Research Grants and Publications | Food Volatilomics and Sensomics Group

RESEARCH GRANTS

Projects carried out in FVSG since 2020 (only IP projects)

NCN OPUS: Degradation of lipids and sterols in high-temperature, ozonated environments – from model systems to real oils. Leveraging AI/ML for predictive insights. 2025–2027. (M. Majcher)
NCBiR – FENG.01.01-IP.02-002/23: Identyfication of volatile compounds important for the reproductive potential of Hermetia illucens (Black soldier) flies. Within a project: Volatile comopunds and a light spectrum as factors which intensify reproduction of H. illucens with the verification of implemented technologies in production process. (HIPROMINE S.A.). 2025-2026. H. Jeleń
NCN PRELUDIUM BIS (UMO-2023/50/O/NZ9/00132): Studies on the formation of aroma compounds, rheological properties, sensory quality, and oxidative stability of a newly developed gluten-free and very low-gluten pumpernickel-type bread. 2024–2028. (M. Majcher)
NCN SONATA (2022/47/D/NZ9/01847): New analytical approach in food chemistry – thin film solid phase microextraction (TF-SPME) for the analysis of aroma compounds in alcoholic beverages. 2023-2026 (M. Wieczorek)
NCN OPUS (2019/35/B/NZ9/01582) Analysis of food volatile and aroma compounds redefined. What’s beyond food volatilomics? 2020-2024 (H. Jeleń)
NCN PRELUDIUM BIS (UMO-2019/35/O/NZ9/00788): Odor-active compounds shaping the aroma of Polish meads: the impact of microflora and technological treatments on their formation. 2019–2024 (M. Majcher)
NCN OPUS (2017/25/B/NZ9/01520): Biosynthesis of aroma compounds by Galactomyces geotrichum molds. 2018–2021 (M. Majcher)
NCN MINIATURA (2020/04/X/NZ9/01291): Implementation of the newest analytical solutions in food research. 2020-2021 (M. Wieczorek)
NCN HARMONIA (2015/18/M/NZ9/00372) Odorants responsible for the flavor of selected Brassica vegetables. Formation and changes in technological processes. 2016-2020 (H. Jeleń)

PUBLICATIONS 2021 - 2025

2025

Cicha-Wojciechowicz, D., Kaczmarek, A., Juzwa, W., Drabińska, N., Majcher M.A. (2025). Fermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization. Food Chem., 493, 146044. https://doi.org/10.1016/j.foodchem.2025.146044
Przybył, K., Cicha-Wojciechowicz, D., Drabińska, N., Majcher M.A. (2025). Machine Learning in Sensory Analysis of Mead—A Case Study: Ensembles of Classifiers. Molecules, 2025, 30(15), 3199. https://doi.org/10.3390/molecules30153199
Majcher M.*; Fahmi R.; Misiak, A.; Grygier, A.; Rudzińska M.. Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils. Food Chem. 469, 30 March 2025, 142551 https://doi.org/10.1016/j.foodchem.2024.142551
Jeleń H*. (2025) Fast analysis of terpenes using GC-TOFMS with a 50µm ID column. J. Chromatogr. A. 1762 466378 https://doi.org/10.1016/j.chroma.2025.466378
Mahmoud, E., H. Jeleń, H. Ali, A. Farouk. (2025) Investigation of the effect of the drying techniques on the volatile constituents’ profiles of sow thistle (Sonchus oleraceus L.) using headspace solid phase microextraction with comprehensive two dimensional chromatography – time of flight mass spectrometry (HS-SPME-GCxGC-ToFMS). Eur. Food Res. Technol. https://doi.org/10.1007/s00217-025-04876-x
Dziadas M., Jeleń H.H. (2025) Comparison of Dip-it-DART-Orbitrap-MS with nitrogen plasma to HPLC/Orbitrap-MS in profiling aromatic glyconjugation in white grapes. J. Mass Spectrom. 60:e5130. https://doi.org/10.1002/jms.5130
Szambelan K., Jeleń H.H., Nowak J., Frankowski, J., Szwengiel, A. (2025) The promising prospective technology for biofuel production with mixed cultures using sorghum grain (Sorghum bicolor (L.) Moench) grown in a temperate climate: characteristics of fermentation factors and volatile compounds analysis. J. Agric. Food Chem. https://doi.org/10.1021/acs.jafc.5c02582
Jeleń H.H*., Wieczorek M.N. (2025) Commentary: Selected factors influencing quantitative HS-SPME analyses of volatile compounds in alcoholic beverages. J. Food Comp. Anal. 145, 107852. https://doi.org/10.1016/j.jfca.2025.107852
Xi He., Jeleń H.H*. (2025) Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GCxGC-TOFMS) for the investigation of botanical origin of raw spirits. Food Chem. 465, 142002,
Martoccia, M., H. Oliveira, N. Mateus, M.N. Wieczorek, Y. Jaouhari, V. Disca, Maurizio Aceto, M. Bordiga, M. Arlorio, J. Daniel Coïsson, 2025, Evaluation of quality and chemical composition of selenium enriched Vaccinium corymbosum L. and related phytochemical extracts, J. Food Comp. Anal. 147, 108084.
Bielecka, M., Dąbrowska, A., Majcher, M.A., Aljewicz, M. Role of Scleroglucan Produced by Sclerotium rolfsii in Shaping the Microstructure, Rheology, and Flavour Profile of Full-Fat Yoghurts. Molecules. 2025
Aljewicz, M., Bielecka, M.M., Dąbrowska, A., Majcher, M.A., Popławski, Ł. Scleroglucan as structure forming agent of yogurt: effects on functional properties, bacterial activity and sensory profile. Molecules 2025
Wielkopolan, B., Frąckowiak, P., Majcher M., Obrępalska-Stęplowska, A.. Insect-Associated Bacteria Boost VOC Emissions, Including Benzenoids, Esters, Hydrocarbons, and Lactone, during Cereal Leaf Beetle Feeding on Wheat J. Chem. Ecol. (2025) 51:121
Tomaś, M., K. Myszka, Ł. Wolko M. Majcher. Molecular response of Pseudomonas aeruginosa to rosemary essential oil and chlorogenic acid at subinhibitory concentration revealed by comparative transcriptomic approach. Sci. Rep., (2025) 15:39485 | https://doi.org/10.1038/s41598-025-23114-8

