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Patents obtained by IBPRS-PIB in 2021:

–  Method of production of steamed sausage with medium crushed cured stuffing with a reduced dose of sodium nitrite and improved characteristics of commercial quality

Patent for an invention awarded abroad or to other entity – IBPRS researcher as creator of invention
–  Method of production of fruit juices and drinks

Patents obtained by IBPRS-PIB in 2020

–  Instant bean paste

–  Dry cereal-legume mixture

–  A new strain of Pediococcus acidilactici bacteria with the ability to metabolize 1,2-propanediol, containing a starter culture and a preparation.

–  Method of increasing the efficiency of beet pulp biogas plants and improving the quality of biogas and the use of a bacterial-enzymatic preparation

Patent for an invention awarded abroad or to other entity – IBPRS researcher as creator of the invention

–  Chocolate used for coating ice mass and its manufacturing method

–  Shortbread cake and the method of manufacturing of shortbread cake

–  Strain Leuconostoc mesenteroides, starter culture with content of strain Leuconostoc mesenteroides for sourdough and the use of strain and starter culture for bread manufacturing

–  Dried bakery sourdough containing Lactobacillus diolivorans KKP 2057p and Lactobacillus reuteri KKP 2048p strains and their manufacturing method

–  Wheat bakery sourdough and  bread manufacturing method with the use of the sourdough

