Publikacje pracowników Katedry - Baza Repo URK

Lista obejmuje wybrane publikacje w czasopismach polskich i zagranicznych.


Antończyk Anna, Mika Magdalena, Wikiera Agnieszka, Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids – In Vitro Studies, Polish Journal of Food and Nutrition Sciences, 2023, vol. 73, nr 1, s.95–107. DOI:10.31883/pjfns/161366

Mickowska Barbara, Grabacka Maja, Pierzchalska Małgorzata [i in.], The survey of prolamin and gluten content in beers produced in Central Europe - The biochemical characterization of immunoreactive protein fractions, Food Bioscience, 2023, vol. 53, s.1-6, Numer artykułu:102623. DOI:10.1016/j.fbio.2023.102623

Starzyńska-Janiszewska Anna, Stodolak Bożena, Duliński Robert [i in.], Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation, Journal of Cereal Science, 2023, vol. 111, s.1-10, Numer artykułu:103656. DOI:10.1016/j.jcs.2023.103656


Starzyńska-Janiszewska Anna, Fernández-Fernández Carmen, Martín-García Beatriz [i in.], Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts, Antioxidants, 2022, vol. 11, nr 9, s.1-15, Numer artykułu:1693. DOI:10.3390/antiox11091693

Tesarowicz Iwona, Zawiślak Agnieszka, Maciejaszek Ireneusz [i in.], Effect of Alcalase Modification of Yellow Lupin (Lupinus luteus L.) Protein Isolate on Some Functional Properties and Antioxidant Activity, International Journal of Food Science, 2022, vol. 2022, s.1-10, Numer artykułu:6187441. DOI:10.1155/2022/6187441

Wikiera Agnieszka, Kozioł Agata, Mika Magdalena [i in.], Structure and bioactivity of apple pectin isolated with arabinanase and mannanase, Food Chemistry, 2022, vol. 388, nr 133020, s.1-8. DOI:10.1016/j.foodchem.2022.133020

Zawiślak Agnieszka, Francik Renata, Francik Sławomir [i in.], Impact of Drying Conditions on Antioxidant Activity of Red Clover (Trifolium pratense), Sweet Violet (Viola odorata) and Elderberry Flowers (Sambucus nigra), Materials, 2022, vol. 15, nr 9, s.1-13, Numer artykułu:3317. DOI:10.3390/ma15093317

Danel Andrzej, Gondek Ewa, Kucharek Mateusz [i in.], 1H-Pyrazolo[3,4-b]quinolines: Synthesis and Properties over 100 Years of Research, Molecules, 2022, vol. 27, nr 9, s.1-63. DOI:10.3390/molecules27092775

Doniec Joanna, Florkiewicz Adam, Duliński Robert [i in.], Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera), Molecules, 2022, vol. 27, nr 6, s.1-15. DOI:10.3390/molecules27061861

Duliński Robert, Poniewska Dagmara, The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology, 2022, vol. 79, nr 1, s.111-116. DOI:10.15835/buasvmcn-fst:2021.0045

Grabacka Maja, Płonka Przemysław M., Pierzchalska Małgorzata, The PPARα Regulation of the Gut Physiology in Regard to Interaction with Microbiota, Intestinal Immunity, Metabolism, and Permeability, International Journal of Molecular Sciences, 2022, vol. 23, nr 22, s.1-24, Numer artykułu:14156. DOI:10.3390/ijms232214156

Kucharek Mateusz, Danel Andrzej, Gut Arkadiusz, A simple and efficient synthesis of 1,3,6-trisubstituted pyrazoloquinolines via intramolecular cyclization – optimization studies, Chemistry of Heterocyclic Compounds, 2022, nr 58 (11), s.639-645. DOI:10.1007/s10593-022-03127-1

Majcherczyk Jagoda, Maciejaszek Ireneusz, Surówka Krzysztof, Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere, International Journal of Food Science, 2022, vol. 2022, s.1-14, Numer artykułu:6173613. DOI:10.1155/2022/6173613

Pancerz Michał, Kruk Joanna, Witek Magdalena [i in.], The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions, Food Chemistry, 2022, vol. 383, s.1-8, Numer artykułu:132600. DOI:10.1016/j.foodchem.2022.132600

Starzyńska-Janiszewska Anna, Stodolak Bożena, Fernández-Fernández Carmen [i in.], Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains, Foods, 2022, vol. 11, nr 23, s.1-15, Numer artykułu:3762. DOI:10.3390/foods11233762


