Anna Łepecka

14PUBLICATIONS
19CO-AUTHORS
Animal protection (incl. pests and pathogens)Animal welfareAgricultural molecular engineering of nucleic acids and proteinsCellular interactions (incl. adhesion, matrix, cell wall)Fermentation
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Publications (14)

|Jul 10, 2026
Lactiplantibacillus plantarum OP5: a novel strain with antioxidant properties for quality improvement of fermented sausage.

|Jun 12, 2026
Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.

|Feb 27, 2026
From Waste to Worth: The Role of Fermentation in a Sustainable Future.

Morena Gabriele, Laryssa Peres Fabbri, Maria Ventimiglia

|Sep 19, 2025
Antioxidant Properties of Food-Derived Lactic Acid Bacteria: A Review.

Anna Łepecka, Danuta Kołożyn-Krajewska

|Jul 01, 2025
Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment.

Anna Łepecka, Piotr Szymański, Anna Okoń

|Nov 27, 2024
Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

Anna Łepecka, Piotr Szymański, Anna Okoń

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Frequent Collaborators

9 joint publications

Piotr Szymański

8 joint publications

Anna Okoń

7 joint publications

Dorota Zielińska

4 joint publications

Monika Trząskowska