| Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus) Z Domiszewski, G Bienkiewicz, D Plust Acta Scientiarum Polonorum Technologia Alimentaria 10 (3), 359-373, 2011 | 118 | 2011 |
| Lipid changes and sensory quality of whole-and gutted rainbow trout during storage in ice A Kołakowska, L Zienkowicz, Z Domiszewski, G Bienkiewicz Acta Ichthyologica et Piscatoria 36, 39-47, 2006 | 51 | 2006 |
| Effects of rainbow trout freshness on n‐3 polyunsaturated fatty acids in fish offal A Kołakowska, Z Domiszewski, D Kozłowski, M Gajowniczek European Journal of Lipid Science and Technology 108 (9), 723-729, 2006 | 30 | 2006 |
| Canned cod liver as a source of n‐3 polyunsaturated fatty acids, with a reference to contamination A Kołakowska, K Stypko, Z Domiszewski, G Bienkiewicz, A Perkowska, ... Food/Nahrung 46 (1), 40-45, 2002 | 28 | 2002 |
| Seafood intake as a method of non-communicable diseases (NCD) prevention in adults D Jamioł-Milc, J Biernawska, M Liput, L Stachowska, Z Domiszewski Nutrients 13 (5), 1422, 2021 | 27 | 2021 |
| Effects of biological and technological factors on the utility of fish as a source of n-3 PUFA A Kołakowska, Z Domiszewski, G Bienkiewicz Omega 3, 83-107, 2006 | 26 | 2006 |
| Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid … Z Domiszewski International journal of food science & technology 48 (4), 786-793, 2013 | 18 | 2013 |
| Effects of thermal treatment of Baltic herring and sprat on n-3 PUFA and lipid oxidation A Kołakowska, Z Domiszewski, G Bienkiewicz, M Szczygielski Lipidforum, 21st Nordic Lipid Symposium, Bergen, 5-8, 2001 | 18 | 2001 |
| Quality of selected white tea types D Plust, B Czerniejewska-Surma, Z Domiszewski, G Bienkiewicz, ... ŻYWNOŚĆ-Nauka Technologia Jakość 18 (3), 2011 | 15* | 2011 |
| Quality of lipids in marinated herring Z Domiszewski, G Bienkiewicz, D Plust, M Kulasa Electron. J. Pol. Agric. Univ 14 (1), 2011 | 14 | 2011 |
| DETERMINING FISH FATTY ACID COMPOSITION: A COMPARISON OF PREPARATION FAME DIRECT AND AOAC METHODS BG Domiszewski Z. Folia Pomeranae Universitatis Technologiae Stetinensis 281, 19-30, 0 | 14* | |
| Changes in selected chemical and microbiological indicators during warm smoking process of thawed Whitefish (Coregonis clupeaformis) G Tokarczyk, B Szymczak, M Szymczak, Z Domiszewski ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC 18 (5), 119-131, 2011 | 12* | 2011 |
| Ryby słodkowodne jako źródło niezbędnych nienasyconych kwasów tłuszczowych NNKT G Bienkiewicz, Z Domiszewski, T Kuszynski Magazyn Przemysłu Rybnego, 2008 | 12 | 2008 |
| Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus) Z Domiszewski, K Duszyńska, E Stachowska Journal of Aquatic Food Product Technology 29 (9), 886-900, 2020 | 11 | 2020 |
| Effect of sterilization on true retention rate of eicosapentaenoic and docosahexaenoic acid content in mackerel (Scomber scombrus), herring (Clupea harengus) and sprat … Z Domiszewski Journal of Food Processing and Preservation, e15461, 2021 | 9 | 2021 |
| Polyphenols content, antioxidant capacity and reducing power of white tea infusions BG Plust D., Czerniejewska-Surma B., Domiszewski Z. Folia Pomeranae Universitatis Technologiae Stetinensis 286 (18), 47–52, 2011 | 9* | 2011 |
| Determining fish fatty acid composition: a comparison of preparation fatty acid methyl esters direct and AOAC methods GB Z Domiszewski Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura …, 2010 | 7 | 2010 |
| Effect of technological process on true retention rate of eicosapentaenoic and docosahexaenoic acids, lipid oxidation and physical properties of canned smoked sprat (Sprattus … Z Domiszewski, S Mierzejewska International Journal of Food Science 2021 (1), 5539376, 2021 | 6 | 2021 |
| Distribution of lipids and oxidative changes therein in particularized parts of rainbow trout fillets G Bienkiewicz, Z Domiszewski, G Tokarczyk, D Plust ŻYWNOŚĆ-Nauka Technologia Jakość 20 (1), 2013 | 6 | 2013 |
| Zmiany wybranych wskaźników chemicznych i mikrobiologicznych w procesie ciepłego wędzenia rozmrożonej siei (Coregonis clupeaformis) G Tokarczyk, B Szymczak, M Szymczak, Z Domiszewski Żywność Nauka Technologia Jakość 18 (5), 2011 | 5 | 2011 |