Danel A., Kolbus A., Grabka D., Kucharek M., Pokladko-Kowar M. 2021. 1H-Pyrazolo[3,4-b]quinoline derivative with the chelating substituent: Synthesis and spectral properties as a fluorescent sensor for cation detection. Dyes and Pigments, 195: 1-10 DOI:10.1016/j.dyepig.2021.109713

Duliński R., Zdaniewicz M., Pater A. 2021. Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology, 78(1): 33-40. DOI:10.15835/buasvmcn-fst:2020.0053

Grabacka M., Pierzchalska M., Płonka P. M., Pierzchalski P. 2021. The Role of PPAR Alpha in the Modulation of Innate Immunity. International Journal of Molecular Sciences, 22(19): 1-26. DOI:10.3390/ijms221910545

Grabacka M., Płonka P. M. 2021. Chapter 7 - Mitochondrial sirtuins at the crossroads of energy metabolism and oncogenic transformation, w: Sirtuin biology in cancer and metabolic disease : Cellular Pathways for Clinical Discovery / Maiese Kenneth (red.), Academic Press, s.103-126, ISBN 978-0-12-822467-0. DOI:10.1016/B978-0-12-822467-0.00001-2

Kapczyńska A., Stodolak B. 2021. Generative propagation and fertilisation of Stipeae species – wild grasses with ornamental potential. Horticultural Science, 48(3): 126-133. DOI:10.17221/28/2020-HORTSCI

Knapczyk A., Francik S., Jewiarz M., Zawiślak A., Francik R. 2021. Thermal Treatment of Biomass: A Bibliometric Analysis — The Torrefaction Case. Energies. 14(1): 1-31. DOI:10.3390/en14010162

Krystyjan M., Khachatryan G., Grabacka M., Krzan M., Witczak M., Grzyb J., Woszczak L. 2021. Physicochemical, Bacteriostatic, and Biological Properties of Starch/Chitosan Polymer Composites Modified by Graphene Oxide, Designed as New BionanomaterialsPolymers. 13(14): 1-18. DOI:10.3390/polym13142327

Kucharek M., Danel A. 2021. Palladium-catalyzed amino group arylation of 1,3-disubstituted 1H-pyrazol-5-amine based on Buchwald–Hartwig reaction. Chemistry of Heterocyclic Compounds. 57(6): 633-639. DOI:10.1007/s10593-021-02961-z

Michalczyk M., Satora P., Banaś J., Fiutak G. 2021. Effect of adding essential oils of caraway and rosemary on volatile aroma compounds derived from stored vacuum packaged minced turkey meat. Annals of Animal Science. 21(3): 1133-1147. DOI:10.2478/aoas-2020-0106

Mika M., Wikiera A., Antończyk A., Grabacka M. 2021. The impact of catechins included in high fat diet on AMP-dependent protein kinase in apoE knock-out mice. International Journal of Food Sciences and Nutrition, 72(3): 348-356.

Palko-Łabuz A., Maksymowicz J., Sobieszczańska B, Wikiera A., Skonieczna M., Wesołowska O., Środa-Pomianek K. 2021. Newly-obtained apple pectin as an adjunct to irinotecan therapy, presumptively reducing its side effects via influence on colonic E. coli β-glucuronidase activity. Cancers, doi.10.3390/cancers13122952

Pancerz M., Kruk J., Łukasiewicz M., Witek M., Kucharek M., Jaschik J., Ptaszek A. 2021. Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimesFood Hydrocolloids. 113: 1-8. DOI:10.1016/j.foodhyd.2020.106420

Starzyńska-Janiszewska A., Stodolak B., Mickowska B. Socha R. 2021 Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing. Journal of Cereal Science. 102: 1-7. DOI:10.1016/j.jcs.2021.103309

Sterczyńska M., Stachnik M., Poreda A., Pużyńska K., Piepiórka-StepukJ., Fiutak G., Jakubowski M. 2021. Ionic composition of beer worts produced with selected unmalted grains. LWT-Food Science and Technology. 137:1-7. DOI:10.1016/j.lwt.2020.110348

Surówka K., Rzepka M., Özoğul F., Özoğul Y., Surówka B., Ligaszewski M. 2021. Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravid. Food Chemistry.346: 1-7. DOI:10.1016/j.foodchem.2020.128904

Tkaczewska J., Kulawik P., Morawska-Tota M., Zając M., Guzik P., Tota Ł., Pająk P., Duliński R., Florkiewicz A., Migdał W. 2021. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods. 10(4): 1-25. DOI:10.3390/foods10040694

Wikiera A., Grabacka M., Byczyński Ł., Stodolak B., Mika M. 2021. Enzymatically extracted apple pectin possesses antioxidant and antitumor activity. Molecules, 26(5), 1434, doi.10.3390/molecules26051434