2024

Wieczorek, M.N., Zhou,W. Pawliszyn, J. 2024, Perspective on sample preparation Fundamentals, Advances in Sample Preparation, in press
Cicha-Wojciechowicz, D., Drabińska, N., Majcher M.A. (2024). Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads. Molecules, 29(24), 5913. https://doi.org/10.3390/molecules29245913
Drabińska N. (2024). The optimization of low volume-SPME method for volatilomics analysis of exhaled breath condensate. Microchem. J., 2007, 111829. https://doi.org/10.1016/j.microc.2024.111829
Drabińska N. (2024). Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review. Polish J. Food Nutr. Sci. 74(1), 92–105. https://doi.org/10.31883/pjfns/185366
Wieczorek M.N.: Comparison of Different Solid-Phase Microextraction Formats Dedicated to the Analysis of Volatile Compounds—A Comprehensive Study, 2024, Molecules, 29, 5137
Cicha-Wojciechowicz, D.; Frank, S.; Steinhaus, M; Majcher, M.A.. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes. J. Agric. Food Chem. 2024, 72, 10548-10557. DOI: 10.1021/acs.jafc.4c01276
Drabińska, N., Siger, A., Majcher, M.A., Jeleń, H.H*. (2024) Combining target metabolomics with untargeted volatilomics for unraveling the impact of sprouting on the volatiles and aroma of false flax (Camelina sativa) cold-pressed oil. J. Agric. Food Chem. 72, 18742-18752 https://doi.org/10.1021/acs.jafc.4c05187
Drabińska, N., Siger, A., Jeleń, H.H*. (2024) Unraveling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cake. Food Chem. 458, 140207, https://doi.org/10.1016/j.foodchem.2024.140207
Zawieja, E., Drabińska, N., Jeleń, H., Szwengiel, A., Durkalec-Michalski, K., Chmurzyńska, A. (2024) Betaine supplementation by methylenetetrahydrofolate reductase genotype, but has no effect on amino acid profile in healthy active males: A randomized placebo – controlled cross – over study. Nutrition Res. 127, 63-74
Jeleń, H.*, Marcinkowska, M. (2024) Cape gooseberry (Physalis peruviana L.) volatile compounds determination by Vacuum-Assisted Sorbent Extraction (VASE) – selected aspects. Molecules, 29, 3477. Doi: 10.3390/molecules29153477
Szczepaniak, O., Stachowiak, B., Jeleń, H., Stuper-Szablewska, K., Szambelan, K., Kobus-Cisowska, J. (2024) The contribution of cornelian cherry (Cornus mas L.) alcoholic beverages on the sensory, nutritional and anti-nutritional characteristics – in vitro and in silico approaches. Processes, 12, 237. doi: 10.3390/pr12010237
Wieczorek, M.N., Zhou, W., Jeleń H.H*., Pawliszyn*, J. (2024) Automated sequential SPME addressing the displacement effect in food samples. Food Chem. 439 (2024) 138093

