Dr hab. Dariusz M. Stasiak, Associate Professor

Faculty of Food Science and Biotechnology

phone no. 81-462-33-43

Characteristics of the conducted research

  1. Meat technology
  2. Physical properties of food
  3. Ultrasound in food processing



  1. Influence of sonication and Taraxacum officinale addition on the antioxidant and anti-ACE activity of protein extracts from sous vide beef marinated with sour milk and after in vitro digestion. [AUT.] PAULINA KĘSKA, [AUT. KORESP.] KAROLINA WÓJCIAK, [AUT.] DARIUSZ M. STASIAK. Molecules (Basel,Online) 2020 Vol. 25 Issue 20 Article Number 4692, DOI: 10.3390/molecules25204692
  2. The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing. [AUT. KORESP.] KAROLINA WÓJCIAK, [AUT.] DARIUSZ M. STASIAK, JOANNA STADNIK, KAROLINA FERYSIUK, ANNA KONONIUK. Int. J. Food Sci. 2019 Vol. 54 Issue 1 s. 75-83, DOI: 10.1111/ijfs.13906
  3. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide. [AUT. KORESP.] AGNIESZKA LATOCH, [AUT.] JUSTYNA LIBERA, DARIUSZ M. STASIAK. Acta Sci. Pol. Technol. Aliment. 2019 Vol. 18 Nr 2 s. 163-171, DOI: 10.17306/J.AFS.2019.0642