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Page 1
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients.
Antioxidants (Basel). 2020 Aug 5;9(8):711. doi: 10.3390/antiox9080711.
Antioxidants (Basel). 2020.
PMID: 32764511
Free PMC article.
Review.
Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract.
Wójciak KM, Kęska P, Prendecka-Wróbel M, Ferysiuk K.
Wójciak KM, et al. Among authors: ferysiuk k.
Molecules. 2022 Oct 16;27(20):6936. doi: 10.3390/molecules27206936.
Molecules. 2022.
PMID: 36296529
Free PMC article.
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Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.
Wójciak KM, Ferysiuk K, Kęska P, Materska M, Chilczuk B, Trząskowska M, Kruk M, Kołożyn-Krajewska D, Domínguez R.
Wójciak KM, et al. Among authors: ferysiuk k.
Molecules. 2023 Feb 12;28(4):1749. doi: 10.3390/molecules28041749.
Molecules. 2023.
PMID: 36838736
Free PMC article.
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The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork.
Ferysiuk K, Wójciak KM.
Ferysiuk K, et al.
Foods. 2020 Dec 15;9(12):1869. doi: 10.3390/foods9121869.
Foods. 2020.
PMID: 33333851
Free PMC article.
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Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides.
Ferysiuk K, Wójciak KM, Kęska P.
Ferysiuk K, et al.
Food Funct. 2022 Mar 21;13(6):3526-3539. doi: 10.1039/d1fo01534f.
Food Funct. 2022.
PMID: 35253026
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The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef.
Wójciak KM, Stasiak DM, Ferysiuk K, Solska E.
Wójciak KM, et al. Among authors: ferysiuk k.
Meat Sci. 2019 Feb;148:113-119. doi: 10.1016/j.meatsci.2018.10.010. Epub 2018 Oct 12.
Meat Sci. 2019.
PMID: 30388475
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