All Stories

  1. Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

    Article • Foods, December 2019, MDPI AG

    Magdalena Zielińska-Dawidziak

  2. Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content

    Article • International Journal of Food Science & Technology, December 2019, Wiley

    Magdalena Zielińska-Dawidziak

  3. Differences in the immunoreactivity of milk from local farms and from points of purchase

    Article • European Food Research and Technology, November 2019, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  4. Analysis of risk and consumers’ awareness regarding the gluten content in meat products on the example of frankfurter type sausages

    Article • Quality Assurance and Safety of Crops & Foods, October 2019, Wageningen Academic Publishers

    Magdalena Zielińska-Dawidziak

  5. Influence of magnetic field on extraction of model proteins in polyethylene glycol/magnesium sulfate aqueous two-phase system

    Article • Journal of Chromatography B, September 2019, Elsevier

    Magdalena Zielińska-Dawidziak

  6. The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

    Article • Nutrients, July 2019, MDPI AG

    Dr Przemysław Łukasz Kowalczewski, Magdalena Zielińska-Dawidziak

  7. Cross-reactions between proteins isolated from new narrow-leafed lupine breeding lines and antibodies present in the sera of patients sensitized to soybeans and peanuts

    Article • European Food Research and Technology, October 2018, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  8. Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems

    Article • European Food Research and Technology, June 2018, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  9. Blue lupine seeds protein content and amino acids composition

    Article • Plant Soil and Environment, April 2018, Czech Academy of Agricultural Sciences

    Magdalena Zielińska-Dawidziak

  10. Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

    Article • International Journal of Food Science & Technology, October 2017, Wiley

    Professor Przemyslaw Niedzielski, Magdalena Zielińska-Dawidziak

  11. Legume seeds and cereal grains’ capacity to accumulate iron while sprouting in order to obtain food fortifi cant.

    Article • Acta Scientiarum Polonorum Technologia Alimentaria, September 2016, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

    Magdalena Zielińska-Dawidziak

  12. Evaluation of Safety of Iron-Fortified Soybean Sprouts, a Potential Component of Functional Food, in Rat

    Article • Plant Foods for Human Nutrition, February 2016, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  13. Plant Ferritin—A Source of Iron to Prevent Its Deficiency

    Article • Nutrients, February 2015, MDPI AG

    Magdalena Zielińska-Dawidziak

  14. Effect of Iron Status in Rats on the Absorption of Metal Ions from Plant Ferritin

    Article • Plant Foods for Human Nutrition, April 2014, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  15. Determination of Iron Species in Samples of Iron-Fortified Food

    Article • Food Analytical Methods, March 2014, Springer Science + Business Media

    Professor Przemyslaw Niedzielski, Magdalena Zielińska-Dawidziak

  16. Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

    Article • European Food Research and Technology, January 2014, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  17. Detection of grain infestation caused by the granary weevil (Sitophilus granarius L.) using zymography for α-amylase activity

    Article • Journal of Stored Products Research, January 2014, Elsevier

    Magdalena Zielińska-Dawidziak

  18. Study on iron availability from prepared soybean sprouts using an iron-deficient rat model

    Article • Food Chemistry, December 2012, Elsevier

    Magdalena Zielińska-Dawidziak

  19. Effect of elevated accumulation of iron in ferritin on the antioxidants content in soybean sprouts

    Article • European Food Research and Technology, March 2012, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak

  20. Influence of magnetic field on aqueous two-phase extraction of horse ferritin in the polyethylene glycol/hydroxyethyl starch system

    Article • Analytica Chimica Acta, February 2012, Elsevier

    Magdalena Zielińska-Dawidziak

  21. Digestive Enzyme Inhibitors from Grains as Potential Components of Nutraceuticals

    Article • Journal of Nutritional Science and Vitaminology, January 2012, Center for Academic Publications Japan

    Magdalena Zielińska-Dawidziak

  22. Transport of High Concentration of Thiamin, Riboflavin and Pyridoxine across Intestinal Epithelial Cells Caco-2

    Article • Journal of Nutritional Science and Vitaminology, January 2008, Center for Academic Publications Japan

    Magdalena Zielińska-Dawidziak

  23. Human in vitro cell lines verification by minisatellite DNA restriction fragment length polymorphism

    Article • Cancer Letters, June 1998, Elsevier

    Magdalena Zielińska-Dawidziak

  24. Encapsulation of lactic acid bacteria with alginate/starch capsules

    Article • Biotechnology Techniques, January 1997, Springer Science + Business Media

    Magdalena Zielińska-Dawidziak