–  Method of manufacturing of granulated organic-calcium fertilizer

Scientific publications in 2020

Publications in scientific journals

  1. Akimowicz M., Bucka-Kolendo J.: MALDI-TOF MS – application in food microbiology. Acta Biochimica Polonica 2020, 67(3), 327-332 (40 pt.)
  2. Baryga A., Połeć B., Klasa A.*: Quality of sugar beets under the effects of digestate application to the soil. Processes 2020, 8 (11), 1402-1414, nr art. 1402 (70 pt.)
  3. Bertolini F.M.*, Morbiato G.*, Facco P.*, Marszałek K., Perez-Esteve E.*, Benedito J.*, Zambon A.*, Spilimbergo S.*: Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice. Journal of Supercritical Fluids 2020, 164, nr art. 104914 (100 pt.)
  4. Błaszczyk M.M.*, Sęk J.P.*, Przybysz Ł.: Porous Bed Saturation Changes in Elution Process with Surfactant Solutions in Advanced Oil Recovery. Chemical Engineering & Technology, , (70 pt.) (IF=1,543)
  5. Bryła M., Ksieniewicz-Wóźniak, E., Waśkiewicz A.*, Tomoya Yoshinari*, Szymczyk K. Podolska G.*, Gwiazdowski, R..*, Kubiak, K.*:Transformations of selected fusarium toxins and their modified forms during malt loaf production. Toxins 2020, 12(6), 385 (100 pt.)
  6. Bucka-Kolendo J., Sokołowska B., Winiarczyk S.*: Influence of high hydrostatic pressure (HHP) on identification of Lactobacillus strains with the use of MALDI-TOF MS system. Microorganisms 2020, 8(6), nr art. 813 (20 pt.)
  7. Chen X.*, Li S.*, Cong X.*, Yu T.*, Zhu Z.*, Barba F.J.*, Marszałek K., Puchalski C.*, Cheng S.*: Optimization of Bacillus cereus fermentation process for selenium enrichment as organic selenium source. Frontiers in Nutrition, 2020 (20 pt.)
  8. Choińska R., Piasecka-Jóźwiak K., Chabłowska B., Dumka A., Łukaszewicz A.: Biocontrol ability and volatile organic compounds production as a putative mode of action of yeast strains isolated from organic grapes and rye grains. Antonie van Leeuwenhoek Journal of Microbiology, 2020, 113(8), 1135-1146 (70 pt.)
  9. Cichowska J*, Woźniak Ł, Figiel A.*, Witrowa-Rajchert D.*: The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue. Periodica Polytechnica Chemical Engineering 2020, 64(4), 530-538 (20 pt.)
  10. Ding Y*., Liu X.*, Bi J.*, Wu X.*, Li X.*, Liu J*., Liu D.*, Trych U., Marszałek K.: Effects of pectin, sugar and pH on the β-Carotene bioaccessibility in simulated juice systems. LWT – Food Science and Technology, 2020, 124, nr art.109125 (100 pt.)
  11. Florowska A.*, Florowski T.*, Sokołowska B., Janowicz M.*, Adamczak L.*, Pietrzak D.*: Effect of high hydrostatic pressure on formation and rheological properties of inulin gels. LWT – Food Science and Technology 2020, 121, Article 108995. (100 pt.)
  12. Godlewska-Żyłkiewicz B.*, Świsłocka R.*, Kalinowska M.*, Golonko A., Świderski G.*, Arciszewska Ż.*, Nalewajko-Sieliwoniuk E.*, Naumowicz M.*, Lewandowski W.*: Biologically active compounds of plants: Structure-related antioxidant, microbiological and cytotoxic activity of selected carboxylic acids. Materials, 2020, 13(19), nr art. 4454 (140 pt.)
  13. Gońda M., Cacak-Pietrzak G.*, Jończyk K.*: Estimation of possibility of use of flour from grain of common wheat winter cultivars from organic farming as raw material for pasta production, Acta Agroph. 2020, (27), 17–29, DOI: (20 pt.)
  14. Grochowska E.*, Lisiak D., Akram M.Z.*, Adeniyi O.O.*, Lühken G.*, Borys B.*: Association of a polymorphism in exon 3 of the IGFIR gene with growth, body size, slaughter and meat quality traits in Colored Polish Merino breed (140 pt.)
  15. Iqbal A.*, Murtaza A.*, Marszałek K., Iqbal M.A.*, Chughtai M.F.J.*, Hu W.*, Barba F.J.*, Bi J.*, Liu X.*, Xu X.*: Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment. Journal of the Science of Food and Agriculture 2020, 100(5), 2065-2073 (100 pt.)
  16. Janiszewski P., Grześkowiak E., Lisiak D., Borys B.*, Borzuta K., Lisiak B.: Evaluation of the meat traits of lambs of Polish native breeds. Annals of Animal Science. (100 pt.)
  17. Kowalska H.*, Marzec A.*, Kowalska J.*, Trych U., Masiarz E.*, Lenart A.*: The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. International Journal of Food Engineering 2020, 16(1-2), (40 pt.)
  18. Kycia K., Chlebowska-Śmigiel A.*, Szydłowska A.*, Sokół E*, Ziarno M.*, Gniewosz M.*: Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality. LWT – Food Science and Technology, 2020, 128,109414 (100 pt.)
  19. Łaszkiewicz B., Szymański P., Kołożyn-Krajewska D.*: The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite. Poultry Science, 2020 (140 pt.)
  20. Le Thanh-Blicharz J., Lewandowicz J.*: Functionality of native starches in food systems. Cluster analysis grouping of rheological properties in different product matrices. Foods, 2020, 9(8) no. art. 1073 (70 pt.)
  21. Lewandowski W.*, Lewandowska H.*, Golonko A., Świderski,G.*, Świsłocka R.*, Kalinowska M.*: Correlations between molecular structure and biological activity in “logical series” of dietary chromone derivatives. PLoS One. 2020; 15(8), no. art. 0229477 (100 pt.)
  22. Matejczyk M.*, Ofman P.* Dąbrowska K., Świsłocka R.*, Lewandowski W.: The study of biological activity of transformation products of diclofenac and its interaction with chlorogenic acid. Journal of Environmental Sciences 2020, 91,128-141 (100 pt.)
