Effect of nonthermal treatments on selected natural food pigments and color changes in plant materialMałgorzata Nowacka, Emilia Janiszewska‐Turak, Dorota Witrowa‐Rajchert et al.|Comprehensive Reviews in Food Science and Food Safety|2021Cited by 72
Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried PowderEmilia Janiszewska‐Turak, Dorota Witrowa‐Rajchert, Katarzyna Rybak et al.|Molecules|2022Cited by 36
The influence of <i>Lactobacillus</i> bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powdersEmilia Janiszewska‐Turak, Dorota Witrowa‐Rajchert, Łucja Hornowska et al.|International Journal of Food Science & Technology|2020Cited by 26
The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried PowdersEmilia Janiszewska‐Turak, Anna Gramza‐Michałowska, Kacper Tracz et al.|Applied Sciences|2022Cited by 25
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell PeppersEmilia Janiszewska‐Turak, Anna Gramza‐Michałowska, Katarzyna Pobiega et al.|Molecules|2022Cited by 24