List of works - Maria Balcerek

Alcoholic fermentation of high-gravity corn mashes with the addition of supportive enzymes

scientific article published on 17 April 2013

Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions

scientific article published in September 2017

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Conversion of sugar beet leaf polysaccharides into single cell protein

scientific article published in 2015

Current state-of-the-art in ethanol production from lignocellulosic feedstocks

scientific article published on 27 June 2020

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS

scientific article published on 09 March 2020

Effect of Co-Inoculation with and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes ⬇️

scientific article published on 03 April 2019

Effect of dilute acid pretreatment on the saccharification and fermentation of rye straw

scientific article published on 28 February 2019

Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates

scientific article published on 06 March 2019

Effect of simultaneous saccharification and fermentation conditions of native triticale starch on the dynamics and efficiency of process and composition of the distillates obtained

scientific article published on 4 July 2012

Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

scientific article published on 12 March 2009

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

scientific article

Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch

scientific article published in October 2016

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

scientific article published on 09 September 2020

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

scientific article published in October 2016

Integrated Bioethanol Fermentation/Anaerobic Digestion for Valorization of Sugar Beet Pulp

scientific article published on 23 August 2017

Nitric Acid Pretreatment of Jerusalem Artichoke Stalks for Enzymatic Saccharification and Bioethanol Production

scientific article published on 17 August 2018

Ozonation as an effective way to stabilize new kinds of fermentation media used in biotechnological production of liquid fuel additives

scientific article published on 22 July 2016

Review of Second Generation Bioethanol Production from Residual Biomass

article

Selection of yeast strains for alcoholic fermentation of sugar beet thick juice and green syrup

scientific article published in December 2011

Simultaneous Saccharification and Fermentation of Sugar Beet Pulp for Efficient Bioethanol Production

scientific article published on 19 September 2016

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

scientific article published on 18 May 2019

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

scientific article published on 01 June 2020

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

scientific article published on 30 September 2017

The Role of Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

scientific article published on 09 February 2019

The Usefulness of Intermediate Products of Plum Processing for Alcoholic Fermentation and Chemical Composition of the Obtained Distillates

scientific article published on 27 March 2013

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

scientific article published in July 2017

The impact of treatment of cereal mashes with hydrolases of non-starch polysaccharides and pullulanase on the chemical composition of the obtained distillates

scientific article published on 13 January 2014

Treatment with activated carbon and other adsorbents as an effective method for removal of volatile compounds in agricultural distillates

scientific article published on 20 January 2017

Utilisation of sugar beet bagasse for the biosynthesis of yeast SCP

scientific article published in December 2015

List of works by Maria Balcerek

Alcoholic fermentation of high-gravity corn mashes with the addition of supportive enzymes

Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Conversion of sugar beet leaf polysaccharides into single cell protein

Current state-of-the-art in ethanol production from lignocellulosic feedstocks

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS

Effect of Co-Inoculation with and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes ⬇️

Effect of dilute acid pretreatment on the saccharification and fermentation of rye straw

Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates

Effect of simultaneous saccharification and fermentation conditions of native triticale starch on the dynamics and efficiency of process and composition of the distillates obtained

Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

Integrated Bioethanol Fermentation/Anaerobic Digestion for Valorization of Sugar Beet Pulp

Nitric Acid Pretreatment of Jerusalem Artichoke Stalks for Enzymatic Saccharification and Bioethanol Production

Ozonation as an effective way to stabilize new kinds of fermentation media used in biotechnological production of liquid fuel additives

Review of Second Generation Bioethanol Production from Residual Biomass

Selection of yeast strains for alcoholic fermentation of sugar beet thick juice and green syrup

Simultaneous Saccharification and Fermentation of Sugar Beet Pulp for Efficient Bioethanol Production

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

The Role of Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

The Usefulness of Intermediate Products of Plum Processing for Alcoholic Fermentation and Chemical Composition of the Obtained Distillates

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

The impact of treatment of cereal mashes with hydrolases of non-starch polysaccharides and pullulanase on the chemical composition of the obtained distillates

Treatment with activated carbon and other adsorbents as an effective method for removal of volatile compounds in agricultural distillates

Utilisation of sugar beet bagasse for the biosynthesis of yeast SCP

Utilization of post-fermentation yeasts for yeast extract production by autolysis: the effect of yeast strain and saponin from Quillaja saponaria