  23. Matejczyk M.*, Ofman P.* Dąbrowska K.*, Świsłocka R.*, Lewandowski W.: Synergistic interaction of diclofenac and its metabolites with selected antibiotics and amygdalin in wastewater. Environmental research , 2020, 186, 321-338 (100 pt.)
  24. Matejczyk M.*, Ofman P.*, Dąbrowska K., Świsłocka R.*, Lewandowski W.: Evaluation of the biological impact of the mixtures of diclofenac with its biodegradation metabolites 4-hydroxydiclofenac and 5-hydroxydiclofenac on Escherichia coli. DCF synergistic effect with caffeic acid. Archives of Environmental Protection 2020, 46,4,10-22 (100 pt.)
  25. Miękus N.*, Marszałek K., Podlacha M.*, Iqbal A.*, Puchalski C.*, Świergiel A.H.: Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds. Molecules 2020, 25(17), no. art.3804 (100 pt.)
  26. Murtaza A.*, Iqbal A.*, Marszałek K., Iqbal M.A.*, Ali S.W.*, Xu H.*, Pan S.*, Hu W.*: Enzymatic, phyto-, and physicochemical evaluation of apple juice under highpressure carbon dioxide and thermal processing. Foods 2020, 9(2), no. art. 243 (70 pt.)
  27. Neffe-Skocińska K.*, Okoń A., Zielińska D.*, Szymański P., Sionek B.*, KołożynKrajewska D.*: The possibility of using the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 in dry fermented pork loins and sausages produced under industrial conditions. Applied Sciences 2020, 10(12), 4311 (70 pt.)
  28. Podolska G.*, Aleksandrowicz E.*, Szafrańska A.: Bread making potential of Triticum aestivum and Triticum spelta species. Open Life Sci. 2020, 15, 30-40 (40 pt.)
  29. Roszko, M.Ł., Juszczyk K., Szczepańska, M., Świder, O., Szymczyk, K.: Background levels of polycyclic aromatic hydrocarbons and legacy organochlorine pesticides in wheat sampled in 2017 and 2018 in Poland. Environmental Monitoring and Assessment 2020, 192(2), 142 (70 pt.)
  30. Rzepkowska M.*, Roszko M.Ł., Fajkowska M.*, Adamek-Urbańska D.*, Ostaszewska, T.*: Dietary isoflavone intake and tissue concentration in cultured sturgeons. Aquaculture Nutrition 2020, 26(3), 866-875 (100 pt.)
  31. Rzepkowska, M.*, Adamek-Urbańska D.*, Fajkowska M.*, Roszko M.Ł.: Histological evaluation of gonad impairments in russian sturgeon (Acipenser gueldenstaedtii) reared in recirculating aquatic system (RAS). Animals 2020, 10(8), 1439 (100 pt.)
  32. Skąpska S., Marszałek K., Woźniak Ł., Szczepańska J., Danielczuk J., Zawada K.: The development and consumer acceptance of functional fruit-herbal beverages. Foods, 2020, 9(12), 1819 (70 pt.)
  33. Sokołowska B., Połaska M., Dekowska A., Woźniak Ł., Roszko M.: Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water. Beverages, 2020, 6(4), no. art. 67 (20 pt.)
  34. Świder O., Roszko M., Wójcicki M., Szymczyk K. (2020). Biogenic amines and free amino acids in traditional fermented vegetables – dietary risk evaluation. J. Agric. Food Chem., DOI: (140 pt.) (IF2018 = 3,571).
  35. Szczepańska J., Barba F.J.*, Skąpska S., Marszałek K.: High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour. Food Chemistry 2020, 307, nr art. 125549 (200 pt.)
  36. Szymański P., Łaszkiewicz B., Siekierko U., Kołożyn-Krajewska D.*: Effects of the use of Staphylococcus carnosus in the curing process of meat with a reduced amount of sodium nitrite on colour, residue nitrite and nitrate, content of nitrosyl pigments, and microbiological and the sensory quality of cooked meat product. Journal of Food Quality 2020, ID 6141728 (40 pt.)
  37. Trych U., Buniowska M.*, Skąpska S., Starzonek S.*, Marszałek K.: The bioaccessibility of antioxidants in black currant puree after high hydrostatic pressure treatment. Molecules 2020, 25(15), no. art. 3544 (100 pt.)
  38. Wellala C.K.D.*, Bi J.*, Liu X.*, Liu J.*, Lyu J.*, Zhou M.*, Marszałek K., Trych U.: Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices. Innovative Food Science and Emerging Technologies 2020, 60, no. art. 102279 (140 pt.)
  39. K. Wieja*, P. Kiełczyński*, P. Szymański, M. Szalewski*, , A. Balcerzak* , S. Ptasznik: 2020, Identification and investigation of mechanically separated meat (MSM) with an innovative ultrasonic method. Food Chemistry, Elsevier, (200 pt.), (IF=6,306)
  40. Woźniak Ł., Połaska M., Marszałek K. Skąpska S.: Photosensitizing furocoumarins: content in plant matrices and kinetics of supercritical carbon dioxide extraction. Molecules 2020, 25(17), no. art. 3805 (100 pt.)
  41. Woźniak Ł., Szczepańska J., Roszko M., Skąpska S.: Occurrence of maltose in apple juices: Improved method of analysis, typical levels, and factors affecting it. LWT – Food Science and Technology 2020, 124, no. art. 109154 (100 pt.)
  42. Wróbel-Jędrzejewska M., Stęplewska U., Polak E.: Water footprint analysis for fruit intermediates. Journal of Cleaner Production 2020, (140 pt.) (IF=7,246)
  43. Zawirska-Wojtasiak R.*, Fedoruk-Wyszomirska A.*, Piechowska P.*, Midner-Szkudlarz S.*, Bajerska J.*, Wojtowicz E., Przygoński K., Gurda D.*, Kubicka W.*, Wyszko E.*: βCarbolines in Experiments on Laboratory Animals. International Journal of Molecular Sciences, 2020, 21(15) no. art.5245 (140 pt.)


