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Łukasz Łopusiewicz

West Pomeranian University of Technology

Poland

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Research Interests

Food Science

100%

Botany

20%

Antioxidant Activity

50%

Functional Food

40%

Food Preservation

40%

Fermentation Science

30%

Photosynthesis

20%

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Articles20

Influence of LED Light Spectra on Morphogenesis, Secondary Metabolite Production and Antioxidant Potential in Eucomis autumnalis Cultured In Vitro

Article Link

Year:

2025

Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties

Article Link

Year:

2025

Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex

Article Link

Year:

2025

Morphological and physiological differences in fern Athyrium nipponicum exposed to drought, salinity and depolymerized sodium alginate

Article Link

Year:

2025

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

Article Link

Year:

2024

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

Article Link

Year:

2023

Improved efficacy of eugenol and trans-anethole in combination with octenidine dihydrochloride against Candida albicans and Candida parapsilosis

Article Link

Year:

2023

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Article Link

Year:

2023

Effect of Melanin on the Stability of Casein Films Exposed to Artificially Accelerated UV Aging

Article Link

Year:

2023

The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat

Article Link

Year:

2023

Organogenesis and Antioxidant Capacity of Streptocarpus ×hybridus In Vitro under Different LED Light Spectrum Composition

Article Link

Year:

2023

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

Article Link

Year:

2023

Effect of Selected Entomopathogenic Fungal Species on Embryonic Development of Ascaris suum (Nematoda)

Article Link

Year:

2023

Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption

Article Link

Year:

2023

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Article Link

Year:

2023

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake

Article Link

Year:

2022

Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages

Article Link

Year:

2022

Changes in Growth, Ionic Status, Metabolites Content and Antioxidant Activity of Two Ferns Exposed to Shade, Full Sunlight, and Salinity

Article Link

Year:

2022

Bioactive Carboxymethyl Cellulose (CMC)-Based Films Modified with Melanin and Silver Nanoparticles (AgNPs)—The Effect of the Degree of CMC Substitution on the In Situ Synthesis of AgNPs and Films’ Functional Properties

Article Link

Year:

2022

Growth, Leaf Pigment Content, and Antioxidant Potential of Ferns Grown in Peat Substrate Amended with Camelina Press Cake

Article Link

Year:

2022

Collaborators27

Piotr Salachna

associate professor PhD

West Pomeranian University of Technology

POLAND

Edgar Pinto

Assistant Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

Mariusz Śliwiński

POLAND

Katarzyna Janda-Milczarek

Prof.

Pomeranian Medical University

POLAND

Małgorzata STAROWICZ

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

POLAND

Paweł Kwiatkowski

Pomeranian Medical University

POLAND

Ryszard AMAROWICZ

Professor

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

POLAND

Hanna Maria Baranowska

University of Life Sciences in Poznań

POLAND

Hanna Zielińska-Bliźniewska

Medical University of Lodz

POLAND

Joanna Kochman

Pomeranian Medical University

POLAND

Monika Sienkiewicz

Medical University of Łódź

POLAND

Agnieszka Szopa

POLAND

Anna Lichota

Medical University of Lodz

POLAND

Katarzyna Waszkowiak

associate professor

University of Life Sciences in Poznań

POLAND

Bożena Pawłowska

University of Agriculture

POLAND

Adam Lepczyński

Associated Proffesor

West Pomeranian University of Technology

POLAND

Kinga Mazurkiewicz-Zapałowicz

Prof. Ph. D

West Pomeranian University of Technology

POLAND

Izabela Dmytrow

prof.

POLAND

Urszula KRUPA-KOZAK

Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie

POLAND

Joanna Sadowska

West Pomeranian University of Technology

POLAND

Isabel Ferreira

Associate Professor

University of Porto

PORTUGAL

Ewa Dzika

University of Warmia and Mazury in Olsztyn

POLAND

Katarzyna Polanowska

Asistant Professor

University of Life Sciences in Poznań

POLAND

Ewa Kochan

Medical University of Lodz

POLAND

Anna Mituniewicz-Małek

Professor

Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

POLAND

Szymon Macieja

West Pomeranian University of Technology

POLAND

Cezary Tkaczuk

Siedlce University of Natural Sciences and Humanities

POLAND

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Łukasz Łopusiewicz

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Research Interests

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Articles20

Influence of LED Light Spectra on Morphogenesis, Secondary Metabolite Production and Antioxidant Potential in <i>Eucomis autumnalis</i> Cultured In Vitro

Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties

Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex

Morphological and physiological differences in fern <i>Athyrium nipponicum</i> exposed to drought, salinity and depolymerized sodium alginate

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

Improved efficacy of eugenol and <i>trans</i>-anethole in combination with octenidine dihydrochloride against <i>Candida albicans</i> and <i>Candida parapsilosis</i>

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Effect of Melanin on the Stability of Casein Films Exposed to Artificially Accelerated UV Aging

The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat

Organogenesis and Antioxidant Capacity of Streptocarpus ×hybridus In Vitro under Different LED Light Spectrum Composition

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

Effect of Selected Entomopathogenic Fungal Species on Embryonic Development of Ascaris suum (Nematoda)

Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake

Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages

Changes in Growth, Ionic Status, Metabolites Content and Antioxidant Activity of Two Ferns Exposed to Shade, Full Sunlight, and Salinity

Bioactive Carboxymethyl Cellulose (CMC)-Based Films Modified with Melanin and Silver Nanoparticles (AgNPs)—The Effect of the Degree of CMC Substitution on the In Situ Synthesis of AgNPs and Films’ Functional Properties

Growth, Leaf Pigment Content, and Antioxidant Potential of Ferns Grown in Peat Substrate Amended with Camelina Press Cake

Collaborators27

Piotr Salachna

Edgar Pinto

Mariusz Śliwiński

Katarzyna Janda-Milczarek

Małgorzata STAROWICZ

Paweł Kwiatkowski

Ryszard AMAROWICZ

Hanna Maria Baranowska

Hanna Zielińska-Bliźniewska

Joanna Kochman

Monika Sienkiewicz

Agnieszka Szopa

Anna Lichota

Katarzyna Waszkowiak

Bożena Pawłowska

Adam Lepczyński

Kinga Mazurkiewicz-Zapałowicz

Izabela Dmytrow

Urszula KRUPA-KOZAK

Joanna Sadowska

Isabel Ferreira

Ewa Dzika

Katarzyna Polanowska

Ewa Kochan

Anna Mituniewicz-Małek

Szymon Macieja

Cezary Tkaczuk

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