2023

Bronczyk, K., Dabrowska, A., Majcher, A.. Carbonyl compounds as contaminants migrating from the ecological vessels to food. Food Packaging and Shelf Life 39 (2023) 101139.
Zhou, W. Wieczorek, M.N., Pawliszyn J. , 2023, High throughput and automated solid-phase microextraction and determination by liquid chromatography-mass spectrometry for the analysis of mycotoxins in beer, Food Chem., 426, 136557.
Zhou, W., Wieczorek, M.N., Javanmardi, H., Pawliszyn, J. (2023), Direct solid-phase microextraction-mass spectrometry facilitates rapid analysis and green analytical chemistry. Tr. Anal. Chem. (TRAC), 166, 117167.
Szudera-Kończal, K., Myszka, K., Kubiak, P., Drabińska, N., Majcher, M.A. (2023). The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey. Molecules, 28(11), 4308. https://doi.org/10.3390/molecules28114308
Drabińska, N., Marcinkowska, M.A., Wieczorek, M.N., Jeleń, H.H*. (2023) Application of sorbent-based extraction techniques in food analysis. Molecules, 28, 7985, doi: 10.3390/molecules28247985
Xi, H., Gbiorczyk, K., Jeleń, H.H.* (2023) Can volatiles fingerprints be an alternative to isotope ratio mass spectrometry in the botanical origin determination of spirits? J. Agric. Food Chem. 71, 2637-2643
Drabińska, N., Siger, A., Jeleń H.H.* (2023) Metabolic changes during sprouting of rapeseed and their consequences for the volatilome of cold pressed oil. Eur. J. Lipid Sci. Technol. DOI: 10.1002/ejlt.202200181
Wieczorek, M., Drabińska, N., Jeleń, H.H.* (2023) Thermal processing induced changes in volatilome and metabolome of Brussel sprouts: focus on glucosinolate metabolism. Eur. Food Res. Technol. DOI: 10.1007/s00217-023-04276-z
Szambelan, K., Szwengiel, A., Nowak, J., Frankowski, J., Jeleń, H. (2023) Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates. J. Sci. Food Agric. DOI: 10.1002/jsfa.12688
Drabińska N., Siger, A., Jeleń H.H.* (2023) Comprehensive two dimensional chromatography – time of flight mass spectrometry as a tool for tracking roasting – induced changes in the volatilome of cold pressed rapeseed oils. Anal. Bioanal. Chem. (2022) 415: 2523-2534, DOI: 10.1007/s00216-022-04486-6
Buśko, M., Gracka, A., Jeleń H., Stuper-Szablewska, K., Przybylska-Balcerek, A., Szwajkowska-Michałek, L., Góral, T. (2023) The effect of organic and conventional cultivation systems on the profile of volatile organic compounds in winter wheat grain, including susceptibility to Fusarium head blight. Metabolites, 2023, 13, 1045, doi: 10.3390/metabo13101045
Jeleń H.H.*, Wieczorek M.N. (2023) Commentary: „Quantitative” vs quantitative headspace solid phase microextraction (HS-SPME) in food and volatile compounds analysis. J. Food Comp. Anal., 115, 104955 doi: 10.1016/j.jfca.2022.104955
Kowalczewski, P., Olejnik, A., Wieczorek, M.N., Zembrzuska, J., Kowalska, K., Lewandowicz, J., Lewandowicz, G. 2023, Potato juice and products of its processing: synergy in In vitro cytotoxicity against cancer cells of digestive system, Nutrients, 15, 114.
Malinowska, A.M., Majcher, M., Hooiveld, G., Przydatek, H., Szaban, M., Kurowiecka, A., Schmidt, M. Experimental Capacity of Human Fecal Microbiota to Degrade Fiber and Produce Short-Chain Fatty Acids Is Associated with Diet Quality Q8 and Anthropometric Parameters. The Journal of Nutrition, 2023, 153(10), pp. 2827–2841 https://doi.org/10.1016/j.tjnut.2023.08.007
Wójtowski, J.A., Majcher, M., Danków, R., Pikul, J., Mikołajczak, P., Molińska-Glura, M., Foksowicz-Flaczyk, J., Gryszczyńska, A., Łowicki, Z., Zajączek, K., Czyżak-Runowska, G., Markiewicz-Kęszycka, M., Stanisławski, D. Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds. Foods 2023, 12, 2963. https://doi.org/10.3390/foods12152963

