Kurzyna-Szklarek Magdalena

Kurzyna-Szklarek Magdalena

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dr Kurzyna-Szklarek Magdalena
Nr pokoju: D10
E-mail: m.kurzyna-szklarek@ipan.lublin.pl
Nr telefonu: (81) 744 50 61 w. 213

Zakład i laboratorium

Zakład: Zakład Mikrostruktury i Mechaniki Biomateriałów

Publikacje pracownika

  1. 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
  2. 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
  3. 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
  4. 2022, Analysis of the chemical composition of natural carbohydrates – an overview of methods, Food Chemistry, 133466; DOI: 10.1016/j.foodchem.2022.133466
  5. 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
  6. 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