Monika Michalak‐Majewska

Author

University of Life Sciences in Lublin ORCID

Also Known As

Monika Michalak-Majewska, Monika Michalak‐Majewska

Publications

555

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Lublin Medical University of Lublin John Paul II Catholic University of Lublin Institute of Environmental Engineering

About

Monika Michalak‐Majewska is an author at University of Life Sciences in Lublin specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	179
2	Medicine	6	6	174
3	Engineering	1	1	18
4	Public Health	1	1	84
5	Allergy	1	1	16

Monika Michalak‐Majewska

Publications

528

Citations

H-Index

Page 1

	Year	Citations
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 Food ChemistryLettuce Leaf BasilMedicineEssential OilJasmonic Acid Elicitation	2016	89
Influence of onion skin powder on nutritional and quality attributes of wheat pasta Monika Michalak‐Majewska, Dorota Teterycz, Siemowit Muszyński, PLoS ONE Food ChemistryNutritionFood Bioactive CompoundFood CompositionQuality Attributes	2020	84
Study on vitamin D2 stability in dried mushrooms during drying and storage Aneta Sławińska, Emilia Fornal, Wojciech Radzki, Food Chemistry Food ChemistryFood PreservationVitamin D2 StabilityDried Mushrooms	2015	73
Effect of processing on the content and biological activity of polysaccharides from Pleurotus ostreatus mushroom Wojciech Radzki, Marta Ziaja‐Sołtys, Jakub Nowak, LWT Food ChemistryBiological ActivityPleurotus Ostreatus MushroomBiotechnologyPolysaccharide	2015	70
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
Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus Katarzyna Skrzypczak, Waldemar Gustaw, Ewa Jabłońska‐Ryś, Acta Scientiarum Polonorum Technologia Alimentaria	2017	19
Impact of processing on polysaccharides obtained from button mushroom (<i>Agaricus bisporus</i>) Wojciech Radzki, Marta Ziaja‐Sołtys, Jakub Nowak, International Journal of Food Science & Technology Food ChemistryWater Soluble PolysaccharidesBiomanufacturingFood FermentationBiochemistry	2019	18
Potential Acetylcholinesterase, Lipase, α-Glucosidase, and α-Amylase Inhibitory Activity, as well as Antimicrobial Activities, of Essential Oil from Lettuce Leaf Basil (Ocimum basilicum L.) Elicited with Jasmonic Acid Urszula Złotek, Kamila Rybczyńska‐Tkaczyk, Monika Michalak‐Majewska, Applied Sciences BiosynthesisFood PreservativesJasmonic AcidBiochemistryLettuce Leaf Basil	2020	18
The Impact of Drying of Wild-Growing Mushrooms on the Content and Antioxidant Capacity of Water- Soluble Polysaccharides Wojciech Radzki, Aneta Sławińska, Katarzyna Skrzypczak, International journal of medicinal mushrooms Food AnalysisGlycobiologyExtracted WspFood PreservationPolysaccharide	2019	17
Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v Katarzyna Skrzypczak, Ewa Jabłońska‐Ryś, Klaudia Gustaw, Journal of Pure and Applied Microbiology	2019	17

Page 1