Mariusz Florek
University of Life Sciences in Lublin
108 Papers
216 Citations
Mariusz Florek is an academic researcher from University of Life Sciences in Lublin. The author has contributed to research in topics: Biology & Chemistry. The author has an hindex of 13, co-authored 92 publications.
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Papers
Application of FTIR spectroscopy for analysis of the quality of honey
Monika Kędzierska-Matysek,Arkadiusz Matwijczuk,Mariusz Florek,Joanna Barłowska,Anna Wolanciuk,Alicja Matwijczuk,Edyta Chruściel,Radosław Walkowiak,Dariusz Karcz,Bożena Gładyszewska +9 more
- 01 Jan 2018
TL;DR: In this paper, the authors used ATR-FTIR infrared spectroscopy to compare selected honey samples as well as typical sequences coming out from certain functional groups in the analysed samples.
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination.
Monika Kędzierska-Matysek,Małgorzata Stryjecka,Anna Teter,Piotr Skałecki,Piotr Domaradzki,Mariusz Florek +5 more
TL;DR: In this article, the authors compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys, and determined the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis.
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Chemical composition and inherent properties of offal from calves maintained under two production systems
TL;DR: Significantly higher values of PUFA percentage, PUFA/SFA ratio, and content of CLA were found in organs of suckler beef, which is associated with the beneficial effects of grazing on the fatty acid profile.
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The effects of breed and other factors on the composition and freezing point of cow’s milk in Poland
TL;DR: The freezing point of milk was influenced by breed, successive lactations, lactation stage and the geographic region, and the combined influence of geographic region and production season showed significant interactions for daily milk yield and total solids content.
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Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time
TL;DR: It is found that the quality of yoghurts with WPC, including sensory quality, can be satisfactory for even 28 days of storage, and it is suggested that using WPC on a larger scale will create new opportunities on the food market.
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