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Z. Pietrasik

Observed names: Z Pietrasik, Zbigniew Pietrasik
OpenAlex ID: A5111960001
Physicochemical and textural properties of heat-induced pea protein isolate gels
2006 · P.J. Shand, H. Ya, et al. · Food Chemistry · 447
Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages
2000 · Z Pietrasik, Z Duda · Meat Science · 171
Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages
1999 · Z Pietrasik · Meat Science · 166
Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna
2009 · Z. Pietrasik, J.A.M. Janz · Food Research International · 138
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase
2006 · Z. Pietrasik, A. Jarmoluk, et al. · LWT · 113
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate
2008 · Z. Pietrasik, J.A.M. Janz · Meat Science · 101
Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition
2002 · Z Pietrasik, E.C.Y Li-Chan · Food Research International · 99
Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase
2003 · Z Pietrasik · Meat Science · 95
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef
2003 · Z Pietrasik, P.J Shand · Meat Science · 84
Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels
2007 · P.J. Shand, H. Ya, et al. · Food Chemistry · 82
Physicochemical and functional properties of gelatins extracted from turkey and chicken heads
2013 · L. Du, Z. Khiari, et al. · Poultry Science · 80
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The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams
2013 · Z. Pietrasik, N.J. Gaudette · Meat Science · 75
Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition
2003 · Z Pietrasik, A Jarmoluk · Food Research International · 75
Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties
2002 · Z Pietrasik, E.C.Y Li-Chan · Food Research International · 74
Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers
2019 · Z. Pietrasik, M. Sigvaldson, et al. · Meat Science · 60
Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle
2009 · Z. Pietrasik, J.L. Aalhus, et al. · Meat Science · 48
Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks
2006 · Zbigniew Pietrasik, Jagvinder S. Dhanda, et al. · Journal of Food Science · 47
The effect of ractopamine supplementation at 5 ppm of swine finishing diets on growth performance, carcass composition and ultimate pork quality
2009 · J F Patience, P. Shand, et al. · Canadian Journal of Animal Science · 46
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts
2005 · Z. Pietrasik, P.J. Shand · Meat Science · 46
The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams
2016 · Z. Pietrasik, N.J. Gaudette, et al. · Meat Science · 45
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks
2010 · Z. Pietrasik, P.J. Shand · Meat Science · 37
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls
2003 · Z Pietrasik, P.J Shand · Meat Science · 35
Use of native pea starches as an alternative to modified corn starch in low-fat bologna
2020 · Z. Pietrasik, O.P. Soladoye · Meat Science · 33
The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners
2017 · Z. Pietrasik, N.J. Gaudette, et al. · Meat Science · 32
The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts
2005 · Z. Pietrasik, J.S. Dhanda, et al. · Journal of Food Science · 26
Works count: 49
Citation count: 2,384
H-index: 25
I10-index: 28
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