Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart.) and Sea Buckthorn (Hippophae rhamnoides L.) Berries.

Authors: Wojtaszek, Anna, Salejda, Anna Marietta, Nawirska-Olszańska, Agnieszka, Zambrowicz, Aleksandra, Szmaja, Aleksandra, Ambrozik-Haba, Jagoda

Source: Foods; Oct2024, Vol. 13 Issue 19, p3209, 12p

Subject Terms: SEA buckthorn, ACAI palm, HIPPOPHAE rhamnoides, MEAT quality, RADICALS (Chemistry)

Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives.

Authors: Fudali, Anna¹, annaszady@wp.pl, Chełmecka, Iwona², iwona.chelmecka222@gmail.com, Salejda, Anna Marietta¹, anna.salejda@upwr.edu.plgrazyna.krasnowska@upwr.edu.pl, Krasnowska, Grażyna¹

Source: Applied Sciences (2076-3417); Dec2021, Vol. 11 Issue 24, p11662, 8p

Description of the Guelder Rose Fruit in Terms of Chemical Composition, Antioxidant Capacity and Phenolic Compounds.

Authors: Mazur, Monika¹, anna.salejda@upwr.edu.plmonika.mazur@upwr.edu.pl, Szperlik, Jakub², jakub.szperlik@uwr.edu.pl, Salejda, Anna Marietta¹, grazyna.krasnowska@upwr.edu.pl, Krasnowska, Grażyna¹, joanna.kolniak-ostek@upwr.edu.pl, Kolniak-Ostek, Joanna¹, Bąbelewski, Przemysław³, przemyslaw.babelewski@upwr.edu.pl

Source: Applied Sciences (2076-3417); Oct2021, Vol. 11 Issue 19, p9221, 9p

Effect of walnut green husk addition on some quality properties of cooked sausages

Authors: Salejda, Anna Marietta, Janiewicz, Urszula, Korzeniowska, Malgorzata, Kolniak-Ostek, Joanna, Krasnowska, Grazyna

Source: In LWT January 2016 65:751-757

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products.

Authors: Mazur, Monika¹, anna.salejda@upwr.edu.plmonika.mazur@upwr.edu.pl, Salejda, Anna Marietta¹, kinga.pilarska@upwr.edu.pl, Pilarska, Kinga Maria¹, grazyna.krasnowska@upwr.edu.pl, Krasnowska, Grażyna¹, agnieszka.nawirska-olszanska@upwr.edu.pl, Nawirska-Olszańska, Agnieszka¹, joanna.kolniak-ostek@upwr.edu.pl, Kolniak-Ostek, Joanna¹, Bąbelewski, Przemysław², przemyslaw.babelewski@upwr.edu.pl, Stadnik, Joanna, Karwowska, Małgorzata, Wójciak, Karolina, Medana, Claudio

Source: Applied Sciences (2076-3417); Apr2021, Vol. 11 Issue 7, p3141, 15p

Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham.

Authors: Salejda, Anna Marietta¹, anna.salejda@upwr.edu.plgrazyna.krasnowska@upwr.edu.pl, Krasnowska, Grażyna¹, malgorzata.korzeniowska@upwr.edu.pl, Korzeniowska, Małgorzata¹, monika.mazur@upwr.edu.pl, Mazur, Monika¹, Zwyrzykowska-Wodzińska, Anna², anna.zwyrzykowska@upwr.edu.pl

Source: Applied Sciences (2076-3417); Oct2020, Vol. 10 Issue 19, p6796, 10p

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef.

Authors: Salejda, Anna Marietta¹ (AUTHOR), Szmaja, Aleksandra¹ (AUTHOR), Bobak, Łukasz¹ (AUTHOR), Zwyrzykowska-Wodzińska, Anna² (AUTHOR), Fudali, Anna¹ (AUTHOR), Bąbelewski, Przemysław³ (AUTHOR), Bienkiewicz, Maciej¹ (AUTHOR), Krasnowska, Grażyna¹ (AUTHOR)

Source: Journal of Food Quality. 3/22/2021, p1-6. 6p.

Subject Terms: Marinades, Beef quality, Shearing force, Fatty acids, Meat analysis, Peroxidation, Drying

Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

Authors: Skowyra, Monika, Janiewicz, Urszula, Salejda, Anna Marietta, Krasnowska, Grażyna, Almajano, María Pilar

Source: Food technology and biotechnology. 53(4):419-427

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN604234450&indx=1&recIds=ETOCRN604234450

Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers.

Authors: Salejda, Anna Marietta¹, Kucharska, Alicja Z.², Krasnowska, Grażyna¹

Source: Journal of Food Quality. 6/5/2018, p1-8. 8p.

Subject Terms: *Meat industry, *Animal industry, Bioactive compounds, Oxidative addition, Oxidative stress

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.).

Authors: Salejda, Anna Marietta¹ anna.salejda@upwr.edu.pl, Nawirska-Olszańska, Agnieszka², Janiewicz, Urszula¹, Krasnowska, Grażyna¹

Source: Journal of Food Quality. 8/1/2017, p1-7. 7p.

Subject Terms: Sea buckthorn, Hippophae rhamnoides, Quality of pork, Sausages

ZACHOWANIA KONSUMENTÓW NA RYNKU MIÊSA.

Alternate Title: CONSUMER BEHAVIOUR ON THE MEAT MARKET.

Authors: Salejda, Anna Marietta¹ anna.salejda@up.wroc.pl, Korzeniowska, Ma³gorzata¹, Krasnowska, Gra¿yna¹

Source: Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie. 2013, Vol. 4 Issue 11, p94-110. 17p.

Subject Terms: *MEAT industry, *CONSUMER behavior, *CONSUMER expertise, *CONSUMER attitudes, *CONSUMPTION (Economics), *NUTRITIONAL value

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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.

Authors: Salejda, Anna Marietta, Olender, Katarzyna, Zielińska-Dawidziak, Magdalena, Mazur, Monika, Szperlik, Jakub, Miedzianka, Joanna, Zawiślak, Ireneusz, Kolniak-Ostek, Joanna, Szmaja, Aleksandra

Source: Foods; May2022, Vol. 11 Issue 5, p674, 1p

Subject Terms: SAUSAGES, BIOACTIVE compounds, BUCKWHEAT, TRACE element analysis, MEAT, COLORIMETRY