Witczak T., Stępień A., Gumul D., Witczak M., Fiutak G., Zięba T. 2021. The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces. Food Chemistry. 334: 1-10. DOI:10.1016/j.foodchem.2020.127548

Witek M., Krzystyniak M., Romanelli G., Witczak T. 2021. Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR. Polymers. 13(15) 1-22. DOI:10.3390/polym13152426

Zdaniewicz M., Pater A., Knapik A., Duliński R. 2021. The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality. Journal of Cereal Science. 101: 1-8. DOI:10.1016/j.jcs.2021.103301


Banaś J., Maciejaszek I., Surówka K. Zawiślak A. 2020., Temperature-induced storage quality changes in pumpkin and safflower cold-pressed oils. Journal of Food Measurement and Characterization. 14(3): 1213-1222. DOI:10.1007/s11694-019-00370-7

Duliński R., Starzyńska-Janiszewska A. 2020. Content and in vitro bioavailability of selected B vitamins and myo-inositol in spelt wheat (Triticum spelta L.) subjected to solid-state fermentation. Journal of Food and Nutrition Research. 59(1): 1-6.

Duliński R., Starzyńska-Janiszewska A., Byczyński Ł., Florkiewicz A. 2020. Myo-inositol phosphates profile and in vitro bioavailability of selected minerals from spelt: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus. Journal of Food and Nutrition Research. 59(2) 147-154.

Duliński R., Byczyński Ł., Karbowski A. 2020. The effect of Arthrospira platensis (spirulina) addition on the content of selected mineral elements, carotenes, and antioxidant potential in alginate gel beads. International Journal of Food Engineering. 16(4) 1-6. DOI:10.1515/ijfe-2019-0053

Duliński R., Zdaniewicz M., Pater A., Poniewska D., Żyła K. 2020. The Impact of Phytases on the Release of Bioactive Inositols the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production. Biomolecules. 10(2): 1-10. DOI:10.3390/biom10020166

Fiutak G., Michalczyk M. 2020. Effect of artificial light source on pigments, thiocyanates and ascorbic acid content in kale sprouts (Brassica oleracea L. var. Sabellica L.). Food Chemistry. 330: 1-7. DOI:10.1016/j.foodchem.2020.127189

Francik S., Francik R., Sadowska U., Bystrowska B., Zawiślak A., Knapczyk A., Nzeyimana A. 2020. Identification of Phenolic Compounds and Determination of Antioxidant Activity in Extracts and Infusions of Salvia Leaves. Materials. 13(24): 1-15. DOI:10.3390/ma13245811

Grabacka M., Płonka P., M., Reiss K. 2020. Melanoma—Time to fast or time to feast? An interplay between PPARs, metabolism and immunity.  Experimental Dermatology. 29: 436-445. DOI:10.1111/exd.14072

Jaworska G., Sidor A., Pycia K., Jaworska-Tomczyk K., Surówka K. 2020. Packaging method and storage temperature affects microbiological quality and content of biogenic amines in Agaricus bisporus fruiting bodies. Food Bioscience. 37: 1-7. DOI:10.1016/j.fbio.2020.100736

Kucharczyk K., Żyła K., Tuszyński T. 2020. Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation. Czech Journal of Food Sciences, 38(5): 330-336. DOI:10.17221/291/2019-CJFS

Kucharczyk K., Żyła K., Tuszyński T. 2020. Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale. Foods. 9(8): 1-11. DOI:10.3390/foods9081043

Kucharczyk K., Tuszyński T., Żyła K., Puchalski Cz. 2020. The effect of yeast generations on fermentation, maturation and volatile compounds of beer. Czech Journal of Food Sciences. 38(3): 144-150. DOI:10.17221/193/2018-CJFS

Kucharczyk K., Żyła K., Tuszyński T., 2020. Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant. Processes. 8(7): 1-12. DOI:10.3390/pr8070769

Najgebauer-Lejko D., Witek M., Żmudziński D., Ptaszek A. 2020. Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. Journal of Dairy Science, 2020, vol. 103, nr 12, s.11039-11049. DOI:10.3168/jds.2020-19032

Starzyńska-Janiszewska A., Duliński R., Stodolak B. 2020. Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake. Molecules. 25(24): 1-13. DOI:10.3390/molecules25245782

Stodolak B., Starzyńska-Janiszewska A., Bączkowicz M. 2020. Aspergillus oryzae (Koji Mold) and Neurospora intermedia (Oncom Mold) application for flaxseed oil cake processing. LWT-Food Science and Technology. 131: 1-6. DOI:10.1016/j.lwt.2020.109651

