Welc Renata

Welc Renata

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Dr Welc Renata
Nr pokoju: B116a
E-mail: r.welc@ipan.lublin.pl
Nr telefonu: (81) 744 50 61 w. 220

Zakład i laboratorium

Zakład: Zakład Fizycznych Właściwości Materiałów Roślinnych

Laboratorium: Laboratorium Oceny Jakości Surowców Zbożowych i Oleistych

Publikacje pracownika

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
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