Cyplik, Paweł Michał

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Cyplik, Paweł

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prof. dr hab.

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0000-0002-4966-5500

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2022 - 20255

Staninska-Pięta, Justyna

Cyplik, Paweł 5

Piotrowska-Cyplik, Agnieszka 5

Czarny, Jakub 4

Wolko, Łukasz 4

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next generation sequencing 2

acidocin 1

actic acid bacteria 1

agro-industrial by-products 1

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2022
Dose–Response Effect of Nitrogen on Microbial Community during Hydrocarbon Biodegradation in Simplified Model System
Staninska-Pięta, Justyna
Czarny, Jakub
Juzwa, Wojciech
Wolko, Łukasz
Cyplik, Paweł
Piotrowska-Cyplik, Agnieszka
5 5
2025
Microbiome analysis of novel cement composites admixed with biopolymer and silver nanoparticles
Sybis, Marta
Staninska-Pięta, Justyna
Paluch, Emil
Konował, Emilia
Cyplik, Paweł
Wolko, Łukasz
Wiglusz, Rafal J.
Czarny, Jakub
Piotrowska-Cyplik, Agnieszka
9 9
2023
Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process
Staninska-Pięta, Justyna
Czarny, Jakub
Wolko, Łukasz
Cyplik, Paweł
Drożdżyńska, Agnieszka
Przybylak, Martyna
Ratajczak, Katarzyna
Piotrowska-Cyplik, Agnieszka
12 12
2022
Effect of Processing Treatment and Modified Atmosphere Packing on Carrot’s Microbial Community Structure by Illumina MiSeq Sequencing
Ratajczak, Katarzyna
Staninska-Pięta, Justyna
Czarny, Jakub
Cyplik, Paweł
Wolko, Łukasz
Piotrowska-Cyplik, Agnieszka
5 5
2024
Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers
Staninska-Pięta, Justyna
Cyplik, Paweł
Drożdżyńska, Agnieszka
Piotrowska-Cyplik, Agnieszka
27 1 27 1

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Dose–Response Effect of Nitrogen on Microbial Community during Hydrocarbon Biodegradation in Simplified Model System

Microbiome analysis of novel cement composites admixed with biopolymer and silver nanoparticles

Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Effect of Processing Treatment and Modified Atmosphere Packing on Carrot’s Microbial Community Structure by Illumina MiSeq Sequencing

Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers