Publikacje 2019

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Publikacje 2019  w ramach projektu RID

  1. Szajnar K., Znamirowska A., Kalicka D. Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12. International Journal of Food Properties, 2019, 22, 1, 1087–1099. DOI: 10.1080/10942912.2019.1628779
  2. Znamirowska A., Szajnar K., Pawlos M. Organic magnesium salts fortification in fermented goat’s milk. International Journal of Food Properties, 2019, 22, 01, 1615–1625, https://doi.org/10.1080/10942912.2019.1666871
  3. Pączka, Mazur-Pączka A., Garczyńska M., Podolak A., Szura R., Butt K.R., Kostecka J. 2019. Using Earthworms Eisenia fetida (Sav.) for Utilization of Expansive Littoral Plants Biomass. Applied Sciences. 9(17): 3635. Doi: 10.3390/app9173635. https://www.mdpi.com/2076-3417/9/17/3635
  4. Anna Augustyńska-Prejsnar, Małgorzata Ormian, Paweł Hanus, Maciej Kluz, Zofia Sokołowicz and Mariusz Rudy. Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety. Journal of Food Quality, Volume 2019, Article ID 5313496, 8 pages, https://doi.org/10.1155/2019/5313496
  5. Anna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowicz, Anna Rogowska. Effect of marinating broiler chicken meat with acid whey on product quality and consumer acceptance. Żywnosc. Nauka. Technologia. Jakość. 26, 1(118).
  6. Rybak M., Noga T., Poradowska A. 2019. Diversity in antropogenic environment – permanent puddle as a place for development of diatoms. Journal of Ecological Engineering 20(8): 165-174. DOI: https://doi.org/10.12911/22998993/111463 http://www.jeeng.net/Diversity-in-Anthropogenic-Environment-Permanent-Puddle-as-a-Place-for-Development,111463,0,1.html
  7. Konieczna K., Czerniakowski Z.W., Wolański P. The Occurrence and Species Richness of Necrophagous Silphidae (Coleoptera) in Wooded Areas in Different Degree of Urbanization. Baltic Journal of Coleopterology.
  8. Miękus N., Iqbal A., Marszałek K., Puchalski Cz., Świergiel A. (2019) Green chemistry extractions of carotenoids from Daucus carota L.—Supercritical carbon dioxide and enzyme-assisted methods. Molecules 2019, 24(23), 4339. https://doi.org/10.3390/molecules24234339
  9. Tarapatskyy M., Kapusta I., Gumienna A., Puchalski Cz. (2019) Assessment of the bioactive compounds in white and red wines enriched with a Primula veris L.  Molecules 2019, 24(22), 4074. https://doi.org/10.3390/molecules24224074
  10. Rudy M., Żurek J., Stanisławczyk R., Gil M., Duma-Kocan P., Zaguła G., Rudy S. 2019. Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef. Food Science & Nutrition Food. 7: 3463-3470. https://doi.org/10.1002/fsn3.1192
  11. K, Kapusta I., Jaworska G. 2019. Impact of the Degree of Maturity of Walnuts ( Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols. Molecules, 24, 2936; doi:10.3390/molecules24162936
  12. K, Kapusta I., Jaworska G. 2019 / 2020. Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed ( Corylus avellana L.) Depending on Variety and Harvest Date. Molecules, 25,43;doi10.3390/molecules25010043