Kozioł Arkadiusz

Kozioł Arkadiusz

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mgr Kozioł Arkadiusz
Nr pokoju: 232
E-mail: a.koziol@ipan.lublin.pl
Nr telefonu: (81) 744 50 61 w. 144

Zakład i laboratorium

Zakład: Zakład Mikrostruktury i Mechaniki Biomateriałów

Publikacje pracownika

  1. 2018, Effect of ultrasonication on physicochemical properties of apple based nanocellulose-calcium carbonate composites, Cellulose, 25(8): 4603-4621
  2. 2018, The Gelation Process of Sodium Carbonate-Soluble Pectin from Apples Influenced by Pectin Concentration, 17th International Workshop for Young Scientists „BioPhys Spring 2018”, Nitra, Slovakia 15-18.05.2018 r., str. 24
  3. 2018, Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening, Carbohydrate Polymers, 196: 313-321
  4. 2018, Evaluation of the molecular structure of sodium carbonate soluble fraction of pectin with the atomic force microscopy and molecular dynamics, 17th Food Colloids Conference, University of Leeds, UK, 8-11.04.2018 r., BI-346
  5. 2016, The stiffening of the cell walls observed during physiological softening of pears, Planta, 243(2): 519–529
  6. 2017, Isolation of cellulose fibers from fruit and vegetable pomaces, 7th International IUPAC Conference on Green Chemistry, Moscow, Russia, 2-5.10.2017 ,
  7. 2017, How pectins and hemicellulose mutually influence mechanical properties of bacterial cellulose membranes, 7th International IUPAC Conference on Green Chemistry, Moscow, Russia, 2-5.10.2017 ,
  8. 2017, How pectins and hemicellulose mutually influence mechanical properties of bacterial cellulose membranes, 4th International Conference on Biobased Materials and Composites March, Nantes, France, 29-31.03.2017 , str. 137
  9. 2017, In vitro pectinase-induced changes of pectin structures and cell wall stiffness, XIX Annual Linz Winter Workshop, Linz, Austria, 3-6.02.2017 ,
  10. 2017, Influence of pectin concentration on cross-linking process, Biologically Active Compounds in Food 2 nd International Conference, Łódź 9-10.11.2017 , str. 48
  11. 2017, Acidic, electrokinetic and structural properties of zinc ions/pectin systems, Biologically Active Compounds in Food 2 nd International Conference, Łódź 9-10.11.2017 , str. 25
  12. 2017, Wpływ jonów cynku na elektrokinetyczne i strukturalne właściwości frakcji DASP pektyn, X Sympozjum Doktorantów "Współczesne Problemy w Naukach o Życiu", Lublin, 26.10.2017, str. 7
  13. 2017, Isolation and Characterization of Cellulose from Different Fruit and Vegetable Pomaces, Polymers, 9(10): 1-16; DOI: 10.3390/polym9100495
  14. 2017, Charakterystyka celulozy wyizolowanej z wytłoków warzyw i owoców, XXIV Lubelskie Warsztaty Biofizyczne, Kazimierz Dolny nad Wisłą, 03-04.07.2017 r., str. 25
  15. 2017, Simultaneous influence of pectin and xyloglucan on structure and mechanical properties of bacterial cellulose composites, Carbohydrate Polymers, 174: 970-979
  16. 2017, The structural characterization of sodium carbonate soluble fraction of pectin (DASP) extracted from plant cell walls, 8th AFM BioMed Conference, Kraków, Poland, 4-8.09.2017, str. 125
  17. 2017, In vitro enzymatic-induced DASP nanostructure reorganization, 8th AFM BioMed Conference Kraków, Poland, 4-8.09.2017 , str. 97
  18. 2017, Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot, LWT - Food Science and Technology, 84: 658-667
  19. 2017, Interaction of zinc ions with diluted alkali soluble pectin fraction, 16th International Workshop for Young Scientists „BioPhys Spring 2017”, Lublin, Poland, 1-3.06.2017, str. 43-44
  20. 2017, Changes of pectin nanostructure and cell wall stiffness induced in vitro by pectinase, Carbohydrate Polymers, 161: 197-207
  21. 2017, Changes in cell wall stiffness and microstructure in ultrasonically treated apple, Journal of Food Engineering, 197: 1-8
  22. 2015, The self-assembled network and physiological degradation of pectins in carrot cell walls., Food Hydrocolloids, 43: 41-50
