Kamila Myszka

department of biotechnology and food microbiology

H指数:20

被引数:1,600

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Antagonism-driven upregulation of the pulcherriminic acid biosynthetic pathway in Metschnikowia pulcherrima and Leptosphaeria maculans interaction

拮抗作用驱动的pulcherriminic酸生物合成途径在Metschnikowia pulcherrima和Leptosphaeria maculans互作中的上调

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2026-08-040

Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread

利用乳酸发酵增值油籽副产物：在小麦面包中的应用的营养与工艺方面

Molecules 2026, Vol. 31, Page 15

IF4.6

2025-12-200

OAAI

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient- The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-02-010

OAAI

Acetic and citric acids effect the type II secretion system and decrease the metabolic activities of salmon spoilage-related Rahnella aquatilis KM05

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2024-08-081

OAAI

Potassium Chloride, Sodium Lactate and Sodium Citrate Impaired the Antimicrobial Resistance and Virulence of Pseudomonas aeruginosa NT06 Isolated from Fish

MOLECULES

IF4.6

2023-09-161

OAAI

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food-borne spoiler Rahnella aquatilis KM05

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-06-132

PRE

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

MOLECULES

IF4.6

2023-05-248

OAAI

Chlorogenic Acid Inhibits Rahnella aquatilis KM25 Growth and Proteolytic Activity in Fish-Based Products

MICROORGANISMS

IF4.2

2023-05-230

OAAI

Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02

SCIENTIFIC REPORTS

IF3.9

2022-03-314

OAAI

Effect of black pepper essential oil on quorum sensing and efflux pump systems in the fish-borne spoiler Pseudomonas psychrophila KM02 identified by RNA-seq, RT-qPCR and molecular docking analyses

FOOD CONTROL

IF6.3

2021-12-0113

OAAI

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants

MOLECULES

IF4.6

2021-10-157

OAAI

In situ approaches show the limitation of the spoilage potential of Juniperus phoenicea L. essential oil against cold-tolerant Pseudomonas fluorescens KM24

原位方法显示了phoenicea L.精油对耐寒荧光假单胞菌KM24的腐败潜力的限制

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2021-05-1413

OAAI

Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish-in vitro, in silico and in situ approaches

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-10-0125

OAAI

The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-08-3110

OAAI

Studies on the anti-proliferative and anti-quorum sensing potentials of Myrtus communis L. essential oil for the improved microbial stability of salmon-based products

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-0111

OAAI

Galactomyces geotrichum mold isolated from a traditional fried cottage cheese produced omega-3 fatty acids

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-04-0112

OAAI

Green pepper essential oil as a biopreservative agent for fish-based products: Antimicrobial and antivirulence activities against Pseudomonas aeruginosa KM01

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-07-0119

PREAI

Production of Bioactive Compounds by Food Associated Galactomyces geotrichum 38, as Determined by Proteome Analysis

NUTRIENTS

IF5

2019-02-232

OAAI

β-Caryophyllene-rich pepper essential oils suppress spoilage activity of Pseudomonas fluorescens KM06 in fresh-cut lettuce

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-09-0126

PREAI

Key Odorants of Lazur, a Polish Mold-Ripened Cheese

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-02-0125

PREAI

Kamila Myszka

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