Stodolak B., Starzyńska-Janiszewska A., Mika M., Wikiera A. 2020. Rhizopus oligosporus and Lactobacillus plantarum co-fermentation as a tool for increasing the antioxidant potential of grass pea and flaxseed oil-cake tempe. Molecules, 25(20): 4759, doi:10.3390/molecules25204759

Sytařová I., Orsavová J., Snopek L., Mlček J., Byczyński Ł., Mišurcová L. 2020. Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times. Food Chemistry. 310: 1-12. DOI:10.1016/j.foodchem.2019.125784

Wierzchowska D., Witek M., Blicharska B. 2020. Kinetics of Oxidation and Antioxidation Processes in Biological Solutions Observed by NMR Relaxation. Acta Physica Polonica A. 137(1): 21-23. DOI:10.12693/APhysPolA.137.21

Witek M., Maciejaszek I., Surówka K. 2020. Impact of enrichment with egg constituents on water status in gluten-free rice pasta – nuclear magnetic resonance and thermogravimetric approach. Food Chemistry. 304: 1-10. DOI:10.1016/j.foodchem.2019.125417

Zdaniewicz M., Pater A., Hrabia O. Duliński R., Cioch-Skoneczny M. 2020. Tritordeum malt: An innovative raw material for beer production. Journal of Cereal Science. 96: 1-8. DOI:10.1016/j.jcs.2020.103095


Duliński R., Zdaniewicz M., Pater A., Żyła K. 2019. Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer. Journal of the American Society of Brewing Chemists. 77(2): 119-125. DOI:10.1080/03610470.2019.1589910

Duliński R. 2019. Wybrane aspekty biotechnologicznej produkcji karotenoidów. ŻYWNOŚĆ - Nauka Technologia Jakość. 26(1) (118): 15-29. DOI:10.15193/zntj/2019/118/270

Fiutak G., Michalczyk M., Filipczak-Fiutak M., Fiedor L., Surówka K. 2019. The impact of LED lighting on the yield, morphological structure and some bioactive components in alfalfa (Medicago sativa L.) sprouts. Food Chemistry. 285: 53-58. DOI:10.1016/j.foodchem.2019.01.086

Gondek E., Nizioł J., Danel A., Kucharek M., Jędryka J., Karasiński P., Nosidlak N., Fedorchuk A. 2019. Synthesis, ellipsometry and non-linear optical features of substituted 1,3,5-triphenylpyrazolines. Dyes and Pigments. 162: 741-745. DOI:10.1016/j.dyepig.2018.11.004

Kapczyńska A., Stodolak B. 2019. The morphological and physiological response of Lachenalia to supplemental irradiation. Horticulture Environment and Biotechnology. 60(4): 455-465. DOI:10.1007/s13580-019-00142-8

Kurańska M., Banaś J., Polaczek K., Banaś M., Prociak A., Kuc J., Uram K., Lubera T. 2019. Evaluation of application potential of used cooking oils in the synthesis of polyol compounds. Journal of Environmental Chemical Engineering. 7(6): 1-14. DOI:10.1016/j.jece.2019.103506

Link-Lenczowski P., Jastrzębska M., Chwalenia K., Pierzchalska M., Leja-Szpak A., Bonior J., Pierzchalski P., Jaworek J. 2019. A switch of N-glycosylation of proteome and secretome during differentiation of intestinal epithelial cells. Biochimica et Biophysica Acta-Molecular Cell Research. 1866(12): 1-14. DOI:10.1016/j.bbamcr.2019.118555

Macura R., Michalczyk M., Fiutak G. Maciejaszek I. 2019. Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot. Acta Scientiarum Polonorum Technologia Alimentaria. 18(2): 135-142. DOI:10.17306/J.AFS.2019.0637

Majcherczyk J., Surówka K., 2019. Effects of onion or caraway on the formation of biogenic amines during sauerkraut fermentation and refrigerated storage. Food Chemistry. 298: 1-8. DOI:10.1016/j.foodchem.2019.125083

Michalczyk M., Fiutak G., Tarko T. 2019. Effect of hot water treatment of seeds on quality indicators of alfalfa sprouts. LWT-Food Science and Technology. 113: 1-6. DOI:10.1016/j.lwt.2019.108270

