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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.
Find out more about us
and watch the interview
with Dr Jakub Urbański: