Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
Spis publikacjiList of publication

Selected publications

  1. Szymczak M., Felisiak K., Szymczak B. Characteristics of herring marinated in reused brines after microfiltration. Journal of Food Science and Technology 55, 11, 4395-4405. IF 1,797. doi:10.1007/s13197-018-3343-3
  2. Felisiak K., Szymczak M. 2018. Autodigestion and peptidase activity in low quality Baltic sprat (Sprattus sprattus Balticus Schneider, 1908). Journal of Aquatic Food Product Technology 27, 5, 619-626. IF 0,682. doi:10.1080/10498850.2018.1461158
  3. Krzywiński T., Wianecki M., Tokarczyk G., Felisiak K., Szymczak M. 2016. Effect of added roach flesh on quality and shelf life of flour and fish snacks. Żywność. Nauka. Technologia. Jakość 104, 1, 101-116.
  4. Przybylska S., Felisiak K. 2016. Quality of selected tomato pastes in the domestic market. Towaroznawcze Problemy Jakości. Polish Journal of Commodity Science 47, 2, 1-15.
  5. Szymczak M., Kołakowski E., Felisiak K. 2015. Effect of addition of different acetic acid concentrations on the quality of marinated herring. Journal of Aquatic Food Product Technology 24, 6, 566-581. IF= 0,688.
  6.  Szymczak M., Tokarczyk G., Felisiak K. 2015. Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine. W:  “Processing and Impact on Active Components in Food”,  Ed.: Preedy V., CRC Academic Press, London, roz. 53, s. 439-445.
  7. Felisiak K. 2015. Antioxidant activity of protein hydrolysates before and after second proteolysis. Conference XLII Scientific Session of Food Sciences Committee of Polish Academy of Sciences  "Food-Health-Future", Lublin, 25-26th of June 2015.
  8.  Szymczak M., Szymczak B., Koronkiewicz A., Felisiak K., Bednarek M. 2013. Effect of Cover Brine Type on the Quality of Meat from Herring Marinades. Journal of Food Science 78, 4, 5619-5625. IF=1,791.
  9.   Felisiak K., Tokarczyk G., Przybylska S., Lamperska M. 2012. Antioxidant activity and proteolytic activity of salted herring  (Clupea harengus L.). Conference „Contemporary trends in food technology. From traditional food to pro-health food”, Poznań, 26-27.09.2012, R31, 51.
  10. Szymczak M., Kołakowski E., Felisiak K. 2012. Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.). International Journal of Food Science and Technology  47, 2, 282-289. IF=1,233
  11.   Przybylska S., Felisiak K. 2012. Effect of selected additives on colour changes and lycopene content in pasteurized tomato pulps after storage. Polish Journal of Commodity Science  1 (30), 113-124.
  12. Szymczak M., Kołakowski E., Tokarczyk G., Felisiak K., Krzywiński T., 2009: Influence of salt concentration on marinating process of raw Baltic herring. Folia Univ. Stetin. Scientia Alimentaria. 273 (12), 63-73.
  13.  Wianecki M., Iwański R., Stankowski S., Tokarczyk G., Felisiak K. 2009. The comparison of the quality of bread from rye grown with conventional and ecological methods. Folia Univ. Stetin. Scientia Alimentaria 273 (12), 75-89.
  14. Felisiak K. 2007. Optimisation of conditions for capillary zone electrophoresis (CZE) separation of trichloroacetate extracts of salted  fish meat. Pol. J. Food Nutr. Sci. 2007, 16/57, 2, 179-186.
  15. Majewski J., Felisiak K.  2007. Seasonal changes in collagen, fat and water content in roach tissues and their influence on the deheading cut work. Acta Sci. Pol., Piscaria 6 (2), 15-22.
  16. Kołakowski E., Felisiak K., Minkowska E. 2006. The usefulness of CZE separations of trichloroacetic trout meat extracts to assess the degree of trout freshness. XXXVII Scientific Session of Food Sciences Committee of Polish Academy of Sciences "Food and nutrition for quality improving in the perspective of XXI century consumer's needs, Gdynia, 26-27th of September 2006, 298.
  17. Kołakowski E., Tokarczyk G., Bednarczyk B., Felisiak K., Stachowicz K. 2006. The comparison of proteolysis dynamics and CZE profiles in raw and steamed roach meat. XXXVII Scientific Session of Food Sciences Committee of Polish Academy of Sciences "Food and nutrition for quality improving in the perspective of XXI century consumer's needs, Gdynia, 26-27 of September 2006, 70.
  18. Kołakowska A, Stypko K., Domiszewski Z., Bienkiewicz G., Perkowska A., Witczak A. 2002. Canned cod liver as a source of n-3 polyunsaturated fatty acids, with a reference to contamination. Nahrung/ Food 46, 1, 40-45. IF=0,522.