Mikołajczak, Beata

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Mikołajczak, Beata

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dr hab.

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0000-0002-5646-8759

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2022 - 20254

Waszkowiak, Katarzyna

Mikołajczak, Beata 4

Polanowska, Katarzyna Anna 2

Truszkowska, Michalina 2

Barthet, Véronique J. 1

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phenolic compounds 2

antioxidant capacity 1

antiradical activity 1

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2022
The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake
Łopusiewicz, Łukasz
Waszkowiak, Katarzyna
Polanowska, Katarzyna Anna
Mikołajczak, Beata
Śmietana, Natalia
Hrebień-Filisińska, Agnieszka
Sadowska, Joanna
Mazurkiewicz-Zapałowicz, Kinga
Drozłowska, Emilia
10 10
2025
Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method
Mikołajczak, Beata
Waszkowiak, Katarzyna
Truszkowska, Michalina
Fornal, Emilia
Montowska, Magdalena
14 14
2023
Protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity
Waszkowiak, Katarzyna
Mikołajczak, Beata
Polanowska, Katarzyna Anna
Wieruszewski, Marek
Siejak, Przemysław
Smułek, Wojciech
Jarzębski, Maciej
3 3
2025
Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
Waszkowiak, Katarzyna
Makowska, Agnieszka
Mikołajczak, Beata
Myszka, Kamila
Barthet, Véronique J.
Zielińska-Dawidziak, Magdalena
Kmiecik, Dominik
Truszkowska, Michalina
27 27

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

Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method

Protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties