Refereed journal publications

  1. Dmytrów I., Szymczak M., Szkolnicka K., Kamiński P. 2021. Development of functional acid curd cheese (tvarog) with antioxidant activity containing astaxanthin from shrimp shells - Preliminary experiment. Foods, 10(4), 895, MNISW=70, IF= 4.092
  2. Strzelczak A., Balejko J., Szymczak M., Witczak A. 2021. Effect of protein denaturation temperature on rheological properties of baltic herring (Clupea harengus membras) muscle tissue. Foods, 10, 829. MNISW=70, IF= 4.092
  3. Szymczak M., Kamiński P., Felisiak K., Szymczak B., Dmytrów I., Sawicki T. 2020. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). LWT – Food Science and technology, 133, 109961. MNISW=100, IF= 4.006
  4. Szymczak B., Szymczak M., Trafiałek J. 2020. Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers. Food Microbiology,, MNISW=140, IF= 4.09
  5. Sawicki T., Juszczak M., Szymczak M. 2019. Ichtiology and economic importance of Baltic herring in polish fish industry. Folia Pomeranae Universitatis Technologiae Stetinensis Series Agricultura, Alimentaria, Piscaria et Zootechnica, 149, in press, MNISW=10
  6. Juszczak M., Sawicki T., Szymczak M. 2019. Ichtiology, breeding and economic importance of rainbow trout in Poland. Folia Pomeranae Universitatis Technologiae Stetinensis Series Agricultura, Alimentaria, Piscaria et Zootechnica, in review, MNISW=10
  7. Felisiak K., Szymczak M., Kołakowski E. 2019 Identification of non-protein nitrogen compounds separated by CZE without derivatization from TCA extract from salted herring meat. Journal of Food Composition and Analysis,, MNISW=35, IF= 2.752
  8. Szymczak M., Felisiak K., Tokarczyk G., Szymczak B. 2019. The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating. International Journal of Food Science & Technology, MNISW=25, IF=2.383
  9. Szymczak M., Felisiak K., Tokarczyk G. 2018. Technology of fish marinades  - today and tomorrow. Magazyn Przemysłu Rybnego, 6, 126, 32-34.
  10. Characteristics of herring marinated in reused brines after microfiltration. Szymczak M., Felisiak K., Szymczak B. Journal of Food Science and Technology - Mysore, 2018, 55(11), 4395-4405.
  11. Autodigestion and peptidases activity in low quality Baltic sprat (Sprattus sprattus balticus Schneider, 1908), Felisiak K. and Szymczak M. 2018. Journal of Aquatic Food Product Technology, 27, 5, 619-626.
  12. Protein hydrolysates as a source of biologically active peptides - preparation and application in the food industry, Brodalka P., Felisiak K., Szymczak M. 2018. Kosmos - Problemy Nauk Przyrodniczych, 67, 4, 889-894. 
  13. Recovery of Proteins from Fish by-products. pH-shift Method. Szymczak M., Dominiczak A., Szymczak B. 2017. Przemysł Spożywczy, 10, 24-27.
  14. Recovery of cathepsins from marinating brine waste. Szymczak M. International Journal of Food Science and Technology, 52, 1, 154-160, DOI: 10.1111/ijfs.13273, 2016.
  15. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings. Szymczak M. Journal Science of Food and Agriculture. 97(5):1488-1496, 2017.
  16. Distribution of cathepsin D activity between lysosomes and a soluble fraction of marinating brine, Szymczak M. Journal of Food Science, doi: 10.1111/1750-3841.13375, 2016.
  17. Occurrence of aspartyl proteases in brine after herring marinating, Szymczak M., Lepczyński A. Food Chemistry, 194, 470–475, 2016.
  18. The valuable properties of the fish as a problem in processing, Szymczak M., Szymczak B. Przemysł Spożywczy, 70 (9), 39-42, 2016.
  19. Effect of added roach flesh on quality and shelf live of flour-and-fish snacks, Krzywiński T., Wianecki M., Tokarczyk G., Felisiak K., Szymczak M. 2016. Food, Science, Technology, Quality, 1(104), 101-116, 2016
  20. Total volatile basic nitrogen in meat and brine during marinating of herring, Szymczak M., Kołakowski E., Journal of Aquatic Food Product Technology, 25(3), 373-387, 2016.
  21. Effect of addition of different acetic acid concentrations on the quality of marinated herring, Szymczak M., Kołakowski E., Felisiak K. Journal of Aquatic Food Product Technology, 24(6), 566-581, DOI:10.1080/10498850.2013.796504), 2015.
  22. The effect of anthropopression on the presence of L. monocytogenes in soil, fruits and vegetables, Szymczak B., Szymczak M., Sawicki W., Dąbrowski E. Folia Microbiologica, 58, #4, doi:10.1007/s12223-013-0260-8, 2013.
  23. The effect of smoking of Lake Whitefish (Coregonus clupeaformis) of low quality and low suitability for technological processing on its sensory properties, Szymczak M., Tokarczyk G., Polish Journal of Commodity Science, 2, #35, 106-112, 2013.
  24. Effect of cover brine type on the quality of meat from herring marinades, Szymczak M., Szymczak B., Koronkiewicz A., Felisiak K., Bednarek M., Journal of Food Science, 78, #4, 619-625, 2013.
  25. Losses of nitrogen fractions from herring to brine during marinating, Szymczak M., Kołakowski E., Food Chemistry, 132, #1, 237-243, 2012.
  26. Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.), Szymczak M., Kołakowski E., Felisiak K., International Journal of Food Science and Technology, 47, #2, 282–289, 2012.
  27. Changes in selected chemical and microbiological indicators during warm smoking process of thawed whitefish, Tokarczyk G., Szymczak B., Szymczak M., Domiszewski Z., Żywność. Jakość. Nauka. Technologia, 5, #78, 119-131, 2011.
  28. Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating, Szymczak M.  Journal of the Science of Food and Agriculture, 91, 68-74, 2011.
  29. Effect of freezing on ripening process of headed and gutted Baltic herring (Clupea harengus L.) salted in brine, Tokarczyk G., Kołakowski E., Bednarczyk B., Szymczak M., Przybylska S., Waliłko A., Lament K., Krzywiński T., Bienkiewicz G. Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc. Zootech., 278, #14, 81-106, 2010.
  30. Influence of salt concentration on marinating process of raw Baltic herring, Szymczak M., Kołakowski E., Tokarczyk G., Stypko K., Krzywiński T., Folia Univ. Stetin. Scientia Alimentaria., 274, #12, 63-74, 2009.
  31. Marinating process dynamics of meat of thawed Baltic and Atlantic herring, Szymczak M., Kołakowski E., Tokarczyk G., Folia Univ. Stetin. Scientia Alimentaria., 272, #11, 83-94, 2009.
  32. Effect of storage temperature on the texture and structure of the breads, Iwanski R., Wianecki M., Mierzwa M., Szymczak M., Zieliński K., Stanisz P., Klinkosz D., Klosowska E., Ksiezak E., Tubacka M. Folia Univ. Stetin. Scientia Alimentaria, 6 (262): 37-48. 2008. 
  33. Influence of brine composition on ripening process of semi-marinades from Baltic herring,  Szymczak M., Mierzwa M., Klimczak E., Kazimierczak A., Folia Univ. Stetin. Scientia Alimentaria, 5, #260, 75-88, 2008.