Pierzchalska M., Panek M., Czyrnek M., Grabacka M. 2019. The Three-Dimensional Culture of Epithelial Organoids Derived from Embryonic Chicken Intestine. w: Organoids : Stem Cells, Structure, and Function / Turksen Kursad (red.), Methods in Molecular Biology, New York, Humana Press, s.135-144, ISBN 978-1-4939-7616-4. DOI:10.1007/7651_2016_15

Pierzchalska M., Panek M., Grabacka M. 2019. The migration and fusion events related to ROCK activity strongly influence the morphology of chicken embryo intestinal organoids. Protoplasma. 256(2): 575-581. DOI:10.1007/s00709-018-1312-3

Starzyńska-Janiszewska A., Stodolak B. Gómez- Caravaca A.M., Mickowska B., Martin-Garcia B., Byczyński Ł., 2019. Mould starter selection for extended solid-state fermentation of quinoa. LWT - Food Science and Technology, 99: 231-237. DOI:10.1016/j.lwt.2018.09.055

Starzyńska-Janiszewska A., Stodolak B., Socha R., Mickowska B., Wywrocka-Gurgul A. 2019. Spelt wheat tempe as a value-added whole-grain food product. LWT-Food Science and Technology. 113: 1-7. DOI:10.1016/j.lwt.2019.108250


Duliński R., Byczyński Ł., Karbowski A. 2018. Określenie zawartości wybranych kwasów fenolowych i witamin z grupy B w pieczywie żytnim wzbogaconym w algi oraz oszacowanie biodostępności tych związków in vitro. ŻYWNOŚĆ - Nauka Technologia Jakość, 3(116), 25: 58-70. DOI:10.15193/ZNTJ/2018/116/246

Kucharczyk K., Tuszyński T., Żyła K. 2018. Effect of Yeast Harvest Moment on a Brewing Process in Beer Produced on an Industrial Scale. Czech Journal of Food Sciences, 36(5): 365-371. DOI:10.17221/157/2017-CJFS

Panek, M., Grabacka, M., Pierzchalska, M. 2018. The formation of intestinal organoids in a hanging drop culture. Cytotechnology 3(70): 1085–1095. DOI:10.1007/s10616-018-0194-8

Pierzchalska M., Panek M., Grabacka M. 2018. The migration and fusion events related to ROCK activity strongly influence the morphology of chicken embryo intestinal organoids. Protoplasma, nr online: 1-7. DOI:10.1007/s00709-018-1312-3

Szmejda K., Duliński R., Byczyński Ł., Karbowski A., Florczak T., Żyła K. 2018. Analysis of the selected antioxidant compounds in ice cream supplemented with Spirulina (Arthrospira platensis) extract. Biotechnology and Food Science, 82(1): 41-48. ISSN 2299-6818


Błaszczyk U., Sroka P., Satora P. Duliński R. 2017. Effect of Wickerhamomyces anomalus and Pichia membranifaciens killer toxins on fermentation and chemical composition of apple wines produced from high-sugar juices.  Journal of Food and Nutrition Research. 56(2): 189-199.

Duliński R., Starzyńska-Janiszewska A., Byczyński Ł. Błaszczyk U., 2017. Myo-inositol phosphates profile of buckwheat and quinoa seeds: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus. International Journal of Food Properties, 20(9): 1-8. DOI:10.1080/10942912.2016.1230871

Duliński, R., Stodolak, B., Byczyński, Ł., Poreda, A., Starzyńska-Janiszewska, A., and Żyła, K. 2017. Solid-state fermentation reduces phytic acid level, improves the profile of myo-inositol phosphates and enhances the availability of selected minerals in flaxseed oil cake. Food Technology and Biotechnology, 55(3): 413–419. DOI:10.17113/ftb.

Grabacka, M., Wieczorek, J., Michalczyk-Wetula, D., Malinowski M., Wolan N., Wójcik K., Płonka P. M., 2017. Peroxisome proliferator-activated receptor ? (PPAR?) contributes to control of melanogenesis in B16 F10 melanoma cells. Archives of Dermatological Research, 309(3): 141–157. DOI:10.1007/s00403-016-1711-2

Mika, M., Wikiera, A., Antończyk, A., and Grabacka, M., 2017. Food stabilizing antioxidants increase nutrient bioavailability in the in vitro model. Journal of the American College of Nutrition, 36(7): 579–585. DOI:10.1080/07315724.2017.1333930

Pierzchalska M., Panek M., Czyrnek M., Gielicz A.  Mickowska B., Grabacka M., 2017. Probiotic Lactobacillus acidophilus bacteria or synthetic TLR2 agonist boost the growth of chicken embryo intestinal organoids in cultures comprising epithelial cells and myofibroblasts. Comparative Immunology Microbiology and Infectious Diseases, 53: 7-18. DOI:10.1016/j.cimid.2017.06.002

