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Zakład i laboratorium
Zakład: Zakład Fizycznych Właściwości Materiałów Roślinnych
Laboratorium: Laboratorium Oceny Jakości Surowców Zbożowych i Oleistych
Publikacje pracownika
- 2023, Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation, Journal of Cereal Science, 110, 103651, DOI: 10.1016/j.jcs.2023.103651
- 2023, Effect of dietary fibre waste originating from food production on the gluten structure in common wheat dough, International Agrophysics, 37, str. 107-109, DOI: 10.31545/intagr/159236
- 2023, Effects of gluten-phenolic acids interaction on the gluten structure and functional properties of gluten and phenolic acids, Journal of Cereal Science, 111, 103682, DOI: 10.1016/j.jcs.2023.103682
- 2023, Physiological Significance of the Heterogeneous Distribution of Zeaxanthin and Lutein in the Retina of the Human Eye, International Journal of Molecular Sciences, 24(13), 10702, DOI: 10.3390/ijms241310702
- 2023, An Overview of Lutein in the Lipid Membrane, International Journal of Molecular Sciences, 24(16), DOI: 10.3390/ijms241612948
- 2023, How Do Xanthophylls Protect Lipid Membranes from Oxidative Damage?, The Journal of Physical Chemistry Letters, 14, 33, 7440-7444, DOI: 10.1021/acs.jpclett.3c01374
- 2023, Changes in the structure and antioxidant capacity of the gluten network modified by hydroxycinnamic acids, 14th International Conference on Agrophysics (ICA 2023); Lublin, Polska, 11-13 września 2023 r., 137-137
- 2023, Zastosowanie metod spektroskopowych w badaniach struktury glutenu modyfikowanego różnymi grupami polifenoli, XV Konferencji Naukowej z cyklu „Żywność XXI wieku”, Żywność jako wyzwanie dla współczesnej nauki i przemysłu, Kraków, 21-22 września 2023 r., 41-41
- 2023, Żółte barwniki w plamce żółtej oka: po co tam są i jak to robią?, XXVIII Lubelskie Warsztaty Biofizyczne, Kazimierz nad Wisłą, 25-26 maja 2023 r., 8-8
- 2023, Application of spectroscopic methods in the studies of gluten structure modified by different groups of polyphenols, XIV International Gluten Workshop, Madryt, Hiszpania, 19-21 czerwiec 2023 r., 23-23
- 2023, Changes in the secondary and tertiary structure of gliadin induced by phenolic acids – studies with an application of spectroscopic techniques, XIV International Gluten Workshop, Madryt, Hiszpania, 19-21 czerwiec 2023 r., 51-51
- 2023, The effects of phenolic acid supplementation on the structure and antioxidant properties of gluten network, XIV International Gluten Workshop, Madryt, Hiszpania, 19-21 czerwiec 2023 r., 59-59
- 2023, Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids, Molecules, 28(23), 7790, DOI: 10.3390/molecules28237790
- 2023, Wpływ fortyfikacji kwasami fenolowymi na strukturę i właściwości przeciwutleniające sieci glutenowej, Warsztaty dla Młodych Badaczy, Lublin, 30.11-01.12.2023 r., 8-8
- 2023, Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process, International Agrophysics, 37(2), DOI: 10.31545/intagr/159209
- 2023, Effects of phenolic acid molecular structure on the structural properties of gliadins and glutenins, International Agrophysics, 38(2), DOI: 10.31545/intagr/184005
- 2022, Effect of chemical structure of selected phenolic acids on the structure of gluten proteins, Food Chemistry, 389.1339109, str 1-9, DOI: 10.1016/j.foodchem.2022.133109
- 2022, How Do Phenolic Acids Change the Secondary and Tertiary Structure of Gliadin? Studies with an Application of Spectroscopic Techniques, International Journal of Molecular Sciences, 23. 6053, str. 1-13, DOI: 10.3390/ijms23116053
