Krzysztof Lendzion

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Active since

2018

Affiliations

Institute of Agricultural and Food Biotechnology(Current)

Krzysztof Lendzion is an author at Institute of Agricultural and Food Biotechnology specializing in microbiology, food safety, and microbial inactivation.

Top concepts

Food SafetyMicrobiologyBiologyMedicineMicrobiomeFood SpoilagePublic HealthFood MicrobiologyFood PreservationMicrobial Inactivation

Publications per year

2018–2021

Publications

Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage

Andrzej Półtorak, Monika Marcinkowska‐Lesiak, Krzysztof Lendzion et al. · LWT · 2018 · 40 citations

Maca Root, Medicine, Food Analysis +6

Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach

Edyta Juszczuk‐Kubiak, Agnieszka Dekowska, Barbara Sokołowska et al. · Processes · 2021 · 20 citations · Full text

Biology, Microbial Inactivation, Shelf Life +11

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