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Monika Michalak‐Majewska

Observed name: Monika Michalak-Majewska
ORCID: 0000-0002-3575-1838
Observed ORCID: 0000-0002-3575-1838
OpenAlex ID: A5038239240
Influence of onion skin powder on nutritional and quality attributes of wheat pasta
2020 · Monika Michalak-Majewska, Dorota Teterycz, et al. · PLoS ONE · 100
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Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil ( Ocimum basilicum L.)
2016 · Urszula Złotek, Monika Michalak-Majewska, et al. · Food Chemistry · 94
Study on vitamin D2 stability in dried mushrooms during drying and storage
2015 · Aneta Sławińska, Emilia Fornal, et al. · Food Chemistry · 84
Effect of processing on the content and biological activity of polysaccharides from Pleurotus ostreatus mushroom
2015 · Wojciech Radzki, Marta Ziaja-Sołtys, et al. · LWT · 80
Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds
2023 · Wojciech Radzki, Krzysztof Tutaj, et al. · Applied Sciences · 27
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Implementation of Dietary Reference Intake Standards in Prison Menus in Poland
2020 · Piotr Stanikowski, Monika Michalak-Majewska, et al. · Nutrients · 22
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
2019 · Katarzyna Skrzypczak, Ewa Jabłońska- Ryś, et al. · Journal of Pure and Applied Microbiology · 21
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Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.)
2016 · Monika Michalak-Majewska, Bartosz Sołowiej, et al. · Journal of Food Processing and Preservation · 21
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Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin
2020 · Monika Michalak-Majewska, Urszula Złotek, et al. · Applied Sciences · 20
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Impact of processing on polysaccharides obtained from button mushroom ( Agaricus bisporus )
2019 · Wojciech Radzki, Marta Ziaja‐Sołtys, et al. · International Journal of Food Science & Technology · 20
Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus
2020 · Katarzyna Skrzypczak, Waldemar Gustaw, et al. · Applied Sciences · 19
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Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus
2017 · Katarzyna W. Skrzypczak, Waldemar Z. Gustaw, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 19
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Potential Acetylcholinesterase, Lipase, α-Glucosidase, and α-Amylase Inhibitory Activity, as well as Antimicrobial Activities, of Essential Oil from Lettuce Leaf Basil (Ocimum basilicum L.) Elicited with Jasmonic Acid
2020 · Urszula Złotek, Kamila Rybczyńska-Tkaczyk, et al. · Applied Sciences · 18
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The Impact of Drying of Wild-Growing Mushrooms on the Content and Antioxidant Capacity of Water- Soluble Polysaccharides
2019 · Wojciech Radzki, Aneta Slawinska, et al. · International journal of medicinal mushrooms · 17
The eff ect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk
2016 · Waldemar Gustaw, Justyna Kozioł, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 14
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Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables
2021 · Piotr Stanikowski, Monika Michalak-Majewska, et al. · Ukrainian Food Journal · 13
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Effect of blanching and cooking on antioxidant capacity of cultivated edible mushrooms: a comparative study.
2016 · Wojciech Radzki, Aneta Sławińska, et al. · International Food Research Journal · 12
Technologia sous-vide – innowacyjny sposób obróbki cieplnej żywności
2018 · Monika Michalak-Majewska, Piotr Stanikowski, et al. · Zywnosc-nauka Technologia Jakosc · 7
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Physicochemical properties and survival of Lactobacillus casei in fermented milk beverages produced with addition of selected milk protein preparations
2015 · Waldemar Gustaw, Justyna Kozioł, et al. · Zywnosc-nauka Technologia Jakosc · 3
Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
2020 · Monika Michalak-Majewska, Siemowit Muszyński, et al. · Acta Universitatis Cibiniensis. Series E: Food Technology · 2
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Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix
2021 · Katarzyna Skrzypczak, Klaudia Gustaw, et al. · Acta Universitatis Cibiniensis. Series E: Food Technology · 1
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Effect of age and gender on consumption of different forms of alliaceous vegetables and their dietary supplements in South-East Poland
2015 · Monika Michalak‐Majewska, Tomasz Czernecki, et al. · Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze · 1
Wplyw dodatku ksylitolu na ocene organoleptyczna dzemow truskawkowych
2008 · W Zukiewicz-Koc, Monika Michalak‐Majewska, et al. · Bromatologia i Chemia Toksykologiczna · 1
Onion Peel Powder’s Impact on the Leptin Receptors in the Hippocampus of Obese Rats
2025 · Małgorzata Komar, Monika Michalak-Majewska, et al. · Applied Sciences
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OPRACOWANIE PODSUMOWUJĄCE PROJEKT Rzemieślnicza produkcja żywności i kosmetyków w oparciu o naukę i praktykę
2024 · Monika Michalak-Majewska
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Works count: 34
Citation count: 616
H-index: 14
I10-index: 17
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