Monika Michalak‐Majewska

Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil ( Ocimum basilicum L.)

Urszula Złotek, Monika Michalak‐Majewska, Urszula Szymanowska · Food Chemistry · 2016 · 89 citations

Food Chemistry, Lettuce Leaf Basil, Medicine +6

Influence of onion skin powder on nutritional and quality attributes of wheat pasta

Monika Michalak‐Majewska, Dorota Teterycz, Siemowit Muszyński et al. · PLoS ONE · 2020 · 84 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +14

Study on vitamin D2 stability in dried mushrooms during drying and storage

Aneta Sławińska, Emilia Fornal, Wojciech Radzki et al. · Food Chemistry · 2015 · 73 citations

Food Chemistry, Food Preservation, Vitamin D2 Stability +1

Effect of processing on the content and biological activity of polysaccharides from Pleurotus ostreatus mushroom

Wojciech Radzki, Marta Ziaja‐Sołtys, Jakub Nowak et al. · LWT · 2015 · 70 citations

Food Chemistry, Biological Activity, Pleurotus Ostreatus Mushroom +4

Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (<i>Allium cepa</i>L.)

Monika Michalak‐Majewska, Bartosz G. Sołowiej, Aneta Sławińska · Journal of Food Processing and Preservation · 2016 · 21 citations