Standout Papers

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? 2019 2026 2021 2023 271
  1. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? (2019)
    Małgorzata Starowicz, Henryk Zieliński Food Reviews International

Immediate Impact

1 by Nobel laureates 50 standout
Sub-graph 1 of 24

Citing Papers

Pulsed electric field technology in vegetable and fruit juice processing: A review
2024 Standout
D-Limonene: Promising and Sustainable Natural Bioactive Compound
2024 Standout
2 intermediate papers

Works of Małgorzata Starowicz being referenced

The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products
2022
Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor
2020
and 1 more

Author Peers

Author Last Decade Papers Cites
Małgorzata Starowicz 568 252 285 50 1.1k
Renata Zawirska‐Wojtasiak 585 375 233 46 1.3k
Yavuz Yağız 422 380 115 43 1.3k
Gengjun Chen 455 183 459 32 1.0k
Sittiwat Lertsiri 473 117 160 35 1.0k
Halise Gül Akıllıoğlu 491 335 319 26 1.1k
Uwe Schwarzenbolz 547 165 250 46 1.3k
Pubali Dhar 486 212 287 60 1.3k
Emad Karrar 624 276 265 101 1.3k
Caj Eriksson 319 236 183 30 996
Serena Martini 626 292 237 40 1.3k

All Works

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Rankless by CCL
2026