Starzyńska-Janiszewska A., Bączkowicz M., Sabat R., Stodolak B., Witkowicz R., 2017. Quinoa tempe as a value-added food: sensory, nutritional, and bioactive parameters of products from white, red, and black seeds. Cereal Chemistry, 94(3): 491-496. DOI:10.1094/CCHEM-07-16-0186-R

Starzyńska-Janiszewska A., Stodolak B., Duliński R., Mickowska B., Sabat R., 2017. Fermentation of colored quinoa seeds with Neurospora intermedia to obtain oncom-type products of favorable nutritional and bioactive characteristics. Cereal Chemistry, 94(3): 619-624. DOI:10.1094/CCHEM-10-16-0264-R

Stodolak B., Starzyńska-Janiszewska A., Wywrocka-Gurgul A., Wikiera A., 2017. Solid-state fermented flaxseed oil cake of improved antioxidant capacity as potential food additive. Journal of Food Processing and Preservation, 41(2): 1-9. DOI:10.1111/jfpp.12855


Bovdisova, I., Grabacka, M., and Capcarova, M., 2016. Interaction of citrinin and resveratrol and their effect on Caco - 2 cell growth. Journal of Central European Agriculture, 17(4): 1287–1297. DOI:10.5513/JCEA01/17.4.1846

Duliński R., Cielecka E. K., Pierzchalska M., Byczyński Ł., Żyła K., 2016. Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers. International Journal of Food Sciences and Nutrition,  67(4):454-460. DOI:10.3109/09637486.2016.1162769

Grabacka M., Wilk A., Antończyk A.,  Banks P., Walczyk-Tytko E., Dean M., Pierzchalska M., Reiss K., 2016. Fenofibrate Induces Ketone Body Production in Melanoma and Glioblastoma Cells. Frontiers in Endocrinology, 7(5):1-13. DOI:10.3389/fendo.2016.00005

Grabacka M., Pierzchalska M., Dean M., Reiss K. 2016. Regulation of Ketone Body Metabolism and the Role of PPARα. International Journal of Molecular Sciences. 17(12): 1-24. DOI:10.3390/ijms17122093

Pierzchalska M., Grabacka M., 2016. The potential role of some phytochemicals in recognition of mitochondrial damage-associated molecular patterns. Mitochondrion, 30:24-34.

Pierzchalska M., Panek M., Czyrnek M. Grabacka M., 2016. The Three-Dimensional Culture of Epithelial Organoids Derived from Embryonic Chicken Intestine. Methods in Molecular Biology, 1-10. DOI:10.1007/7651_2016_15

Starzyńska-Janiszewska A., Duliński R., Stodolak B., Mickowska B., Wikiera A., 2016. Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds. Journal of Cereal Science, 71:116-121.  DOI:

Starzyńska-Janiszewska A., Stodolak B., Duliński R., Bączkowicz M., Mickowska B., Wikiera A., Byczyński Ł., 2016. Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing.  Journal of Food Processing and Preservation, 40(2):298-305. DOI:10.1111/jfpp.12607

Wikiera A., Mika M., Starzyńska-Janiszewska A., Stodolak B., 2016. Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace. Carbohydrate Polymers, 142:199-205. DOI:10.1016/j.carbpol.2016.01.063


Duliński R., Cielecka E.K., Pierzchalska M., Żyła K., 2015. Phytases improve myo-inositol bioaccessibility in rye bread: a study using an in vitro method of digestion and a Caco-2 cell culture model. Food Technology and Biotechnology, 57(1):66-72. DOI: 10.17113/ftb.     

Grabacka M., Waligorski P., Zapata A., Blake D.A., Wyczechowska D., Wilk A., Rutkowska M., Vashistha H., Ayyala R., Ponnusamy T., John V.T., Culicchia F., Wisniewska-Becker A., Reiss K., 2015. Fenofibrate subcellular distribution as a rationale for the intracranial delivery through biodegradable carrier.  Journal of physiology and pharmacology, 66(2):233-247. PMID:25903954

Mika M., Kostogrys R.B., Franczyk-Żarów M., Wikiera A., Maślak E., 2015. Anti-atherosclerotic activity of catechins depends on their stereoisomerism. Atherosclerosis, 240(1):125-130. DOI: 10.1016/j.atherosclerosis.2015.02.026

Ptak A., Bedford M.R., Świątkiewicz S., Żyła K., Józefiak D., 2015. Phytase modulates ileal microbiota and enhances growth performance of the broiler chickens. PLoS One, 10(3):e0119770. DOI: 10.1371/journal.pone.0119770.

