Dr hab. Magdalena Polak-Berecka, Associate Professor

Faculty of Food Science and Biotechnology
Department of Biotechnology, Microbiology and Human Nutrition
Phone no. 81-462-33-56
e-mail:

Characteristics of the conducted research

1. Fermented foods of plant origin
2.  Biological activity of food compounds
3.  Microbiological safety of food

Publications

1. Michalak M., Kubik-Komar A., Waśko A., Polak-Berecka M. 2020. Starter culture for curly kale juice fermentation selected using principal component analysis. Food Bioscience 35,100602, https://doi.org/10.1016/j.fbio.2020.100602 IF2020=3,22
2. Michalak M, Szwajgier D., Paduch R., Kukuła-Koch W., Waśko A.,  Polak-Berecka M. 2020. Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential. Journal of Functional Food 67, 103866 https://doi.org/10.1016/j.jff.2020.103866 IF2020=3,197
3. Niedźwiedź, I., Juzwa, W., Skrzypiec, K., Skrzypek T., Waśko A., Kwiatkowski M., Pawłat J., Polak-Berecka M. 2020. Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment. Sci Rep 10, 18882 (2020). https://doi.org/10.1038/s41598-020-76053-x IF2020=3,998