Works by GUSTAW, Waldemar

Results: 31

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8822161

By:

Skrzypczak, Katarzyna;
Fornal, Emilia;
Domagała, Dorota;
Gustaw, Waldemar;
Jabłońska-Ryś, Ewa;
Sławińska, Aneta;
Radzki, Wojciech;
Kononiuk, Anna;
Waśko, Adam

Publication type:

Article

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734.

Published in:

Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 260, doi. 10.17221/477/2017-CJFS

By:

SKRZYPCZAK, KATARZYNA;
GUSTAW, WALDEMAR;
KONONIUK, ANNA;
SOŁOWIEJ, BARTOSZ;
WAŚKO, ADAM

Publication type:

Article

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 3, p. 655, doi. 10.1111/1541-4337.12425

By:

Jabłońska‐Ryś, Ewa;
Skrzypczak, Katarzyna;
Sławińska, Aneta;
Radzki, Wojciech;
Gustaw, Waldemar

Publication type:

Article

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom.

Published in:

Foods, 2023, v. 12, n. 21, p. 4033, doi. 10.3390/foods12214033

By:

Radzki, Wojciech;
Skrzypczak, Katarzyna;
Sołowiej, Bartosz;
Jabłońska-Ryś, Ewa;
Gustaw, Waldemar

Publication type:

Article

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion.

Published in:

Foods, 2021, v. 10, n. 5, p. 962, doi. 10.3390/foods10050962

By:

Mashitoa, Florence M.;
Akinola, Stephen A.;
Manhevi, Vimbainashe E.;
Garcia, Cyrielle;
Remize, Fabienne;
Slabbert, Retha. M.;
Sivakumar, Dharini;
Wasko, Adam;
Gustaw, Waldemar

Publication type:

Article

In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice.

Published in:

Foods, 2021, v. 10, n. 2, p. 253, doi. 10.3390/foods10020253

By:

Park, Eunju;
Kim, Kee-Tae;
Choi, Mijoo;
Lee, Yunjung;
Paik, Hyun-Dong;
Wasko, Adam;
Gustaw, Waldemar

Publication type:

Article

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential.

Published in:

Foods, 2020, v. 9, n. 11, p. 1631, doi. 10.3390/foods9111631

By:

Skrzypczak, Katarzyna;
Gustaw, Klaudia;
Jabłońska-Ryś, Ewa;
Sławińska, Aneta;
Gustaw, Waldemar;
Winiarczyk, Stanisław

Publication type:

Article

Onion Peel Powder's Impact on the Leptin Receptors in the Hippocampus of Obese Rats.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 4, p. 1768, doi. 10.3390/app15041768

By:

Komar, Małgorzata;
Michalak-Majewska, Monika;
Szalak, Radosław;
Wawrzyniak, Agata;
Gustaw, Waldemar;
Radzki, Wojciech;
Arciszewski, Marcin B.

Publication type:

Article

The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5187, doi. 10.3390/app14125187

By:

Skrzypczak, Katarzyna;
Teterycz, Dorota;
Gustaw, Waldemar;
Domagała, Dorota;
Mielczarek, Przemysław;
Kasprzyk-Pochopień, Joanna

Publication type:

Article

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 1938, doi. 10.3390/app14051938

By:

Sławińska, Aneta;
Jabłońska-Ryś, Ewa;
Gustaw, Waldemar

Publication type:

Article

Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 1, p. 66, doi. 10.3390/app14010066

By:

Radzki, Wojciech;
Tutaj, Krzysztof;
Skrzypczak, Katarzyna;
Michalak-Majewska, Monika;
Gustaw, Waldemar

Publication type:

Article

Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8916, doi. 10.3390/app12178916

By:

Skrzypczak, Katarzyna;
Michalak, Katarzyna;
Wyrostek, Jakub;
Jabłońska-Ryś, Ewa;
Sławińska, Aneta;
Radzki, Wojciech;
Gustaw, Waldemar

Publication type:

Article

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.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 23, p. 11236, doi. 10.3390/app112311236

By:

Kęska, Paulina;
Gustaw, Waldemar;
Stadnik, Joanna

Publication type:

Article

Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7089, doi. 10.3390/app10207089

By:

Skrzypczak, Katarzyna;
Gustaw, Waldemar;
Fornal, Emilia;
Kononiuk, Anna;
Michalak-Majewska, Monika;
Radzki, Wojciech;
Waśko, Adam

Publication type:

Article

Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards.