  23. 2015, The stiffening of the cell walls observed during physiological softening of pears, Biomolecules and Nanostructures 5, Jaroszowice near Kraków. Poland, 13-17.05.2015 r., P-46: 117
  24. 2015, Evaluation of Structure and Assembly of Xyloglucan from Tamarind Seed (Tamarindus indica L.) with Atomic Force Microscopy., Food Biophysics, 10(4): 396-402
  25. 2015, Effect of pectinases activity on structural properties of cell wall pectins., 2015, 10-10
  26. 2015, Wpływ aktywności pektynaz na strukturalne właściwości związków pektynowych w ścianach komórkowych., 2015, S11KS07, 404-404
  27. 2015, Zmiany nanostruktury polisacharydów ścian komórkowych pod wpływem degradacji enzymatycznej., 2015, 21-21
  28. 2015, Analiza zmian właściwości mechanicznych i nanostruktury ścian komórkowych owoców w wyniku kontrolowanego działania pektynaz., 2015, 16-16
  29. 2015, Wpływ fal ultradźwiękowych na ściany komórkowe parenchymy jabłka., 2015, 11-11
  30. 2014, Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness., Food and Bioprocess Technology, 2014, 73525-3535
  31. 2014, The use of atomic force microscopy in food structure assessment., 2014, 6-7
  32. 2014, AFM study on nanostructure and mechanical properties of tamarind xyloglucan., 2014, P1.15
  33. 2014, AFM study on structural changes of cell wall pectin in fruits and vegetables during postharvest ripening., 2014, P1.13
  34. 2014, The nanostructure of pectin, hemicellulose and cellulose in the cell walls of pears of different texture and firmness., 2014, Ref: 3275,-35
  35. 2014, Nanomechanics of cell walls in relation to firmness during pre- and postharvest maturation of pears., 2014, Ref: 3272,-36
  36. 2014, Structural properties of Cell Wall Polysaccharides from apple and carrot pomace., 2014
  37. 2014, Structure of pectins, hemicellulose and cellulose in cell walls of two pear cultivars., 2014, PP-36,-98
  38. 2014, Young’s modulus of cell walls in pears during pre- and postharvest maturation., 2014, OP-26,-46
  39. 2014, Nanostruktura pektyn, hemicelulozy i celulozy ścian komórkowych gruszek o różnej teksturze., 2014, 171-171
  40. 2014, Badanie modułu Younga ścian komórkowych owoców za pomocą mikroskopu sił atomowych., 2014, 85-85
  41. 2014, Badanie zmian sztywności materiału ścian komórkowych gruszek zachodzących w czasie dojrzewania owoców za pomocą AFM., 2014, U-37,-59
  42. 2014, Zmiany nanostruktury związków pektynowych ścian komórkowych podczas ich fizjologicznej depolimeryzacji., 2014, U-36,-58
  43. 2014, Stiffness of fruit cell wall studied with an atomic force microscope, str. 13
  44. 2014, Zmiany sztywności ściany komórkowej w czasie dojrzewania i przechowywania owoców obserwowane za pomocą AFM., 2014, 22-22
  45. 2014, The study of Young’s modulus of fruits during development using atomic force microscopy., 2014, 76-77
  46. 2014, Badanie modułu Younga ścian komórkowych owoców za pomocą mikroskopu sił atomowych., 2014, 15-15
  47. 2013, Structural Properties of Plant Polysaccharides from Apple and Carrot Pomace, 2013
  48. 2013, MIKROSKOPIA SIŁ ATOMOWYCH W ZASTOSOWANIU DO BADANIA MIKROSTRUKTURY POLISACHARYDÓW ŚCIAN KOMÓRKOWYCH, 2013, 19-19
  49. 2013, Nanostruktura pektyn podczas ich fizjologicznej degradacji, 2013, 28-28
  50. 2013, Analysis of structural changes of water, chelate and diluted alkali soluble pectins fractions from carrot during cold storage with the atomic force microscope, 2013, 14-15
  51. 2013, Computer-aided image analysis of AFM height images of pectic fractions, 2013, 33-34
  52. 2013, Analysis of nanostructure and mechanical properties of xyloglucan (tamarind) by atomic force microscopy, 2013, 94-94
  53. 2013, Enzymatic degradation of pectin during postharvest ripening, 2013, 40-40
  54. 2013, Prediction of the optimal apple harvest window using biospeckle method, 2013, 30-30
  55. 2013, AFM study of xyloglucan (Tamarind) nanostructure and mechanical properties, 2013, 52-52
  56. 2013, Pectinolytic enzymes mechanisms: changes in pectin structure during postharvest ripening of carrot, 2013, 40-41
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