Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB

by Paulina Kęska, Joanna Stadnik
Published 2018-04-01

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

by Paulina Kęska, Joanna Stadnik
Published 2020-06-01

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

by Paulina Kęska, Joanna Stadnik
Published 2017-07-01

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

by Małgorzata Karwowska, Joanna Stadnik, Karolina Wójciak
Published 2021-03-01

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

by Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik
Published 2019-10-01

Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study

by Paulina Kęska, Karolina Maria Wójciak, Joanna Stadnik

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

by Anna Okoń, Joanna Stadnik, Zbigniew J. Dolatowski
Published 2017-07-01

Impact of Pre-Sowing Red Light Treatment of Sweet Corn Seeds on the Quality and Quantity of Yield

by Agata Dziwulska-Hunek, Mariusz Szymanek, Joanna Stadnik
Published 2020-05-01

Meat Proteins as Dipeptidyl Peptidase IV Inhibitors and Glucose Uptake Stimulating Peptides for the Management of a Type 2 Diabetes Mellitus In Silico Study

by Paulina Kęska, Joanna Stadnik, Olga Bąk, Piotr Borowski
Published 2019-10-01