| Functional food for elderly high in antioxidant and chicken eggshell calcium to reduce the risk of osteoporosis—a narrative review M Arnold, YV Rajagukguk, A Gramza-Michałowska Foods 10 (3), 656, 2021 | 56 | 2021 |
| Enzymatic browning in apple products and its inhibition treatments: A comprehensive review M Arnold, A Gramza‐Michałowska Comprehensive Reviews in food science and food safety 21 (6), 5038-5076, 2022 | 42 | 2022 |
| Tempoyak: Fermented durian paste of Malay ethnic and its functional properties YV Rajagukguk, M Arnold International Journal of Gastronomy and Food Science 23, 100297, 2021 | 26 | 2021 |
| Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau M Arnold, YV Rajagukguk, A Gramza-Michałowska Beverages 7 (3), 60, 2021 | 25 | 2021 |
| Properties of chicken protein isolate/fish gelatin blend film incorporated with phenolic compounds and its application as pouch for packing chicken skin oil K Nilsuwan, M Arnold, S Benjakul, T Prodpran, K de la Caba Food Packaging and Shelf Life 30, 100761, 2021 | 21 | 2021 |
| Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum YV Rajagukguk, M Arnold, A Sidor, B Kulczyński, A Brzozowska, ... Foods 11 (3), 309, 2022 | 20 | 2022 |
| Innovative application of chicken eggshell calcium to improve the functional value of gingerbread M Arnold, YV Rajagukguk, A Sidor, B Kulczyński, A Brzozowska, ... International Journal of Environmental Research and Public Health 19 (7), 4195, 2022 | 19 | 2022 |
| Clitoria ternatea Flower and Its Bioactive Compounds: Potential Use as Microencapsulated Ingredient for Functional Foods RR Multisona, S Shirodkar, M Arnold, A Gramza-Michalowska Applied Sciences 13 (4), 2134, 2023 | 18 | 2023 |
| Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review M Arnold, A Gramza-Michalowska Food and Bioprocess Technology, 1-42, 2023 | 12 | 2023 |
| Pulse probiotic superfood as iron status improvement agent in active women—A review YV Rajagukguk, M Arnold, A Gramza-Michałowska Molecules 26 (8), 2121, 2021 | 9 | 2021 |
| A kinetic approach to oxygen radical absorbance capacity (ORAC): Restoring order to the antioxidant activity of hydroxycinnamic acids and fruit juices U Asma, ML Bertotti, S Zamai, M Arnold, R Amorati, M Scampicchio Antioxidants 13 (2), 222, 2024 | 3 | 2024 |
| Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin K Nilsuwan, M Arnold, S Benjakul, T Prodpran, K de la Caba, CO Mohan Journal of Food Science and Technology, 1-10, 2022 | 2 | 2022 |
| Sangga buwana as food acculturation: Yogyakarta royal traditional food M Arnold, YV Rajagukguk Jurnal Antropologi: Isu-Isu Sosial Budaya 23 (2), 212-221, 2021 | 2 | 2021 |
| Karakterisasi dan Evaluasi Sensori Bumbu Mi Instan Rendah Natrium Berbasis Emulsi Minyak dalam Air Characterization and Sensory Evaluation of Low Sodium, Oil in Water Emulsion … M Arnold, TP Teja, D Yudianto Indonesian Journal of Food Technology 1, 1, 2018 | 1 | 2018 |
| Potensi “Sangga Buwana” dengan substitusi tepung sukun sebagai makanan siap saji yang sehat M Arnold, R Lawandra, YV Rajagukguk, T Oktaviani, E Emely Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya 1 (1), 1-11, 2017 | 1 | 2017 |
| Tea Leaves as an Ingredient of Confectionery M Arnold, YV Rajagukguk, A Gramza-Michałowska Tea as a Food Ingredient: Properties, Processing, and Health Aspects, 221-239, 2022 | | 2022 |
| Tea Leaves as an Ingredient of Confectionery M Arnold, YV Rajagukguk, A Gramza-Michałowska Tea as a Food Ingredient, 221-239, 2022 | | 2022 |
Yolanda Victoria RajagukgukPhD Student at Poznan University of Life Sciences在 up.poznan.pl 的电子邮件经过验证
Yolanda Victoria RajagukgukPhD Student at Poznan University of Life Sciences在 up.poznan.pl 的电子邮件经过验证