- 2022, GLUTEN NETWORK AGGREGATION INDUCED BY SELECTED PHENOLIC ACIDS STUDIED BY FT-RAMAN SPECTROSCOPY, 21th International Workshop for Young Scientists „BioPhys Spring 2022”; 30-31.05.2022, str. 54-55
- 2022, Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy, Journal of Cereal Science, vol. 107; DOI: 10.1016/j.jcs.2022.103503
- 2022, Określenie zmian w strukturze sieci glutenowej oraz właściwości antyoksydacyjnych po suplementacji pochodnymi kwasu hydroksycynamonowego, III Konferencja Naukowa "Nauka o Zbożach osiągnięcia i perspektywy", Lublin 22–23.09.2022, str. 36
- 2022, Wpływ kwasów fenolowych na strukturę i organizację molekularną gliadyn – badania z wykorzystaniem technik spektroskopowych, III Konferencja Naukowa "Nauka o Zbożach osiągnięcia i perspektywy", Lublin 22–23.09.2022, str. 37
- 2022, Wpływ kwasów hydroksybenzoesowych na właściwości antyoksydacyjne białek glutenowych, Warsztaty dla młodych badaczy, Lublin, 28-29.11.2022, str. 16
- 2022, Hierarchical self-assembly of tetratopic building blocks, Summer School for PhD students "Modern Research Techniques for Physicochemical Characterization of the Potential Application Systems"; Lublin 18-20.05.2022, str. 19
- 2022, Effect of hydroxybenzoic acids on the antioxidant properties of gluten proteins, Summer School for PhD students "Modern Research Techniques for Physicochemical Characterization of the Potential Application Systems"; Lublin 18-20.05.2022, str. 44
- 2022, Effect of selected phenolic acids on the behaviour of model dough and gluten structure, 20th ICC Conference 2022 “Future Challenges for Cereal Science and Technology”; Vienna, Austria, 5-7.07.2022 , str. 55
- 2022, Gliadins – phenolic acids interaction – analysis with application of spectroscopic techniques, 20th ICC Conference 2022 “Future Challenges for Cereal Science and Technology”; Vienna, Austria, 5-7.07.2022 , str. 96
- 2022, Changes in the gluten network structure and antioxidant properties induced by hydroxycinnamic acid derivatives supplementation, 20th ICC Conference 2022 “Future Challenges for Cereal Science and Technology”; Vienna, Austria, 5-7.07.2022 , str. 97
- 2022, Changes within gluten network after supplementation with selected phenolic acids, 1st International PhD Student's Conference at the University of Life Sciences in Lublin: Environment-Plant-Animal-Product (ICDSUPL); Lublin 26.04.2022, DOI: 10.24326/ICDSUPL1.T014
- 2021, Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods, Molecules, 26(2), 508; DOI: 10.3390/molecules26020508
- 2021, Mechanisms shaping the synergism of zeaxanthin and PsbS in photoprotective energy dissipation in the photosynthetic apparatus of plants, Plant Journal, str. 1-15, DOI: 10.1111/tpj.15297
- 2021, Impact of selected phenolic acids on the secondary structure of gluten network studied by infrared spectroscopy, 20th International Workshop for Young Scientists „BioPhys Spring 2021”, Lublin 18 maja 2021 r., str. 47
- 2021, Changes in the secondary and tertiary structure of gluten network influenced by ferulic and caffeic acid supplementation, 13th International Conference on Agrophysics: Agriculture in changing climate 15-16 November 2021, Lublin, Poland, str. 130
- 2021, Studies of the gluten network – phenolic acids interactions during overmixing process with application of FT-Raman spectroscopy, 13th International Conference on Agrophysics: Agriculture in changing climate 15-16 November 2021, Lublin, Poland, str. 203
- 2020, Porównanie mikrobiomu endofitycznego zasiedlającego naturalne i jałowe siewki wybranych odmian pszenicy, III Konferencja Doktorantów "Cztery Żywioły - współczesne problemy w naukach o życiu", Warszawa, 18.12.2020, str. 20
