Pracownia Badania Związków Lotnych i Aktywnych Sensorycznie

Wydział Nauk o Żywności i Żywieniu


  1. Dziadas M., Junka A., Jeleń H. (2021) Human saliva-mediated hydrolysis of eugenyl-β-D-glucoside and fluorescein-di-β-D-glucoside in vivo and in vitro models. Biomolecules, 11, 172, doi:10.3390/biom11020172
  2. Gaca A., Kludska E., Hradecky J., Hajslova J., Jeleń H.H. (2021) Changes in volatile compound profiles in cold-pressed oils obtained from various seeds during accelerated storage. Molecules, 26, 285, doi:10.3390/molecules26020285
  3. Jeleń H.H., Marcinkowska M., Marek M. (2021) Determination of volatile terpenes in coriander cold pressed oil by vacuum assisted sorbent extraction (VASE). Molecules, 26, 884, doi:10.3390/molecules26040884
  4. Mildner-Szkudlarz S., Różańska M., Gaca A., Jeleń H. (2021) Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting. LWT- Food Science and Technology, 148(3), 111718, doi:10.1016/j.lwt.2021.111718
  5. Myszka K., Tomaś N., Wolko Ł., Szwengiel A., Grygier A., Nuc K., Majcher M. (2021) In situ approaches show the limitation of the spoilage potential of Juniperus phoenicea L. essential oil against cold-tolerant Pseudomonas fluorescens KM24. Applied Microbiology and Biotechnology, 148(3), 111718, doi:10.1007/s00253-021-11338-3
  6. Polanowska, K., Varghese, R., Kuligowski, M., Majcher, M. (2021) Carob kibbles as an alternative raw material for production of kvass with probiotic potential. Journal of the Science of Food and Agriculture, doi:10.1002/jsfa.11197


  1. Aljewicz M., Majcher M., Nalepa B. A Comprehensive Study of the Impacts of Oat beta-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt. Molecules, 2020, 25 (22), 5411, doi:10.3390/molecules25225411
  2. Formela-Luboińska M., Chadzinikolau T., Drzewiecka K., Jeleń H., Bocianowski J., Kęsy J., Labudda M., Jeandet P., Morkunas I. (2020) The role of sugars in the regulation of the level of endogenous signalling molecules during response of yellow lupine to Fusarium oxysporum. International Journal of Molecular Sciences. 21; 4133, doi:10.3390/ijms21114133
  3. Leja K., Majcher M., Juzwa W., Czaczyk K., Komosa M. Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods. Foods, 2020, 9, 141, doi:10.3390/foods9020141
  4. Majcher M.A., D. Olszak-Ossowska, K. Szudera-Kończal, H.H. Jeleń (2020) Formation of key aroma compounds during preparation of Pumpernickel bread. Journal of Agricultural and Food Chemistry. 68; 10352-10360, doi:10.1021/acs.jafc.9b06220
  5. Majcher M., Scheibe M., H.H. Jeleń (2020) Identification of odor active compounds in Physalis peruviana L. Molecules, 25, 245, doi:10.3390/molecules25020245
  6. Marcinkowska M., Jeleń H. (2020) Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solutions. LWT – Food Science and Technology, 131; 109793, doi:10.1016/j.lwt.2020.109793
  7. Marcinkowska M., Jeleń H.H. (2020) Inactivation of thioglucosidase from Sinapis alba (White mustard) seed by metal salts. Molecules, 25, 4363, doi:10.3390/molecules25194363
  8. Markowska M., A. Krajewski, D. Maciejewska, H. Jeleń, M. Kaczmarek, E. Stachowska. (2020) Qualitative analysis of surgical smoke produced during burn operations. Burns. 46, 6, 1356-1364, doi:10.1016/j.burns.2020.02.014
  9. Muzolf-Panek M., Kaczmarek A., Tomaszewska-Gras J., Cegielska-Radziejewska R., Szablewski T., Majcher M., Stuper-Szablewska K. A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts. Antioxidants, 2020, 9(9), 903, doi:10.3390/antiox9090903
  10. Muzsik A., Jeleń H., Chmurzyńska A. (2020) Metabolic syndrome in postmenopausal woman is associated with lower erythrocyte PUFA/MUFA and n-3/n-6 ratio: A case-control study. Prostaglandins, Leukotrienes and Essential Fatty Acids, 159; 102155, doi:10.1016/j.plefa.2020.102155
  11. Myszka K., Sobieszczańska N., Olejnik A., Majcher M., Szwengiel A., Wolko L. Juzwa W. 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, 2020, 127, 109380, doi:10.1016/j.lwt.2020.109380
  12. Rusinek R., Jeleń H., Malaga-Toboła U., Molenda M., Gancarz M. (2020) Influence of changes in the level of volatile compounds emitted during rapeseed quality degradation on the reaction of MOS type sensor-array. Sensors. 20, 3135, doi:10.3390/s20113135
  13. Sobieszczańska N., Myszka K., Szwengiel A., Majcher M., Grygier A., Wolko L. 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 and Microbiology. 2020, 331, 108732, doi:10.1016/j.ijfoodmicro.2020.108732
  14. Sykora M., Vitova E., Jeleń H. (2020) Application of vacuum solid phase microextraction for the analysis of semi-hard cheese volatiles. European Food Research and Technology. 246: 573-580, doi:10.1007/s00217-020-03426-x
  15. Szambelan K., J. Nowak, A. Szwengiel, H. Jeleń (2020) A water–saving fermentation process for sorghum grain: the effect of re-using stillage liquid part on ethanol efficiency and volatile compounds. Journal of Cleaner Production. 265, 121830, doi:10.1016/j.jclepro.2020.121830
  16. Szambelan K., Nowak J., Szwengiel J., Jeleń H. (2020) Comparison of sorghum and maize raw distillates: factors affecting ethanol efficiency and volatile by-product profile. Journal of Cereal Science. 91; 102863, doi:10.1016/j.jcs.2019.102863
  17. Szudera-Kończal K., Myszka K., Kubiak P., Majcher, M.A. 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. 2020, 68, 39, 10799-10807, doi:10.1021/acs.jafc.0c03979
  18. Wieczorek M.N., M. Majcher, H. Jeleń (2020) Comparison of three extraction techniques for the determination of volatile flavour compounds in broccoli. Foods 9, 398, doi:10.3390/foods9040398
  19. Xi He, Gaca A., Jeleń H. (2020) Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns. Journal of the Institute of Brewing, 126: 206-212, doi:10.1002/jib.603
  20. Xi He, H. H. Jeleń (2020) Comprehensive two dimensional chromatography – time of flight mass spectrometry (GCxGC-ToFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin. Journal of Chromatography A. 1636, 461774, doi:10.1016/j.chroma.2020.461774
  21. Xi He, H. Yangming, B. Górska – Horczyczak, A. Wierzbicka, H. H. Jeleń (2020) Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. Food Chemistry, 337, 128002, doi:10.1016/j.foodchem.2020.128002


  1. Cais-Sokolińska, D., Wójtowski, J., Pikul, J., Danków, R., Majcher, M., Teichert, J., Bagnicka E. (2019) The effect of unsaturated fatty acid concentration on the aroma profile of goat’s milk. Annals of Animal Science, 19 (2), 483-498, doi:10.2478/aoas-2019-0005
  2. Górnaś, P., Czubiński, J., Rudzińska, M., Grygier, A., Ying, Q., Chakradhari, S., Sahu, P.K., Mišina, I., Urvaka, E., Patel, K.S. (2019) Selected uncommon legumes as a source of essential fatty acids, tocopherols, sterols, carotenoids, and squalene. Plant Food for Human Nutrition, 74, 91-98, doi:10.1007/s11130-018-0706-x
  3. Górnaś, P., Picron, J.F., Perkons, I., Mišina, I., Rudzińska, M., Sobieszczańska, N., Chakradhari, S., Patel, K.S. (2019) Profiling of the beneficial and potentially harmful components of Trichodesma indicum seed and seed oil obtained by ultrasound-assisted extraction. Journal of the American Oil Chemists’ Society, 96, 249-259, doi:10.1002/aocs.12181
  4. Górnaś, P., Rudzińska, M., Grygier, A., Lãcis, G. (2019) Diversity of oil yield, fatty acids, tocopherols, tocotrienols, and sterols in the seeds of 19 interspecific grapes crosses. Journal of the Science of Food and Agriculture, 99, 2078-2087, doi:10.1002/jsfa.9400
  5. Górnaś, P., Rudzińska, M., Grygier, A., Ying, Q., Mišina, I., Urvaka, E., Rungis, D. (2019) Sustainable valorization of oak acorns as a potential source of oil rich in bioactive compounds. Process Safety and Environmental Protection, 128, 244-250, doi:10.1016/j.psep.2019.06.003
  6. Górnaś, P., Siger, A., Rudzińska, M., Grygier, A., Marszałkiewicz, S., Ying, Q., Sobieszczańska, N., Segliŋa, D. (2019) Impact of the extraction technique and genotype on the oil yield and composition of lipophilic compounds in the oil recovered from Japanese quince (Chaenomeles japonica) seeds. European Journal of Lipid Science and Technology, 121, doi:10.1002/ejlt.201800262
  7. Grygier, A., Myszka, K., Szwengiel, A., Stuper-Szablewska, K., Pawlicka-Kaczorowska, J., Chwatko, G., Rudzińska, M. (2019) Production of bioactive compounds by food associated Galactomyces geotrichum, 38, as determined by proteome analysis. Nutrients, 11, 471, doi:10.3390/nu11020471
  8. Jeleń, H.H., Majcher, M., Szwengiel, A. (2019) Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds. LWT– Food Science and Technology, 107, 56-63, doi:10.1016/j.lwt.2019.02.070
  9. Mildner-Szkudlarz, S., Różańska, M., Piechowska, P., Waśkiewicz, A., Zawirska-Wojtasiak, R. (2019) Effects of polyphenols on volatile profile and acrylamide formatiom om model wheat bread system. Food Chemistry, 297, doi:10.1016/j.foodchem.2019.125008
  10. Mildner-Szkudlarz, S., Różańska, M., Siger, A., Kowalczewski, P.Ł., Rudzińska, M. (2019) Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds. LWT – Food Science and Technology, 111, 541-547, doi:10.1016/j.lwt.2019.05.080
  11. Muzolf-Panek, M., Kaczmarek, A., Tomaszewska-Gras, J., Cegielska-Radziejewska, R., Majcher, M. (2019) Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts. International Journal of Food Properties, 22, 111-129, doi:10.1080/10942912.2019.1579834
  12. Myszka, K., Olejnik, A., Majcher, M., Sobieszczańska, N., Grygier, A., Powierska-Czarny, J., Rudzińska, M. (2019) 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, 108, 6-13, doi:10.1016/j.lwt.2019.03.047
  13. Piechowska P., Zawirska-Wojtasiak R., Mildner-Szkudlarz S. (2019) Bioacitve ß-Carbolines in Food. A Review. Nutrients. (11) 814, doi:10.3390/nu11040814
  14. Rokosik, E., Dwiecki, K., Rudzińska, M., Siger, A., Polewski, K. (2019) Column chromatography as a metod for minor components removal from rapeseed oil. Grasas y Aseites, 70, doi:10.3989/gya.0709182


