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Prof. Zbigniew Kobus
University of Life Sciences, 20-612 Lublin, Poland

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0 Rheology
0 Ultrasound
0 extraction
0 Polyphenol
0 Food analysis

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Ultrasound

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Journal article
Published: 05 August 2021 in Processes
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Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar mix were tested. The grain was subjected to wet vacuum impregnation and wet vacuum impregnation carried out cyclically under the pressure of 5 kPa. Then, samples of the impregnated grain were sown and its germination capacity was tested every 24 h to 120 h. The control sample was grain soaked under atmospheric pressure. Vacuum impregnation did not cause any significant changes in the germination capacity of the examined cereal varieties. The vacuum-impregnated grain displayed a higher initial water content and germinated faster. It was found that the impregnation did not disturb the internal structure of the grain, indicated by the fact that the most delicate part of the grain, i.e., the embryo, retained its vital functions in every examined case.

ACS Style

Zbigniew Kobus; Leszek Rydzak; Tomasz Guz; Marek Domin; Rafał Nadulski; Emilia Osmólska. Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes 2021, 9, 1368 .

AMA Style

Zbigniew Kobus, Leszek Rydzak, Tomasz Guz, Marek Domin, Rafał Nadulski, Emilia Osmólska. Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes. 2021; 9 (8):1368.

Chicago/Turabian Style

Zbigniew Kobus; Leszek Rydzak; Tomasz Guz; Marek Domin; Rafał Nadulski; Emilia Osmólska. 2021. "Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains." Processes 9, no. 8: 1368.

Journal article
Published: 10 February 2021 in Scientific Reports
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The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.

ACS Style

Agnieszka Starek; Zbigniew Kobus; Agnieszka Sagan; Barbara Chudzik; Joanna Pawłat; Michał Kwiatkowski; Piotr Terebun; Dariusz Andrejko. Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Scientific Reports 2021, 11, 1 -12.

AMA Style

Agnieszka Starek, Zbigniew Kobus, Agnieszka Sagan, Barbara Chudzik, Joanna Pawłat, Michał Kwiatkowski, Piotr Terebun, Dariusz Andrejko. Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Scientific Reports. 2021; 11 (1):1-12.

Chicago/Turabian Style

Agnieszka Starek; Zbigniew Kobus; Agnieszka Sagan; Barbara Chudzik; Joanna Pawłat; Michał Kwiatkowski; Piotr Terebun; Dariusz Andrejko. 2021. "Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice." Scientific Reports 11, no. 1: 1-12.

Journal article
Published: 01 December 2020 in Scientific Reports
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Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC tomato juice. Samples exposed to cold atmospheric plasma had mostly an intact structure, as revealed by digital microscopy. The investigations indicate that CAP can be applied for biological and chemical waste-free decontamination of food and extension of its shelf life.

ACS Style

Agnieszka Starek; Agnieszka Sagan; Dariusz Andrejko; Barbara Chudzik; Zbigniew Kobus; Michał Kwiatkowski; Piotr Terebun; Joanna Pawłat. Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma. Scientific Reports 2020, 10, 1 -13.

AMA Style

Agnieszka Starek, Agnieszka Sagan, Dariusz Andrejko, Barbara Chudzik, Zbigniew Kobus, Michał Kwiatkowski, Piotr Terebun, Joanna Pawłat. Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma. Scientific Reports. 2020; 10 (1):1-13.

Chicago/Turabian Style

Agnieszka Starek; Agnieszka Sagan; Dariusz Andrejko; Barbara Chudzik; Zbigniew Kobus; Michał Kwiatkowski; Piotr Terebun; Joanna Pawłat. 2020. "Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma." Scientific Reports 10, no. 1: 1-13.

Journal article
Published: 14 November 2020 in Processes
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The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

ACS Style

Leszek Rydzak; Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Anna Pecyna; Francesco Santoro; Agnieszka Sagan; Agnieszka Starek-Wójcicka; Monika Krzywicka. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes 2020, 8, 1457 .

AMA Style

Leszek Rydzak, Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Anna Pecyna, Francesco Santoro, Agnieszka Sagan, Agnieszka Starek-Wójcicka, Monika Krzywicka. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes. 2020; 8 (11):1457.

Chicago/Turabian Style

Leszek Rydzak; Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Anna Pecyna; Francesco Santoro; Agnieszka Sagan; Agnieszka Starek-Wójcicka; Monika Krzywicka. 2020. "Analysis of Selected Physicochemical Properties of Commercial Apple Juices." Processes 8, no. 11: 1457.

