Paulina Kęska

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 15

Top Topics

Molecular Docking

Angiotensin Converting Enzyme

Top Venues

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Food & function

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

Publications

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)
Paulina Kęska, Joanna Stadnik, Aleksandra Łupawka, Agata Michalska
Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis. Nutrients 15 (16) (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)
Paulina Kęska, Patrycja Gazda, Łukasz Siłka, Katarzyna Mazurek, Joanna Stadnik
Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit ( Hylocereus undatus ). Foods (Basel, Switzerland) 12 (19) (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)
Paulina Kęska, Joanna Stadnik
Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion. Nutrients 14 (4) (2022)
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)
Paulina Kęska, Joanna Stadnik
Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study. Current issues in molecular biology 43 (3) (2021)
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)
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)