Scientific monographs

Authorship of chapters in scientific monographs

  1. Bryła M., Waśkiewicz A.*: Natural toxins analysis. W: Chemical Analysis of Food (Second Edition) Techniques and Applications, Elsevier, 2020, 18, 759-786. (20 pt.)
  2. Ghafoor K.*, Gavahian M.*, Marszałek K., Barba F.J.*, Xia Q.*, Denoya G.*: An overview of the potential applications based on HPP mechanisms. W: Present and Future of High Pressure Processing, Elsevier, 2020, ch. 1, 3-11 (20 pt.)
  3. Gómez B.*, Pateiro M.*, Barba F.J.*, Marszałek K., Puchalski Cz.*, Lewandowski W., Simal-Gandara, J.*, Lorenzo, J.M.*: Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture. W: Advances in Food and Nutrition Research, Elsevier, 2020, 92, 225-245 (20 pt.)
  4. . Lorenzo J.M.*, Putnik P.*, Bursać Kovalević D.*, Petrović M.,* Munekata P.E.*, Gómez B.*, Marszałek K., Roohinejad S.*, Barba F.J.*: Silymarin compounds: Chemistry, Innovative extraction techniques and synthesis, Studies in Natural Products Chemistry, 2020, Elsevier, 10.1016/B978-0-12-817903-1.00004-8 (20 pt.)
  5. Marszałek K., Barba-Orellana S*., Barba F.J*., Denoya G.I.*, Świeca M.*, Dżugan M.*, Zhu Z*., Li S.*: Strategies to reduce lipid consumption. W: Agri-Food Industry Strategies for Healthy Diets and Sustainability (20 pt.)
  6. Sokołowska B., Dekowska A., Połaska M.: Alicyclobacillus – still current issues in the beverage industry. W: Safety Issues in Beverage Production, Volume 18: The Science of Beverages, Wydawn. Elsevier, 2020, 105-146 (20 pt.)
  7. Sokołowska B., Nasiłowska J.: Controlling spoilage and pathogenic microorganisms in beetroot (Beta vulgaris) juice by high hydrostatic pressure. W: Safety Issues in Beverage Production, Volume 18: The Science of Beverages, Elsevier, 2020, 79-104 (20 pt.)
  8. Trych U., Buniowska M.*, Skąpska S., Zhu Z.*, Bi J.*, Liu X.*, Barba F.J.*, Marszałek K.: Impact of HPP on the bioaccessibility/ bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing. W: Present and Future of High Pressure Processing, Elsevier, 2020, ch. 4, 87-109 (20 pt.)
  9. Zhu Z.*, Wang F.*, Xia Q.*, Li Y.*, Roohinejad S.*, Marszałek K., Roselló-Soto E.*, Barba F.J.*: Health promoting benefits of PEF: Bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility. W: Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tommorow, Elsevier, 2020, (20 pt.)
  10. Baranowska H.M.*, Misiak E.*, Le Thanh-Blicharz J., Lewandowicz G.* Starchplasticizer interactions in solvent casted films. A low field NMR study. Proceedings of the 16th International Conference on Polysaccharides- Glycoscience, Prague, 4- 6.11.2020
  11. Le Thanh-Blicharz J., Małyszek Z., Rybicka I.*, Lewandowicz G*. Cross-linking of potato starch with sodium trimethaphosphate is accompanied by hydrolisis of starch monophosphate ester bonds. Proceedings of the 16th International Conference on Polysaccharides- Glycoscience, Prague, 4-6.11.2020,
  12. Lewandowicz J.*, Walkowiak K.*, Masewicz Ł.*, Małyszek Z. The effect of fortification with selected micronutrients on properties of rice starches. Proceedings of the 16th International Conference on Polysaccharides- Glycoscience, Prague, 4- 6.11.2020


