki, W. Wardencki, Maria Tynek, 2012 .

Effect of crystalline emulsifier composition on structural transformations of water-in-oil emulsions: Emulsification and quiescent conditions

A. Mackie, A. Macierzanka, M. Ridout, 2009 .

Properties of W/O Emulsions Stabilized with Acylglycerol Emulsifiers Modified with Zinc Carboxylates

A. Macierzanka, Halina Szela¸g, R. Pawłowicz, 2004 .

Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

A. Szydłowska-Czerniak, D. Rabiej, R. Pawłowicz, 2017 .

The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat

I. Kołodziejska, R. Tylingo, E. Malinowska-Pańczyk, 2014, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts

I. Kołodziejska, Agnieszka Głowacz-Różyńska, E. Malinowska-Pańczyk, 2016 .