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

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

Analysis of phytosterols encapsulated in pegylated liposomes

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

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

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

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

Heating and storage of structured acylglycerols with succinyl-linked stigmasterol residue does not cause negative chemical or biological changes

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

Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements

Volatile compounds formed during heating of asymmetric distigmasterol-modified acylglycerols as indicators of thermo-oxidative degradation

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

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

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

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

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

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

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

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

Analysis of phytosterols encapsulated in pegylated liposomes

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

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

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

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

Heating and storage of structured acylglycerols with succinyl-linked stigmasterol residue does not cause negative chemical or biological changes

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

Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements

Volatile compounds formed during heating of asymmetric distigmasterol-modified acylglycerols as indicators of thermo-oxidative degradation

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

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

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

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

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

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