Articles by Iwona Szerszunowicz
 

REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS

Jerzy Dziuba, Piotr Minkiewicz, Dorota Nałęcz, Marta Dziuba, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
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EFFECT OF PH ON THE SURFACE HYDROPHOBICITY OF PROTEINS FORMING AN ENZYMATIC GEL NETWORK IN UNHEATED AND HEATED SOLUTIONS OF MILK PROTEIN CONCENTRATES.
Alicja Żbikowska, Iwona Szerszunowicz, Bogdan Smyk
Pol. J. Food Nutr. Sci. 2005;55(1):75–78
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EFFECT OF HEATING THE SOLUTIONS OF MILK PROTEIN CONCENTRATE ON THE COMPOSITION OF PROTEINS, CA AND P IN A GEL NETWORK AFTER RENNET AND ACID-RENNET COAGULATION.
Alicja Żbikowska, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 2003;53(2):37–41
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EFFECT OF HEATING MILK PROTEIN CONCENTRATE ON ENZYMATIC COAGULATION PHASE.
Alicja Żbikowska, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 2002;52(4):23–27
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EFFECT OF WHEY ADDITION TO MILK ON FUNCTIONAL PROPERTIES OF ITS POWDER.
Alicja Żbikowska, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 1999;49(4):39–48
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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