  1. Gracka, A., Majcher, M., Kludská, E., Hradecký, J., Hajšlová, J., Jeleń, H.H. (2018) Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained from Raw and Roasted Kernels. Journal of the American Oil Chemists’ Society, 95, 12, 1475-1485, doi:10.1002/aocs.12148
  2. Kosowska, M., Majcher, M.A., Jeleń, H.H., Fortuna, T. (2018) Key Aroma Compounds in Smoked Cooked Loin. Journal of Agricultural and Food Chemistry, 66, 14, 3683–3690, doi:10.1021/acs.jafc.7b05996
  3. Lasik-Kurdyś, M. Majcher, M., Nowak J. (2018) Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines. Molecules, 23, 10, 2549, doi:10.3390/molecules23102549
  4. Majcher, M., Myszka, K., Grygier, A., Gracka, A., Jeleń, H. (2018) Key Odorants of Lazur, a Polish Mold-Ripened Cheese. Journal of Agricultural and Food Chemistry, 66 (10), 2443-2448, doi:10.1021/acs.jafc.6b04911
  5. Myszka, K., Leja, K., Majcher, M. (2018) A current opinion on the antimicrobial importance of popular pepper essential oil and its application in food industry. Journal of Essential Oil Research, 31, 1, 1-18, doi:10.1080/10412905.2018.1511482
  6. Zawirska-Wojtasiak, R., Piechowska, P., Wojtowicz, E., Przygoński, K. Mildner-Szkudlarz, S. (2018) Bioactivity of selected materials for coffee substitute. PLOS ONE, doi:10.1371/journal.pone.0206762


  1. Abdel-Razek A.G., Hassanein M.M.M., Rudzińska M., EL-Mallah M.H. (2017) Role of minor constituents and balanced fatty acids in upgrading the low stability of cooking oils blended with palm super olein. American Journal of Food Technology, 10, 150-159, doi:10.1371/journal.pone.0206762
  2. Jeleń, H., Gracka, A., Myśków, B. (2017) Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products. Food Analytical Methods, 10, 2729–2734, doi:10.1371/journal.pone.0206762
  3. Jeleń, H., Majcher, M., & Gracka, A. (2017). Application of Solid Phase Microextraction in Food Analysis—Flavor and Off-Flavor Sampling. In G. Ouyang & R. Jiang (Eds.), Solid Phase Microextraction. Springer Berlin Heidelberg, 223-246, doi:10.1007/978-3-662-53598-1_8
  4. Klensporf-Pawlik D., Majcher M., Frąckowiak K. (2017) Evaluation of the effect of roasted constituents on the antioxidant activity of cereal coffee. Towaroznawcze Problemy Jakości (Polish Journal of Commodity Science), 1, 50, 128-135, doi:10.19202/j.cs.2017.01.12
  5. Kosowska, M., Majcher, M.A., Fortuna, T. (2017) Volatile compounds in meat and meat products. Food Science and Technology, 37, 1, 1-7, doi:10.1590/1678-457x.08416
  6. Kupska, M., & Jeleń, H. H. (2017) In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L. Sample Preparation. Journal of Separation Science, 40, 2, 532–541,doi:10.1002/jssc.201600797
  7. Makowska A., Majcher M., Mildner-Szkudlarz S., Jedrusek-Golińska A., Przygoński K. (2017) Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties. Journal of Food Science and Technology, 54, 10, 3092-3101, doi:10.1007/s13197-017-2745-y
  8. Myszka, K., Schmidt, M.T., Majcher, M., Juzwa, W., Czaczyk, K. (2017) β-Caryophyllene-rich pepper essential oils suppress spoilage activity of Pseudomonas fluorescens KM06 in fresh-cut lettuce. LWT – Food Science and Technology, 83, 118-126, doi:10.1016/j.lwt.2017.05.012
  9. Raczyk, M., Kmiecik, D., Przybylski, R., Rudzińska, M. (2017) Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation. Journal of the American Oil Chemists’ Society, 1-11, doi:10.1007/s11746-017-2979-x
  10. Raczyk, M., Kmiecik, D., Schieberle, P., Przybylski, R., Jeleń, H., & Rudzińska, M. (2017) Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties. Food Research International, 97, 87–94, doi:10.1016/j.foodres.2017.03.039
  11. Raczyk M., Siger A., Radziejewska-Kubzdela E., Ratusz K., Rudzińska M. (2017) Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils. ACTA Scientiarum Polonorum 16, 293-301, doi:10.17306/j.afs.0494
  12. Rudzińska, M., Górnaś, P., Raczyk, M., & Soliven, A. (2017). Sterols and squalene in apricot (Prunus armeniaca L.) kernel oils: the variety as a key factor. Natural Product Research, 31(1), 84–88, doi:10.1080/14786419.2015.1135146
  13. Seidler-Łożykowska K., Zawirska-Wojtasiak R, Wojtowicz E., Bocianowski J. (2017) Essential oil content and its composition in herb of lemon balm (Melissa officinalis L.) breeding strains. Journal of Essential Oil Research, 1-6, doi:10.1080/10412905.2016.1278407
  14. Siger A., Dwiecki K., Borzyszkowski W., Turski M., Rudzińska M., Nogala-Kałucka M. (2017) Physicochemical characteristics of the cold pressed oil obtained from seeds of Fagus sylvalica L. Food Chemistry, 225, 239-245, doi:10.1016/j.foodchem.2017.01.022


