Katarzyna Marciniak-Lukasiak (Katarzyna Marciniak-Łukasiak)

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 5

Top Topics

Saccharomyces Cerevisiae

Tandem Mass Spectrometry

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

International journal of molecular sciences

Gels (Basel, Switzerland)

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

Publications

Michał Miłek, Mateusz Molon, Patrycja Kielar, Ewelina Sidor, Aleksandra Bocian, Katarzyna Marciniak-Lukasiak, Anna Pasternakiewicz, Małgorzata Dżugan
The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells. Molecules (Basel, Switzerland) 28 (15) (2023)
Maciej Ireneusz Kluz, Karol Pietrzyk, Miłosz Pastuszczak, Miroslava Kacaniova, Agnieszka Kita, Ireneusz Tomasz Kapusta, Grzegorz Zaguła, Edyta Zagrobelna, Katarzyna Struś, Katarzyna Marciniak-Lukasiak, Jadwiga Stanek-Tarkowska, Adrian Vasile Timar, Czesław Puchalski
Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars. Foods (Basel, Switzerland) 11 (10) (2022)
Anna Zbikowska, Sylwia Onacik-Gür, Malgorzata Kowalska, Michał Sowiński, Iwona Szymańska, Katarzyna Żbikowska, Katarzyna Marciniak-Lukasiak, Wojciech Werpachowski
Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax. Gels (Basel, Switzerland) 8 (7) (2022)
Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Malgorzata Kowalska, Hanna Kowalska, Jaroslawa Rutkowska
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International journal of molecular sciences 22 (17) (2021)
Dorota Zielińska, Katarzyna Marciniak-Lukasiak, Marcelina Karbowiak, Piotr Lukasiak
Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products. Molecules (Basel, Switzerland) 26 (19) (2021)