Year 2022

• Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion

  Publication

  • P. Kęska
  • J. Stadnik

  - Nutrients - Year 2022

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Year 2021

• 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

  Publication

  • P. Kęska
  • J. Stadnik

  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - Year 2021

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• Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study

  Publication

  • P. Kęska
  • J. Stadnik

  - Current Issues in Molecular Biology - Year 2021

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• Selected nutrients determining the quality of different cuts of organic and conventional pork

  Publication

  • K. Wójciak
  • M. Halagarda
  • . Sascha
  • P. Kęska
  • A. Latoch
  • J. Stadnik

  - EUROPEAN FOOD RESEARCH AND TECHNOLOGY - Year 2021

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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

  Publication

  • M. Karwowska
  • J. Stadnik
  • D. Stasiak
  • K. Wójciak
  • J. Lorenzo

  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - Year 2021

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

  Publication

  • M. Karwowska
  • J. Stadnik
  • K. Wójciak

  - Applied Sciences-Basel - Year 2021

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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

  • P. Kęska
  • W. Gustaw
  • J. Stadnik

  - Applied Sciences-Basel - Year 2021

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Year 2020

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

  Publication

  • P. Kęska
  • J. Stadnik

  - Applied Sciences-Basel - Year 2020

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• Determination of biogenic amines in processed and unprocessed mushrooms from the Polish market

  Publication

  • E. Jabłońska-Ryś
  • A. Sławińska
  • A. Stachniuk
  • J. Stadnik

  - JOURNAL OF FOOD COMPOSITION AND ANALYSIS - Year 2020

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

  Publication

  • A. Dziwulska-Hunek
  • M. Szymanek
  • J. Stadnik

  - Agriculture-Basel - Year 2020

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• Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB

  Publication

  • P. Kęska
  • J. Stadnik
  • K. Wójciak
  • K. Neffe‐Skocińska

  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - Year 2020

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• Structure–activity relationships study on biological activity of peptides as dipeptidyl peptidase IV inhibitors by chemometric modeling

  Publication

  • P. Kęska
  • J. Stadnik

  - Chemical Biology & Drug Design - Year 2020

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Year 2019

• 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

  Publication

  • P. Kęska
  • J. Stadnik

  - International Journal of Peptide Research and Therapeutics - Year 2019

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

  Publication

  • P. Kęska
  • K. Wójciak
  • J. Stadnik

  - SCIENTIA AGRICOLA - Year 2019

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

  Publication

  • P. Kęska
  • K. Wójciak
  • J. Stadnik

  - Biomolecules - Year 2019

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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

  Publication

  • P. Kęska
  • J. Stadnik
  • O. Bąk
  • P. Borowski

  - Nutrients - Year 2019

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• Technological and nutritional properties of meat from female wild boars (&lt;i&gt;Sus scrofa scrofa&lt;/i&gt; L.) of different carcass weights

  Publication

  • A. Kasprzyk
  • J. Stadnik
  • D. Stasiak

  - Archives Animal Breeding - Year 2019

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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

  • K. Wójciak
  • D. Stasiak
  • J. Stadnik
  • K. Ferysiuk
  • A. Kononiuk

  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - Year 2019

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Year 2018

• Bioaktywne produkty proteolizy białek mięśniowych

  Publication

  • J. Stadnik

  - Przemysł Spożywczy - Year 2018

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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

  Publication

  • J. Stadnik
  • A. Czech
  • K. Ognik

  - Annals of Animal Science - Year 2018

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

  Publication

  • P. Kęska
  • J. Stadnik

  - Nutrients - Year 2018

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Year 2017

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

  Publication

  • P. Kęska
  • J. Stadnik

  - CyTA-Journal of Food - Year 2017

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• Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products

  Publication

  • P. Kęska
  • J. Libera
  • J. Stadnik

  - JOURNAL OF FOOD PROCESSING AND PRESERVATION - Year 2017

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• Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins

  Publication

  • A. Okoń
  • J. Stadnik
  • Z. Dolatowski

  - FOOD SCIENCE AND BIOTECHNOLOGY - Year 2017

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

  Publication

  • A. Okoń
  • J. Stadnik
  • Z. Dolatowski

  - CyTA-Journal of Food - Year 2017

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• Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products

  Publication

  • P. Kęska
  • J. Stadnik
  • D. Zielińska
  • D. Kołożyn-Krajewska

  - ACTA Scientiarum Polonorum Technologia Alimentaria - Year 2017

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• Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]

  Publication

  • P. Kęska
  • J. Stadnik
  • D. Zielińska
  • D. Kołożyn-Krajewska

  - ACTA Scientiarum Polonorum Technologia Alimentaria - Year 2017

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• Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

  Publication

  • P. Kęska
  • J. Stadnik

  - JOURNAL OF SENSORY STUDIES - Year 2017

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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

  • M. Karwowska
  • M. Grabowicz
  • J. Stadnik
  • P. Szterk
  • Z. Bernacki
  • Z. Dolatowski

  - Annals of Animal Science - Year 2017

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Year 2016

• Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

  Publication

  • J. Stadnik
  • D. Stasiak

  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - Year 2016

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• Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration

  Publication

  • D. Kowalczyk
  • W. Gustaw
  • E. Zięba
  • S. Lisiecki
  • J. Stadnik
  • B. Baraniak

  - Food Hydrocolloids - Year 2016

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• Porcine myofibrillar proteins as potential precursors of bioactive peptides – an in silico study

  Publication

  • P. Kęska
  • J. Stadnik

  - Food & Function - Year 2016

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Year 2015

• Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain

  Publication

  • J. Stadnik
  • Z. Dolatowski

  - FOOD SCIENCE AND TECHNOLOGY RESEARCH - Year 2015

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• Meat and fermented meat products as a source of bioactive peptides

  Publication

  • J. Stadnik
  • P. Kęska

  - ACTA Scientiarum Polonorum Technologia Alimentaria - Year 2015

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Year 2014

• Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

  Publication

  • J. Stadnik
  • Z. Dolatowski

  - INTERNATIONAL JOURNAL OF FOOD PROPERTIES - Year 2014

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• Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated withLactobacillus caseiŁOCK 0900 probiotic strain

  Publication

  • J. Stadnik
  • D. Stasiak
  • Z. Dolatowski

  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - Year 2014

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Year 2013

• BIOGENIC AMINES IN DRY CURED MEAT PRODUCTS

  Publication

  • J. Stadnik

  - Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality - Year 2013

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• Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

  Publication

  • J. Stadnik
  • Z. Dolatowski

  - Food Chemistry - Year 2013

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Year 2012

• Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics

  Publication

  • J. Stadnik
  • Z. Dolatowski

  - MEAT SCIENCE - Year 2012

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Year 2011

• Effect of Genetically Modified Feeds on Physico-Chemical Properties of Pork

  Publication

  • J. Stadnik
  • M. Karwowska
  • Z. Dolatowski
  • M. Świątkiewicz
  • K. Kwiatek

  - Annals of Animal Science - Year 2011

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• Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

  Publication

  • J. Stadnik
  • Z. Dolatowski

  - EUROPEAN FOOD RESEARCH AND TECHNOLOGY - Year 2011

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Year 2010

• Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing

  Publication

  • M. Karwowska
  • J. Stadnik
  • Z. Dolatowski
  • E. Grela
  • J. Stadnik

  - MEAT SCIENCE - Year 2010

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Year 2008

• Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

  Publication

  • J. Stadnik
  • Z. Dolatowski
  • H. Baranowska

  - LWT-FOOD SCIENCE AND TECHNOLOGY - Year 2008

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