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Foods (Basel, Switzerland)|July 12, 2025
Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model HeatingDominik Kmiecik, Aleksander Siger, Katarzyna KuraszykJournal of the Science of Food and Agriculture|April 25, 2018
Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre-treatmentKatarzyna Waszkowiak, Beata Mikołajczak, Dominik KmiecikFood Chemistry|September 7, 2017
Anti-polymerization activity of tea and fruits extracts during rapeseed oil heatingDominik Kmiecik, Anna Gramza-Michałowska, Józef KorczakJournal of the American Oil Chemists' Society|May 9, 2017
Effect of Fatty Acid Unsaturation on Phytosteryl Ester DegradationMarianna Raczyk, Dominik Kmiecik, Roman Przybylski, et al.Foods (Basel, Switzerland)|June 27, 2024
Liposomes as Carriers of Bioactive Compounds in Human NutritionMagdalena Rudzińska, Anna Grygier, Geoffrey Knight, et al.Scientific Reports|October 17, 2025
Volatile compounds formed during heating of asymmetric distigmasterol-modified acylglycerols as indicators of thermo-oxidative degradationAnna Grygier, Magdalena Rudzińska, Dominik Kmiecik, et al.Molecules (Basel, Switzerland)|December 18, 2019
Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of OilDominik Kmiecik, Monika Fedko, Aleksander Siger, et al.Molecules (Basel, Switzerland)|April 23, 2022
The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating TreatmentMonika Fedko, Dominik Kmiecik, Aleksander Siger, et al.Meat Science|March 4, 2014
Antioxidant properties of extracts from Ginkgo biloba leaves in meatballsJoanna Kobus-Cisowska, Ewa Flaczyk, Magdalena Rudzińska, et al.Foods (Basel, Switzerland)|April 23, 2022
Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty AcidsDominik Kmiecik, Monika Fedko, Aleksander Siger, et al.Pageof 5