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Items: 6

1.
2.

The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.

Wójciak KM, Kęska P, Okoń A, Solska E, Libera J, Dolatowski ZJ.

J Sci Food Agric. 2018 Aug;98(10):3728-3734. doi: 10.1002/jsfa.8883. Epub 2018 Feb 28.

PMID:
29315594
3.

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
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

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