Publications in Conference Proceedings

  1. Markowska J., Polak E., Wróbel-Jędrzejewska M.: Frozen vegetables outgrades as a highvalue raw material of circular bioeconomy. W: F&V Processing 2020 – Third Symposium on Fruit and Vegetable Processing, 24-25 XI 2020, Book of Abstracts – Posters, s.19 2.
  2. Marszałek K., Liu X.*, Szczepańska J., Trych U., Bi J.*, Skąpska S.: Influence of high pressure homogenization on the physicochemical quality and in vitro polyphenols bioaccessibility from apple juice. W: 58th EHPRE Meeting, Spain
  3. Polak E., Markowska J., Wróbel-Jędrzejewska M.: Frozen vegetables outgrades as a highvalue raw material of new functional foods of the circular economy. W: F&V Processing 2020 – Third Symposium on Fruit and Vegetable Processing, 24 – 25 XI 2020, Book of Abstracts – Posters,
  4. Szczepańska J., Woźniak Ł., Marszałek K., Skąpska S.: Effect of static and multipulsed high pressure processing on the polyphenolic profile, oxidoreductases and hydrolases activity, colour and theological properties. W: 58th EHPRE Meeting, Spain
  5. Woźniak Ł., Szakiel, A., Głowacka, A., Rozpara, E., Marszałek K., Skąpska S. Bioactive constituents of plant cuticles and kinetics of their synthesis during development of fruits and leaves. W: 4th International Symposium on Phytochemicals in Food and Medicine, Xi’an, China
  6. Wróbel-Jędrzejewska M., Stęplewska U., Polak E., Markowska J.: Carbon footprint as a tool to monitor the production of frozen vegetables and fruits in the circular economy. W: F&V Processing 2020 – Third Symposium on Fruit and Vegetable Processing, 24-25 XI 2020, poster
  7. Wróbel-Jędrzejewska M., Stęplewska U., Polak E., Markowska J.: Carbon footprint as a tool to monitor the production of frozen vegetables and fruits in the circular economy. W: F&V Processing 2020 – Third Symposium on Fruit and Vegetable Processing, 24-25 XI 2020, Book of Abstracts – Posters, s. 45