E-LIB Suche - Ergebnisse für: Skrzypczak, Katarzyna

1

The Possibility of Using Lactobacillus plantarum 299v to Re..:

Skrzypczak, Katarzyna ; Teterycz, Dorota ; Gustaw, Waldemar...
Applied Sciences. 14 (2024) 12 - p. 5187 , 2024

Link: https://doi.org/10.3390/..

2

Quality and functional properties of bread containing the a..:

Skrzypczak, Katarzyna ; Wirkijowska, Anna ; Przygoński, Krzysztof..
Food Chemistry. 448 (2024) - p. 139117 , 2024

Link: https://doi.org/10.1016/..

3

Ethanolic Extracts of Six Cultivated Mushrooms as a Source ..:

Radzki, Wojciech ; Tutaj, Krzysztof ; Skrzypczak, Katarzyna..
Applied Sciences. 14 (2023) 1 - p. 66 , 2023

Link: https://doi.org/10.3390/..

4

Chitosan and Its Carboxymethyl-Based Membranes Produced by ..:

Zając, Adam ; Sąsiadek, Wojciech ; Dymińska, Lucyna...
Molecules. 28 (2023) 16 - p. 5987 , 2023

Link: https://doi.org/10.3390/..

5

Influence of legume‐derived proteins with varying solubilit..:

Downs, Breana ; Skrzypczak, Katarzyna ; Richter, Jana K....
Journal of Food Science. 88 (2023) 10 - p. 4169-4179 , 2023

Link: https://doi.org/10.1111/..

6

Comparative study of antioxidant, antiglycation and chemopr..:

Brzezowska, Jessica ; Skrzypczak, Katarzyna ; Radzki, Wojciech...
Food Bioscience. 55 (2023) - p. 103049 , 2023

Link: https://doi.org/10.1016/..

7

Properties of Yogurts Enriched with Crude Polysaccharides E..:

Radzki, Wojciech ; Skrzypczak, Katarzyna ; Sołowiej, Bartosz..
Foods. 12 (2023) 21 - p. 4033 , 2023

Link: https://doi.org/10.3390/..

8

Dynamics of Changes in pH and the Contents of Free Sugars, ..:

Jabłońska-Ryś, Ewa ; Sławińska, Aneta ; Skrzypczak, Katarzyna.
Foods. 11 (2022) 11 - p. 1553 , 2022

Link: https://doi.org/10.3390/..

9

Content of Biogenic Amines and Physical Properties of Lacto..:

Jabłońska-Ryś, Ewa ; Sławińska, Aneta ; Skrzypczak, Katarzyna..
Applied Sciences. 12 (2022) 18 - p. 8957 , 2022

Link: https://doi.org/10.3390/..

10

Bacterial Profile and Changes in the Protein–Peptide Fracti..:

Skrzypczak, Katarzyna ; Michalak, Katarzyna ; Wyrostek, Jakub...
Applied Sciences. 12 (2022) 17 - p. 8916 , 2022

Link: https://doi.org/10.3390/..

11

Possibility of Reinforcement the Functional Potential of Ve..:

Skrzypczak, Katarzyna ; Gustaw, Klaudia ; Schwonke, Dominika...
Acta Universitatis Cibiniensis. Series E: Food Technology. 25 (2021) 1 - p. 123-134 , 2021

Link: https://doi.org/10.2478/..

12

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopep..:

Skrzypczak, Katarzyna ; Fornal, Emilia ; Domagała, Dorota...
International Journal of Food Science. 2021 (2021) - p. 1-15 , 2021

Link: https://doi.org/10.1155/..

13

Potential Biological Activities of Peptides Generated durin..:

Polak-Berecka, Magdalena ; Michalak-Tomczyk, Magdalena ; Skrzypczak, Katarzyna...
Foods. 10 (2021) 11 - p. 2877 , 2021

Link: https://doi.org/10.3390/..

14

Genome and Pangenome Analysis of Lactobacillus hilgardii FL..:

Gustaw, Klaudia ; Koper, Piotr ; Polak-Berecka, Magdalena...
International Journal of Molecular Sciences. 22 (2021) 7 - p. 3780 , 2021

Link: https://doi.org/10.3390/..

15

Comparative Analysis of Selected Physicochemical and Textur..:

Michalak-Majewska, Monika ; Muszyński, Siemowit ; Sołowiej, Bartosz...
Acta Universitatis Cibiniensis. Series E: Food Technology. 24 (2020) 1 - p. 99-112 , 2020

Link: https://doi.org/10.2478/..