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

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

Influence of Sonication and <i>Taraxacum Officinale</i> Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from <i>Sous Vide</i> Beef Marinated with Sour Milk an...

by Paulina Kęska, Karolina M. Wójciak, Dariusz M. Stasiak
Published 2020-10-01

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

The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

by Karolina M. Wójciak, Dariusz M. Stasiak, Paulina Kęska
Published 2019-07-01

Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity

by Paulina Kęska, Sascha Rohn, Michał Halagarda, Karolina M. Wójciak
Published 2020-09-01

INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR®MASTER

by Karolina FERYSIUK, Karolina M. WÓJCIAK, Paulina KĘSKA, Dariusz M. STASIAK
Published 2020-09-01