Journal article
Published: 24 March 2020 in Processes
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The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and then freezing and thawing the raw material before pressing on the process efficiency and quality of obtained juice. The subject of the research was celeriac root (Apium graveolens L) of the Edward variety. Juice pressing was carried out in a laboratory basket press. The pressing yield and specific energy were values characterizing the pressing process, while pH and the extracted content in the juice were used to assess the juice quality. The experiment was performed according to three procedures. In each of them, the ground celeriac root (pulp or chips) was initially pretreated through freezing and thawing and then pressed twice. Among the examined methods of obtaining juice, the most beneficial method was pressing juice from the pulp, then freezing and thawing the pomace obtained in the first cycle, and finally, pressing the pomace. It is an energy-optimal method and guarantees a high pressing yield as well as obtaining juice with a higher soluble solid content than during the process of pressing chips.

ACS Style

Rafał Nadulski; Zbigniew Kobus; Tomasz Guz. The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process. Processes 2020, 8, 378 .

AMA Style

Rafał Nadulski, Zbigniew Kobus, Tomasz Guz. The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process. Processes. 2020; 8 (3):378.

Chicago/Turabian Style

Rafał Nadulski; Zbigniew Kobus; Tomasz Guz. 2020. "The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process." Processes 8, no. 3: 378.

Journal article
Published: 11 January 2020 in Processes
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The paper presents the possibility of applying a twin-screw press for juice extraction from apples with different textural properties. The research was carried out with six different varieties; namely, Granny Smith, Modi, Ligol, Lobo, Boscop and Szampion. During the experiment, the following properties were measured: texture properties, pressing yield and polyphenolic content; and ascorbic acid content and antioxidant activity both in raw apples and apple juice. Based on the analysis, three hardness levels of apples can be distinguished, impacting the course of juice pressing in a twin-screw press (low hardness below 30 N, medium hardness 30–50 N and high hardness 50 N). The study showed that only high hardness apples are suitable for pressing on a twin-screw press. The mechanism by which texture properties influence the juice pressing process in the studied press was explained. It was further demonstrated that the hardness of apples has a positive impact on the degree of extraction of polyphenols and ascorbic acid into apple juice. This is caused by the different fracture patterns of tissues with different mechanical properties. High hardness apples (Granny Smith and Modi) were characterized by a considerably greater degree of bioactive substance extraction into juice than medium hardness apples.

ACS Style

Kamil Wilczyński; Zbigniew Kobus; Rafał Nadulski; Marek Szmigielski. Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice. Processes 2020, 8, 101 .

AMA Style

Kamil Wilczyński, Zbigniew Kobus, Rafał Nadulski, Marek Szmigielski. Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice. Processes. 2020; 8 (1):101.

Chicago/Turabian Style

Kamil Wilczyński; Zbigniew Kobus; Rafał Nadulski; Marek Szmigielski. 2020. "Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice." Processes 8, no. 1: 101.

Journal article
Published: 28 December 2019 in Sustainability
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The aim of the paper was to investigate the effect of infrared pre-treatment on the process of water absorption by lentil seeds. The paper presents the effects of micronization on the process of water absorption by lentil seeds. As a source of infrared emission, 400-W ceramic infrared radiators ECS-1 were used. The seeds were soaked at three temperature values (in the range from 25 to 75 °C) for 8 h, that is, until the equilibrium moisture content was achieved. Peleg’s equation was used to describe the kinetics of water absorption by lentil seeds. The results were compared with those obtained in the process of soaking crude seeds. On the basis of the conducted research, it was found that the infrared pre-treatment contributed to a substantial increase in the water absorption rate in the initial period of soaking lentil seeds (especially at 25 °C). Infrared irradiation can be an effective method for intensification of lentil seed hydration at an ambient temperature. It should be assumed that, in accordance with the principles of sustainable development, shortening the heating time will significantly reduce the energy consumption and cost of processing lentil seeds.

ACS Style

Izabela Kuna-Broniowska; Agata Blicharz-Kania; Dariusz Andrejko; Agnieszka Kubik-Komar; Zbigniew Kobus; Anna Pecyna; Monika Stoma; Beata Ślaska-Grzywna; Leszek Rydzak. Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability 2019, 12, 261 .

AMA Style

Izabela Kuna-Broniowska, Agata Blicharz-Kania, Dariusz Andrejko, Agnieszka Kubik-Komar, Zbigniew Kobus, Anna Pecyna, Monika Stoma, Beata Ślaska-Grzywna, Leszek Rydzak. Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability. 2019; 12 (1):261.

Chicago/Turabian Style

Izabela Kuna-Broniowska; Agata Blicharz-Kania; Dariusz Andrejko; Agnieszka Kubik-Komar; Zbigniew Kobus; Anna Pecyna; Monika Stoma; Beata Ślaska-Grzywna; Leszek Rydzak. 2019. "Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation." Sustainability 12, no. 1: 261.

