All Stories

  1. Chemical Composition and In Vitro Antidiabetic Effect of Extracts from Ripe, Unripe, and Fermented Unripe Cornus mas L. Fruits

    Article • Molecules, December 2025, MDPI AG

    Dr Agata Czyzowska

  2. Antibacterial Effect of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Extract on Radish Seeds Prior to Sprouting

    Article • Polish Journal of Food and Nutrition Sciences, April 2024, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    Dr Agata Czyzowska

  3. Metschnikowia pulcherrima as a Biocontrol Agent against Potato (Solanum tuberosum) Pathogens

    Article • Agronomy, October 2022, MDPI AG

    Dr Agata Czyzowska

  4. Lactic Acid Bacteria as Biocontrol Agents against Potato (Solanum tuberosum L.) Pathogens

    Article • Applied Sciences, August 2022, MDPI AG

    Dr Agata Czyzowska

  5. Influence of Human Age on the Prebiotic Effect of Pectin-Derived Oligosaccharides Obtained from Apple Pomace

    Article • Fermentation, October 2021, MDPI AG

    Dr Agata Czyzowska

  6. Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

    Article • Processes, August 2021, MDPI AG

    Dr Agata Czyzowska

  7. Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

    Article • Molecules, May 2021, MDPI AG

    Dr Agata Czyzowska

  8. Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity

    Article • Foods, December 2020, MDPI AG

    Dr Agata Czyzowska

  9. The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup

    Article • Foods, November 2020, MDPI AG

    Dr Agata Czyzowska

  10. Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts

    Article • Molecules, April 2020, MDPI AG

    Dr Agata Czyzowska

  11. Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice

    Article • Polish Journal of Food and Nutrition Sciences, February 2020, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    Dr Agata Czyzowska

  12. Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products

    Article • Critical Reviews in Food Science and Nutrition, February 2020, Taylor & Francis

    Dr Agata Czyzowska

  13. Structurally Different Pectic Oligosaccharides Produced from Apple Pomace and Their Biological Activity In Vitro

    Article • Foods, August 2019, MDPI AG

    Dr Agata Czyzowska

  14. Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.

    Article • Foods, October 2018, MDPI AG

    Dr Agata Czyzowska

  15. Comparison of steam explosion, dilute acid, and alkali pretreatments on enzymatic saccharification and fermentation of hardwood sawdust

    Article • BioResources, July 2018, BioResources

    Dr Agata Czyzowska

  16. Food waste co-digestion with slaughterhouse waste and sewage sludge: Digestate conditioning and supernatant quality

    Article • Waste Management, April 2018, Elsevier

    Dr Agata Czyzowska

  17. The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

    Article • Molecules, September 2017, MDPI AG

    Dr Agata Czyzowska

  18. Structural, physicochemical and biological properties of spray-dried wine powders

    Article • Food Chemistry, August 2017, Elsevier

    Dr Agata Czyzowska

  19. Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.

    Article • Molecules, July 2017, MDPI AG

    Dr Agata Czyzowska

  20. Utilization of post-fermentation yeasts for yeast extract production by autolysis: the effect of yeast strain and saponin from Quillaja saponaria

    Article • Journal of the Institute of Brewing, June 2017, Wiley

    Dr Agata Czyzowska

  21. Probiotic "false olives" from cornelian cherry

    Article • Journal of Food Science and Technology, June 2017, Springer Science + Business Media

    Dr Agata Czyzowska

  22. Antibacterial and Antiadhesive Activities of Extracts from Edible Plants against Soft Drink Spoilage by Asaia spp.

    Article • Journal of Food Protection, January 2017, International Association for Food Protection

    Dr Agata Czyzowska

  23. Co-digestion of poultry manure and residues from enzymatic saccharification and dewatering of sugar beet pulp

    Article • Renewable Energy, December 2016, Elsevier

    Dr Agata Czyzowska

  24. The Trends and Prospects of Winemaking in Poland

    Article • October 2016, IntechOpen

    Dr Agata Czyzowska

  25. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

    Article • Food Microbiology, October 2016, Elsevier

    Dr Agata Czyzowska

  26. Preservation of Antioxidant Activity and Polyphenols in Chokeberry Juice and Wine with the Use of Microencapsulation

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Dr Agata Czyzowska

  27. Prebiotics and age, but not probiotics affect the transformation of 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ) by fecal microbiota – An in vitro study

