Katarzyna Mikołajczyk-Bator

Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains

J. Czapski, Katarzyna Mikołajczyk-Bator, 2017 .

The effect of thermal treatment on antioxidant capacity and pigment contents in separated betalain fractions.

S. Pawlak, Katarzyna Mikołajczyk-Bator, 2016, Acta scientiarum polonorum. Technologia alimentaria.

Identification of saponins from sugar beet (Beta vulgaris) by low and high-resolution HPLC-MS/MS.

P. Kachlicki, M. Czyżniejewski, A. Błaszczyk, 2016, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Characterisation and identification of triterpene saponins in the roots of red beets (Beta vulgaris L.) using two HPLC-MS systems.

P. Kachlicki, M. Czyżniejewski, A. Błaszczyk, 2016, Food chemistry.

The significance of saponins in shaping the quality of food products from red beet.

Katarzyna Mikołajczyk-Bator, 2022, Acta scientiarum polonorum. Technologia alimentaria.