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The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews

Foods, 2021-05, Vol.10 (6), p.1227

2021

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Antifungal Effect of Plant Extracts on the Growth of the Cereal Pathogen Fusarium spp.—An In Vitro Study

Agronomy (Basel), 2022-12, Vol.12 (12), p.3204

2022

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Attempts to Use Hemp (Cannabis sativa L. var. sativa) Inflorescence Extract to Limit the Growth of Fungi Occurring in Agricultural Crops

Applied sciences, 2024-02, Vol.14 (4), p.1680

2024

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Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products

Applied sciences, 2023-02, Vol.13 (3), p.1274

2023

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Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses

Journal of analytical methods in chemistry, 2020-11, Vol.2020, p.1-11

2020

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The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

Applied sciences, 2023-04, Vol.13 (8), p.5075

2023

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A Metagenetic Insight into Microbial Diversity of Spontaneously Fermented Polish Red Wines and an Analysis of Selected Physicochemical Properties

Applied sciences, 2022-05, Vol.12 (9), p.4373

2022

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Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik

Applied sciences, 2022-09, Vol.12 (17), p.8916

2022

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In vitro efficacy of herbal plant extracts on some phytopathogenic fungi

Acta scientiarum Polonorum. Hortorum cultus (Ogrodnictwo), 2022-01, Vol.21 (6), p.79-90

2022

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Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts

Current issues in pharmacy and medical sciences, 2017-12, Vol.30 (3), p.147-150

2017

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The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices

Open Chemistry, 2019-09, Vol.17 (1), p.655-662

2019

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Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

Ciência rural, 2019, Vol.49 (11)

2019

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Media optimization for economic succinic acid production by Enterobacter sp. LU1

AMB Express, 2017-06, Vol.7 (1), p.126-126, Article 126

2017

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Antifungal Effect of Plant Extracts on the Growth of the Cereal Pathogen IFusarium/I spp.—An In Vitro Study

Agronomy (Basel), 2022-12, Vol.12 (12)

2022

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Evaluation of glycerol usage for the extraction of anthocyanins from black chokeberry and elderberry fruits

Journal of applied research on medicinal and aromatic plants, 2021-04, Vol.22, p.100296, Article 100296

2021

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A New Strategy for Effective Succinic Acid Production by Enterobacter sp. LU1 Using a Medium Based on Crude Glycerol and Whey Permeate

Molecules (Basel, Switzerland), 2019-12, Vol.24 (24), p.4543

2019

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The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil

Food science & technology, 2019-07, Vol.109, p.225-232

2019

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The hop cones (Humulus lupulus L.): Chemical composition, antioxidant properties and molecular docking simulations

Journal of herbal medicine, 2022-06, Vol.33, p.100566, Article 100566

2022

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Succinic acid production by Enterobacter sp. LU1 – influence on products inhibition

New biotechnology, 2016-07, Vol.33, p.S190-S190

2016

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Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice

Journal of food engineering, 2015-12, Vol.166, p.370-376

2015

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Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound/Avaliacao sensorial e quimica de infusoes de chas preparados com o emprego do ultrassom

Ciência rural, 2019-11, Vol.49 (11)

2019

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Enterobacter sp. LU1 as a novel succinic acid producer – co‐utilization of glycerol and lactose

Microbial biotechnology, 2017-03, Vol.10 (2), p.492-501

2017

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Enterobacter sp. LU 1 as a novel succinic acid producer – co‐utilization of glycerol and lactose

Microbial biotechnology, 2017-03, Vol.10 (2), p.492-501

2017

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Preparation of yeast flakes enriched with iron and vitamin B 12 using a pulsed electric field technology

Journal of food process engineering, 2023-02, Vol.46 (2)

2023

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Preparation of yeast flakes enriched with iron and vitamin B12 using a pulsed electric field technology

Journal of food process engineering, 2023-02, Vol.46 (2), p.n/a

2023

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The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews

Antifungal Effect of Plant Extracts on the Growth of the Cereal Pathogen Fusarium spp.—An In Vitro Study

Attempts to Use Hemp (Cannabis sativa L. var. sativa) Inflorescence Extract to Limit the Growth of Fungi Occurring in Agricultural Crops

Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products

Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses

The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

A Metagenetic Insight into Microbial Diversity of Spontaneously Fermented Polish Red Wines and an Analysis of Selected Physicochemical Properties

Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik

In vitro efficacy of herbal plant extracts on some phytopathogenic fungi

Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts

The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices

Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

Media optimization for economic succinic acid production by Enterobacter sp. LU1

Antifungal Effect of Plant Extracts on the Growth of the Cereal Pathogen IFusarium/I spp.—An In Vitro Study

Evaluation of glycerol usage for the extraction of anthocyanins from black chokeberry and elderberry fruits

A New Strategy for Effective Succinic Acid Production by Enterobacter sp. LU1 Using a Medium Based on Crude Glycerol and Whey Permeate

The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil

The hop cones (Humulus lupulus L.): Chemical composition, antioxidant properties and molecular docking simulations

Succinic acid production by Enterobacter sp. LU1 – influence on products inhibition

Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice

Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound/Avaliacao sensorial e quimica de infusoes de chas preparados com o emprego do ultrassom

Enterobacter sp. LU1 as a novel succinic acid producer – co‐utilization of glycerol and lactose

Enterobacter sp. LU 1 as a novel succinic acid producer – co‐utilization of glycerol and lactose

Preparation of yeast flakes enriched with iron and vitamin B 12 using a pulsed electric field technology

Preparation of yeast flakes enriched with iron and vitamin B12 using a pulsed electric field technology

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