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

por Kęska, Paulina, Stadnik, Joanna
Publicado 2018

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

por Kęska, Paulina, Stadnik, Joanna
Publicado 2022

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

por Kęska, Paulina, Stadnik, Joanna
Publicado 2021

Editorial: Aminobiogenic potential of fermented food microbiota

por Karwowska, Małgorzata, Stadnik, Joanna, Brasca, Milena
Publicado 2023

Technological and nutritional properties of meat from female wild boars (Sus scrofa scrofa L.) of different carcass weights

por Kasprzyk, Anna, Stadnik, Joanna, Stasiak, Dariusz
Publicado 2019

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

por Kęska, Paulina, Wójciak, Karolina M., Stadnik, Joanna
Publicado 2019

Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis

por Kęska, Paulina, Stadnik, Joanna, Łupawka, Aleksandra, Michalska, Agata
Publicado 2023

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

por Kęska, Paulina, Stadnik, Joanna, Bąk, Olga, Borowski, Piotr
Publicado 2019

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

por Kęska, Paulina, Gazda, Patrycja, Siłka, Łukasz, Mazurek, Katarzyna, Stadnik, Joanna
Publicado 2023

Stimulation of soy seeds using environmentally friendly magnetic and electric fields

por Dziwulska-Hunek, Agata, Niemczynowicz, Agnieszka, Kycia, Radosław A., Matwijczuk, Arkadiusz, Kornarzyński, Krzysztof, Stadnik, Joanna, Szymanek, Mariusz
Publicado 2023