PUBLICATIONS
You can find out more about our research and its findings in our publications.
Click on the publication of your choice to read it.
- M. Przybylski, M. Guzowska, O. Gazi, J. Urbański, P. Bieganowski. Curcumin dispersed with colloidal nano-particles inhibits enteric viruses replication. Antiviral Research 237; 2025: 106140.
- M. Buniowska-Olejnik, A. Mykhalevych, J. Urbański, I. Hadijeva, A. Bethold-Pluta, M. Banach. Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin. LWT - Food Science and Technology 223; 2025: 117798.
- M. Buniowska-Olejnik, J. Urbański, A. Mykhalevych, P. Bieganowski, A. Znamirowska-Piotrowska, M. Kacanova, M. Banach. The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt. Frontiers in Nutrition. 2023; 10:1118752.
- M. Buniowska-Olejnik, A. Mykhalevych, J. Urbański, A. Berthold-Pluta, D. Michałowska, M. Banach. The potential of using curcumin in dairy and milk-based products - A review. Journal of Food Science (Institute of Food Technologists); 2024: 1–10.