Xi He, H. Yangming, B. Górska – Horczyczak, A. Wierzbicka, H. H. Jeleń (2021) Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. Food Chemistry, 337, 128002 DOI: 10.1016/j.foodchem.2020.128002
Marcinkowska M., Jeleń H. (2020) Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solutions. LWT – Food Science and Technology 131; 109793; doi: 10.1016/j.lwt.2020.109793
Majcher M.A., D. Olszak-Ossowska, K. Szudera-Kończal, H.H. Jeleń (2020) Formation of key aroma compounds during preparation of Pumpernickel bread. Journal of Agricultural and Food Chemistry. doi: 10.1021/acs.jafc.9b06220
Szambelan K., Nowak J., Szwengiel J., Jeleń H. (2020) Comparison of sorghum and maize raw distillates: factors affecting ethanol efficiency and volatile by-product profile. Journal of Cereal Science. 91; 102863
Jeleń H.H., Majcher M., Szwengiel A. (2019) Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds. LWT – Food Science and Technology 107: 56-63
Antolak H., Jeleń H., Otlewska A, Kręgiel D. (2019) Volatile compounds associated with growth of Asaia bogorensis and Asaia lannensis – unusual spoilage bacteria of functional beverages. Food Research International, 121: 379-386
Jeleń H.H., Gaca A., Marcinkowska M. (2018) Use of sorbent-based vacuum extraction for determination of volatile phenols in beer. Food Analytical Methods 11: 3089-3094
Ziółkowska A., Wąsowicz E. Jeleń H. (2016) Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods. Food Chemistry, 213, 714-720
Gracka A., Jeleń H. Majcher M. A. Kaczmarek, A. Sigier (2016) Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting. Journal of Chromatography A. 1428, 292 - 304
Dziadas M., Jeleń H.H. (2016) Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes. Food Chemistry. 190; 412-418
