Mariusz Konrad Piskuła (Mariusz Piskula, Mariusz Piskuła)

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 10

Top Topics

Saccharomyces Cerevisiae

Top Venues

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Comprehensive reviews in food science and food safety

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

Publications

Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Magdalena Surma, Tomasz Sawicki, Mariusz Konrad Piskuła, Wiesław Wiczkowski
Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body's Fluids and Blood Parameters. International journal of molecular sciences 24 (18) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, Małgorzata Wronkowska
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Molecules (Basel, Switzerland) 27 (19) (2022)
Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Konrad Piskuła
In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria. Antioxidants (Basel, Switzerland) 10 (4) (2021)
Andreia F Almeida, Grethe Iren A Borge, Mariusz Konrad Piskuła, Adriana Tudose, Liliana Tudoreanu, Kateřina Valentová, Gary Williamson, Claudia Nunes Dos Santos
Bioavailability of Quercetin in Humans with a Focus on Interindividual Variation. Comprehensive reviews in food science and food safety 17 (3) (2018)