Katarzyna Skrzypczak

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 7

Top Topics

Mass Spectrometry

Escherichia Coli

Top Venues

Foods (Basel, Switzerland)

International journal of food science

Comprehensive reviews in food science and food safety

International journal of molecular sciences

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

Publications

Wojciech Radzki, Katarzyna Skrzypczak, Bartosz G Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods (Basel, Switzerland) 12 (21) (2023)
Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Karolina Goral
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation. Foods (Basel, Switzerland) 11 (11) (2022)
Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna D Kononiuk, Adam Waśko
Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus. International journal of food science 2021 (2021)
Magdalena Polak-Berecka, Magdalena Michalak-Tomczyk, Katarzyna Skrzypczak, Katarzyna Michalak, Kamila Rachwał, Adam Waśko
Potential Biological Activities of Peptides Generated during Casein Proteolysis by Curly Kale (Brassica oleracea L. var. sabellica L.) Leaf Extract: An In Silico Preliminary Study. Foods (Basel, Switzerland) 10 (11) (2021)
Klaudia Gustaw, Piotr Koper, Magdalena Polak-Berecka, Kamila Rachwał, Katarzyna Skrzypczak, Adam Waśko
Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB-A New Strain Isolated from Mead. International journal of molecular sciences 22 (7) (2021)
Katarzyna Skrzypczak, Klaudia Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Waldemar Gustaw, Stanisław Winiarczyk
Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential. Foods (Basel, Switzerland) 9 (11) (2020)
Ewa Jabłońska-Ryś, Katarzyna Skrzypczak, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review. Comprehensive reviews in food science and food safety 18 (3) (2019)