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Institute of Agrophysics, Polish Academy of Sciences

Kurzyna-Szklarek Magdalena

> Kurzyna-Szklarek Magdalena

Kurzyna-Szklarek Magdalena

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Phd Kurzyna-Szklarek Magdalena
Room: D10
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Phone: (81) 744 50 61 w. 213

Department and laboratory

Department: Department of Microstructure and Mechanics of Biomaterials

Publications

  1. 2024, Stopień O-acetylacji polisacharydów niecelulozowych podczas dojrzewania i pozbiorczego przechowywania jabłek, VII Konferencja Doktorantów „Cztery Żywioły - współczesne problemy w naukach o życiu”, Warszawa SGGW – Lublin IA PAN, online, 11.12.2024 r., 27-27
  2. 2024, Owoce pestkowe i jagodowe jako alternatywne źródła pektyn, VIII Sympozjum Inżynierii Żywności, Warszawa, 1-3 lipca 2024 r., 17-17
  3. 2024, Degree of acetylation of plant cell wall polysaccharides during apple ripening and storage, 23rd International Workshop for Young Scientists „BioPhys Spring 2024”; Lublin, Poland, 23-24 maja 2024 r., str. 117-118
  4. 2023, Apple metabolism under oxidative stress affects plant cell wall structure and mechanical properties, Scientific Reports, 13, 13879, DOI: 10.1038/s41598-023-40782-6
  5. 2023, Zmiany stopnia O-acetylacji polisacharydów niecelulozowych podczas rozwoju i dojrzewania jabłek, Warsztaty dla Młodych Badaczy, Lublin, 30.11-01.12.2023 r., 14-14
  6. 2023, Modifications of bacterial cellulose by in situ biosynthesis withp pectin and hemicelluloses, 8th International Polysaccharide Conference, epnoe GRAZ 2023 Austria, 17-22 September 2023 r., S9-P4, 316-317
  7. 2023, Effect of oxidative stress on plant cell wall polysaccharides, XVI Plant Cell Wall Meeting, Málaga, 18-22 czerwca 2023 r., PI9., 115
  8. 2023, The impact of in situ modification with divalent metal ions on physical properties of BC-Pectin films, 14th International Conference on Agrophysics (ICA 2023); Lublin, Polska, 11-13 września 2023 r., 144-144
  9. 2023, Low oxygen stress affects structure and mechanical properties of apple fruit cell walls, 14th International Conference on Agrophysics (ICA 2023); Lublin, Polska, 11-13 września 2023 r., 116-116
  10. 2023, Cell wall polysaccharides effect on structural, mechanical, thermal and water sorption properties of bacterial cellulose hydrogels, 14th International Conference on Agrophysics (ICA 2023); Lublin, Polska, 11-13 września 2023 r., 114-114
  11. 2023, Evaluation of physical properties of bacterial cellulose modified with pectin and hemicelluloses, XVI Plant Cell Wall Meeting, Málaga, 18-22 czerwca 2023 r., PC4., 273
  12. 2023, Influence of pectin and hemicelluloses on physical properties of bacterial cellulose, Food Chemistry, 429:136996. DOI:10.1016/j.foodchem.2023.136996
  13. 2022, Pozbiorcze zmiany struktury pektyn i zbiorowisk mikroorganizmów w owocach truskawki (Fragaria x ananassa Duch.) uprawianej w systemach produkcji ekologicznej i konwencjonalnej, VII Sympozjum Inżynierii Żywności; Warszawa, 29-30.06.2022, str. 19
  14. 2022, Analysis of the chemical composition of natural carbohydrates – an overview of methods, Food Chemistry, 133466; DOI: 10.1016/j.foodchem.2022.133466
  15. 2022, Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment, Food and Bioprocess Technology, 15.2, str. 1168-1181, DOI: 10.1007/s11947-022-02798-0
  16. 2022, Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage, Food Chemistry, DOI: 10.1016/j.foodchem.2022.132151
  17. 2022, The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods, Food Hydrocolloids, 123, 107199, str. 1-9, DOI: 10.1016/j.foodhyd.2021.107199
  18. 2021, Effect of cold plasma processing of plant tissue on macromolecular structure of pectic compounds, 13th International Conference on Agrophysics: Agriculture in changing climate 15-16 November 2021, Lublin, Poland, str. 47
  19. 2020, Investigations of changes in the arabinogalactan proteins (AGPs) structure, size and composition during the fruit ripening process, Scientific Reports, 10: 20621; DOI: 10.1038/s41598-020-77749-w
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