Łukasz Skoczylas

profesor uczelni

Poland

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About

Łukasz Skoczylas is a professor at Uniwersytet Rolniczy in Poland. His research areas include the physicochemical properties of natural substances, the role of iodine in plant growth, and the development of topical formulations for medical applications. Recent articles authored by him focus on various aspects of plant nutrition, antioxidant properties, and innovative formulation techniques in addressing health-related concerns.

Articles (14)

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2025

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2025

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2025

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2024

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2023

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2023

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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

Collaborators (17)

Gohar Khachatryan

University of Agriculture in Krakow

POLAND

Łukasz Skoczylas

Research Interests

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About

Articles (14)

Tripeptide-Loaded Liposomes as Multifunctional Components in Topical Formulations

Physicochemical and Antioxidant Properties of Selected Polish and Slovak Honeys

The Effect of Bromine and Iodine on the Plant Growth, Phytochemical Composition and Antioxidant Capacity of Dandelion (Taraxacum officinale F.H. Wiggers Coll.) Plants

THE EFFECT OF EXTRACTION METHODS ON THE DETERMINATION OF THE CONTENT OF POLYPHENOLS AND ANTI-OXIDANT ACTIVITIES OF ENRICHED EGG POWDER

Transcriptome Dynamics Underlying Planticine<sup>®</sup>-Induced Defense Responses of Tomato (<i>Solanum lycopersicum</i> L.) to Biotic Stresses

Transcriptomic and metabolic studies on the role of inorganic and organic iodine compounds in lettuce plants

Topical Formulations Based on Ursolic Acid-Loaded Nanoemulgel with Potential Application in Psoriasis Treatment

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers

Synthesis of Organic Iodine Compounds in Sweetcorn under the Influence of Exogenous Foliar Application of Iodine and Vanadium

Biofortification of Sweetcorn with Iodine: Interaction of Organic and Inorganic Forms of Iodine Combined with Vanadium

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils

Red Arils of Taxus baccata L.—A New Source of Valuable Fatty Acids and Nutrients

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations

Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

Collaborators (17)

Gohar Khachatryan

Dawid Warszycki

Iwona Kowalska

Magdalena Anna Malinowska

Anna Jarecka-Boncela

Ewa Furmanczyk

Teresa Witczak

Rafal Baranski

Alicja Macko-Podgórni

Magdalena Ptaszek

Marcin Lukasiewicz

Krzysztof Buksa

Nikodem Kuznik

Dariusz Grzebelus

Mariusz Witczak

Elwira Lasoń

Jacek Słupski

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