    Article • Anaerobe, June 2016, Elsevier

    Dr Agata Czyzowska

  28. Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

    Article • Polish Journal of Food and Nutrition Sciences, January 2016, De Gruyter

    Dr Agata Czyzowska

  29. Vitamin C

    Article • January 2016, Elsevier

    Dr Agata Czyzowska

  30. Black Currant (Ribes nigrumL.) and Bilberry (Vaccinium myrtillusL.) Fruit Juices Inhibit Adhesion ofAsaiaspp.

    Article • BioMed Research International, January 2016, Hindawi Publishing Corporation

    Dr Agata Czyzowska

  31. The Impact of Ozone Treatment in Dynamic Bed Parameters on Changes in Biologically Active Substances of Juniper Berries

    Article • PLOS One, December 2015, PLOS

    Dr Agata Czyzowska

  32. Protective activity of probiotic bacteria against 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine (PhIP) – anin vitrostudy

    Article • Food Additives & Contaminants Part A, September 2015, Taylor & Francis

    Dr Agata Czyzowska

  33. Cell lysis induced by membrane-damaging detergent saponins from Quillaja saponaria

    Article • Enzyme and Microbial Technology, July 2015, Elsevier

    Dr Agata Czyzowska

  34. Adhesion of Asaia bogorensis to Glass and Polystyrene in the Presence of Cranberry Juice

    Article • Journal of Food Protection, June 2015, International Association for Food Protection

    Dr Agata Czyzowska

  35. Antiradical and reducing potential of commercial beers

    Article • Czech Journal of Food Sciences, May 2015, Czech Academy of Agricultural Sciences

    Dr Agata Czyzowska

  36. Polyphenols, vitamin C and antioxidant activity in wines from Rosa canina L. and Rosa rugosa Thunb.

    Article • Journal of Food Composition and Analysis, May 2015, Elsevier

    Dr Agata Czyzowska

  37. Influence of silver nanoparticles on metabolism and toxicity of moulds

    Article • Acta Biochimica Polonica, January 2015, Polskie Towarzystwo Biochemiczne (Polish Biochemical Society)

    Dr Agata Czyzowska

  38. The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds

    Article • Journal of Food Science, September 2014, Wiley

    Dr Agata Czyzowska

  39. Dynamics of calcium L-lactate fermentation by Lactobacillus rhamnosus in sugar beet thick juice and glucose based media

    Article • New Biotechnology, July 2014, Elsevier

    Dr Agata Czyzowska

  40. Rye as substrate for L-lactic acid production

    Article • New Biotechnology, July 2014, Elsevier

    Dr Agata Czyzowska

  41. Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

    Article • European Food Research and Technology, January 2013, Springer Science + Business Media

    Dr Agata Czyzowska

  42. The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

    Article • Food Microbiology, October 2012, Elsevier

    Dr Agata Czyzowska

  43. Isolation and characterization of Enterococcus faecium strains for calcium l-lactate production

    Article • New Biotechnology, September 2012, Elsevier

    Dr Agata Czyzowska

  44. l-Lactic acid production from rye and oat grains

    Article • September 2012, Elsevier

    Dr Agata Czyzowska

  45. Xylose fermentation to optically pure l-lactate by isolates of Enterococcus faecium

    Article • New Biotechnology, September 2012, Elsevier

    Dr Agata Czyzowska

  46. Calcium l-lactate recovery from l-lactic acid fermentation process

    Article • New Biotechnology, September 2012, Elsevier

    Dr Agata Czyzowska

  47. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms

    Article • Meat Science, July 2011, Elsevier

    Dr Agata Czyzowska

  48. Biological Stability of Lactofermented Beetroot Juice During Refrigerated Storage

    Article • Polish Journal of Food and Nutrition Sciences, January 2011, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    Dr Agata Czyzowska

  49. The ability of filamentous fungi to produce acids on indoor building materials

    Article • Annals of Microbiology, December 2009, Springer Science + Business Media

    Dr Agata Czyzowska

  50. The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

    Article • European Food Research and Technology, February 2006, Springer Science + Business Media

    Dr Agata Czyzowska

  51. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part II. Anthocyanins and flavanols

    Article • European Food Research and Technology, March 2004, Springer Science + Business Media

    Dr Agata Czyzowska

  52. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids

    Article • European Food Research and Technology, February 2002, Springer Science + Business Media

    Dr Agata Czyzowska