E. Pośpiech

Current research in meat color

Meat: The balance between nutrition and health. A review

Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reduction

Effects of pH and temperature on metmyoglobin solubility in a model system

Effects of heat on meat proteins – Implications on structure and quality of meat products

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Microwave food processing—A review

An integrated device for the rapid and sensitive detection of the influenza hemagglutinin

Microwave dielectric spectroscopy for the determination of pork meat quality

A stacking flow immunoassay for the detection of dengue-specific immunoglobulins in salivary fluid

Thermal properties of titin from porcine and bovine muscles

Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection?

The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids

Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis

PSE‐LIKE SYNDROME IN BREAST MUSCLE OF DOMESTIC TURKEYS: A REVIEW