Journal article
Published: 23 September 2019 in Applied Sciences
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This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).

ACS Style

Rafał Nadulski; Zbigniew Kobus; Kamil Wilczyński; Paweł Sobczak; Marian Panasiewicz; Wioletta Żukiewicz-Sobczak; Agnieszka Szparaga. Effect of Extraction Method and Thermosonication on Apple Juice Quality. Applied Sciences 2019, 9, 3977 .

AMA Style

Rafał Nadulski, Zbigniew Kobus, Kamil Wilczyński, Paweł Sobczak, Marian Panasiewicz, Wioletta Żukiewicz-Sobczak, Agnieszka Szparaga. Effect of Extraction Method and Thermosonication on Apple Juice Quality. Applied Sciences. 2019; 9 (19):3977.

Chicago/Turabian Style

Rafał Nadulski; Zbigniew Kobus; Kamil Wilczyński; Paweł Sobczak; Marian Panasiewicz; Wioletta Żukiewicz-Sobczak; Agnieszka Szparaga. 2019. "Effect of Extraction Method and Thermosonication on Apple Juice Quality." Applied Sciences 9, no. 19: 3977.

Journal article
Published: 22 August 2019 in Sustainability
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Today, one of the greatest challenges faced by the agriculture industry is the development of sustainable and environmentally-friendly systems to meet nutritional demands of the continuously growing global population. A number of research studies have recently been undertaken with the aim to indicate types of parameters used in plant production that would be able to improve plant growth as well as the effectiveness and quality of yield, and to help plants cope with environmental stress. The aim of this study was to verify a hypothesis that the implementation of a sustainable agricultural technology, based on the use of synthetic biostimulants, will allow not only increasing crop yield and quality but also improving the cost-effectiveness of common bean cultivation. The field experiment was conducted in three growing seasons (2016–2018). In the growing season, the plants were treated with Atonik and Tytanit biostimulants in the form of single or double spraying. We determinated biometric traits, seed yield, seed number, and 1000-seed weight. Further analyses included contents of nutraceutical potential. The economic effect of using biostimulants was also calculated. The results of our experiment allowed verifying a hypothesis that the implementation of a sustainable agricultural technology based on the use of synthetic preparations was an effective method to increase plant productivity and, consequently, economic profits to farmers.

ACS Style

Agnieszka Szparaga; Maciej Kuboń; Sławomir Kocira; Ewa Czerwińska; Anna Pawłowska; Patryk Hara; Zbigniew Kobus; Dariusz Kwaśniewski. Towards Sustainable Agriculture—Agronomic and Economic Effects of Biostimulant Use in Common Bean Cultivation. Sustainability 2019, 11, 4575 .

AMA Style

Agnieszka Szparaga, Maciej Kuboń, Sławomir Kocira, Ewa Czerwińska, Anna Pawłowska, Patryk Hara, Zbigniew Kobus, Dariusz Kwaśniewski. Towards Sustainable Agriculture—Agronomic and Economic Effects of Biostimulant Use in Common Bean Cultivation. Sustainability. 2019; 11 (17):4575.

Chicago/Turabian Style

Agnieszka Szparaga; Maciej Kuboń; Sławomir Kocira; Ewa Czerwińska; Anna Pawłowska; Patryk Hara; Zbigniew Kobus; Dariusz Kwaśniewski. 2019. "Towards Sustainable Agriculture—Agronomic and Economic Effects of Biostimulant Use in Common Bean Cultivation." Sustainability 11, no. 17: 4575.

Journal article
Published: 21 July 2019 in Sustainability
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It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.

ACS Style

Agata Blicharz-Kania; Dariusz Andrejko; Franciszek Kluza; Leszek Rydzak; Zbigniew Kobus. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability 2019, 11, 3960 .

AMA Style

Agata Blicharz-Kania, Dariusz Andrejko, Franciszek Kluza, Leszek Rydzak, Zbigniew Kobus. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability. 2019; 11 (14):3960.

Chicago/Turabian Style

Agata Blicharz-Kania; Dariusz Andrejko; Franciszek Kluza; Leszek Rydzak; Zbigniew Kobus. 2019. "Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices." Sustainability 11, no. 14: 3960.

