All Stories

  1. Properties of peptides released from salmon and carp via simulated human-like gastrointestinal digestion described applying quantitative parameters

    Article • PLoS ONE, August 2021, PLOS

    Dr Justyna Borawska-Dziadkiewicz

  2. Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis

    Article • Journal of the Science of Food and Agriculture, September 2015, Wiley

    Dr Justyna Borawska-Dziadkiewicz

  3. Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Dr Justyna Borawska-Dziadkiewicz

  4. Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity and ACE Inhibitory Peptides of Salmon (Salmo salar) Protein Hydrolysates Obtained by Human and Porcine Gastrointestinal Enzymes

    Article • International Journal of Molecular Sciences, August 2014, MDPI AG

    Dr Justyna Borawska-Dziadkiewicz, Piotr Minkiewicz

  5. Epitopic hexapeptide sequences from Baltic cod parvalbumin beta (allergen Gad c 1) are common in the universal proteome

    Article • Peptides, November 2012, Elsevier

    Dr Justyna Borawska-Dziadkiewicz, Piotr Minkiewicz

  6. CHARAKTERYSTYKA SACHARYDÓW MIODU ORAZ MOŻLIWOŚCI ZASTOSOWANIA BIFIDOBACTERIUM DO MODYFIKACJI ICH SKŁADU I WŁAŚCIWOŚCI

    Article • Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, January 2011, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

    Dr Justyna Borawska-Dziadkiewicz