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List of works by Karolina M. Wójciak

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

scientific article published in October 2015

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

scientific article published on 16 October 2019

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

scientific article published in April 2016

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

scientific article published on 21 December 2019

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

scientific article published on 14 October 2020

Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity

scientific article published on 07 September 2020

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

scientific article published on 05 August 2020

The Influence of acid whey on the Antioxidant Peptides Generated to Reduce Oxidation and Improve Colour Stability in Uncured Roasted Beef.

scientific article published on 9 January 2018

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

scientific article published on 15 December 2020

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

scientific article published in August 2014

Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

scientific article published on 12 September 2013

Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

scientific article published on 19 January 2020

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