Kmiecik, Dominik Krzysztof

Name

Kmiecik, Dominik

Scientific title

dr hab.

ORCID

0000-0003-3708-2890

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Technologii Żywności Pochodzenia Roślinnego

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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

Chemical characteristics and thermal oxidative stability of novel cold-pressed oil blends: GC, LF NMR, and DSC studies

Thermo-oxidative stability of asymmetric distigmasterol-modified acylglycerols as novel derivatives of plant sterols

Changes in Resveratrol Containing Phytosterol Liposomes During Model Heating

Improvement of Refined Rapeseed Oil Thermal Resistance by Native Antioxidants Present in Rapeseed, Coriander, and Apricot Cold-Pressed Oils

The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils

Characteristics of Langmuir monomolecular monolayers formed by the novel oil blends

Analysis of Quality Distinctions of Pumpkin Seed Oil (Cucurbita pepo var. oleifera) and Walnut Oil (Juglans regia L.)

Sposób wytwarzania chleba mieszanego z leżakowanymi liśćmi morwy białej, w szczególności dla diabetyków

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

Fabrication and characterization of novel β-sitosterol-loaded O/W Pickering emulsions stabilized by edible insects protein/chitosan complex coacervates: Retention and stability evaluation

Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating

The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

Effect of gastrointestinal digestion on the stability and cytotoxicity of conventional and pegylated liposomes encapsulated with stigmasterol and its esters

Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds

Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants

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Author

Subject

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Type

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

Chemical characteristics and thermal oxidative stability of novel cold-pressed oil blends: GC, LF NMR, and DSC studies

Thermo-oxidative stability of asymmetric distigmasterol-modified acylglycerols as novel derivatives of plant sterols

Changes in Resveratrol Containing Phytosterol Liposomes During Model Heating

Improvement of Refined Rapeseed Oil Thermal Resistance by Native Antioxidants Present in Rapeseed, Coriander, and Apricot Cold-Pressed Oils

The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils

Characteristics of Langmuir monomolecular monolayers formed by the novel oil blends

Analysis of Quality Distinctions of Pumpkin Seed Oil (Cucurbita pepo var. oleifera) and Walnut Oil (Juglans regia L.)

Sposób wytwarzania chleba mieszanego z leżakowanymi liśćmi morwy białej, w szczególności dla diabetyków

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

Fabrication and characterization of novel β-sitosterol-loaded O/W Pickering emulsions stabilized by edible insects protein/chitosan complex coacervates: Retention and stability evaluation

Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating

The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

Effect of gastrointestinal digestion on the stability and cytotoxicity of conventional and pegylated liposomes encapsulated with stigmasterol and its esters

Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds

Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants