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List of works by Małgorzata Darewicz

Action of the chymosin on reconstituted casein systems

scientific article published in May 2003

Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes

scientific article

Angiotensin I-converting enzyme inhibitory peptides in oat (Avena sativa L.) proteins-derived digests – In silico and in vitro study

scientific article published in July 2016

Annotation of Peptide Structures Using SMILES and Other Chemical Codes-Practical Solutions.

scientific article published on 27 November 2017

Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates.

scientific article

Antioxidant properties of salmon (Salmo salarL.) protein fraction hydrolysates revealed following theirex vivodigestion andin vitrohydrolysis

scientific article published on 24 September 2015

BIOLOGICALLY ACTIVE PEPTIDES FROM FOOD PROTEINS: IN SILICO , IN VITRO AND IN VIVO STUDIES, APPLICATION ASPECTS, AND SAFETY EVALUATION

scientific article published in 2015

BIOLOGICALLY ACTIVE PEPTIDES RELEASED FROM FOOD PROTEINS

scientific article published in 2015

BIOPEP database of sensory peptides and amino acids

scientific article published in July 2016

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

scientific article published on 27 November 2019

Bioinformatic-aided prediction for release possibilities of bioactive peptides from plant proteins

scientific article published in September 2004

Biological and Chemical Databases for Research into the Composition of Animal Source Foods

scientific article published on 2 October 2013

Carp proteins as a source of bioactive peptides – an in silico approach

scientific article published on 27 April 2016

Celiac Disease—Background, Molecular, Bioinformatics and Analytical Aspects

scientific article published on 30 May 2008

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

scientific article published on 21 July 2020

Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources

scientific article published in June 2015

Common Amino Acid Subsequences in a Universal Proteome--Relevance for Food Science

scientific article

Computational Characterisation and Identification of Peptides for in silico Detection of Potentially Celiac-Toxic Proteins

scientific article published in April 2007

Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review

scientific article published in June 2018

Dephosphorylation-induced structural changes in beta-casein and its amphiphilic fragment in relation to emulsion properties.

scientific article

Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods

scientific article published in October 2019

Epitopic hexapeptide sequences from Baltic cod parvalbumin beta (allergen Gad c 1) are common in the universal proteome ⬇️

scientific article published on August 23, 2012

European Carp (Cyprinus carpio L.) Protein-Derived Ex Vivo Digests and In Vitro Hydrolysates Differ in the ACE I Inhibitory Activity and Composition of Released ACE Inhibitory Peptides.

scientific article published on 17 November 2016

Evaluation of In Silico Prediction Possibility of Epitope Sequences Using Experimental Data Concerning Allergenic Food Proteins Summarised in BIOPEP Database

scientific article published in September 2012

Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates

scientific article published in 2015

Food Proteins as Precursors of Bioactive Peptides — Classification Into Families

scientific article published in December 2007

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

scientific article

Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction

scientific article published on 21 February 2014

Formation and stabilization of emulsion with A1, A2 and B β-casein genetic variants

scientific article published on 21 December 2006

Free Accessible Databases as a Source of Information about Food Components and Other Compounds with Anticancer Activity⁻Brief Review

article

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

scientific article published on 14 March 2021

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators

scientific article published on 2 January 2020

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules-Search Options and Applications in Food Science

scientific article

Introducing a Simple Equation To Express Oxidation States as an Alternative to Using Rules Associated with Words Alone

scientific article published on 8 January 2018

Modulation of physico-chemical properties of bovine b-casein by nonenzymatic glycation associated with enzymatic dephosphorylation

scientific article published in November 1999

Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome

scientific article published on 27 November 2017

Properties of peptides released from salmon and carp via simulated human-like gastrointestinal digestion described applying quantitative parameters

scientific article published in 2021

Proposal of the Annotation of Phosphorylated Amino Acids and Peptides Using Biological and Chemical Codes

scientific article published on 29 January 2021

Some physico-chemical properties and structural changes of bovine β-casein upon glycation

scientific article published in August 1998

Some properties of β-casein modified via phosphatase

scientific article published in December 2005

Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches

scientific article published on 6 April 2020

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

scientific article published on 10 May 2018

Structure⁻Activity Prediction of ACE Inhibitory/Bitter Dipeptides-A Chemometric Approach Based on Stepwise Regression

scientific article published on 08 March 2019

The Preventive Potential of Milk and Colostrum Proteins and Protein Fragments

scientific article published in October 2011

The effect of glycosylation on emulsifying and structural properties of bovine beta-casein

scientific article

Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis

scientific article published on 11 January 2018

Using Internet Databases for Food Science Organic Chemistry Students To Discover Chemical Compound Information

scientific article published on 27 March 2015

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