Get started
Author

Hanna Maria Baranowska

Observed names: Baranowska, Hanna Maria, H BARANOWSKA, H M Baranowska, H. M. Baranowska, H.M. Baranowska, HANNA M. BARANOWSKA, Hanna Baranowska, Hanna M Baranowska, Hanna M. Baranowska, Hanna Maria BARANOWSKA
ORCID: 0000-0001-6597-0858
Observed ORCID: 0000-0001-6597-0858
OpenAlex ID: A5063095952
Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing
2007 · Joanna Stadnik, Zbigniew J. Dolatowski, et al. · LWT · 150
Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
2019 · Przemysław Kowalczewski, Katarzyna Walkowiak, et al. · Foods · 71
PDF
Interactions of potato starch with selected polysaccharide hydrocolloids as measured by low-field NMR
2007 · H BARANOWSKA, M SIKORA, et al. · Food Hydrocolloids · 67
Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine
2022 · Khadije Abdolmaleki, Leyla Alizadeh, et al. · Applied Sciences · 55
PDF
Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics
2021 · Krzysztof Smarzyński, Paulina Sarbak, et al. · Molecules · 50
PDF
Predicting Fruit’s Sweetness Using Artificial Intelligence—Case Study: Orange
2022 · Mustafa Ahmed Jalal Al-Sammarraie, Łukasz Gierz, et al. · Applied Sciences · 47
PDF
Characterization of St. John's wort (Hypericum perforatum L.) and the impact of filtration process on bioactive extracts incorporated into carbohydrate-based hydrogels
2020 · Maciej Jarzębski, Wojciech Smułek, et al. · Food Hydrocolloids · 47
PDF
Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
2019 · Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, et al. · European Food Research and Technology · 44
PDF
Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR
2019 · Hanna Maria Baranowska, Marek Sikora, et al. · Food Biophysics · 36
PDF
Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content
2022 · Magdalena Krystyjan, Anna Dobosz-Kobędza, et al. · Polymers · 34
PDF
Water properties in pâtés enriched with potato juice
2017 · Hanna Maria Baranowska, Łukasz Masewicz, et al. · European Food Research and Technology · 33
PDF
The hydration of proteins in solutions by self-diffusion coefficients NMR study
1996 · Hanna Maria Baranowska, Krzysztof Juliusz Olszewski · Biochimica et Biophysica Acta (BBA) - General Subjects · 32
Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
2023 · Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, et al. · Foods · 30
PDF
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
2021 · Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, et al. · Food Science and Technology International · 30
Behaviour of water in different types of goats' cheese
2019 · Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, et al. · International Dairy Journal · 29
Water Behavior of Emulsions Stabilized by Modified Potato Starch
2021 · Zuzanna Małyszek, Jacek Lewandowicz, et al. · Polymers · 28
PDF
Water Molecular Properties in Forcemeats and Finely Ground Sausages Containing Plant Fat
2010 · Hanna Maria Baranowska · Food Biophysics · 28
Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach
2022 · Agnieszka Makowska, Krzysztof Dwiecki, et al. · Polymers · 27
PDF
Effect of Cricket Powder Addition on 1h Nmr Mobility and Texture of Pork Pâté
2019 · Katarzyna Walkowiak, Przemysław Łukasz Kowalczewski, et al. · Journal of Microbiology Biotechnology and Food Sciences · 27
Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat
2007 · Jerzy Stangierski, Hanna Maria Baranowska, et al. · Food Hydrocolloids · 27
Aesculus hippocastanum L. extract as a potential emulsion stabilizer
2019 · Maciej Jarzębski, Wojciech Smułek, et al. · Food Hydrocolloids · 26
Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies
2023 · Wojciech Cichocki, Dominik Kmiecik, et al. · Foods · 25
PDF
Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil
2021 · Wojciech Smułek, Przemysław Siejak, et al. · Molecules · 25
PDF
Molecular Analysis of Retrogradation of Corn Starches
2019 · Marek Sikora, Magdalena Krystyjan, et al. · Polymers · 24
PDF
Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
2018 · Dorota Weiss, Jerzy Stangierski, et al. · Food Science and Biotechnology · 23
PDF
Works count: 122
Citation count: 1,565
H-index: 24
I10-index: 51
Year
Topic
Type