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prof. dr hab. Joanna Stadnik
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total: 43
Catalog Publications
Year 2022
Year 2021
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Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB
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Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study
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Selected nutrients determining the quality of different cuts of organic and conventional pork
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Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies
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The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins
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Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases
Publication
Year 2020
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Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin
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Determination of biogenic amines in processed and unprocessed mushrooms from the Polish market
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Impact of Pre-Sowing Red Light Treatment of Sweet Corn Seeds on the Quality and Quantity of Yield
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Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB
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Structure–activity relationships study on biological activity of peptides as dipeptidyl peptidase IV inhibitors by chemometric modeling
Publication
Year 2019
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Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
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Meat Proteins as Dipeptidyl Peptidase IV Inhibitors and Glucose Uptake Stimulating Peptides for the Management of a Type 2 Diabetes Mellitus In Silico Study
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Technological and nutritional properties of meat from female wild boars (<i>Sus scrofa scrofa</i> L.) of different carcass weights
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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
Publication
Year 2018
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Bioaktywne produkty proteolizy białek mięśniowych
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Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat
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Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB
Publication
Year 2017
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Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
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Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products
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Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins
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Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
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Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
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The effect of corn or beet pulp silage supplemented diet on production parameters, oxidative stability of muscles and fatty acid composition of abdominal fat in geese
Publication
Year 2016
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Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite
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Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration
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Porcine myofibrillar proteins as potential precursors of bioactive peptides – an in silico study
Publication
Year 2015
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Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain
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Meat and fermented meat products as a source of bioactive peptides
Publication
Year 2014
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Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins
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Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated withLactobacillus caseiŁOCK 0900 probiotic strain
Publication
Year 2013
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BIOGENIC AMINES IN DRY CURED MEAT PRODUCTS
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Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics
Publication
Year 2012
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Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics
Publication
Year 2011
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Effect of Genetically Modified Feeds on Physico-Chemical Properties of Pork
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Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)
Publication
Year 2010
Year 2008
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