Research article
Published: 18 July 2019 in PLOS ONE
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The primary objective of the study was to determine the effect of process conditions on extraction efficiency and the total amount of released polyphenols and antioxidant activity (AA) in black chokeberry juice. The study samples were fruits of black chokeberry (Aronia melanocarpa (Michx.) Elliott) cv. Galicjanka. In the study, two kinds of presses—piston press and twin gear juice extractor—were used, and two raw material pretreatment methods—freezing and thawing and enzymatic liquefaction—were applied. The study showed that pressing efficiency depends on the design of press and the nature of pretreatment. The highest pressing efficiency was obtained using the twin gear juice extractor. Enzymatic liquefaction of shredded fruits significantly increased the efficiency of pressing by the piston press. The type of press and the pretreatment method used had an effect on the quality traits of the extracted juices. The highest content of soluble solids was obtained for fruits not subjected to any pretreatment and pressed using the twin gear press. The highest total phenolic content was obtained in juice extracted using the piston press from shredded fruits subjected to enzymatic treatment at 45°C. A higher total phenolic content was also a characteristic of juice obtained from fruits not subjected to any pretreatment and extracted using the twin gear press. The capacity of the black chokeberry juices for free radical quenching oscillated around the level of approximately 90%. The study showed that the application of suitable processing methods is necessary for the acquisition of products with desirable quality traits.

ACS Style

Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Marta Kozak; Tomasz Guz; Leszek Rydzak. Effect of the black chokeberry (Aronia melanocarpa (Michx.) Elliott) juice acquisition method on the content of polyphenols and antioxidant activity. PLOS ONE 2019, 14, e0219585 .

AMA Style

Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Marta Kozak, Tomasz Guz, Leszek Rydzak. Effect of the black chokeberry (Aronia melanocarpa (Michx.) Elliott) juice acquisition method on the content of polyphenols and antioxidant activity. PLOS ONE. 2019; 14 (7):e0219585.

Chicago/Turabian Style

Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Marta Kozak; Tomasz Guz; Leszek Rydzak. 2019. "Effect of the black chokeberry (Aronia melanocarpa (Michx.) Elliott) juice acquisition method on the content of polyphenols and antioxidant activity." PLOS ONE 14, no. 7: e0219585.

Journal article
Published: 02 July 2019 in Sustainability
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The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

ACS Style

Kamil Wilczyński; Zbigniew Kobus; Dariusz Dziki. Effect of Press Construction on Yield and Quality of Apple Juice. Sustainability 2019, 11, 3630 .

AMA Style

Kamil Wilczyński, Zbigniew Kobus, Dariusz Dziki. Effect of Press Construction on Yield and Quality of Apple Juice. Sustainability. 2019; 11 (13):3630.

Chicago/Turabian Style

Kamil Wilczyński; Zbigniew Kobus; Dariusz Dziki. 2019. "Effect of Press Construction on Yield and Quality of Apple Juice." Sustainability 11, no. 13: 3630.

Journal article
Published: 05 June 2019 in PRZEMYSŁ CHEMICZNY
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ACS Style

Zbigniew Kobus. Wpływ sonikacji na stabilność i aktywność antyoksydacyjną kwasu kawowego. PRZEMYSŁ CHEMICZNY 2019, 1, 114 -117.

AMA Style

Zbigniew Kobus. Wpływ sonikacji na stabilność i aktywność antyoksydacyjną kwasu kawowego. PRZEMYSŁ CHEMICZNY. 2019; 1 (6):114-117.

Chicago/Turabian Style

Zbigniew Kobus. 2019. "Wpływ sonikacji na stabilność i aktywność antyoksydacyjną kwasu kawowego." PRZEMYSŁ CHEMICZNY 1, no. 6: 114-117.

Journal article
Published: 01 January 2019 in CyTA - Journal of Food
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ACS Style

Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Agnieszka Starek; Kazimierz Zawiślak; Leszek Rydzak; Dariusz Andrejko. Modeling of rheological properties of cloudy apple juice using master curve. CyTA - Journal of Food 2019, 17, 648 -655.

AMA Style

Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Agnieszka Starek, Kazimierz Zawiślak, Leszek Rydzak, Dariusz Andrejko. Modeling of rheological properties of cloudy apple juice using master curve. CyTA - Journal of Food. 2019; 17 (1):648-655.

Chicago/Turabian Style

Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Agnieszka Starek; Kazimierz Zawiślak; Leszek Rydzak; Dariusz Andrejko. 2019. "Modeling of rheological properties of cloudy apple juice using master curve." CyTA - Journal of Food 17, no. 1: 648-655.

Conference paper
Published: 23 May 2018 in 17th International Scientific Conference Engineering for Rural Development
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ACS Style

Zbigniew Kobus; Rafal Nadulski; Alexandros Sotirios Anifantis; Francesco Santoro. Effect of press construction on yield of pressing and selected quality characteristics of apple juice. 17th International Scientific Conference Engineering for Rural Development 2018, 1 .

