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Anna Kononiuk
Anna Kononiuk
University of Life Sciences in Lublin
Fermentation
Chemistry
Food science
Bacteria
Chromatography
4
Papers
19
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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus
2021
International journal of food science
Katarzyna Skrzypczak
Emilia Fornal
Dorota Domagała
Waldemar Gustaw
Ewa Jabłońska-Ryś
Aneta Sławińska
Wojciech Radzki
Anna Kononiuk
Adam Waśko
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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing
2019
International Journal of Food Science and Technology
Karolina M. Wójciak
Dariusz M. Stasiak
Joanna Stadnik
Karolina Ferysiuk
Anna Kononiuk
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Citations (7)
Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value
2018
International Journal of Food Science and Technology
Małgorzata Karwowska
Anna Kononiuk
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Citations (10)
Bioactive Peptides from Meat Industry By-Products as Potential Antimicrobial Agents Based on BIOPEP-UWM Database
2018
Paulina Kęska
Joanna Stadnik
Anna Kononiuk
Justyna Libera
Karolina M. Wójciak
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Citations (2)
1