Myszka, Kamila Maria

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Myszka, Kamila

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dr hab.

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0000-0002-3574-3117

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Makowska, Agnieszka 3

Waszkowiak, Katarzyna 3

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spoilage of fish-based products 2

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Molekularna charakterystyka sposobu hamowania procesu quorum sensing przez wybrane olejki eteryczne u Pseudomonas spp. wyizolowanych z żywności
2024
Acetic and citric acids effect the type II secretion system and decrease the metabolic activities of salmon spoilage-related Rahnella aquatilis KM05
Myszka, Kamila
Wolko, Łukasz
Borkowska, Monika
14 14
2023
Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread
Makowska, Agnieszka
Zielińska-Dawidziak, Magdalena
Waszkowiak, Katarzyna
Myszka, Kamila
5 5
2022
Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02
Tomaś, Natalia
Myszka, Kamila
Wolko, Łukasz
4 4
2026
Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread
Królak, Jakub Roman
Makowska, Agnieszka
Waszkowiak, Katarzyna
Myszka, Kamila
Stuper-Szablewska, Kinga
Przybylska-Balcerek, Anna
Rzyska-Szczupak, Katarzyna
16 16
2023
The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey
Szudera-Kończal, Kamila
Myszka, Kamila
Kubiak, Piotr
Drabińska, Natalia
Majcher, Małgorzata Anna
11 11
2022
Current Advances in the Concept of Quorum Sensing-Based Prevention of Spoilage of Fish Products by Pseudomonads
Tomaś, Natalia
Myszka, Kamila
4 4
2023
Potassium Chloride, Sodium Lactate and Sodium Citrate Impaired the Antimicrobial Resistance and Virulence of Pseudomonas aeruginosa NT06 Isolated from Fish
Tomaś, Natalia
Myszka, Kamila
Wolko, Łukasz
7 7
2024
High-Resolution Melting Analysis Potential for Saccharomyces cerevisiae var. boulardii Authentication in Probiotic-Enriched Food Matrices
Borkowska, Monika
Kułakowski, Michał
Myszka, Kamila
23 1 23 1
2025
Molecular response of Pseudomonas aeruginosa to rosemary essential oil and chlorogenic acid at subinhibitory concentration revealed by comparative transcriptomic approach
Tomaś, N.
Myszka, Kamila
Wolko, Łukasz
Majcher, Małgorzata Anna
20 20
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
Chlorogenic Acid Inhibits Rahnella aquatilis KM25 Growth and Proteolytic Activity in Fish-Based Products
Myszka, Kamila
Tomaś, Natalia
Juzwa, Wojciech
Wolko, Łukasz
5 5
2024
Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile
Multisona, Ribi Ramadanti
Myszka, Kamila
Kulczyński, Bartosz
Arnold, Marcellus
Brzozowska, Anna
Gramza-Michałowska, Anna
12 12
2023
Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05
Myszka, Kamila
Tomaś, Natalia
Wolko, Łukasz
15 15
2024
Global transcriptome analysis of Pseudomonas aeruginosa NT06 response to potassium chloride, sodium lactate, sodium citrate, and microaerophilic conditions in a fish ecosystem
Tomaś, Natalia
Myszka, Kamila
Wolko, Łukasz
Juzwa, Wojciech
14 1 14 1

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Acetic and citric acids effect the type II secretion system and decrease the metabolic activities of salmon spoilage-related Rahnella aquatilis KM05

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02

Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

Current Advances in the Concept of Quorum Sensing-Based Prevention of Spoilage of Fish Products by Pseudomonads

Potassium Chloride, Sodium Lactate and Sodium Citrate Impaired the Antimicrobial Resistance and Virulence of Pseudomonas aeruginosa NT06 Isolated from Fish

High-Resolution Melting Analysis Potential for Saccharomyces cerevisiae var. boulardii Authentication in Probiotic-Enriched Food Matrices

Molecular response of Pseudomonas aeruginosa to rosemary essential oil and chlorogenic acid at subinhibitory concentration revealed by comparative transcriptomic approach

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

Chlorogenic Acid Inhibits Rahnella aquatilis KM25 Growth and Proteolytic Activity in Fish-Based Products

Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05

Global transcriptome analysis of Pseudomonas aeruginosa NT06 response to potassium chloride, sodium lactate, sodium citrate, and microaerophilic conditions in a fish ecosystem