Urszula Siekierko

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska et al. · Meat Science · 2022 · 18 citations

Agriculture, Food Science, Microbiology +12

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

Anna Okoń, Piotr Szymański, Dorota Zielińska et al. · Antioxidants · 2021 · 17 citations · Full text

Agriculture, Food Science, Microbiology +12

Effects of the Use of <i>Staphylococcus carnosus</i> in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko et al. · Journal of Food Quality · 2020 · 13 citations · Full text

Agriculture, Food Science, Microbiology +17

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska et al. · Applied Sciences · 2021 · 13 citations · Full text

Agriculture, Food Science, Microbiology +17

Application of Silver Ion High‐Performance Liquid Chromatography for Quantitative Analysis of Selected n‐3 and n‐6 PUFA in Oil Supplements

Anna Czajkowska‐Mysłek, Urszula Siekierko, Magdalena Gajewska · Lipids · 2016 · 10 citations

Natural Sciences, Chemistry, Nutritional Sciences +17