  1. Dziedzic K., Szwengiel A., Górecka D., Rudzińska M., Korczak J., Walkowiak J. (2016) The effect of processing on the phytosterol content in buckwheat groats and by-products. Journal of Cereal Science, 69, 25-31, doi:10.1016/j.jcs.2016.02.003
  2. Frąszczak B., Gąsecka M., Golcz A., Zawirska-Wojtasiak R. (2016) The effect of radiation of LED modules on the growth of dill (Anethum graveolens L.). Open Life Science, 2016, 11, 61-70, doi:10.1515/biol-2016-0008
  3. Górnaś P., Rudzińska M. (2016) Seeds recovered from industry by-products of nine fruit species with a high potential utility as a source of unconventional oil for biodiesel and cosmetic and pharmaceutical sector. Industrial Crops and Products, 83, 329-338, doi:10.1016/j.indcrop.2016.01.021
  4. Górnaś P., Rudzińska M., Raczyk M., Mišina I., Soliven A., Segliņa D. (2016) Chemical Composition of seed oils recovered from differeny pear (Pyrus communis L.) cultivars. Journal of the American Oil Chemists’ Society, 93, 267-274, doi:10.1007/s11746-015-2768-3
  5. Górnaś P., Rudzińska M., Raczyk M., Soliven A. (2016) Lipophilic bioactive compounds in the oils recovered from cereal by-products. Journal of the Science of Food and Agriculture, 96(9), 3256–3265, doi:10.1002/jsfa.7511
  6. Górnaś, P., Rudzińska, M., Raczyk, M., Mišina, I., Soliven, A., La̅cis, G., & Segliņa, D. (2016). Impact of Species and Variety on Concentrations of Minor Lipophilic Bioactive Compounds in Oils Recovered from Plum Kernels. Journal of Agricultural and Food Chemistry, 64(4), 898–905, doi:10.1021/acs.jafc.5b05330
  7. Gracka A., Jelen H.H., Majcher M., Siger A., Kaczmarek A. (2016) Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting, Journal of Chromatography A, 1428, 292-304, doi:10.1016/j.chroma.2015.10.088
  8. Grygier A., Myszka K., Rudzińska M. (2016) Mało poznany grzyb pleśniowy – Galactomyces geotrichum w wyrobach mlecznych. Przemysł Spożywczy, 5, 70, 30-32, doi:10.15199/65.2016.5.6
  9. Jeleń H.H., Gracka A. (2016) Analysis of black pepper volatiles by solid phase microextraction gas chromatography: A comparison of terpenes profiles with hydrodistillation. Journal of Chromatography A, 1418, 200-209, doi:10.1016/j.chroma.2015.09.065
  10. Jeleń, H., & Gracka, A. (2016). Characterization of aroma compounds: structure, physico-chemical and sensory properties. In E. Guichard, C. Salles, rtine Morzel, & A.-M. L. Bon (Eds.), Flavour: From Food to Perception. John Wiley & Sons, Ltd., 126-153, doi:10.1002/9781118929384.ch6
  11. Majcher M., Myszka K., Grygier A., Bijacik M. (2016) Charakterystyka kluczowych związków zapachowych w serze suszonym podlaskim wytwarzanym tradycyjną metodą. Nauka Przyroda Technologie, 3, 10, doi:10.17306/J.NPT.2016.3.33
  12. Raczyk, M., Popis, E., Kruszewski, B., Ratusz, K., & Rudzińska, M. (2016) Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold-pressed oils from retail outlets. European Journal of Lipid Science and Technology, 118, 5, 834–839, doi:10.1002/ejlt.201500064
  13. Rudzińska, M., Hassanein, M. M. M., Abdel–Razek, A. G., Ratusz, K., & Siger, A. (2016). Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. Journal of Food Science and Technology, 53, 2, 1055–1062, doi:10.1007/s13197-015-2140-5
  14. Siger, A., Michalak, M., & Rudzińska, M. (2016). Canolol, tocopherols, plastochromanol-8, and phytosterols content in residual oil extracted from rapeseed expeller cake obtained from roasted seed. European Journal of Lipid Science and Technology, 118, 9, 1358–1367, doi:10.1002/ejlt.201500314


  1. Azarbad M.H., Jeleń H. (2015) Determination of Hexanal – an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices. Food Analytical Methods, 8, 1727-1733, doi:10.1007/s12161-014-0043-0
  2. Cais-Sokolińska D., Wójtowski J., Pikul J., Danków R., Majcher M., Teichert J., and Bagnicka E. (2015) Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acids content. Journal of Dairy Science, 98, 6692-6705, doi:10.3168/jds.2015-9441
  3. Chudy S., Pikul J., Rudzińska M. (2015) Effects of storage on lipid oxidation in milk and egg mixed powder. Journal of Food and Nutrition Research, 54, 31-40,
  4. Chudy S., Pikul J., Rudzińska M., Makowska A. (2015) The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture. Acta Agrophysica, 22, 17-26,
  5. Dziadas M., Jelen H.H. (2015) Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes. Food Chemistry, 190, 412-418, doi:10.1016/j.foodchem.2015.05.089
  6. Dziedzic K., Górecka D., Marques A., Rudzińska M., Podolska G. (2015) Content of phytosterols in raw and roasted buckwheat groats and by-products. Czech Journal of Food Sciences, 33, 424-430, doi:10.17221/121/2015-CJFS
  7. Gawrysiak-Witulska M., Rudzińska M., Siger A., Bartkowiak-Broda I. (2015) A high drying temperature causes degradation of sterols and tocopherols in yellow-seeded Brassica napus oil. European Journal of Lipid Science and Technology, 117, 483-490, doi:10.1002/ejlt.201400353
  8. Grygier A., Majcher M., Myszka K. Analysis of the ability to form 2-phenylethyl alcohol by Galactomyces Geotrichum MK017. (2015) ŻYWNOŚĆ: NAUKA, TECHNOLOGIA, JAKOŚĆ, 3100, 74-83, doi:0.15193/zntj/2015/100/041
  9. Jeleń H.H., Gracka A. (2015) Analysis of black pepper volatiles by solid phase microextraction gas chromatography: A comparison of terpenes profiles withhydrodistillation. Journal of Chromatography A, 1418, 200-209, doi:10.1016/j.chroma.2015.09.065
  10. Kmiecik D., Korczak J., Rudzińska M., Gramza-Michałowska A., Hęś M., Kobus-Cisowska J. (2015) Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions. Food Chemistry, 173, 966-971, doi:10.1016/j.foodchem.2014.10.074
  11. Majcher M.A., Klensporf-Pawlik D., Kaczmarek A., Pikul J., Jeleń H.H, (2015) SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek. Food Analytical Methods, 8, 2211-2217, doi:10.1007/s12161-015-0114-x
  12. Obuchowski W., Makowska A., Mildner-Szkudlarz S., Szwengiel A., Majcher M., Remiszewski M. (2015) Effect Of Triticale Grain Characteristics, Scouring, And Extrusion Conditions On Physico-Chemical Properties, Antioxidant Activity, and Volatile compounds Of Flat Bread. Acta Alimentaria, 44, 4, 511-519, doi:10.1556/066.2015.44.0022
  13. Pieszka M., Migdał W., Gąsior R., Rudzińska M., Bederska-Łojewska D., Pieszka M., Szczurek P. (2015) Native oils from Apple, blackcurrant, raspberry, and strawberry seeds as a source of polyenic fatty acids, tocochromanols, and phytosterols: A health implication. e-Journal of Chemistry, article ID 659541, doi:10.1155/2015/659541
  14. Siger, A., Kaczmarek, A., & Rudzińska, M. (2015) Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. European Journal of Lipid Science and Technology, 117, 8, 1225–1237, doi:10.1002/ejlt.201400378
  15. Teleszko M., Wojdyło A., Rudzińska M., Oszmiański J., Golis T. (2015) Analysis of lipophilic and hydrophylic bioactive compounds content in sea buckthorn (Hippophae rhamnoides L.) Berries. Journal of Agricultural and Food Chemistry, 63, 4120-4129, doi:10.1021/acs.jafc.5b00564
  16. Wojtowicz E., Zawirska-Wojtasiak R., Przygoński K., Mildner-Szkudlarz S. (2015) Bioactive -carbolines norharman and harman in traditional and novel raw materials for chicory coffee. Food Chemistry, 175, 280-283, doi:10.1016/j.foodchem.2014.11.143


  1. Frąszczak B., Golcz A., Zawirska-Wojtasiak R., Jankowska B. (2014) Growth Rate of Sweet Basil and Lemon Balm Grown Under Fluorescent Lamps and Led Modules. Acta Scientiarum Polonorum Hortorum Cultus, 13, 2, 3-13,
  2. Górnaś P., Rudzińska M., Seglina D. (2014) Lipophilic composition of eleven apple seed oils: A promising source of unconventional oil from industry by-products. Industrial Crops and Products, 60, 86-91, doi:10.1016/j.indcrop.2014.06.003
  3. Gumienna M., Szambelan K., Jeleń H., Czarnecki Z. (2014) Evaluation of ethanol fermentation parameters for bioethanol production from sugar beet pulp and juice. Journal of the Institute of Brewing, 120, 543-549, doi:10.1002/jib.181
  4. Hassanien M.M., Abdel-Razek A.G., Rudzińska M., Siger A., Ratusz K., Przybylski R. (2014) Phytochemical contents and oxidative stability of oils from non-traditional sources. European Journal of Lipid Science and Technology, 116, 1563-1571, doi:10.1002/ejlt.201300475
  5. Jeleń H., Błaszczyk L., Chełkowski J., Rogowicz K., Strakowska J. (2014) Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species. Mycol Progress, 13, 589-600, doi:10.1007/s11557-013-0942-2
  6. Kobus-Cisowska J., Flaczyk E., Rudzińska M., Kmiecik D. (2014) Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs. Meat Science, 97, 174-180, doi:10.1016/j.meatsci.2014.01.011
  7. Mai V.C., Drzewiecka K., Jeleń H., Narożna D., Rucińska-Sobkowiak R., Kęsy J., Floryszak-Wieczorek J., Gabryś B. Morkunas I. (2014) Differential induction of Pisum sativum defense signaling molecules in response to pea aphid infestation. Plant Science, 221-222, doi:10.1016/j.plantsci.2014.01.011
  8. Majcher M.A., Myszka K., Kubiak J., Jeleń H. (2014) Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds. International Dairy Journal, 39, 324-329, doi:10.1016/j.idairyj.2014.08.008
  9. Rudzińska M. (2014) Sterole roślinne. W: Żywność prozdrowotna. Składniki i technologia. Wyd. UP w Poznaniu, 210-218; ISBN 978-83-7160-730-1;
  10. Rudzińska M., Przybylski R., Wąsowicz E. (2014) Degradation of phytosterols during storage of enriched margarines. Food Chemistry, 142, 294-298, doi:10.1016/j.foodchem.2013.07.041
  11. Rudzińska M., Wąsowicz E. (2014) Niezbędne nienasycone kwasy tłuszczowe. W: Żywność prozdrowotna. Składniki i technologia. Wyd. UP w Poznaniu, str. 219-234; ISBN 978-83-7160-730-1;
  12. Waszkowiak K., Rudzińska M. (2014) Effect of flaxseed meals and extracts on lipid stability in a stored meat product. Journal of the American Oil Chemists’ Society, 91, 979-987, doi:10.1007/s11746-014-2438-x
  13. Wąsowicz E., Rudzińska M. (2014) Produkty tłuszczowe. W: Żywność prozdrowotna. Składniki i technologia. Wyd. UP w Poznaniu, 381-391; ISBN 978-83-7160-730-1,
  14. Zawirska-Wojtasiak R., Wojtowicz E., Przygoński K., Olkowicz M. (2014) Chlorogenic acid in raw materials for the production of chicory coffee. Journal of the Science of Food and Agriculture, 94, 2118-2123, doi:10.1002/jsfa.6532


