Marek Roszko

Institute of Agricultural and Food Biotechnology

Poland

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Articles (21)

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2025

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2025

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2025

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2024

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2024

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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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2020

Collaborators (11)

Edyta Juszczuk-Kubiak

Head

Institute of Agricultural and Food Biotechnology

POLAND

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Marek Kieliszek

Professor

Warsaw University of Life Sciences

POLAND

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Anna Florowska

Warsaw University of Life Sciences

POLAND

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Dorota Pietrzak

Warsaw University of Life Sciences

POLAND

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Michał Wójcicki

Ludwik Hirszfeld Institute of Immunology and Experimental Therapy

POLAND

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Kamil Piwowarek

assistant professor

Warsaw University of Life Sciences

POLAND

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Marta Chmiel

Warsaw University of Life Sciences

POLAND

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Agata Marzec

PhD, DrSc Associate Professor

Warsaw University of Life Sciences

POLAND

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Renata Choińska

Instytut Biotechnologii Przemyslu Rolno Spozywczego

POLAND

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Agnieszka Podolska-Charlery

Technical University of Denmark

DENMARK

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Anna Kot

Warsaw University of Life Sciences

POLAND

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Marek Roszko

Research Interests

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Articles (21)

Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef

Microbial Spoilage Dynamics, Free Amino Acid Profile Alterations, and Biogenic Amine Accumulation in Beef Under Different Packaging Systems During Extended Storage

Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types

Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces

Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

Mitigating Dietary Bisphenol Exposure Through the Gut Microbiota: The Role of Next-Generation Probiotics in Bacterial Detoxification

Effect of Selected Drying Methods on the Cannabinoid Profile of <i>Cannabis sativa</i> L. var. <i>sativa</i> Inflorescences and Leaves

Antimicrobial and Antibiofilm Activity of <i>Origanum vulgare</i> Extracts Obtained by Supercritical Fluid Extraction Under Various Extraction Conditions

Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review

Recent advances and opportunities related to the use of bee products in food processing

Effect of high pressure processing on biogenic amines content in skin-packed beef during storage

The Development, Validation, and Application of a UHPLC-HESI-MS Method for the Determination of 17 Cannabinoids in Cannabis sativa L. var. sativa Plant Material

Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat

Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions

Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review

New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland

Valorizing the Unexplored Filtration Waste of Brewing Industry for Green Silver Nanocomposite Synthesis

Cannabinoids—Characteristics and Potential for Use in Food Production

Valorization of Brewery Wastes for the Synthesis of Silver Nanocomposites Containing Orthophosphate

Background levels of polycyclic aromatic hydrocarbons and legacy organochlorine pesticides in wheat sampled in 2017 and 2018 in Poland

Collaborators (11)

Edyta Juszczuk-Kubiak

Marek Kieliszek

Anna Florowska

Dorota Pietrzak

Michał Wójcicki

Kamil Piwowarek

Marta Chmiel

Agata Marzec

Renata Choińska

Agnieszka Podolska-Charlery

Anna Kot

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