Karolina Maria Wójciak (Karolina M Wójciak, Karolina M Wójciak, Karolina Wójciak)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 18

Top Topics

Molecular Docking

Angiotensin Converting Enzyme

Top Venues

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

Food & function

This page only lists publications with an associated author ORCID identifier.

Publications

Karolina Maria Wójciak, Małgorzata Materska, Arkadiusz Pełka, Agata Michalska, Teresa Małecka-Massalska, Miroslava Kacaniova, Natália Čmiková, Mirosław Słowiński
Effect of the Addition of Dandelion ( Taraxacum officinale ) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. Molecules (Basel, Switzerland) 29 (10) (2024)
Karolina Maria Wójciak, Małgorzata Materska, Arkadiusz Pełka, Agata Michalska, Teresa Małecka-Massalska, Miroslava Kacaniova, Natália Čmiková, Mirosław Słowiński
Effect of the Addition of Dandelion ( Taraxacum officinale ) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. Molecules (Basel, Switzerland) 29 (10) (2024)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Karolina Maria Wójciak, Paulina Kęska
Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study. Molecules (Basel, Switzerland) 28 (24) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Karolina Maria Wójciak, Paulina Kęska
Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study. Molecules (Basel, Switzerland) 28 (24) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Karolina Ferysiuk, Karolina Maria Wójciak, Paulina Kęska
Effect of willow herb ( Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides. Food & function 13 (6) (2022)
Karolina Maria Wójciak, Paulina Kęska, Monika Prendecka-Wróbel, Karolina Ferysiuk
Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract. Molecules (Basel, Switzerland) 27 (20) (2022)
Karolina Ferysiuk, Karolina Maria Wójciak
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants (Basel, Switzerland) 9 (8) (2020)
Paulina Kęska, Sascha Rohn, Michał Halagarda, Karolina Maria Wójciak
Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity. Antioxidants (Basel, Switzerland) 9 (9) (2020)
Karolina Ferysiuk, Karolina Maria Wójciak
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork. Foods (Basel, Switzerland) 9 (12) (2020)
Paulina Kęska, Karolina Maria Wójciak, Dariusz Mirosław Stasiak
Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion. Molecules (Basel, Switzerland) 25 (20) (2020)
Justyna Libera, Agnieszka Latoch, Karolina Maria Wójciak
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB. Foods (Basel, Switzerland) 9 (1) (2020)
Paulina Kęska, Karolina Maria Wójciak, Joanna Stadnik
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef. Biomolecules 9 (10) (2019)
Karolina Maria Wójciak, Paulina Kęska, Anna Okoń, Elżbieta Solska, Justyna Libera, Zbigniew J Dolatowski
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef. Journal of the science of food and agriculture 98 (10) (2018)