Ł. Kaczyński

发表

The conductivity of the milk kefir model reduced by enzymatic hydrolysis of lactose content

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2016 .

Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares

D. Cais-Sokolińska, Ł. Kaczyński, R. Danków, 2021 .

VaxigripTetra ( Quadrivalent Influenza Vaccine ) – evidence for clinical and economic benefits from vaccination in population aged 65 and over in Poland

Ł. Kaczyński, R. Wójcik, M. Kaczor, 2018 .

Is The Cost-Effectiveness Threshold Cost-Effective in Cancer Therapy?

Ł. Kaczyński, M. Kaczor, P. Prząda-Machno, 2015 .

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

A. Dobek, D. Cais-Sokolińska, Ł. Kaczyński, 2020 .

Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2018 .

Behaviour of water in different types of goats' cheese

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2019, International Dairy Journal.

Humanins, the neuroprotective and cytoprotective peptides with antiapoptotic and anti-inflammatory properties

G. H. Thoresen, A. Dembińska-kieć, B. Kieć-Wilk, 2010, Pharmacological reports : PR.

Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat’s milk and its permeate

A. Szwengiel, D. Cais-Sokolińska, Ł. Kaczyński, 2019, Food science and biotechnology.

The Influence of the Flow of Detergent and Donor Characteristics on the Extracellular Matrix Composition After Human Pancreas Decellularization.

G. Tymicki, M. Wszoła, Ł. Kaczyński, 2020, Transplantation proceedings.

Freezing point and other technological properties of milk of the Polish Coldblood horse breed.

A. Dobek, D. Cais-Sokolińska, J. Pikul, 2018, Journal of Dairy Science.

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

D. Cais-Sokolińska, J. Pikul, Ł. Kaczyński, 2020, Foods.

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

D. Cais-Sokolińska, Ł. Kaczyński, J. Teichert, 2023, European Food Research and Technology.

Cholesterol oxidation products in kefir from goats’ milk during storage

M. Rudzińska, D. Cais-Sokolińska, Ł. Kaczyński, 2018, International Dairy Journal.

Cladribine tablets versus other disease-modifying oral drugs in achieving no evidence of disease activity (NEDA) in multiple sclerosis-A systematic review and network meta-analysis.

M. Górecka, Ł. Kaczyński, H. Bartosik-Psujek, 2021, Multiple sclerosis and related disorders.

The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2018 .

Use of Bioluminescence for Monitoring Brown Coal Mine Waters from Deep and Surface Drainage

D. Cais-Sokolińska, Ł. Kaczyński, R. Staniszewski, 2021, Energies.

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

D. Cais-Sokolińska, Ł. Kaczyński, J. Teichert, 2021, Scientific Reports.

Humanins, the neuroprotective and cytoprotective peptides with antiapoptotic and anti-inflammatory properties

G. H. Thoresen, A. Dembińska-kieć, B. Kieć-Wilk, 2010, Pharmacological reports : PR.

Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products

D. Cais-Sokolińska, Ł. Kaczyński, Paulina Bielska, 2022, Applied Sciences.