  1. Aladedunye F., Przybylski R., Rudzińska M., Klensporf-Pawlik D. (2013) γ-Oryzanol of North American wild rice (Zizania palustris). Journal of the American Oil Chemists’ Society, 90, 8, 1101-1109, doi:10.1007%2Fs11746-013-2252-x
  2. Jeleń H., Dziadas M., Majcher M. (2013) Different headspace solid phase microextraction – Gas chromatography/mass spectrometry approaches to haloanisoles analysis in wine. Journal of Chromatography A, 1313, 185-193, doi:10.1016/j.chroma.2013.07.080
  3. Jeleń H., Majcher M., Ginja A., Kuligowski M. (2013) Determination of compounds responsible for tempeh aroma. Food Chemistry, 141, 1, 459-465, doi:10.1016/j.foodchem.2013.03.047
  4. Majcher M., Klensporf-Pawlik D., Dziadas M., Jeleń H. (2013) Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients. Journal of Agricultural and Food Chemistry, 61, 11 , 2648-2654, doi:10.1021/jf304651b
  5. Mildner-Szkudlarz S., Bajerska J., Zawirska-Wojtasiak R., Górecka D. (2013) White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. Journal of the Science of Food and Agriculture, 93, 2, 389-395, doi:10.1002/jsfa.5774
  6. Peres F., Jeleń H.H., Majcher M., Arraias M., Martins L.L. , Ferreira-Dias S. (2013) Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC-O and GC × GC-ToFMS. Food Research International, 54, 2, 1979-1986, doi:10.1016/j.foodres.2013.06.015
  7. Pikul J., Rudzińska M., Teichert J., Lasik A., Danków R., Przybylski R. (2013) Cholesterol oxidation during storage of UHT-treated bovine and caprine milk. International Dairy Journal, 30, 29-32, doi:10.1016/j.idairyj.2012.11.005
  8. Wojtowicz E, Zawirska-Wojtasiak R. , Adamiec J., Pacyński M., Przygoński K. (2013) Aroma of Decontaminated Leaf and Fruit Spices. Journal of Essential Oils Bearing Plants, 16, 3, 393-403, doi:10.1080/0972060X.2013.813239


  1. Ciftci O.N., Przybylski R., Rudzińska M. (2012) Lipid components of flax, perilla, and chia seeds. European Journal of Lipid Science and Technology, 114, 794-800, doi:10.1002/ejlt.201100207
  2. Gawrysiak-Witulska M., Rudzińska M. (2012) Degradation of phytosterols during near-ambient drying of rape seeds in a thick immobile layer. Journal of the American Oil Chemists’ Society, 89, 1681-1689, doi:10.1007/s11746-012-2065-3
  3. Gawrysiak-Witulska M., Rudzińska M., Wawrzyniak J., Siger A. (2012) The effect of temperature and moisture content of stored rapeseed on phytosterol degradation rate. Journal of the American Oil Chemists’ Society, 89, 1673-1679, doi:10.1007/s11746-012-2064-4
  4. Jeleń H. (2012) Food Flavors: Chemical, Sensory and Technological Properties, CRC Press, Boca Raton, FL, USA, 95-119, ISBN 9781138034976
  5. Jeleń H., Majcher M., Dziadas, M. (2012) Sample Preparation for Food Flavor Analysis (Flavors/Off-Flavors) In: Comprehensive Sampling and Sample Preparation, Volume 4, Pawliszyn, J., Mondello, L., Dugo, P., Eds; Elsevier, Academic Press: Oxford, UK, pp 119-145, doi:10.1016/B978-0-12-381373-2.00130-7
  6. Jeleń, H.H. Majcher M., Dziadas M. (2012) Microextraction techniques in the analysis of food flavor compounds: A review. Analytica Chimica Acta, 738, 13-26, doi:10.1016/j.aca.2012.06.006
  7. Kaźmierska M., Rudzińska M., Jarosz B., Dobrzański Z., Trziszka T. (2012) Changes in fatty acid composition, cholesterol and cholesterol oxide contents in whole egg after pulsed electric field treatment. Archiv für Geflügelkunde European Poultry Science, 76, 4, ISSN 0003-9098
  8. Salmanowicz B.P., Adamski T., Surma M., Kaczmarek Z., Karolina K., Kuczyńska A., Banaszak Z., Ługowska B., Majcher M., Obuchowski W. (2012) The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat. International Journal of Molecular Sciences, 13, 4, 4186-4201, doi:10.3390/ijms13044186
  9. Surma M., Adamski T., Banaszak Z., Kaczmarek Z., Kuczyńska A, Majcher M., Lugowska B., Obuchowski B., Salmanowicz B., Krystkowiak K. (2012) Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness. Plant Production Science, 15, 192-203, doi:10.1626/pps.15.192
  10. Szwacka M., Burza W., Zawirska-Wojtasiak R., Gośliński M., Twardowska A., Gajc-Wolska J., Kosieradzka I., Kiełkiewicz M. (2012) Genetically Modified Crop Expressing 35S -Thaumatin II Transgene Sensory Properties and Food Safety Aspects. Comprehensive Reviews in Food Science and Food Safety, 11, 174 – 186, doi:10.1146/annurev.arplant.58.032806.103840
  11. Wojtowicz E, Zawirska-Wojtasiak R., Adamiec J. (2012) Sposób na zapewnienie wysokiej jakości aromatu naturalnych przypraw liściastych. Nauka Przyroda Technologie, 6, 2, 1-11, full text


  1. Cais-Sokolińska D., Majcher M., Pikul J., Bielińska S., Czauderna M., Wójtowski J. (2011) The effect of Camelina sativa cake diet supplementation on sensory and volatile profiles of ewe’s milk. African Journal of Biotechnology, 10, 37, 7245-7252, eISSN: 1684-5315
  2. Ciftci O.N., Przybylski R., Rudzińska M., Acharya S. (2011) Characterization of fenugreek (Trigonella foenum-graceum) seed lipids. Journal of the American Oil Chemists’ Society, 88, 1603-1610, doi:10.1007/s11746-011-1823-y
  3. Gośliński M., Dziadas M., Zawirska-Wojtasiak R. (2011) Zastosowanie techniki SPE w analizie związków lotnych aromatu ogórka. Aparatura Badawcza i Dydaktyczna, 1, 79-82,
  4. Jeleń H.H., Majcher M., Dziadas M., Zawirska-Wojtasiak R., Czaczyk K., Wąsowicz E. (2011) Volatile compounds responsible for aroma of Jutrzenka liquer wine. Journal of Chromatography A, 1218, 7566- 7573, doi:10.1016/j.chroma.2011.07.023
  5. Kmiecik D., Korczak J., Rudzińska M., Kobus-Cisowska J., Gramza-Michałowska A., Hęś M. (2011) β-Sitosterol and kampesterol stabilisation by natural and synthetic antioxidants during heating. Food Chemistry, 128, 937-942, doi:10.1016/j.foodchem.2011.03.122
  6. Majcher M, Goderska K., Pikul J., Jeleń H. (2011) Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese. Journal of the Science of Food and Agriculture, 91, 8, 1416-1423, doi:10.1002/jsfa.4326
  7. Majcher M.A., Jeleń H.H. (2011) Key Odorants of Oscypek, a Traditional Polish Ewe’s Milk Cheese. Journal of the Science of Food and Agriculture, 59, 9, 4932-4937, doi:10.1021/jf2002602
  8. Mildner-Szkudlarz S.,Zawirska-Wojtasiak R., Pacyński M. (2011) Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough rye-wheat bread. International Journal of Food Science & Technology, 46, 1485-1493, doi:10.1111/j.1365-2621.2011.02643.x


