Anna KONONIUK

Assistant Professor / PhD

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

Poland

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About

Anna Kononiuk is an Assistant Professor at the Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Poland. Her research focuses on food science and technology, particularly in the areas of fermented products and bioactive compounds. Recent publications include investigations into the effects of retinoic acid on stem cells, the antioxidative properties of dry fermented loins, and the use of whey proteins in milk beverages. Dr. Kononiuk's work contributes valuable insights into the nutritional and technological aspects of food production.

Articles (11)

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2023

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2022

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2021

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2021

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2021

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2020

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2020

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2020

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2020

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2020

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2020

Collaborators (9)

Aneta Sławińska

University of Life Sciences

POLAND

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Adam Waśko

University of Life Sciences in Lublin

POLAND

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Anna KORZEKWA

Head / Associate Professor

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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Dorota Domagała

University of Life Sciences

POLAND

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Małgorzata Karwowska

associate professor

University of Life Sciences

POLAND

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Katarzyna Skrzypczak

University of Life Sciences

POLAND

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Wojciech Radzki

University of Life Sciences

POLAND

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Waldemar Gustaw

University of Life Sciences

POLAND

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Monika Michalak-Majewska

University of Life Sciences

POLAND

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Anna KONONIUK

Research Interests

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About

Articles (11)

Retinoic acid alters metalloproteinase action in red deer antler stem cells

Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

Bioactive compounds in fermented sausages prepared from beef and fallow deer meat with acid whey addition

Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition

Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat

Impact of sodium nitrite reduction on lipid oxidation and antioxidant properties of cooked meat products

Collaborators (9)

Aneta Sławińska

Adam Waśko

Anna KORZEKWA

Dorota Domagała

Małgorzata Karwowska

Katarzyna Skrzypczak

Wojciech Radzki

Waldemar Gustaw

Monika Michalak-Majewska

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