Andrzej Lenart

1Department Of Biotechnology, 159c Nowoursynowska St
Warsaw, MZ 02776, Poland

Last Updated: 09/26/2026

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Found 14 publications

Editorial: Classification of foods according to their processing level.

Editorial: Classification of foods according to their processing level.

Journal: Frontiers in nutrition

Published: December 20, 2022

Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples.

Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples.

Journal: Foods (Basel, Switzerland)

Published: September 15, 2021

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.

Journal: Molecules (Basel, Switzerland)

Published: November 11, 2020

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method.

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method.

Journal: Molecules (Basel, Switzerland)

Published: November 02, 2020

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit.

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit.

Journal: Molecules (Basel, Switzerland)

Published: September 13, 2020

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages.

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages.

Journal: Journal of food science and technology

Published: July 23, 2019

Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis.

Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis.

Journal: International journal of molecular sciences

Published: March 12, 2019

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples.

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples.

Journal: Journal of food science and technology

Published: February 13, 2019

How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films.

How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films.

Journal: Polymers

Published: February 10, 2018

Dried strawberries as a high nutritional value fruit snack.

Dried strawberries as a high nutritional value fruit snack.

Journal: Food science and biotechnology

Published: August 16, 2017

Effect of starch type on the physico-chemical properties of edible films.

Effect of starch type on the physico-chemical properties of edible films.

Journal: International journal of biological macromolecules

Published: September 15, 2016

Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.

Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.

Journal: Journal of texture studies

Published: September 28, 2015

Showing 1-12 of 14

Last Updated: 09/26/2026