B. Stodolak

发表

Some aspects of metabolism of phenolics in carrot root slices

M. Leja, A. Mareczek, B. Stodolak, 2003 .

Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

B. Mickowska, B. Stodolak, A. Starzyńska-Janiszewska, 2013 .

Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.

B. Stodolak, A. Starzyńska-Janiszewska, A. Wikiera, 2015, Acta scientiarum polonorum. Technologia alimentaria.

The Effect of Germination on Antioxidant and Nutritional Parameters of Protein Isolates from Grass Pea (Lathyrus sativus) Seeds

B. Mickowska, B. Stodolak, A. Starzyńska-Janiszewska, 2010, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Structure and bioactivity of apple pectin isolated with arabinanase and mannanase.

B. Stodolak, A. Wikiera, Agata Kozioł, 2022, Food chemistry.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake.

R. Duliński, B. Stodolak, A. Starzyńska-Janiszewska, 2017, Food technology and biotechnology.

Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace.

B. Stodolak, A. Starzyńska-Janiszewska, A. Wikiera, 2016, Carbohydrate polymers.

Application of Celluclast 1.5L in apple pectin extraction.

B. Stodolak, A. Starzyńska-Janiszewska, A. Wikiera, 2015, Carbohydrate polymers.

The effect of phytic acid on oxidative stability of raw and cooked meat

A. Starzyńska, B. Stodolak, K. Żyła, 2007 .

Comparison of high-performance ion chromatography technique with microbiological assay of myo-inositol in plant components of poultry feeds.

R. Duliński, B. Stodolak, A. Starzyńska-Janiszewska, 2011 .

The morphological and physiological response of Lachenalia to supplemental irradiation

B. Stodolak, A. Kapczyńska, 2019, Horticulture, Environment, and Biotechnology.

Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds.

B. Mickowska, B. Stodolak, A. Starzyńska-Janiszewska, 2014, Journal of the science of food and agriculture.

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

A. Gómez-Caravaca, V. Verardo, B. Mickowska, 2022, Foods.

Spelt wheat tempe as a value-added whole-grain food product

R. Socha, B. Mickowska, B. Stodolak, 2019, LWT.

Mould starter selection for extended solid-state fermentation of quinoa

B. Mickowska, B. Stodolak, A. Starzyńska-Janiszewska, 2019, LWT.

Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus.

B. Stodolak, A. Starzyńska-Janiszewska, M. Jamróz, 2008, Food chemistry.

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity

M. Grabacka, B. Stodolak, A. Wikiera, 2021, Molecules.

The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains

R. Duliński, B. Mickowska, B. Stodolak, 2012, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Development of complete hydrolysis of pectins from apple pomace.

B. Stodolak, A. Starzyńska-Janiszewska, A. Wikiera, 2015, Food chemistry.

Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

B. Stodolak, A. Starzyńska-Janiszewska, 2011 .

Towards complete dephosphorylation and total conversion of phytates in poultry feeds.

S. Świątkiewicz, B. Stodolak, J. Koreleski, 2004, Poultry science.

The morphological and physiological response of Lachenalia to supplemental irradiation

B. Stodolak, A. Kapczyńska, 2019, Horticulture, Environment, and Biotechnology.

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum

B. Stodolak, A. Starzyńska-Janiszewska, A. Wikiera, 2015 .

The influence of tempeh fermentation and conventional cooking on anti‐nutrient level and protein bioavailability (in vitro test) of grass‐pea seeds

B. Stodolak, A. Starzyńska-Janiszewska, 2008 .

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

R. Duliński, B. Mickowska, B. Stodolak, 2016 .

Effect of post-harvest storage on metabolism of phenol compounds in carrot root slices

M. Leja, R. Wojciechowska, S. Rożek, 1997 .

Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds

R. Duliński, B. Mickowska, B. Stodolak, 2016 .

Solid‐State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

B. Stodolak, A. Starzyńska-Janiszewska, A. Wikiera, 2017 .

Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

R. Witkowicz, B. Stodolak, A. Starzyńska-Janiszewska, 2017 .

Aspergillus oryzae (Koji Mold) and Neurospora intermedia (Oncom Mold) application for flaxseed oil cake processing

B. Stodolak, A. Starzyńska-Janiszewska, M. Bączkowicz, 2020 .