Magdalena Polak-Berecka

University of Life Sciences

Poland

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Articles (14)

Year:

2025

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2025

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2024

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2023

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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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2020

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2020

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2020

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2020

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2020

Collaborators (6)

Adam Waśko

University of Life Sciences in Lublin

POLAND

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Dominik Szwajgier

prof. ULS in Lublin, dr hab.

University of Life Sciences in Lublin

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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Katarzyna Skrzypczak

University of Life Sciences

POLAND

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Magdalena Polak-Berecka

Research Interests

Explore related searches

Contact this professor

Articles (14)

Postbiotics Formulation and Therapeutic Effect in Inflammation: A Systematic Review

Psychobiotics in Depression: Sources, Metabolites, and Treatment—A Systematic Review

Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review

Red Kale (<i>Brassica oleracea</i> L. ssp. <i>acephala</i> L. var. <i>sabellica</i>) Induces Apoptosis in Human Colorectal Cancer Cells In Vitro

Biological Activity of an Epilobium angustifolium L. (Fireweed) Infusion after In Vitro Digestion

Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis

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

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

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential

Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment

Plantaricins – Biosynthesis, mode of action and potential in ensuring food safety,Plantarycyny – Biosynteza, mechanizm działania i potencjał w zapewnianiu bezpieczeństwa żywności

Possibility of using fermented curly kale juice to manufacture feta-type Cheese

Starter culture for curly kale juice fermentation selected using principal component analysis

Collaborators (6)

Adam Waśko

Dominik Szwajgier

Klaudia Gustaw

Katarzyna Michalak

Piotr Koper

Katarzyna Skrzypczak

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