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Elżbieta Klewicka

Lodz University of Technology

Poland

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Research Interests

Food Science

80%

Pharmaceutical Chemistry

20%

Polyphenol

40%

Plant-microbe Interaction

30%

Metabolic Engineering

30%

Phytochemical

30%

Antioxidant Research

30%

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Articles16

Hibiscus moscheutos L. Flower Petals Extract Phenolic Profile and In Vitro Antimicrobial, Biofilm Formation, Autoaggregation, Prebiotic, Genotoxicity, and Anti-Inflammatory Properties

Article Link

Year:

2025

Extract from Rosa spp. as a Factor Influencing the Growth Rate of Coagulase-Negative Staphylococcus Strains

Article Link

Year:

2025

Varietal Susceptibility of Yellow Onions to Blanching and Its Impact on Probiotic Fermentation

Article Link

Year:

2025

Exopolysaccharides Synthesized by Lacticaseibacillus rhamnosus ŁOCK 0943: Structural Characteristics and Evaluation of Biological and Technological Properties

Article Link

Year:

2024

Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt

Article Link

Year:

2024

Lactic acid fermentation of osmo-dehydrated onion

Article Link

Year:

2023

Encapsulation and Biological Activity of Hesperetin Derivatives with HP-β-CD

Article Link

Year:

2023

From the Physicochemical Characteristic of Novel HesperetinHydrazone to Its In Vitro Antimicrobial Aspects

Article Link

Year:

2022

Antagonistic Activity of Lactic Acid Bacteria and Rosa rugosa Thunb. Pseudo-Fruit Extracts against Staphylococcus spp. Strains

Article Link

Year:

2022

Enzymatic Synthesis of the Fructosyl Derivative of Sorbitol

Article Link

Year:

2022

Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Article Link

Year:

2021

Rosa spp. Extracts as a Factor That Limits the Growth of Staphylococcus spp. Bacteria, a Food Contaminant

Article Link

Year:

2021

Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944

Article Link

Year:

2021

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Article Link

Year:

2021

Anticandidal activity of Lactobacillus spp. in the presence of galactosyl polyols

Article Link

Year:

2020

Algae Chlorella vulgaris as a factor conditioning the survival of Lactobacillus spp. in adverse environmental conditions

Article Link

Year:

2020

Collaborators17

Elzbieta Lodyga-Chruscinska

professor

Lodz University of Technology

POLAND

Bożena Matysiak

The National Institute of Horticultural Research

POLAND

Waldemar Maniukiewicz

Lecturer

Lodz University of Technology

POLAND

Sabina Górska

Head of the Microbiome Immunobiology Laboratory/PhD

Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences

POLAND

Dorota Żyżelewicz

professor

Lodz University of Technology

POLAND

Radoslaw Bonikowski

TUL professor

POLAND

Damian Batory

Lodz University of Technology

POLAND

Michał Sójka

Lodz University of Technology

POLAND

Anna Otlewska

Lodz University of Technology

POLAND

Maria Grzegorzewska

Research Institute of Horticulture

POLAND

Robert Klewicki

Lodz University of Technology

POLAND

Jerzy JUSKIEWICZ

Professor

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

POLAND

Katarzyna Grzelak-Błaszczyk

Lodz University of Technology

POLAND

Joanna Milala

Lodz University of Technology

POLAND

Joanna Oracz

Assistant Professor

Lodz University of Technology

POLAND

Sylwia Ścieszka

Lodz University of Technology

POLAND

Andrzej Czarnecki

Lodz University of Technology

POLAND

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Elżbieta Klewicka

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Research Interests

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Articles16

<i>Hibiscus moscheutos</i> L. Flower Petals Extract Phenolic Profile and In Vitro Antimicrobial, Biofilm Formation, Autoaggregation, Prebiotic, Genotoxicity, and Anti-Inflammatory Properties

Extract from <i>Rosa</i> spp. as a Factor Influencing the Growth Rate of Coagulase-Negative <i>Staphylococcus</i> Strains

Varietal Susceptibility of Yellow Onions to Blanching and Its Impact on Probiotic Fermentation

Exopolysaccharides Synthesized by Lacticaseibacillus rhamnosus ŁOCK 0943: Structural Characteristics and Evaluation of Biological and Technological Properties

Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt

Lactic acid fermentation of osmo-dehydrated onion

Encapsulation and Biological Activity of Hesperetin Derivatives with HP-β-CD

From the Physicochemical Characteristic of Novel HesperetinHydrazone to Its In Vitro Antimicrobial Aspects

Antagonistic Activity of Lactic Acid Bacteria and Rosa rugosa Thunb. Pseudo-Fruit Extracts against Staphylococcus spp. Strains

Enzymatic Synthesis of the Fructosyl Derivative of Sorbitol

Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Rosa spp. Extracts as a Factor That Limits the Growth of Staphylococcus spp. Bacteria, a Food Contaminant

Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Anticandidal activity of Lactobacillus spp. in the presence of galactosyl polyols

Algae Chlorella vulgaris as a factor conditioning the survival of Lactobacillus spp. in adverse environmental conditions

Collaborators17

Elzbieta Lodyga-Chruscinska

Bożena Matysiak

Waldemar Maniukiewicz

Sabina Górska

Dorota Żyżelewicz

Radoslaw Bonikowski

Damian Batory

Michał Sójka

Anna Otlewska

Maria Grzegorzewska

Robert Klewicki

Jerzy JUSKIEWICZ

Katarzyna Grzelak-Błaszczyk

Joanna Milala

Joanna Oracz

Sylwia Ścieszka

Andrzej Czarnecki

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