Mikołajczak, Beata

Szanowni Państwo, w związku z bardzo dużą ilością zgłoszeń, rejestracją danych w dwóch systemach bibliograficznych, a jednocześnie zmniejszonym zespołem redakcyjnym proces rejestracji i redakcji opisów publikacji jest wydłużony. Bardzo przepraszamy za wszelkie niedogodności i dziękujemy za Państwa wyrozumiałość.

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Mikołajczak, Beata

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dr hab.

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0000-0002-5646-8759

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20254

Mikołajczak, Beata 4

Montowska, Magdalena 3

Fornal, Emilia 2

Truszkowska, Michalina 2

Waszkowiak, Katarzyna 2

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collagen 1

connective tissue 1

cyanogenic glycosides 1

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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
6 6
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
3 3
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
6 6
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
20 1 20 1

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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

Comparative proteomic and genetic analysis of the authenticity of collagen preparations

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