Krzysztof Stanislaw Jozwik

Prof. Dr. Krzysztof Stanislaw Jozwik

orcid

Research Focus & Metrics

Academic Career Length

27Years (2000-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 January 2010 in Journal of Biomechanics
Verified
Journal Article
Closed access
Krzysztof Stanislaw JozwikKrzysztof Stanislaw Jozwik
Krzysztof Stanislaw Jozwik
DODamian Obidowski
Damian Obidowski

1 November 2019 in Energy
Verified
Journal Article
Closed access
Michal LipianMichal Lipian
Michal Lipian
IDIvan Dobrev
Ivan Dobrev
MKMaciej Karczewski
Maciej Karczewski
FMFawaz Massouh
Fawaz Massouh
Krzysztof Stanislaw JozwikKrzysztof Stanislaw Jozwik
Krzysztof Stanislaw Jozwik

1 May 2014 in Journal of Biomechanics
Verified
Journal Article
Closed access
PRPiotr Reorowicz
Piotr Reorowicz
DODamian Obidowski
Damian Obidowski
PKPrzemyslaw Klosinski
Przemyslaw Klosinski
WSWojciech Szubert
Wojciech Szubert
LSLudomir Stefanczyk
Ludomir Stefanczyk
Krzysztof Stanislaw JozwikKrzysztof Stanislaw Jozwik
Krzysztof Stanislaw Jozwik

1 June 2020 in Energy
Verified
Journal Article
Open access
Michal LipianMichal Lipian
Michal Lipian
IDIvan Dobrev
Ivan Dobrev
FMFawaz Massouh
Fawaz Massouh
Krzysztof Stanislaw JozwikKrzysztof Stanislaw Jozwik
Krzysztof Stanislaw Jozwik

1 January 2018 in Biocybernetics and Biomedical Engineering
Verified
Journal Article
Open access
ZTZbigniew Tyfa
Zbigniew Tyfa
DODamian Obidowski
Damian Obidowski
PRPiotr Reorowicz
Piotr Reorowicz
LSLudomir Stefańczyk
Ludomir Stefańczyk
JFJan Fortuniak
Jan Fortuniak
Krzysztof Stanislaw JozwikKrzysztof Stanislaw Jozwik
Krzysztof Stanislaw Jozwik

27 March 2019 in Molecules
Verified
Journal Article
Open access
PDF file
Aleksandra PawlaczykAleksandra Pawlaczyk
Aleksandra Pawlaczyk
MGMagdalena Gajek
Magdalena Gajek
Krzysztof Stanislaw JozwikKrzysztof Stanislaw Jozwik
Krzysztof Stanislaw Jozwik
MSMałgorzata Szynkowska-Jozwik
Małgorzata Szynkowska-Jozwik
Whisky (whiskey) consists of many trace elements coming from the raw materials used in its fermentation, distillation and maturation processes. These ingredients assure the exceptional organoleptic characteristics of the beverage. Their analysis is important to better control the stages of fermentation, distillation, taste repeatability and for product quality assurance as well as from the brand protection point of view. This article presents the usefulness of modern analytical techniques based on elemental analysis. ICP mass spectrometry and CV atomic absorption spectroscopy were applied to distinguish whisky produced in Scotland from whisky coming from Ireland and the United States. The collected semi-quantitative data were used for multivariate analysis performed using the Statistica 10.0 software. The results showed that Irish whiskey is characterized by quite a high amount of Ba and Ti compared with other samples, which made it possible to distinguish this sample from the others. No strict correlation was found between the type of whisky and the amount of trace elements, however, the projection of objects on the first two components revealed that single malt samples created one cluster.