  1. Adamiec J., Zawirska-Wojtasiak R., Wojtowicz E. (2010) Evaluation of laboratory-scale spray dryer for microencapsulation processes. In: Drying 2010. Ed. by E. Tsotsas, T. Metzger & M. Peglow. Otto Guericke University – 17th International Drying Symposium (IDS2010), Magdeburg, Germany, 1-3 October, 2075-2081,
  2. Buśko M., Jeleń H., Góral T., Chmielewski J., Stuper K., Szwajkowska-Michałek L., Tyrakowska B., Perkowski J. (2010) Volatile metabolites in various cereal grains. Food Additives and Contaminants, 27, 11, 1574-1581, doi:10.1080/19440049.2010.506600
  3. Cais-Sokolińska D., Majcher M. (2010) Sensory properties and volatile composition of full and non-fat cheese produce from curd-ripened fried acid tvarog. Acta Alimentaria, 39, 1, 69-80, doi:10.1556/aalim.39.2010.1.7
  4. Dziadas M., Jeleń H. (2010) Analysis of terpenes in white wine using SPE-SPME-GC/MS approach. Analytica Chimica Acta, 677(1), 43-9, doi:10.1016/j.aca.2010.06.035
  5. Jeleń H., Szczurek A. (2010) Solid phase microextraction for profiling volatile compounds in liquered white wines. Acta Scientiarum Polonorum Technologia Alimentaria, 9, 1, 23-32, full text
  6. Jeleń H.H. (2010) Sample preparation for the study of flavor compounds in food. In: Handbook of sample preparation. 267-284. Ed. by Pawliszyn J. and Lord L.H. Wiley, New Jersey, ISBN: 978-0-470-09934-6
  7. Jeleń H.H., Ziółkowska A., Kaczmarek A. (2010). Identification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS method. Journal of Agricultural and Food Chemistry, 58, 12585-12591, doi:10.1021/jf102517u
  8. Jeleń. H., Zawirska-Wojtasiak R. (2010) Chromatografia gazowa i olfaktometria. Przemysł Spożywczy, 64, 40-42,
  9. Majcher M., Ławrowski P., Jeleń H. (2010). Comparison of original and adulterated Oscypek cheese based on volatile and sensory profiles. Acta Scientiarum Polonorum Technologia Alimentaria, 9, 3, full text
  10. Mildner-Szkudlarz M., Jeleń H. (2010). Detection of olive oil adulteration with rapeseed and sunflower oils using mos electronic nose and SPME-MS. Journal of Food Quality, 33, 21-41, doi:10.1111/j.1745-4557.2009.00286.x
  11. Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Gośliński M. (2010) Phenolic compounds from wine making waste and its antioxidant activity towards oxidation of rapeseed oil. Interational Journal of Food Science and Technology, 45, 2272-2280, doi:10.1111/j.1365-2621.2010.02397.x
  12. Nogala-Kałucka M., Rudzińska M., Zadernowski R., Siger A., Krzyżostaniak I. (2010) Phytochemical content and antioxidant properties of seeds of unconventional oil plants. Journal of the American Oil Chemists’ Society, 87, 1481-1487, doi:10.1007/s11746-010-1640-8
  13. Pacyński M., Zawirska-Wojtasiak R., Strulak A. (2010) Wykorzystanie mikroekstrakcji do fazy stałej (SPME) w analizie aromatu chleba bezglutenowego. Aparatura Badawcza i Dydaktyczna, 3, 113-119,
  14. Pieszka M., Migdał W., Gąsior R., Rudzińska M. (2010) Characteristics of oils from apple, blackcurrant, raspberry and strawberry seeds as a source of polyenoic fatty acids. Tocochromanols and phytosterols – for implementation in meat products. In: Meat technology and functional additives. Modern trends in meat production. Ed. W. Migdał, G. Cilev, B. Zivković, V. Jukna. Wyd. PTTŻ o/Małopolska, Kraków, 47-58,
  15. Rudzińska M., Przybylski R., Zhao Y.Y., Curtis J.M. (2010) Sitosterol thermo-oxidative degradation leads to the formation of dimers, trimers and oligomers – a study using combined size exclusion chromatography/mass spectrometry. Lipids, 45, 549-558, doi:10.1007/s11745-010-3433-0
  16. Wąsowicz E., Rudzińska M. (2010) Cholesterol and phytosterols. In: Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition. Ed. By Z. Sikorski. A. Kołakowska, CRC Press Taylor & Francis Group, 113-134,
  17. Zawirska-Wojtasiak R., Mildner-Szkudlarz S. (2010) From the human nose to artificial olfaction. AgroFOOD industry hi-tech, 21, 5, 28-32,


  1. Cais-Sokolińska D., Majcher M. (2009) Zależność pomiędzy parametrami barwy skali CIE L*, a*, b* a podstawowym składem chemicznym permeatu i koncentratu mleku poddanego mikro- i ultrafiltracji. Aparatura Badawcza i Naukowa, XIV, 1, 92-96,
  2. Jeleń H., Majcher M. (2009) Food aroma compounds: tools and techniques for detection. Food engineering & ingredients. Lab international. Special food safety and analysis issue, October, 38-41,
  3. Klensporf-Pawlik D., Jeleń H.H. (2009) Nitrogen atmosphere and natural antioxidants effect on muesli oxidation during long-time storage. Acta Scientiarum Polonorum Technologia Alimentaria, 8, 1, 5-15, full text
  4. Lampart-Szczapa E., Konieczny P., Kossowska I., Nogala-Kałucka M., Zawirska- Wojtasiak R., Hoffmann A. (2009) Właściwości sensoryczne a zawartość tanin w fermentowanych i ekstrudowanych preparatach łubinowych. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 4, 65, 62-69, full text
  5. Majcher M., Jeleń H (2009) Comparison of SPME, SAFE and SDE methods suitability for isolation of flavor compounds from extruded potato snacks. Journal of Food Composition and Analysis, 22, 606-612, doi:10.1016/j.jfca.2008.11.006
  6. Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Obuchowski W., Gośliński M. (2009). Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability. Journal of Food Science, 74, 8, 362-370, doi:10.1111/j.1750-3841.2009.01313.x
  7. Przybylski R., Klensporf-Pawlik D., Anwar F., Rudzinska M. (2009) Lipid Components of the North American Wild Rice (Zizania palustris). Journal of the American Oil Chemists’ Society, 86, 553-559, doi:10.1007/s11746-009-1383-6
  8. Rudzińska M., Przybylski R., Wąsowicz E. (2009) Products Formed during Thermo-oxidative Degradation of Phytosterols. Journal of the American Oil Chemists’ Society, 86, 651-662, doi:10.1007/s11746-009-1397-0
  9. Szwacka M., Siedlecka E., Zawirska-Wojtasiak R., Wiśniewski Ł., Malepszy S. (2009) Expression pattern of the pre-prothaumatin II gene under the control of CaMV 35S promoter in transgenic cucumber (Cucumis sativus L.) flower buds and fruits. Journal of Applied Genetics, 50, 1, doi:10.1007/bf03195646
  10. Zawirska-Wojtasiak R., Gośliński M., Szwacka M., Gajc-Wolska J., Mildner-Szkudlarz S. (2009) Aroma Evaluation of Transgenic, Thaumatin II Producing Cucumber Fruits. Journal of Food Science, 74, 3, 204-210, doi:10.1111/j.1750-3841.2009.01082.x
  11. Zawirska-Wojtasiak R., Siwulski M., Mildner-Szkudlarz M., Wąsowicz E. (2009) Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose. Scientiarum Polonicum ACTA Technologia Alimentaria, 8, 1, 47-61, full text
  12. Zawirska-Wojtasiak R., Wąsowicz E. (2009) GC analysis of rosemary aroma isolated traditionally by distillation and by SPME. Journal of Essential Oil Research, 21 ,1-8, doi:10.1080/10412905.2009.9700094


  1. Farooq A., Przybylski R., Rudzińska M., Gruczyńska E., Bain J. (2008) Fatty acids, tocopherols and sterols profiles of seed lipids of selected canadian prairie fruits. Journal of the American Oil’ Chemists. 85, 953-959, doi:10.1007/s11746-008-1276-0
  2. Jeleń H., Wąsowicz E. (2008) Determination of trichothecenes in wheat grain without sample cleanup using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Journal of Chromatography A, 1215, 203-207, doi:10.1016/j.chroma.2008.11.007
  3. Klensporf D., Jeleń H (2008) Effect of heat treatment on the flavor of oat flakes. Journal of Cereal Science, 48, 656-661, doi:10.1016/j.jcs.2008.02.005
  4. Klensporf D., Jeleń H (2008) Influence of the adition os rasberry seed extract on changes in the volatile pattern of stored model breakfast cereal. Journal of Agricultural and Food Chemistry, 56, 3268-3272, doi:10.1021/jf0729210
  5. Majcher M.A., Cais-Sokolińska D. (2008) Wpływ procesów mikro i ultrafiltracji na profil związków lotnych oraz cechy sensoryczne mleka krowiego. Aparatura Badawcza i Naukowa, XIII, 3, 54-59 ,
  6. Mildner Szkudlarz S., Jeleń H (2008) The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chemistry, 110, 751-761, doi:10.1016/j.foodchem.2008.02.053
  7. Mildner Szkudlarz S., Jeleń H., Zawirska-Wojtasiak R. (2008) The use of electronic and human nose for the monitoring rapeseed oil autooxidation. European Journal of Lipid Science and Technology, 110, 61-72, doi:10.1002/ejlt.200700009
  8. Rubiś B., Paszel A., Kaczmarek M., Rudzińska M., Jeleń H., Rybczyńska M. (2008) Beneficial or harmful influence of phytosterols on human cells? British Journal of Nutrition, 100, 1183-1191, doi:10.1017/S0007114508981423
  9. Siwulski M., Zawirska-Wojtasiak R., Miran D. (2008) Porównanie plonowania, składu chemicznego i zawartości niektórych związków lotnych owocników dwóch odmian boczniaka. Zeszyty Problemowe Postępów Nauk Rolniczych, 257, 295-301,
  10. Wojtowicz E., Zawirska-Wojtasiak R., Przygoński K. (2008) Wpływ sterylizacji para wodną na całkowitą zawartość związków lotnych w przyprawach, Bromatologia i Chemia Toksykologiczna, XLI, 3, 308-313,
  11. Zawirska-Wojtasiak, R., Dolata , W. (2008) Aromaty w przetworach mięsnych. Rzeźnik Polski, 8, 44-46,


