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Items: 8

1.
2.

Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.

Kęska P, Stadnik J, Zielińska D, Kołożyn-Krajewska D.

Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):119-126. doi: 10.17306/J.AFS.0466.

PMID:
28703952
3.

Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins.

Okoń A, Stadnik J, Dolatowski ZJ.

Food Sci Biotechnol. 2017 Jun 8;26(3):633-641. doi: 10.1007/s10068-017-0076-4. eCollection 2017.

4.

Antimicrobial Peptides of Meat Origin - An In silico and In vitro Analysis.

Keska P, Stadnik J.

Protein Pept Lett. 2017;24(2):165-173. doi: 10.2174/0929866523666161220113230.

PMID:
28000569
5.

Porcine myofibrillar proteins as potential precursors of bioactive peptides - an in silico study.

Kęska P, Stadnik J.

Food Funct. 2016 Jun 15;7(6):2878-85. doi: 10.1039/c5fo01631b. Epub 2016 Jun 1.

PMID:
27247979
6.

Meat and fermented meat products as a source of bioactive peptides.

Stadnik J, Kęska P.

Acta Sci Pol Technol Aliment. 2015 Jul-Sep;14(3):181-190. doi: 10.17306/J.AFS.2015.3.19. Review.

PMID:
28068025
7.

Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics.

Stadnik J, Dolatowski ZJ.

Food Chem. 2013 Aug 15;139(1-4):67-71. doi: 10.1016/j.foodchem.2013.01.079. Epub 2013 Feb 8.

PMID:
23561079
8.

Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics.

Stadnik J, Dolatowski ZJ.

Meat Sci. 2012 Jul;91(3):374-7. doi: 10.1016/j.meatsci.2012.02.022. Epub 2012 Feb 24.

PMID:
22417730

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