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Kurzyna-Szklarek Magdalena
Nr pokoju: D10
pokaż adres e-mail
Nr telefonu: (81) 744 50 61 w. 213
Zakład i laboratorium
Zakład: Zakład Mikrostruktury i Mechaniki Biomateriałów
Publikacje pracownika
2023,
Influence of pectin and hemicelluloses on physical properties of bacterial cellulose,
Food Chemistry,
429:136996. DOI:10.1016/j.foodchem.2023.136996
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
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
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
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
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
2023,
Effect of oxidative stress on plant cell wall polysaccharides,
XVI Plant Cell Wall Meeting, Málaga, 18-22 czerwca 2023 r.,
PI9., 115
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
Zielińska Sara,
Cybulska Justyna,
Pieczywek Piotr,
Zdunek Artur,
Kurzyna-Szklarek Magdalena,
Liu Zi-Liang,
Staniszewska Izabela,
Pan Zhongli,
Xiao Hong-Wei,
Zielińska Magdalena,
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
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
Zielińska Sara,
Cybulska Justyna,
Pieczywek Piotr,
Zdunek Artur,
Kurzyna-Szklarek Magdalena,
Staniszewska Izabela,
Liu Zi-Liang,
Pan Zhongli,
Xiao Hong-Wei,
Zielińska Magdalena,
Abdullah M.H.R.O.,
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
2022,
Analysis of the chemical composition of natural carbohydrates – an overview of methods,
Food Chemistry,
133466; DOI: 10.1016/j.foodchem.2022.133466
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
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
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
