Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin by Paulina Kęska, Joanna Stadnik

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Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion by Paulina Kęska, Joanna Stadnik

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Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study by Paulina Kęska, Joanna Stadnik

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Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB by Paulina Kęska, Joanna Stadnik

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Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging by Paulina Kęska, Joanna Stadnik

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Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study by Karolina M. Wójciak, Paulina Kęska

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Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases by Paulina Kęska, Waldemar Gustaw, Joanna Stadnik

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Charakterystyka zróżnicowania genetycznego i identyfikacja genów Pm6 w nowych liniach hodowlanych pszenicy zwyczajnej za pomocą markerów DNA by PAULINA KĘSKA, SYLWIA OKOŃ, JOANNA STADNIK

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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study by Paulina Kęska, Karolina Maria Wójciak, Joanna Stadnik

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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef by Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik

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Influence of Sonication and <i>Taraxacum Officinale</i> Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from <i>Sous Vide</i> Beef Marinated with Sour Milk an... by Paulina Kęska, Karolina M. Wójciak, Dariusz M. Stasiak

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Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis by Paulina Kęska, Joanna Stadnik, Aleksandra Łupawka, Agata Michalska

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Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity by Paulina Kęska, Sascha Rohn, Michał Halagarda, Karolina M. Wójciak

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Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract by Karolina M. Wójciak, Paulina Kęska, Monika Prendecka-Wróbel, Karolina Ferysiuk

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INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR®MASTER by Karolina FERYSIUK, Karolina M. WÓJCIAK, Paulina KĘSKA, Dariusz M. STASIAK

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Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (<i>Hylocereus undatus</i>) by Paulina Kęska, Patrycja Gazda, Łukasz Siłka, Katarzyna Mazurek, Joanna Stadnik

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Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat by Joanna Stadnik, Paulina Kęska, Patrycja Gazda, Łukasz Siłka, Danuta Kołożyn-Krajewska

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Reduction of Nitrite in Canned Pork through the Application of Black Currant (<i>Ribes nigrum</i> L.) Leaves Extract by Karolina M. Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kołożyn-Krajewska, Rubén Domínguez

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