Published in:

Nutrients, 2020, v. 12, n. 9, p. 2829, doi. 10.3390/nu12092829

By:

Kosendiak, Aureliusz;
Stanikowski, Piotr;
Domagała, Dorota;
Gustaw, Waldemar

Publication type:

Article

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan.

Published in:

Journal of Food Science & Technology, 2019, v. 56, n. 11, p. 5107, doi. 10.1007/s13197-019-03983-4

By:

Zarzycki, Piotr;
Ciołkowska, Aleksandra Elżbieta;
Jabłońska-Ryś, Ewa;
Gustaw, Waldemar

Publication type:

Article

κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus.

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3679, doi. 10.1007/s13197-017-2830-2

By:

Skrzypczak, Katarzyna;
Gustaw, Waldemar;
Szwajgier, Dominik;
Fornal, Emilia;
Waśko, Adam

Publication type:

Article

POSSIBILITY OF REINFORCEMENT THE FUNCTIONAL POTENTIAL OF VEGETABLE JUICES WITH THE USE OF NOVEL STRAIN LACTIPLANTIBACILLUS PLANTARUM EK11 ISOLATED FROM AN UNCONVENTIONAL FERMENTED FOOD MATRIX.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 123, doi. 10.2478/aucft-2021-0012

By:

SKRZYPCZAK, Katarzyna;
GUSTAW, Klaudia;
SCHWONKE, Dominika;
PAŁYS, Izabela;
GORDAT, Katarzyna;
MICHALAK-MAJEWSKA, Monika;
GUSTAW, Waldemar

Publication type:

Article

COMPARATIVE ANALYSIS OF SELECTED PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BREAD SUBSTITUTES.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2020, v. 24, n. 1, p. 99, doi. 10.2478/aucft-2020-0009

By:

MICHALAK-MAJEWSKA, Monika;
MUSZYŃSKI, Siemowit;
SOŁOWIEJ, Bartosz;
RADZKI, Wojciech;
GUSTAW, Waldemar;
SKRZYPCZAK, Katarzyna;
STANIKOWSKI, Piotr

Publication type:

Article

Health-promoting properties exhibited by Lactobacillus helveticus strains.

Published in:

Acta Biochimica Polonica, 2015, v. 62, n. 4, p. 713, doi. 10.18388/abp.2015_1116

By:

Skrzypczak, Katarzyna;
Gustaw, Waldemar;
Waśko, Adam

Publication type:

Article

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 395, doi. 10.1111/1471-0307.12603

By:

Nastaj, Maciej;
Sołowiej, Bartosz G;
Gustaw, Waldemar;
Peréz‐Huertas, Salvador;
Mleko, Stanisław;
Wesołowska‐Trojanowska, Marta

Publication type:

Article

TECHNOLOGIA SOUS-VIDE - INNOWACYJNY SPOSÓB OBRÓBKI CIEPLNEJ ŻYWNOŚCI.

Published in:

Żywność, 2018, v. 25, n. 3, p. 34, doi. 10.15193/ZNTJ/2018/116/244

By:

MICHALAK-MAJEWSKA, MONIKA;
STANIKOWSKI, PIOTR;
GUSTAW, WALDEMAR;
SŁAWIŃSKA, ANETA;
RADZKI, WOJCIECH;
SKRZYPCZAK, KATARZYNA;
JABŁOŃSKA-RYŚ, EWA

Publication type:

Article

Dietary Habits, Diet Quality, Nutrition Knowledge, and Associations with Physical Activity in Polish Prisoners: A Pilot Study.

