Paulina Kęska

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University of Life Sciences in Lublin

Poland

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Proteins of dry-cured pork loins with the addition of a probiotic bacterial strain as a potential source od peptides with dipeptidyl peptidase IV inhibitor activity

Open Date: 2018-01-01

Close Date: 2022-01-01

Articles (18)

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POLAND

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Waldemar Gustaw

University of Life Sciences

POLAND

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Maciej Kluz

dr, Deputy Dean for Education

POLAND

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Joanna Stadnik

University of Life Sciences in Lublin

POLAND

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Paulina Kęska

Research Interests

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Recent Grants

Articles (18)

Evaluation of Quality Parameters in Canned Pork Enriched with 1% Freeze-Dried Cell-Free Supernatant of Lacticaseibacillus paracasei B1 and Reduced Sodium Nitrite Content

The Quality of Lip Balm Produced with Grape Pomace Addition

Impact of Cherries, Strawberries, Bilberries, and Cornelian Cherry Addition on the Antioxidant Activity of Yogurt

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study

Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract

Effect of willow herb (<i>Epilobium angustifolium</i> L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides

Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat

Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging

Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion

Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides

Selected nutrients determining the quality of different cuts of organic and conventional pork

Trends in in silico approaches to the prediction of biologically active peptides in meat and meat products as an important factor for preventing food-related chronic diseases

Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study

Collaborators (8)

Monika Prendecka-Wróbel

Agnieszka Latoch

Monika Trząskowska

Danuta Kolozyn-Krajewska

Małgorzata Materska

Waldemar Gustaw

Maciej Kluz

Joanna Stadnik

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