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Wojciech Radzki

University of Life Sciences in Lublin

32

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177

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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

2021 International journal of food science
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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

2020 Acta Universitatis Cibiniensis. Series E: Food Technology
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Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

2020 Applied Sciences
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Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

2020 Applied Sciences
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Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses

2020 Ukrainian Food Journal
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts

2020 Applied Sciences
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Influence of onion skin powder on nutritional and quality attributes of wheat pasta

2020 PLOS ONE
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Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

2019 Comprehensive Reviews in Food Science and Food Safety
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The Impact of Drying of Wild-Growing Mushrooms on the Content and Antioxidant Capacity of Water- Soluble Polysaccharides

2019 International Journal of Medicinal Mushrooms
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

2019 Journal of Pure and Applied Microbiology
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