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Acta Scientiarum Polonorum. Technologia Alimentaria|April 1, 2020
The effect of osmotic dehydration on the polyphenols content in onionKatarzyna Grzelak-Błaszczyk, Andrzej Czarnecki, Robert Klewicki
Phytochemistry|August 23, 2022
One-time ozone treatment improves the postharvest quality and antioxidant activity of Actinidia arguta fruitTomasz Piechowiak, Katarzyna Grzelak-Błaszczyk, Michał Sójka, et al.
Food Chemistry|August 1, 2025
Blueberry leaf extract as a new potent neuroprotection agent - phytochemical, biochemical and molecular study in simplified, cellular in vitro model of human neuronsTomasz Piechowiak, Bartosz Skóra, Katarzyna Grzelak-Błaszczyk, et al.
Applied Biochemistry and Biotechnology|July 15, 2017
Application of Transgalactosylation Activity of β-Galactosidase from Kluyveromyces lactis for the Synthesis of Ascorbic Acid GalactosideAleksandra Wojciechowska, Robert Klewicki, Michał Sójka, et al.
Food Chemistry|August 25, 2022
Lactic acid fermentation of osmo-dehydrated onionKatarzyna Grzelak-Błaszczyk, Andrzej Czarnecki, Robert Klewicki, et al.
Scientific Reports|March 26, 2025
Antilisterial activity of tannin rich preparations isolated from raspberry (Rubus Idaeus L.) and strawberry (Fragaria X Ananassa Duch.) fruitMichał Sójka, Agnieszka Hejduk, Lidia Piekarska-Radzik, et al.
Nutrients|July 29, 2023
Effect of Chromium Nanoparticles and Switching from a High-Fat to a Low-Fat Diet on the Cecal Microenvironment in Obese RatsBartosz Fotschki, Katarzyna Ognik, Ewelina Cholewińska, et al.
Nutrients|September 28, 2023
The Effects of Dietary Chromium Supplementation along with Discontinuing a High-Fat Diet on the Microbial Enzymatic Activity and the Production of SCFAs in the Faeces of RatsJerzy Juśkiewicz, Katarzyna Ognik, Joanna Fotschki, et al.
European Journal of Nutrition|December 23, 2015
Metabolism of strawberry mono- and dimeric ellagitannins in rats fed a diet containing fructo-oligosaccharidesAdam Jurgoński, Jerzy Juśkiewicz, Bartosz Fotschki, et al.
Scientific Reports|July 17, 2025
Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potentialSylwia Ścieszka, Lidia Piekarska-Radzik, Robert Klewicki, et al.
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