AMA Style

Zbigniew Kobus, Rafal Nadulski, Alexandros Sotirios Anifantis, Francesco Santoro. Effect of press construction on yield of pressing and selected quality characteristics of apple juice. 17th International Scientific Conference Engineering for Rural Development. 2018; ():1.

Chicago/Turabian Style

Zbigniew Kobus; Rafal Nadulski; Alexandros Sotirios Anifantis; Francesco Santoro. 2018. "Effect of press construction on yield of pressing and selected quality characteristics of apple juice." 17th International Scientific Conference Engineering for Rural Development , no. : 1.

Journal article
Published: 05 May 2018 in PRZEMYSŁ CHEMICZNY
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Wydawnictwo SIGMA-NOT wydaje czasopisma fachowe informuj

ACS Style

Zbigniew Kobus. Wpływ obróbki ultradźwiękowej na stabilność i aktywność antyoksydacyjną kwasu galusowego. PRZEMYSŁ CHEMICZNY 2018, 1, 70 -73.

AMA Style

Zbigniew Kobus. Wpływ obróbki ultradźwiękowej na stabilność i aktywność antyoksydacyjną kwasu galusowego. PRZEMYSŁ CHEMICZNY. 2018; 1 (5):70-73.

Chicago/Turabian Style

Zbigniew Kobus. 2018. "Wpływ obróbki ultradźwiękowej na stabilność i aktywność antyoksydacyjną kwasu galusowego." PRZEMYSŁ CHEMICZNY 1, no. 5: 70-73.

Conference paper
Published: 22 November 2017 in Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium
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ACS Style

Kamil Wilczyński; Zbigniew Kobus; Rafał Nadulski; Marian Panasiewicz; Andrzej Kusz. The Effect of Ultrasound on the Rheological Properties of Apple Juice. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .

AMA Style

Kamil Wilczyński, Zbigniew Kobus, Rafał Nadulski, Marian Panasiewicz, Andrzej Kusz. The Effect of Ultrasound on the Rheological Properties of Apple Juice. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.

Chicago/Turabian Style

Kamil Wilczyński; Zbigniew Kobus; Rafał Nadulski; Marian Panasiewicz; Andrzej Kusz. 2017. "The Effect of Ultrasound on the Rheological Properties of Apple Juice." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.

Conference paper
Published: 22 November 2017 in Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium
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ACS Style

Zbigniew Kobus; Kamil Wilczyński; Rafał Nadulski; Leszek Rydzak; Tomasz Guz. EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .

AMA Style

Zbigniew Kobus, Kamil Wilczyński, Rafał Nadulski, Leszek Rydzak, Tomasz Guz. EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.

Chicago/Turabian Style

Zbigniew Kobus; Kamil Wilczyński; Rafał Nadulski; Leszek Rydzak; Tomasz Guz. 2017. "EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.

Conference paper
Published: 22 November 2017 in Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium
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ACS Style

Marta Kozak; Paweł Sobczak; Kamil Wilczyński; Zbigniew Kobus; Kazimierz Zawiślak; Wioletta Zukiewicz-Sobczak. Concept of Using Fruit Pomace on Sustainable Farms. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .

AMA Style

Marta Kozak, Paweł Sobczak, Kamil Wilczyński, Zbigniew Kobus, Kazimierz Zawiślak, Wioletta Zukiewicz-Sobczak. Concept of Using Fruit Pomace on Sustainable Farms. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.

Chicago/Turabian Style

Marta Kozak; Paweł Sobczak; Kamil Wilczyński; Zbigniew Kobus; Kazimierz Zawiślak; Wioletta Zukiewicz-Sobczak. 2017. "Concept of Using Fruit Pomace on Sustainable Farms." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.

Journal article
Published: 22 November 2017 in Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium
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ACS Style

Rafał Nadulski; Zbigniew Kobus; Kamil Wilczyński; Tomasz Guz; Zeyad Ahmed. Characterisation of Selected Apple Cultivars in the Aspect of Juice Production in the Condition of a Farm. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .

AMA Style

Rafał Nadulski, Zbigniew Kobus, Kamil Wilczyński, Tomasz Guz, Zeyad Ahmed. Characterisation of Selected Apple Cultivars in the Aspect of Juice Production in the Condition of a Farm. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.

Chicago/Turabian Style

Rafał Nadulski; Zbigniew Kobus; Kamil Wilczyński; Tomasz Guz; Zeyad Ahmed. 2017. "Characterisation of Selected Apple Cultivars in the Aspect of Juice Production in the Condition of a Farm." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.