2022

Wieczorek, M.N., Wei Zhou, Janusz Pawliszyn, 2022, Sequential thin film-solid phase microextraction as a new strategy for addressing displacement and saturation effects in food analysis, Food Chem. 389, 133038.
Zeinali, S., Wieczorek, M.N., Janusz Pawliszyn: Free versus droplet-bound aroma compounds in sparkling beverages, 2022, Food Chem., 378, 131985.
Zhou, W., Wieczorek, M.N., Jiang, W.R., Pawliszyn, J.: Comparison of different approaches for direct coupling of solid-phase microextraction to mass spectrometry for drugs of abuse analysis in plasma, 2022, J. Pharma. Anal.
Wieczorek, M.M., Drabińska, N. (2022). Flavour generation during lactic acid fermentation of Brassica vegetables – literature review. Appl. Sci., 12(11), 5598.
Wieczorek, M.N., Kowalczewski, Ł.P., Drabińska, N., Różańska, M.B., Jeleń, H.H. (2022) Effect of cricket powder incorporation on the profile of volatile organic compounds, free aminoacids and sensory properties of gluten-free bread. Polish J. Food Nutr. Sci. 72:4, 431-442
Marcinkowska M., Jeleń H.H.* (2022) Role of sulfur compounds in vegetable and mushroom aroma. Molecules, 27, 6116, doi: 10.3390/molecules27186116
Nowak I., Akmaral I., Dąbrowska M., Wawrzyńczak A., Jeleń H., Łęska I, Abubakirova A., Tleukeyeva A. (2022) Possibilities of using medicinal plant extracts and salt containing raw materials form the Aral region for cosmetic purposes. Molecules, 27, 5122, doi: 10.3390/molecules27165122
Drabińska N., Noguiera M., Ciska E., Jeleń H. (2022), Effect of drying and broccoli leaves incorporation on the nutritional quality of durum wheat pasta. Polish J. Food Nutr. Sci. 72, 3 doi: 10.31883/pjfns/152070
Szambelan, K., A. Szwengiel, J. Nowak, H. Jeleń, J. Frankowski (2022) Low waste technology for the production of bioethanol form sorghum grain: comparison of Zymomonas mobilis and Saccharomyces cerevisiae in fermentation with stillage reusing. J. Clean. Prod. 352, 131607, doi: 10.1016/j.jclepro.2022.131607
Drabińska N., H.H. Jeleń* (2022) Optimisation of headspace solid phase microextraction with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GCxGC-ToFMS) for quantitative analysis of volatile compounds in vegetable oils using statistical experiment design. J. Food Comp. Anal. 110, 104595, doi: 1016/j.jfca.2022.104595
Wieczorek, M., Pieczywek, P.M., Cybulska, J., Zdunek, A., Jeleń H.H.* (2022). Chemical changes in the broccoli volatilome depending on the tissue treatment. Molecules, 27, 500, doi: 10.3390/molecules27020500
Wieczorek M., A. Dunkel, A. Szwengiel, K. Czaczyk, A. Drożdżyńska, R. Zawirska-Wojtasiak, H.H. Jeleń* (2022) The relations between phytochemical composition and sensory traits of selected brassica vegetables. LWT – Food Sci. Technol. 156, 113028, doi: 10.1016/j.lwt.2021.113028
Wieczorek, M.N., Drabińska, N.. 2022. "Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review" Applied Sciences 12, 5598.
Kłos, P., Perużyńska, M., Baśkiewicz-Hałasa, M., Skupin-Mrugalska, P., Majcher, M., Sawczuk, M., Szostak, B., Droździk, M., Machaliński, M., Chlubek, D. Response of Skin-Derived and Metastatic Human Malignant Melanoma Cell Lines to Thymoquinone and Thymoquinone-Loaded Liposomes. Pharmaceutics 2022, 14(11), 2309
Fedko, M., Kmiecik, D., Siger, A., Majcher, M. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment. Molecules 2022, 27(8), 2461; https://doi.org/10.3390/molecules27082461
Kozłowska, A., Ziarno, M., Rudzińska, M., Majcher, M.A., Małajowicz, J., Michewicz, K. The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream. Appl. Sci. 2022, 12(3), 1067; https://doi.org/10.3390/app12031067.

