Mikołajczak, Beata

Now showing 1 - 9 of 9

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
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
26 26
2023
Zwierzęta wykorzystywane na cele konsumpcyjne w Polsce
Kasałka-Czarna, Natalia
Mikołajczak, Beata
Gawęcki, Jan
Pospiech, Edward
10 10
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
2022
Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food
Konieczny, Piotr
Andrzejewski, Wojciech
Yang, Tianyu
Urbańska, Maria
Stangierski, Jerzy
Tomczyk, Łukasz
Mikołajczak, Beata
4 4
2023
Pozyskiwanie surowca zwierzęcego
Krzywdzińska-Bartkowiak, Mirosława Hanna
Piątek, Michał
Mikołajczak, Beata
Kasałka-Czarna, Natalia
Pospiech, Edward
Gawęcki, Jan
Pospiech, Edward
15 15
2025
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage
Montowska, Magdalena
Kotecka-Majchrzak. Klaudia
Kasałka-Czarna, Natalia
Mikołajczak, Beata
Spychaj, Anita
Grygier, Anna
23 1 23 1
2025
Comparative proteomic and genetic analysis of the authenticity of collagen preparations
Montowska, Magdalena
Mikołajczak, Beata
Wielgosz, Alicja
Stachniuk, Anna
Adenuga, Bukola M.
Fornal, Emilia
13 13
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

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

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

Zwierzęta wykorzystywane na cele konsumpcyjne w Polsce

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

Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food

Pozyskiwanie surowca zwierzęcego

Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

Comparative proteomic and genetic analysis of the authenticity of collagen preparations

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

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Filters

Date

Author

Editor

Subject

Has files

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

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

Zwierzęta wykorzystywane na cele konsumpcyjne w Polsce

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

Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food

Pozyskiwanie surowca zwierzęcego

Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

Comparative proteomic and genetic analysis of the authenticity of collagen preparations

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