List of works - Paweł Satora

A review of the interactions between acrylamide, microorganisms and food components.

scientific article published on 2 February 2016

Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

scientific article published on 10 February 2020

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts

scientific article published on 11 August 2020

Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential

scientific article published on 9 March 2013

Characterisation of Antimicrobial Properties of Extracts of Selected Medicinal Plants

scientific article published in December 2017

Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

scientific article published on 25 November 2020

Chemical composition of cool-climate grapes and enological parameters of cool-climate wines

article

Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties

scientific article published on 04 August 2020

Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.

scientific article

Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.

scientific article published on 23 December 2009

Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.

scientific article published in December 2009

Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review.

scientific article

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

scientific article published on 07 February 2020

Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

scientific article published on 03 June 2020

PRODUCTION OF FLAVORED APPLE CHIPS OF HIGH ANTIOXIDANT ACTIVITY

article by TOMASZ TARKO et al published April 2010 in Journal of Food Processing and Preservation

Polish wines: Characteristics of cool-climate wines

article by Tomasz Tarko et al published August 2010 in Journal of Food Composition and Analysis

Quantitative and qualitative composition of yeast microbiota in spontaneously fermented grape musts obtained from cool climate grape varieties 'Rondo' and 'Regent'

scientific article published on 01 December 2018

Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

scientific article published on 08 July 2020

Strain-dependent production of selected bioactive compounds by Cyanobacteria belonging to the Arthrospira genus.

scientific article published on 14 July 2015

The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer

scientific article published on 30 April 2022

The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP)

scientific article published on 11 March 2022

The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines

scientific article published on 08 May 2014

The influence of yeast immobilization on selected parameters of young meads

scientific article published on 22 March 2017

The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

scientific article published on 08 April 2008

Transformations of polyphenolic compounds in simulated human gastrointestinal tract

scientific article published in 2016

Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

scientific article published on 18 December 2020

List of works by Paweł Satora