Published in:

International Journal of Environmental Research & Public Health, 2022, v. 19, n. 3, p. 1422, doi. 10.3390/ijerph19031422

By:

Kosendiak, Aureliusz;
Stanikowski, Piotr;
Domagała, Dorota;
Gustaw, Waldemar;
Bronkowska, Monika

Publication type:

Article

A Study on the Mechanical Properties of Pea Protein Isolate Films.

Published in:

Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1726, doi. 10.1111/jfpp.12135

By:

Kowalczyk, Dariusz;
Gustaw, Waldemar;
Świeca, Michał;
Baraniak, Barbara

Publication type:

Article

Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v.

Published in:

Journal of Pure & Applied Microbiology, 2019, v. 13, n. 1, p. 1, doi. 10.22207/JPAM.13.1.01

By:

Skrzypczak, Katarzyna;
Jabłońska-Ryś, Ewa;
Gustaw, Klaudia;
Sławińska, Aneta;
Waśko, Adam;
Radzki, Wojciech;
Michalak-Majewska, Monika;
Gustaw, Waldemar

Publication type:

Article

Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 1, p. 77, doi. 10.24263/2304-974X-2021-10-1-7

By:

Stanikowski, Piotr;
Michalak-Majewska, Monika;
Jabłońska-Ryś, Ewa;
Gustaw, Waldemar;
Gruszecki, Robert

Publication type:

Article

Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses.

Published in:

Ukrainian Food Journal, 2020, v. 9, n. 1, p. 60, doi. 10.24263/2304-974X-2020-9-1-6

By:

Gustaw, Waldemar;
Skrzypczak, Katarzyna;
Jabłońska-Ryś, Ewa;
Sławińska, Aneta;
Radzki, Wojciech;
Sołowiej, Bartosz

Publication type:

Article

ANTIOXIDATIVE PROPERTIES OF MILK PROTEIN PREPARATIONS FERMENTED BY POLISH STRAINS OF LACTOBACILLUS HELVETICUS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 199, doi. 10.17306/J.AFS.2017.0479

By:

Skrzypczak, Katarzyna W.;
Gustaw, Waldemar Z.;
Jabłońska-Ryś, Ewa D.;
Michalak-Majewska, Monika;
Sławińska, Aneta;
Radzki, Wojciech P.;
Gustaw, Klaudia M.;
Waśko, Adam D.

Publication type:

Article

EVALUATION OF THE POTENTIAL USE OF PROBIOTIC STRAIN LACTOBACILLUS PLANTARUM 299V IN LACTIC FERMENTATION OF BUTTON MUSHROOM FRUITING BODIES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 399, doi. 10.17306/J.AFS.2016.4.38

By:

Jabłońska-Ryś, Ewa;
Sławińska, Aneta;
Radzki, Wojciech;
Gustaw, Waldemar

Publication type:

Article

THE EFFECT OF ADDITION OF SELECTED MILK PROTEIN PREPARATIONS ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS AND PHYSICOCHEMICAL PROPERTIES OF FERMENTED MILK.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 29, doi. 10.17306/J.AFS.2016.1.3

By:

Gustaw, Waldemar;
Kozioł, Justyna;
Radzki, Wojciech;
Skrzypczak, Katarzyna;
Michalak-Majewska, Monika;
Sołowiej, Bartosz;
Sławińska, Aneta;
Jabłońska-Ryś, Ewa

Publication type:

Article

THE INFLUENCE OF SELECTED PREBIOTICS ON THE GROWTH OF LACTIC ACID BACTERIA FOR BIO-YOGHURT PRODUCTION.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 4, p. 455

By:

Gustaw, Waldemar;
Kordowska-Wiater, Monika;
Kozioł, Justyna

Publication type:

Article