Starzyńska-Janiszewska A., Stodolak B., Wikiera A. 2015. Antioxidant potential and α-galactosides content of unhulled seeds of dark common beans subjected to tempe-type fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum. Food Science and Technology Research, 21(6): 765-770.

Starzyńska-Janiszewska A., Stodolak B., Wikiera A., 2015. Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds. Acta Scientiarum Polonorum: Technologia Alimentaria, 14(2):125-132. DOI: 10.17306/J.AFS.2015.2.14

Wikiera A., Mika M., Grabacka M., 2015. Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction. Food Hydrocolloids, 44:156–161. DOI:10.1016/j.foodhyd.2014.09.018

Wikiera A., Mika M., Janiszewska A.S., Zyla K., 2015. The optimization of some extracellular enzymes biosynthesis by Aspergillus niger 377-4. Journal of Scientific and Industrial Research, 74(3):145-149.

Wikiera A., Mika M., Starzyńska-Janiszewska A., Stodolak B., 2015. Application of Celluclast 1.5L in apple pectin extraction. Carbohydrate Polymers, 134:251-257. DOI: 10.1016/j.carbpol.2015.07.051

Wikiera A., Mika M., Starzyńska-Janiszewska A., Stodolak B.,  2015. Development of complete hydrolysis of pectins from apple pomace. Food Chemistry, 172(1):675-680. DOI:10.1016/j.foodchem.2014.09.132


Grabacka M.M., Gawin M., Pierzchalska M., 2014. Phytochemical modulators of mitochondria: the search for chemopreventive agents and supportive therapeutics. Pharmaceuticals (Basel), 7(9):913-42. DOI: 10.3390/ph7090913.

Starzyńska-Janiszewska A., Stodolak B, Mickowska B., 2014. Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds. Journal of the Science of Food and Agriculture, 94(2):359-66. DOI: 10.1002/jsfa.6385.

Wikiera A., Mika M., Irla M., 2014. Prozdrowotne właściwości pektyn. Postępy Higieny i Medycyny Doświadczalnej (online), 68:590-596.


Cowieson A.J., Ptak A., Mackowiak P., Sassek M., Pruszynska-Oszmalek E., Zyla K., Swiatkiewicz S., Kaczmarek S., Józefiak D., 2013. The effect of microbial phytase and myo-inositol on performance and blood biochemistry of broiler chickens fed wheat/corn-based diets. Poult Sci. 92(8):2124-34. DOI: 10.3382/ps.2013-03140.

Grabacka M., Pierzchalska M., Reiss K., 2013. Peroxisome Proliferator Activated Receptor ? ligands as anticancer drugs targeting mitochondrial metabolism. Curr Pharm Biotechnol 14 (3): 342-356.

Michalik M., Soczek E., Kosińska M., Rak M., Wójcik K.A., Lasota S., Pierzchalska M., Czyż J., Madeja Z., 2013. Lovastatin-induced decrease of intracellular cholesterol level attenuates fibroblast-to-myofibroblast transition in bronchial fibroblasts derived from asthmatic patients. European Journal of Pharmacology, 704(1-3):23-32. DOI: 10.1016/j.ejphar.2013.02.023.     

Ptak A., Józefiak D., Kierończyk B., Rawski M., Żyła K., Świątkiewicz S., 2013. Effect of different phytases on the performance, nutrient retention and tibia composition in broiler chickens. Archiv fur Tierzucht, 56:1028-1038, DOI: 10.7482/0003-9438-56-104.

Stodolak B., Starzyńska-Janiszewska A., Mickowska B., 2013.  Effect of flaxseed-oil cake addition on the nutritional value of grass pea tempeh. Food Science and Technology Research, 9(6):1107-1114. DOI: 10.3136/fstr.19.1107.               

Wikiera A., Mika M., 2013. Budowa i właściwości pektyn. Structure and properties of pectin. Postepy Biochemii 59 (1), 89-94.

Wolnicka-Glubisz A., Pecio A., Podkowa D., Plonka P.M., Grabacka M., 2013. HGF/SF increases number of skin melanocytes but does not alter quality or quantity of follicular melanogenesis. PLoS One. 2013; 8(11): e74883. DOI:10.1371/journal.pone.0074883.              

Zyla K., Grabacka M., Pierzchalska M., Dulinski R., Starzynska - Janiszewska A., 2013. Effect of inositol and phytases on hematological indices and ?-1 acid glycoprotein levels in laying hens fed phosphorus-deficient corn-soybean meal based diets. Poultry Sci 91: 199-204. IF 2,115.

