J
Jan Miciński
Researcher at University of Warmia and Mazury in Olsztyn
Publications - 49
Citations - 327
Jan Miciński is an academic researcher from University of Warmia and Mazury in Olsztyn. The author has contributed to research in topics: Lactation & Dairy cattle. The author has an hindex of 10, co-authored 41 publications receiving 264 citations.
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Journal ArticleDOI
The evaluation of a fast and simple pesticide multiresidue method in various herbs by gas chromatography
Bożena Łozowicka,Magdalena Jankowska,Ewa Rutkowska,Izabela Hrynko,Piotr Kaczyński,Jan Miciński +5 more
TL;DR: MSPD proves to be a simple, fast and very useful multiresidue method and can be recommended for routine pesticide monitoring studies in various herbs.
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Characteristics of cow's milk proteins including allergenic properties and methods for its reduction
Jan Miciński,Ireneusz M. Kowalski,Grzegorz Zwierzchowski,Józef Szarek,Boguslaw Pierozynski,Elwira Zabłocka +5 more
TL;DR: Prevalence of food allergy is so high that it may be considered a disease of civilization, therefore, attention should be paid to food technological processes that may eliminate or reduce allergenicity of cow's milk proteins.
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Properties of bovine colostrum and the possibilities of use
Sara Dzik,Bartosz Miciński,Indira Aitzhanova,Jan Miciński,Janina Pogorzelska,Aripzhan Beisenov,Ireneusz M. Kowalski +6 more
TL;DR: The interest in questioned substance is rising due to vast scientific and clinical research underlining the significance of colostrum in feeding of human beings and scientists predict that products based on colostrums may play a significant role on the functional products market in the future.
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The effects of bovine milk fat on human health
Jan Miciński,Grzegorz Zwierzchowski,Ireneusz M. Kowalski,Józef Szarek,Boguslaw Pierozynski,Juozas Raistenskis +5 more
TL;DR: A literature review of the health effects of components found in bovine milk fat and its effects on human health concludes that a growing tendency to replace animal fats, mainly milk fat, with vegetable fats is a matter of concern.
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Biological and Chemical Databases for Research into the Composition of Animal Source Foods
TL;DR: This review presents examples of freely available databases (without obligatory registration) listing major groups of bioactive components, including nucleic acids, proteins, peptides, carbohydrates, lipids, and low-molecular-weight compounds.