P. Szymański

发表

Identification and investigation of mechanically separated meat (MSM) with an innovative ultrasonic method.

P. Kiełczyński, M. Szalewski, A. Balcerzak, 2020, Food chemistry.

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

D. Kołożyn-Krajewska, D. Zielińska, A. Szydłowska, 2021, Antioxidants.

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

D. Kołożyn-Krajewska, P. Szymański, Urszula Siekierko, 2021, Applied Sciences.

Androgen-regulated ornithine decarboxylase mRNAs of mouse kidney.

E. Read, F. Berger, G. Watson, 1984, The Journal of biological chemistry.

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

D. Kołożyn-Krajewska, D. Zielińska, P. Szymański, 2021, Applied Sciences.

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products.

D. Kołożyn-Krajewska, P. Szymański, Urszula Siekierko, 2022, Meat science.

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

D. Kołożyn-Krajewska, D. Zielińska, Katarzyna Neffe-Skocińska, 2020, Applied Sciences.

Phylogenetic analysis of Columbid herpesvirus-1 in rock pigeons, birds of prey and non-raptorial birds in Poland

G. Woźniakowski, P. Szymański, M. Houszka, 2013, BMC Veterinary Research.

Most common infectious and parasitic diseases in birds of prey.

P. Szymański, M. Houszka, 2012 .

A Survey on West Nile and Usutu Viruses in Horses and Birds in Poland

J. Pawęska, P. Szymański, B. Bażanów, 2018, Viruses.

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

D. Kołożyn-Krajewska, D. Zielińska, K. Kajak-Siemaszko, 2022, Molecules.

Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products

D. Zielińska, P. Szymański, Anna Okoń, 2023, LWT.

Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

D. Kołożyn-Krajewska, D. Zielińska, P. Szymański, 2022, International journal of environmental research and public health.

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

D. Kołożyn-Krajewska, D. Zielińska, K. Kajak-Siemaszko, 2022, Applied Sciences.

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

D. Kołożyn-Krajewska, P. Szymański, Beata Łaszkiewicz, 2020, Poultry science.

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

D. Kołożyn-Krajewska, D. Zielińska, Katarzyna Neffe-Skocińska, 2021, Molecules.

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

D. Kołożyn-Krajewska, P. Szymański, Anna Łepecka, 2021, Foods.

Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

D. Kołożyn-Krajewska, P. Szymański, Urszula Siekierko, 2020, Journal of Food Quality.

Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM)

P. Kiełczyński, M. Szalewski, A. Balcerzak, 2022, Molecules.

EFFECTIVENESS OF BACTERIAL STRAIN OF STAPHYLOCOCCUS CARNOSUS ATCC-51365 IN RESPECT OF REDUCTION OF NITRATES (V) IN MEAT

D. Kołożyn-Krajewska, P. Szymański, 2014 .

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

D. Zielińska, P. Szymański, Marcelina Karbowiak, 2023, Foods.

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

D. Kołożyn-Krajewska, D. Zielińska, K. Kajak-Siemaszko, 2023, Foods.

Dynamics of humoral response to coronavirus antigens among employees of COVID-dedicated hospital: an observational study.

W. Wierzba, P. Szymański, R. Rzepliński, 2021, Polish Archives of Internal Medicine.