Search Results - "Satora, P"

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  1. 1

    A review of the interactions between acrylamide, microorganisms and food components by Duda-Chodak, A, Wajda, Ł, Tarko, T, Sroka, P, Satora, P

    Published in Food & function (01-03-2016)
    “…Acrylamide (AA) and its metabolites have been recognized as potential carcinogens, but also they can cause other negative symptoms in human or animal organisms…”
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    Journal Article
  2. 2

    Strain‐dependent production of selected bioactive compounds by Cyanobacteria belonging to the Arthrospira genus by Satora, P., Barwińska‐Sendra, A., Duda‐Chodak, A., Wajda, Ł.

    Published in Journal of applied microbiology (01-09-2015)
    “…Aims To investigate the synthesis of selected bioactive compounds in various strains belonging to the Arthrospira genus. Methods and Results The synthesis of…”
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    Journal Article
  3. 3

    Killer strains of Saccharomyces: application for apple wine production by Satora, P., Cioch, M., Tarko, T., Wołkowicz, J.

    Published in Journal of the Institute of Brewing (01-07-2016)
    “…The aim of this study was to evaluate possible application of killer strains Saccharomyces paradoxus CBS 3702 (K1), S. cerevisiae CBS 6505 (K2) and S. capensis…”
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  4. 4
  5. 5

    Application of principal component analysis for optimization of polyphenol extraction from alternative plant sources by Tarko, T, Duda-Chodak, A, Wajda, L, Satora, P, Sroka, P, Semik-Szczurak, D

    Published in Journal of food and nutrition research (01-01-2017)
    “…In the current study, principal component analysis (PCA) was used to optimize variables related to the extraction of polyphenols from plant materials including…”
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    Journal Article
  6. 6

    Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract by Aleksandra Duda-Chodak, Paweł Sroka, Paweł Satora, Jolanta Michalik, Tomasz Tarko

    Published in Food technology and biotechnology (01-10-2009)
    “…The aim of this work is to establish the antioxidant properties of polyphenolic compounds of selected fruits before and after their transformations during…”
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  7. 7

    Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation by Tadeusz Tuszynski, Pawel Satora

    Published in Food technology and biotechnology (01-07-2005)
    “…The study comprises an analysis of the yeast microbiota that participated in the spontaneous fermentation of crushed Wegierka Zwykla plum fruit, which is the…”
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    Journal Article