Katarzyna Skrzypczak

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

Aneta Sławińska, Emilia Fornal, Wojciech Radzki et al. · Food Chemistry · 2015 · 76 citations

Agriculture, Food Science, Nutritional Sciences +14

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

Katarzyna Skrzypczak, Waldemar Gustaw, Dominik Szwajgier et al. · Journal of Food Science and Technology · 2017 · 39 citations · Full text

Life Sciences, Biochemistry, Microbiology +13

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Ewa Jabłońska‐Ryś, Aneta Sławińska, Katarzyna Skrzypczak et al. · Foods · 2022 · 38 citations · Full text

Agriculture, Food Science, Microbiology +17

Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

Marta Ziaja‐Sołtys, Wojciech Radzki, Jakub Nowak et al. · Applied Sciences · 2020 · 32 citations · Full text

Agriculture, Biochemistry, Food Science +17

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus

Katarzyna Skrzypczak, Waldemar Gustaw, Ewa Jabłońska‐Ryś et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 2017 · 19 citations · Full text

Agriculture, Food Science, Microbiology +17