Get started
Author

Justyna Libera

Observed names: JUSTYNA LIBERA, Libera, Justyna
ORCID: 0000-0002-1362-4168
Observed ORCID: 0000-0002-1362-4168
OpenAlex ID: A5025311482
Consumption of processed red meat and its impact on human health: A review
2021 · Justyna Libera, Katarzyna Iłowiecka, et al. · International Journal of Food Science & Technology · 75
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB
2020 · Justyna Libera, Agnieszka Latoch, et al. · Foods · 53
PDF
The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology
2023 · Joanna Stasiak, Dariusz M. Stasiak, et al. · Applied Sciences · 43
PDF
Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked
2019 · Agnieszka Latoch, Justyna Libera · Sustainability · 24
PDF
Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide
2019 · Agnieszka Latoch, Justyna Libera, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 23
PDF
Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic ofBifidobacterium animalisssp.lactis BB ‐12
2015 · Justyna Libera, Małgorzata Karwowska, et al. · International Journal of Food Science & Technology · 22
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef
2018 · Karolina M Wójciak, Paulina Kęska, et al. · Journal of the Science of Food and Agriculture · 19
The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate
2016 · Agnieszka Latoch, Paweł Glibowski, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 19
PDF
Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage
2016 · Karolina M. Wójciak, Justyna Libera, et al. · Journal of Food Processing and Preservation · 19
PDF
The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado
2021 · Ada Krawęcka, Justyna Libera, et al. · Foods · 13
PDF
Use of grape seed extract as a natural antioxidant additive in dry-cured pork neck technology
2023 · Libera, Justyna, Kononiuk, Anna, et al. · 6
Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products
2016 · Paulina Kęska, Justyna Libera, et al. · Journal of Food Processing and Preservation · 5
PDF
β-Aminovinylphosphonium Salts—A Novel Synthesis, Properties, and Structure
2008 · Roman Mazurkiewicz, Beata Fryczkowska, et al. · Phosphorus, sulfur, and silicon and the related elements · 4
Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]
2019 · Agnieszka Latoch, Justyna Libera, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 3
Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds
2023 · Agnieszka Latoch, Dariusz Mirosław Stasiak, et al. · Annals of Animal Science · 2
PDF
Changes in Novel Anthropometric Indices of Abdominal Obesity during Weight Loss with Selected Obesity-Associated Single-Nucleotide Polymorphisms: A Small One-Year Pilot Study
2022 · Katarzyna Iłowiecka, Paweł Glibowski, et al. · International Journal of Environmental Research and Public Health · 2
PDF
Ocena wartości odżywczej przedszkolnych racji pokarmowych na podstawie jadłospisów z okresu zimowego
2018 · Justyna Libera, Katarzyna Banach, et al. · Zywnosc-nauka Technologia Jakosc · 2
PDF
The Possibility of Using Oil Pomace as a Substitute for Walnuts (Juglans regia L.) in Muesli Bar Technology
2024 · Patryk Siczek, Justyna Libera · Foods · 1
PDF
Dieta Ketogeniczna Jako Strategia Wspomagająca W Terapii Łuszczycy
2026 · Teterycz, Dorota, Libera, Justyna · Zenodo (CERN European Organization for Nuclear Research)
The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage
2025 · Agnieszka Latoch, Justyna Libera, et al. · Foods
PDF
Dietary intervention supporting remission in Crohn’s disease
2025 · Paulina Łysakowska, Justyna Libera · International PhD Students' Conference at the University of Life Sciences in Lublin: Environment – Plant – Animal – Product
Wykorzystanie Aquafaby I Inuliny Z Cykorii W Produkcji Wegańskich Bez: Wpływ Na Właściwości Fizykochemiczne, Mikrobiologiczne I Sensoryczne
2025 · JOANNA STASIAK, JUSTYNA LIBERA, et al. · Zywnosc-nauka Technologia Jakosc
PDF
Vegan meringue made of aquafaba and enriched with inulin
2022 · Joanna Stasiak, Justyna Libera, et al. · International PhD Students' Conference at the University of Life Sciences in Lublin: Environment – Plant – Animal – Product
Bezpieczeństwo mikrobiologiczne mięsa drobiowego w krajach UE w latach 2019 – 2020
2021 · Patrycja Skwarek, Justyna Libera · Zywnosc-nauka Technologia Jakosc
PDF
Effect of Lactobacillus Acidophilus (bauer) and Bifidobacterium Bifidumon Probiotic Bacteria on Changes in Fat in Dry-fermented Meat Products During Storage
2014 · Justyna Libera, Zbigniew J. Dolatowski · Zywnosc-nauka Technologia Jakosc
Works count: 25
Citation count: 335
H-index: 10
I10-index: 10
Year
Topic
Type