  1. Floryszak-Wieczorek J., Arasimowicz M., Milczarek G., Jeleń H., Jackowiak H. (2007) Only an early nitric oxide burst and the following wave of secondary nitric oxide generation enhanced effective defence responses of pelargonium to a necrotrophic pathogen. New Phytologist, 175, 4, 718-730, doi:10.1111/j.1469-8137.2007.02142.x
  2. Gawrysiak-Witulska M., Rudzińska M. (2007) Wpływ zastosowanej metody suszenia oraz przechowywania na skład kwasów tłuszczowych w nasionach rzepaku. Inżynieria Rolnicza, 5, 93,145-152,
  3. Gawrysiak-Witulska M., Rudzińska M., Ryniecki A. (2007) Wpływ metody suszenia oraz przechowywania na wybrane wyróżniki jakościowe nasion rzepaku. Inżynieria Rolnicza 5, 93, 153-159,
  4. Gośliński Zawirska-Wojtasiak R., Gajc-Wolska (2007) Optymalizacja parametrów techniki SPME do oceny aromatu owoców linii transgenicznych ogórka eksprymujacych gen taumatyny II. Żywność, Nauka, Technologia, Jakość, 5, 144-154,
  5. Jeleń H., Mildner-Szkudlarz S., Jasińska I., Wąsowicz E. (2007) A headspace-SPME-MS method for monitoring rapeseed oil autoxidation. Journal of the American Oil Chemists’ Society, 84, 509-517, doi:10.1007/s11746-007-1072-2
  6. Majcher M., Jeleń H.H. (2007) Akrylamide formation in low-fat potato snacks and its correlation with color development. Food Additives and Contaminants, 24, 337-342, doi:10.1080/02652030601185709
  7. Majcher M., Jeleń H.H. (2007) Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. Journal of Agricultural and Food Chemistry, 55, 14, 5754- 5760, doi:10.1021/jf0703147
  8. Mildner Szkudlarz S., Zawirska-Wojtasiak R., Korczak J., Jeleń H.H. (2007) A comparison of human nad electronic nose resoinsses to flavour of various food products of different degree of lipids oxidation. Polish Journal of Food and Nutrition Sciences, 2, 195-202,
  9. Rudzińska M., Flaczyk E., Amarowicz R., Wąsowicz E., Korczak J. (2007) Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs. European Food Research & Technology, 224, 293-299, doi:10.1007/s00217-006-0443-5
  10. Samotyja U., Małecka M., Rudzińska M. (2007) Influence of fatty acids profile on oxidative stability of lipids. Current Trends in Commodity Science, ed. by Zielinski R., Wieczorek D., The Poznań University of Economics Publishing House, vol. II, str. 964-970. (9th International Commodity Science Conference (IGWT), Poznań, Poland, 27-29 August 2007, ISBN 978-83-7417-270-7
  11. Siwulski M., Zawirska-Wojtasiak R. (2007) Comparison of chemical composition and content of volatile compounds of carpophores of Hericium erinaceum (BUL.:FR) pers. cultivated on different types of media. Herba Polonica, 53,
  12. Wojtowicz E., Zawirska-Wojtasiak R., Przygoński K. (2007) Influence of stem water sterilization process on the content of volatile aroma compounds in marjoram (Origanum majorana L.) estimated with GC/MS and GC/O. Polish Journal of Food and Nutrition Sciences, 57, 3 (A), 151-155,
  13. Wojtowicz E., Zawirska-Wojtasiak R., Przygoński K. (2007) Wpływ procesu sterylizacji parą wodną na zawartość związków lotnych zapachowych w tymianku (Thymus vulgaris L) oceniany metodą GC/MS. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 3, 52, 98-108,
  14. Zawirska-Wojtasiak R (2007) Substancje generujące wrażenia zmysłowe. In: Zmysły a jakość żywności i żywienia. Red. J. Gawęcki, N. Baryłko-Pikielna. Wydawnictwo Akademii Rolniczej im. Augusta Cieszkowskiego w Poznaniu, 57-74,
  15. Zawirska-Wojtasiak R., Siwulski M., Wąsowicz E., Sobieralski K. (2007) Volatile compounds of importance in the aroma of cultivated mushrooms Agaricus bisporus at different conditions of cultivation. Polish Journal of Food and Nutrition Sciences, 57,3, 367-372,


  1. Flaczyk E., Rudzińska M., Kobus J., Górecka D. (2006) Wpływ warunków przechowywania oliwy „extra virgin” na zawartość polifenoli, steroli i skwalenu oraz stabilność oksydacyjną. Influence of storage conditions of „extra virgin” olive oils on polyphenols, sterols and squalene content and oxidative stability. Rośliny Oleiste, 27, 1, 130-141,
  2. Flaczyk E., Rudzińska M., Korczak J., Amarowicz R. (2006) Stabilization of cholesteryl linoleate emulsion model system by cracklings hydrolysates. Journal of Food Lipids, 13, 318-330, doi:10.1111/j.1745-4522.2006.00055.x
  3. Flaczyk E., Rudzińska M., Wąsowicz E., Korczak J., Amarowicz R. (2006) Effect of collagenic hydrolysates on oxidative stability of pork meatballs fat. Food Research International, 39, 924- 931,
  4. Gumienna M, Zawirska-Wojtasiak R., Piotrowska-Cyplik A., Czarnecki Z. (2006) The use of waste fat substrate for biosynthesis of surface active compounds. Polish Journal of Environmental Studies, 15, 2b, 1118- 1122,
  5. Jeleń H. (2006) Solid – Phase Microextraction in the Analysis of Food Taints and Off-Flavors. Journal of Chromatographic Science, 44, 399-419, doi:10.1093/chromsci/44.7.399
  6. Kmiecik D., Korczak J., Rudzińska M., Jeleń H. (2006) Wpływ procesu smażenia na zawartość steroli i zmiany jakości częściowo uwodornionego oleju rzepakowego Effect of frying on the content of sterols and changes of quality of partially hydrogenated rapeseed oil. Rośliny Oleiste – Oilseed Crops, 27(1), 119-128,
  7. Nogala- Kałucka M., Siger A., Walczyńska K., Jeleń H., Gawrysiak- Witulska M.(2006) Influence of drying and storage on lipophilic antioxidants content in rapeseed. Rośliny Oleiste – Oilseed Crops, 27, 291- 298,
  8. Rudzińska M., Jeleń H., Nogala-Kałucka M., Gawrysiak-Witulska M. (2006) The influence of storage time and drying temperature on sterols content in seeds of rapeseed. Wpływ przechowywania i temperatury suszenia na zawartość steroli w nasionach rzepaku. Rośliny Oleiste – Oilseed Crops, 27, 2, 301- 312,
  9. Szulczewska-Remi A., Nogala-Kałucka M., Nowak K.W., Rudzińska M., Chałupka D. (2006) The influence of diet enriched with red palm oil on the fatty acid composition of plasma and liver in experimental rats. Journal of Food Lipids, 13, 145-154, doi:10.1111/j.1745-4522.2006.00040.x
  10. Zawirska-Wojtasiak R. (2006) Chirality and the nature of food. Authenticity of aroma. Journal Food Sciences and Nutrition Acta Scientiarum, 5, 1, 21-36,
  11. Zawirska-Wojtasiak R. (2006). Aromaty – barwniki. Identyczne z naturalnymi czy nieidentyczne? Przemysł Spożywczy, 5, 18-21,
  12. Zawirska-Wojtasiak R., Samotyja L., Francuskiewicz A. (2006) Wpływ naturalnych przeciwutleniaczy na trwałość oleju sojowego. In: Żywność Bezpieczna dla konsumenta. Red. Maria Małecka, Zeszyty Naukowe 73, Wydawnictwo Akademii Ekonomicznej w Poznaniu, Poznań, 76-85,