Żyła K., Duliński R., Pierzchalska M., Grabacka M., Józefiak D., Świątkiewicz S., 2013. Phytases and myo-inositol modulate performance, bone mineralization and alter lipid fractions in the serum of broilers. Journal of Animal and Feed Sciences, Vol. 22, No. 1, 2013, 56–62.


Gambuś H., Matusz-Mirlak A., Duliński R., Ziobro R., Golachowski A., 2012. The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran. International Journal of Food Sciences and Nutrition, 63(1) 41-44.

Pierzchalska M., Grabacka M., Michalik M., Zyla K., Pierzchalski P., 2012. Prostaglandin E2 supports growth of chicken embryo intestinal organoids in Matrigel matrix. Biotechniques 5: 307 - 315. IF 2,962.

Starzyńska-Janiszewska A., Stodolak B., Duliński R., Mickowska B., 2012. The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains. Food Science & Technology International 18(2) 113–122.

Wikiera A., Mika M., Żyła K. 2012. Methylxanthine drugs are human pancreatic lipase inhibitors. Polish Journal of Food and Nutrition Sciences, 62(2), 109-113.

Wikiera A., Mika M., 2012. Wpływ metyloksantyn na emulgację i biodostępność lipidów masła szacowaną metodą in vitro Żywność, Nauka, Technologia, Jakość 2012, 3(82), 55-63.

Wilk A., Urbanska K., Grabacka M., Mullinax J., Marcinkiewicz C., Impastato D., Estrada J., Reiss K., 2012. Fenofibrate-induced nuclear translocation of FoxO3A triggers Bim-mediated apoptosis in glioblastoma cells in vitro. Cell Cycle 11: 2660-2671. IF 4,571.

Żyła K., Mika M., Duliński R., Świątkiewicz S., Koreleski J., Pustkowiak H. , Piironen J., 2012. Effects of inositol, inositol-generating phytase B applied alone, and in combination with 6-phytase A to phosphorus-deficient diets on laying performance, eggshell quality, yolk cholesterol, and fatty acid deposition in laying hens. Poult. Sci. vol. 91 no. 8, 1915-1927.


Duliński R., Starzyńska- Janiszewska A., 2011. Zastosowanie chromatografii jonowej sprzężonej z pulsacyjną detekcją amperometryczną do oznaczania zawartości mio-inozytolu w materiałach paszowych pochodzenia roślinnego. Żywność, Nauka, Technologia, Jakość. 3(76): 173-185.

Duliński R., Starzyńska-Janiszewska A., Stodolak B.,  Żyła K., 2011. Comparison of high-performance ion chromatography technique with microbiological assay of myo-inositol in plant components of poultry feeds. Journal of Animal and Feed Sciences, 20: 143–156.

Michalik M., Pierzchalska M., Włodarczyk A., Wójcik K.A., Czyż J., Sanak M., Madeja Z., 2011. Transition of asthmatic bronchial fibroblasts to myofibroblasts is inhibited by cell-cell contacts. Respir Med. 105(10):1467-75.

Starzyńska- Janiszewska A.,  Stodolak B., 2011. Effect of inoculated lactic acid fermentation on antinutritional and antiradical properties of grass pea (Lathyrus sativus ‘Krab’) flour. Polish Journal of Food and Nutrition Sciences. 61(4): 245-249.

Żyła K., Mika M., S. Świątkiewicz, Koreleski J., Piironen J., 2011. Effects of Phytase B on Laying Performance, Eggshell Quality and on Phosphorus and Calcium Balance in Laying Hens Fed Phosphorus-Deficient Corn-Soybean Meal Diets Containing Different Calcium Levels. Czech Journal of Animal Science, 56(9): 406–413.

Drukala J., Urbanska K., Wilk A., Grabacka M., Wybieralska E., Del Valle L., Madeja Z., Reiss K. 2010. ROS accumulation and IGF-IR inhibition contribute to fenofibrate/PPAR alpha—mediated inhibition of glioma cell motility in vitro. Mol Cancer. 9:159.

Duliński R. 2010. Biotechnologiczne metody produkcji witamin z wykorzystaniem mikroorganizmów. Żywność. Nauka. Technologia. Jakość.  1(68), 5-19.

Starzyńska-Janiszewska A., Stodolak B., Mickowska B., 2010. The effect germination on antioxidant and nutritional parameters of protein isolates from grass pea (Lathyrus sativus) seeds. Food Science and Technology International, 16(1), p 73-77.


Aktualizacja: 11.04.2024 (ŁB)

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