Katarzyna Skrzypczak

University of Life Sciences

Poland

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Articles (13)

Year:

2024

Year:

2023

Year:

2023

Year:

2023

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2020

Year:

2020

Collaborators (16)

Aneta Sławińska

University of Life Sciences

POLAND

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Adam Waśko

University of Life Sciences in Lublin

POLAND

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Stanislaw Winiarczyk

POLAND

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Jakub Wyrostek

POLAND

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Dorota Domagała

University of Life Sciences

POLAND

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Klaudia Gustaw

University of Life Sciences in Lublin

POLAND

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Katarzyna Michalak

University of Life Sciences

POLAND

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Piotr Koper

Maria Curie-Skłodowska University

POLAND

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Anna MICHALSKA-CIECHANOWSKA

Assistant Professor

Wroclaw University of Environmental and 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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Anna Bogucka-Kocka

Medical University of Lublin

POLAND

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Magdalena Polak-Berecka

University of Life Sciences

POLAND

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Monika Michalak-Majewska

University of Life Sciences

POLAND

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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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Joanna Stadnik

University of Life Sciences in Lublin

POLAND

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Katarzyna Skrzypczak

Research Interests

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Articles (13)

The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages

Comparative study of antioxidant, antiglycation and chemoprotective potential of beetroot juice powder formulations with functional carriers

Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms

Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

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

Potential Biological Activities of Peptides Generated during Casein Proteolysis by Curly Kale (Brassica oleracea L. var. sabellica L.) Leaf Extract: An In Silico Preliminary Study

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB—A New Strain Isolated from Mead

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

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

Collaborators (16)

Aneta Sławińska

Adam Waśko

Stanislaw Winiarczyk

Jakub Wyrostek

Dorota Domagała

Klaudia Gustaw

Katarzyna Michalak

Piotr Koper

Anna MICHALSKA-CIECHANOWSKA

Wojciech Radzki

Waldemar Gustaw

Anna Bogucka-Kocka

Magdalena Polak-Berecka

Monika Michalak-Majewska

Anna KONONIUK

Joanna Stadnik

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