  1. Gawrysiak-Witulska M., Ryniecki A., Rudzińska M. (2005) Wpływ temperatury i techniki suszenia na wybrane wyróżniki jakościowe nasion rzepaku. Inżynieria Rolnicza, 11, 129-136,
  2. Gramza A., Pawlak-Lemańska K., Korczak J., Wąsowicz E., Rudzińska M. (2005) Tea extracts as free radical scavengers. Polish Journal of Environmental Studies, 14,(6), 861-867,
  3. Jeleń H., Grabarkiewicz-Szczęsna J. (2005) Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A. Journal of Agricultural and Food Chemistry, 53, 1678-1683, doi:10.1021/jf0487396
  4. Jeleń H., Krawczyk J., Larsen T.O., Jarosz A., Gołębniak B. (2005) Compounds responsible for off-odor of strawberries infected by Phytophthora cactorum. Letters in Applied Microbiology, 40, 255-259, doi:10.1111/j.1472-765X.2005.01668.x
  5. Jeleń H., Mildner S., Zawirska-Wojtasiak R., Wąsowicz E. (2005) Detection of adulterants in virgin olive oil by three types of electronic noses W: Hofmann T., Rothe M., Schieberle P. (Eds.): State-of-the-Art in Flavor Chemistry and Biology, ISBN 3-00-015809-X, Garching, Germany, s. 337-342,
  6. Klensporf D., Jeleń H. (2005) Analysis of volatile aldehydes in oat flakes by SPME-GC/MS. Polish Journal of Food and Nutritional Sciences, 14, 389-395,
  7. Majcher M., Jeleń H. (2005) Identification of potent odorants formed during preparation of extruded potato snacks. Journal of Agricultural and Food Chemistry, 53, 6432-6437, doi:10.1021/jf050412x
  8. Niewiada A., J. Nawrot, J. Szafranek, B. Szafranek, E. Synak, H. Jeleń, Wąsowicz E. (2005) Some factors affecting egg laying of the granary weevil (Sitophilus granarius L.). Journal of Stored Products Research, 41, 544-555, doi:10.1016/j.jspr.2004.11.001
  9. Rudzińska M. (2005) Chromatograficzne metody oznaczania utlenionych pochodnych fitosteroli. Aparatura Badawcza i Dydaktyczna, 10, 1, 17-26,
  10. Rudzińska M., Korczak J., Wąsowicz E. (2005) Changes in phytosterols and their oxidation products during frying of French fries in rapeseed oil. Polish Journal of Food and Nutrition Sciences, 14, 55, 4, 381-387,
  11. Rudzińska M., Uchman W., Wąsowicz E. (2005) Plant sterols in food technology. Acta Scientiarum Polonorum Technologia Alimentaria, 4, 1, 147-156,
  12. Szambelan K., J. Nowak, H. Jeleń. (2005) The composition of Jerusalem Artichoke (Helianthus tuberosus L.) spirits obtained from fermentation with bacteria and yeasts. Engineering in Life Sciences, 5, 1, 68-71, doi:10.1002/elsc.200400052
  13. Szczepaniak B., Piotrowska E., Dolata W., Zawirska-Wojtasiak R. (2005) Effect of partial fat substitution with dietary fiber on sensory properties of finely comminuted sausages. Part. I. Wheat and oat fiber. Polish Journal of Food and Nutrition Sciences, 3, 309-314,
  14. Szulczewska-Remi A., Nogala Kałucka M., Kwiatkowski J., Lampart-Szczapa E., Rudzińska M. (2005) Preparation of tocochromanol concentrate from red palm oil. Journal of Food Lipids, 12, 112-123, doi:10.1111/j.1745-4522.2005.00010.x
  15. Zawirska-Wojtasiak R. (2005) Aromaty Identyczne z naturalnymi. Cukiernictwo i Piekarstwo, 4, 30-32,
  16. Zawirska-Wojtasiak R. (2005) Aromaty, barwniki, konserwanty perspektywy stosowania. Przemysł Spożywczy, 4, 2-10,
  17. Zawirska-Wojtasiak R. (2005) Naturalne a syntetyczne aromaty, barwniki i konserwanty. In: Naturalne dodatki do żywności. Red. A. Rutkowski. Polska Izba Dodatków do Żywności, Konin, 39-58,
  18. Zawirska-Wojtasiak R., Mildner-Szkudlarz S., Jeleń H., Wąsowicz E. (2005) Estimation of rosemary aroma by sensory analysis, gas chromatography and electronic nose. In: Hofmann T., Rothe M., Schieberle P. (Eds.): State-of-the-Art in Flavor Chemistry and Biology, ISBN 3-00-015809-X, Garching, Germany, 130-137,


  1. Flaczyk E., Rudzińska M., Górecka D., Szczepaniak B., Klimczak S., Korczak J. (2004) Ocena wybranych wskaźników jakościowych przechowywanej oliwy „extra virgin” – Evaluation of selected quality indexes of stored „extra virgin” olives. Rośliny Oleiste – Oilseed Crops, 25, 1, 213-224,
  2. Jeleń H. (2004) Związki zapachowe – wyzwanie dla analityka. Przemysł Spożywczy, 58, 18-24 i 47,
  3. Jeleń H., Dąbrowska A., Klensporf D., Nawrocki J., Wąsowicz E. (2004) PFBHA derivatization and solid phase microextraction (SPME) use for C3-C10 aliphatic aldehydes determination. Application in beer analysis. Chem-Anal-Warsaw, 49, 1-12,
  4. Jeleń H., Majcher M., Wąsowicz E. (2004) Analysis of microbial volatile metabolites responsible for musty-earthy odors by HS-SPME-GC/MS In: Deibler K., Delwiche J. (Eds.) Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, Marcel Dekker Inc., New York, Basel, 437-455,
  5. Rudzińska M., Korczak J., Gramza A., Wąsowicz E., Dutta P.Ch. (2004) Inhibition of stigmasterol oxidation by antioxidants in purified sunflower oil. Journal of AOAC International, 87, 2, 499-504, doi:10.3390/foods10010050
  6. Wąsowicz E., Gramza A., Hęś M., Jeleń H., Korczak J., Małecka M., Mildner-Szkudlarz S., Rudzińska M., Samotyja U., Zawirska-Wojtasiak R. (2004) Oxidation of lipids in food. Polish Journal of Food and Nutrition Sciences, 13, 54, SI, 87-100,
  7. Zaborowska Z., Uchman W., Bilska A., Jeleń H., Rudzińska M., Wąsowicz E. Effect of storage time on cholesterol oxidation products in metka type sausage. Electronic Journal of Polish Agricultural Universities, 7, 2,
  8. Zaborowska Z., W. Uchman, A. Bilska, H. Jeleń, M. Rudzińska, Wąsowicz E. (2004) Effect of Storage time on cholesterol oxidation products in Metka type sausage. Electronic Journal of Polish Agricultural Universities, 7, 2, Series Food Science and Technology,
  9. Zawirska-Wojtasiak R. (2004) Optical purity of (R)-(-)-octen-3-ol in the aroma of various species of edible mushrooms. Food Chemistry, 86, 113-118, doi:10.1016/j.foodchem.2003.08.016


  1. Gumienna M., Zawirska-Wojtasiak R., Czarnecka M., Czarnecki Z. (2003) Effect of fat substrate on extra-cellular lipolytic activity of Candida Bombicola ATCC 22214 yeast strain. Polish Journal of Food and Nutrition Sciences, 3, 15-20,
  2. Jeleń H. (2003) Use of solid phase microextraction (SPME) for profiling fungal volatile metabolites. Letters in Applied Microbiology, 36, 293-267, doi:10.1046/j.1472-765x.2003.01305.x
  3. Jeleń H., M. Majcher, R. Zawirska-Wojtasiak, M. Wiewiórowska, Wąsowicz E. (2003) Determination of geosmin, 2-methylisoborneol, and a musty-earthy odor in wheat grain by SPME-GC-MS, profiling volatiles and sensory analysis. Journal of Agricultural and Food Chemistry, 51, 7079-7085, doi:10.1021/jf030228g
  4. Lampart-Szczapa E., Korczak J., Nogala-Kałucka M., Zawirska-Wojtasiak R. (2003) Antioxidant properties of lupin seed products. Food Chemistry, 83, 279-285, doi:10.1016/S0308-8146(03)00091-8
  5. Małecka M., Rudzińska M., Pachołek B., Wąsowicz E. (2003) The effect of raspberry, black currant and tomato seed extracts on oxyphytosterols formation in peanuts. Polish Journal of Food and Nutrition Sciences, 12/53, S.I, 49-53,
  6. Mildner-Szkudlarz S., Jeleń H., Wąsowicz E. (2003) Zastosowanie elektronicznego nosa do oceny jakości żywności. Aparatura Badawcza i Dydaktyczna, 2, 176-182,
  7. Mildner-Szkudlarz S., Jeleń H., Zawirska-Wojtasiak R. Wąsowicz E. (2003) Application of headspace-solid phase microextraction and multivariate analysis for plant oils differentiation. Food Chemistry, 83, 515-522, doi:10.1016/S0308-8146(03)00147-X
  8. Rudzińska M., Muśnicki C., Wąsowicz E. (2003) Fitosterole i ich pochodne utlenione w nasionach rzepaku ozimego. Rośliny Oleiste, 24, 59-74,


  1. Jeleń H. (2002) Volatile sesquiterpene hydrocarbons characteristic for Penicillium roqueforti strains producing PR toxin. Journal of Agricultural and Food Chemistry, 50, 6569-6574, doi:10.1021/jf020311o
  2. Jeleń H., Mildner S., Czaczyk K. (2002) Influence of octanoic acid addition to medium on some volatile compounds and PR-toxin biosynthesis by Penicillium roqueforti. Letters in Applied Microbiology, 35, 37-41, doi:10.1046/j.1472-765x.2002.01125.x
  3. Michalska U., Zawirska-Wojtasiak R., Wąsowicz E. (2002) Quality of rye flour starter prepared with some lactic acid bacteria. Polish Journal of Food and Nutrition Sciences, 3, 65-74,
  4. Niewiada D., Nawrot A., Wąsowicz E., Jeleń H. (2002) Some fungal volatile metabolites as factors influencing on the process of laying eggs by the granary weevil females (Sitophilus granaries L.) Progress in Plant Protection, 42, 669-671, doi:10.1016/j.jspr.2004.11.001
  5. Rudzińska M., H. Jeleń, Wąsowicz E. (2002) The content of phytosterols and their oxidized derivatives in heated plant oils. Polish Journal of Food and Nutritional Sciences, 11/52 S1, 129-134,
  6. Wąsowicz M., H. Jeleń, R. Drwiła, J. Andres, A. Dziatkowiak. (2002) Chromatograficzne pomiary zawartości pentanu, heksanu i ich pochodnych jako wykładnika oksydacji lipidów podczas zabiegów kardiochirurgicznych z użyciem krążenia pozaustrojowego (CPB). Anestezjologia Intensywna Terapia, 34, 71-75.
  7. Zaborowska Z., Uchman W., Jeleń H., Rudzińska M., Wąsowicz E. (2002) Cholesterol and cholesterol oxidation products in polish commercial sausages. Electronic Journal of Polish Agricultural Universities, 5, 2 Series Food Science and Technology,
  8. Zawirska-Wojtasiak R., Wąsowicz E. (2002) Estimation of main dill seeds odorant carvone by solid-phase microextraction and gas chromatography. Nahrung/Food, 46, 357-359, doi:10.1002/1521-3803(20020901);2-w