2021

Gąsior, R., Wojtycza, K., Majcher, M.A. Bielińska, H., Odrzywolska, A., Bączkowicz, M., Migdał, W. Key Aroma Compounds in Roasted White Kołuda Goose. J. Agric. Food Chem. 2021, 69, 21, 5986-5996. DOI: 10.1021/acs.jafc.1c01475
Mildner-Szkudlarz S., Różańska A., Gaca A., Jeleń H.H. (2021) Changes in volatile compounds profiles of cold-pressed berry seed oils induced by roasting. LWT Food Sci. Technol., 148, 111718, doi: 10.1016/j.lwt.2021.111718
Marcinkowska M., Frank S., Steinhaus M., Jeleń H.H.* (2021) Key odorants of raw and cooked green kohlrabi (Brassica oleracea var. gongylodes L.). J. Agric. Food Chem. doi: 10.1021/acs.jafc.1c04339
Wieczorek M.N., Majcher M.A., Jeleń H.H.* (2021) Identification of aroma compounds in raw and cooked broccoli. Flav. Fragr. J., doi: 10.1002/ffj.3669
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
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
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
Xi He, H. Yangming, B. Górska – Horczyczak, A. Wierzbicka, H. H. Jeleń* (2021) Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. Food Chem., 337, 128002 DOI: 10.1016/j.foodchem.2020.128002
Xi He, H. H. Jeleń* (2021) 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. J. Chromatogr. A. 1636, 461774 DOI: 10.1016/j.chroma.2020.461774
Szudera-Kończal K., Myszka K., Kubiak P., Majcher, M.A. Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants. Molecules 2021, 26, 6239, https://doi.org/10.3390/molecules26206239.
Szymandera-Buszka, K., Zielińska-Dawidziak, M., Makowska, A., Majcher, M., Jędrusek-Golińska, A., Kaczmarek, A., Niedzielski, P. Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn's disease: the effect of extrusion conditions. Int. J. Food Sci. Technol. 2021, 56(12), pp. 6463–6473
Tomaś, N., Myszka, K., Wolko, Ł., Nuc, K., Szwengiel, A., Grygier, A., Majcher, A. 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, 2021, 130, 108284. DOI: 10.1016/j.foodcont.2021.108284
Myszka, K., Tomaś, N., Wolko, Ł., Szwengiel, A., Grygier, A., Nuc, K., Majcher, M. In situ approaches show the limitation of the spoilage potential of Juniperus phoenicea L. essential oil against cold-tolerant Pseudomonas fluorescens KM24. Appl. Microbiol. Biotechnol. 2021, 105, 10, 4255-4268. DOI: 10.1007/s00253-021-11338-3
Polanowska, M., Varghese, R., Kuligowski, M., Majcher, M. Carob kibbles as an alternative raw material for production of kvass with probiotic potential. J. Sci. Food Agric. 2021, 101(13), pp. 5487–5497 DOI: 10.1002/jsfa.11197

2020

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. J. Agric. Food Chem. 2020, 68, 39, 10799-10807.
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
Marcinkowska M., Jeleń H.* (2020) Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solutions. LWT – Food Sci. Technol. 131; 109793; doi: 10.1016/j.lwt.2020.109793
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. Int. J. Mol. Sci. 21; 4133; doi: 10.3390/ijms21114133
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, Leukotr. Ess. Fatty Acids 159; 102155 doi: 10.1016/j.plefa.2020.102155
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
Majcher M.A., D. Olszak-Ossowska, K. Szudera-Kończal, H.H. Jeleń (2020) Formation of key aroma compounds during preparation of Pumpernickel bread. J. Agric. Food Chem. 68; 10352-10360 doi: 10.1021/acs.jafc.9b06220
Szambelan K., J. Nowak, A. Szwengiel, H. Jeleń (2020) A water –saving fermentation proces for sorghum grain: the effect of re-using stillage liquid part on ethanol efficiency and volatile compounds. J. Clean. Prod. 265, 121830 doi.org/10.1016/j.clepro.2020.121830
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.org/10.1016/j.burns.2020.02.014
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
Majcher M., Scheibe M., H.H. Jeleń* (2020) Identification of odor active compounds in Physalis peruviana L. Molecules 25, 245; doi 10.3390/molecules25020245
Sykora M., Vitova E., Jeleń H.* (2020) Application of vacuum solid phase microextraction for the analysis of semi-hard cheese volatiles. Eur. Food Res. Technol.. 246: 573-580
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. J. Cereal Sci. 91; 102863
He X., Gaca A., Jeleń H.* (2020) Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns. J. Inst. Brew. 126: 206-212doi.org/10.1002/jib.603
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.
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. Inter. J. Food Microbiol. 2020, 331, 108732
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.
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 Sci. Technol. 2020, 127, 109380, DOI: 10.1016/j.lwt.2020.109380
Leja, K., Majcher, M., W. Juzwa, K. Czaczyk, M. Komosa. 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