  1. Katulski B., Zawirska-Wojtasiak R., Wąsowicz E. (2001) Zachowanie aromatu, zdolność rehydratacyjna i cechy sensoryczne suszów marchwi otrzymanych metodą mikrofalowo-próżniową. Żywność, Technologia, Jakość, 4, 29,
  2. Kummerow F.A., Scott Cook L., Wąsowicz E., Jeleń H. (2001) Changes in the phosholipid composition of the arterial cell can result in severe atherosclerotic lesions. Journal of Nutritional Biochemistry, 12, 665-669, doi:10.1016/s0955-2863(01)00181-4
  3. Nawrocki J., Andrzejewski P., Jeleń H. (2001) Application of sec-Butanol to the derivatization of hydroxyfuranones. Journal of AOAC International, 84, 1802-1808, doi:10.1093/jaoac/84.6.1802
  4. Nawrocki J., Andrzejewski P., Jeleń H., Wąsowicz E. (2001) Derivatization of the mutagen MX (3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone) with butyl alcohols prior to GC-MS analysis. Water Research, 35, 1891-1896, doi:10.1016/s0043-1354(00)00456-5
  5. Nawrocki J., Andrzejewski P., Jeleń H., Wąsowicz E. (2001) Derivatization of 3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone (MX) with butyl alcohols. Chemia Analityczna, 46, 225-237,
  6. Rudzińska M., Kazuś T., Wąsowicz E. (2001) Sterole i ich pochodne utlenione w olejach roślinnych rafinowanych i tłoczonych na zimno. Rośliny Oleiste, 22, 2, 477-494,
  7. Wąsowicz E., Zawirska-Wojtasiak R., Rudzińska M. (2001) Estimation of fatty acids composition and trans fatty acids in choosen powdered soups and sauces. Electronic Journal of Polish Agricultural Universities, 4, 1,
  8. Zaborowska Z., Uchman W., Bilska A., Jeleń H., Rudzińska M., Wąsowicz E., Kummerow F. A. (2001) Effect of storage on oxidation of cholesterol and lipids in liver pate type sausage. Electronic Journal of Polish Agricultural Universities, 4, 2 Series Food Science and Technology,

2000 i starsze

  1. Gogolewski M., Kałucka M., Makarewicz P., Wąsowicz E. (1996) Biosynthesis of lipids and their changes during culture of selected yeast strains on carrot juice. Journal of Japan Oil Chemists’ Society. 45(6), 561-567, doi:10.5650/jos1996.45.555
  2. Hulea S.A, Wąsowicz E., Kummerow F.A (1995) Inhibition of meal-catalyzed oxidation of low-density lipoprotein by free and albumin-bound bilirubin. Biochimica et Biophysica Acta. 1259, 29-38,
  3. Hulea S.A., Smith T.L., Wąsowicz E., Kummerow F.A. (1996) Bilirubin sensitized photoxidation of human plasma low density lipoprotein. Biochimica et Biophysica Acta, 1304, 197-209,
  4. Jeleń H., Kamiński E. (1994) Oznaczanie safrolu i mirystycyny w olejkach eterycznych metodą chromatografii gazowej – spektrometrii masowej SIM. Bromatologia i Chemia Toksykologiczna. 27, 3, 269-274,
  5. Jeleń H., Kamiński E., Wiewiórowska M., Kuta A., Rudzińska M. (1997) Assessing the toxigenicity of Fusaria contaminating grain spikes on the basis of headspace analysis of trichodiene. Cereal Research Communications. 25 3,1 , 331-335, doi:10.1007/BF03543720
  6. Jeleń H., Latus-Ziętkiewicz D., Wąsowicz E., Kamiński E. (1997) Trichodiene as a volatile marker in trichothecenes biosynthesis. Journal of Microbiological Methods. 31, 45-49,
  7. Jeleń H., Mirocha C. J., Wąsowicz E., Kamiński E. (1995) Production of volatile sesquiterpenes by Fusarium sambucinum strains with different abilities to synthesize trichothecenes. Applied and Environmental Microbiology. 61, 3815-3820, doi:10.1128/aem.61.11.3815-3820.1995
  8. Jeleń H., Obuchowska M., Zawirska-Wojtasiak R., Wąsowicz E. (2000) Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. Journal of Agricultural and Food Chemistry, 48, 2360-2367, doi:10.1021/jf991095v
  9. Jeleń H., Wąsowicz E. (1998) Fungal volatile metabolites and their relation to spoilage of agricultural commodities. Food Reviews International. 14, 4, 391-426, doi:10.1080/87559129809541170
  10. Jeleń H., Wąsowicz E. (2000) Application of solid phase microextraction (SPME) for the determination of fungal volatile metabolites. In: Bielecki S., Tramper J., Polak J. (Eds.) Progress in Biotechnology 17: Food Biotechnology. Elsevier, Amsterdam, 369-379,
  11. Jeleń H., Wlazły K., Wąsowicz E., Kamiński E. (1998) Application of Solid Phase Microextraction (SPME) for the determination of some beer volatiles. A comparison with static headspace method. Journal of Agricultural and Food Chemistry. 46, 1469-1473, doi:10.1021/jf9707290
  12. Kummerow F.A., Przybylski R., Wąsowicz E. (1994) Changes In arterial membrane lipid composition may precede growth factor influence in the pathogenesis of atherosclerosis. Artery. 21, 2, 63-75,
  13. Mirocha C.J., Kolaczkowski E., Xie W., Yu H., Jeleń H. (1998) Analysis of deoxynivalenol and its derivatives (batch and single kernel) using gas chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry. 46, 1414-1418, doi:10.1021/jf970857o
  14. Nawrocki J., Andrzejewski P. Jeleń H., Kronenberg L. (1998) An Application of n-Propanol and 2-Propanol in derivatization method for a determination of MX (3-chloro-4(dichloromethyl)-5-hydroxy-2(5H-furanone) in water. Chemia Analityczna (Warsaw). 43, 687-694,
  15. Nawrocki J., Andrzejewski P., Kronberg L., Jeleń H. (1997) New derivatisation method for a determination of 3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone in water. Journal of Chromatography A. 760, 242-247, doi:10.1016/S0021-9673(97)00744-9
  16. Nawrocki J., Andrzejewski P., Kronberg L., Jeleń H. (2000) Determination of Hydroxyfuranones in Water by Derivatization with 2-propanol. Chemia Analityczna. (Warsaw), 45, 215-227,
  17. Perkowski J., Jeleń H., Kiecana I., Goliński P. (1997) Natural contamination of spring barley with group A trichothecene mycotoxins in south eastern Poland. Food Additives and Contaminants. 14, 4, 321-325, doi:10.1080/02652039709374533
  18. Przygoński K., Jeleń H., Wąsowicz E. (2000) Determination of cholesterol oxidation products in milk powder and infant formulas by gas chromatography and mass spectrometry. Nahrung/Food, 44, 122-125, doi:10.1002/(sici)1521-3803(20000301);2-r
  19. Szedlacsek S.E., Wąsowicz E., Hulea S.A., Nishida H.I., Kummerow F.A., Nishida T. (1995) Esterification of oxysterols by human plasma lecithin-cholesterol acyltransferase. Journal of biological Chemistry. 270, 20, 11812-11819, doi:10.1074/jbc.270.20.11812
  20. Wąsowicz E., Kamiński E., Zawirska-Wojtasiak R. (1995) Obcy zapach w żywności pochodzenia mikrobiologicznego. Przemysł Spożywczy. 3, 91-93,
  21. Zawirska-Wojtasiak R., Wąsowicz E. (2000) Enantiomeric composition of limonene and carvone in seeds of dill and caraway grown in Poland. Polish Journal of Food and Nutrition Sciences, 3, 9-13,
  22. Zawirska-Wojtasiak R., Wąsowicz E., Jeleń H., Rudzińska M., Kamiński E., Błaszczak P. (1998) Aroma characteristics of dill varietes grown in Poland. Polish Journal of Food and Nutrition Sciences. 7, 48, 21-32,
  23. Zhou Q., Wąsowicz E., Kummerow F.A. (1995) Failure of vitamin E to protect cultured human arterial smooth muscle cells against oxysterols-induced cytotoxity. Journal of the American College of Nutrition, 14, 2, 169-175,