dr inż. Iwona Majak

Podstawy Żywienia Człowieka Zdrowegi i Chorego

Dietetyka

Fakty i Mity w żywieniu człowieka

Podstawy Analizy Żywności

• E. Georgiadou, C. Antoniou, I. Majak, V. Goulas, P. Filippou, B. Smolińska, J. Leszczyńskac, V. Fotopoulos. Tissue-specific elucidation of lycopene metabolism in commercial tomato fruit cultivars during ripening. Scientia Horticulturae 284 (2021) 110144
• M. Aninowski, R. Kazimierczak, E. Hallmann, J. Rachtan-Janicka, E Fijoł-Adach, B. Feledyn-Szewczyk, I. Majak, J. Leszczyńska. Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices. Metabolites 2020, 10(3), 102
• M. Słowianek, I. Majak, J. Leszczyńska, B. Smolińska, D. Mańkowska, K. Buczyłko, A.Wagner, New allergens from spices in the Apiaceae family: anise Pimpinella anisum L. and caraway Carum carvi L.          Central European Journal of Immunology. 2020, Vol. 45 Issue 3, p241-247. 7p.
• Egli C. Georgiadou, Vlasios Goulas, Iwona Majak, Antigoni Ioannou, Joanna Leszczyńska, Vasileios Fotopoulos Antioxidant Potential and Phytochemical Content of Selected Fruits and Vegetables Consumed in Cyprus. Biotechnology and Food Sciences 82(1), 13-14
• Dorota Mańkowska, Iwona Majak, Adrian Bartos, Marta Słowianek, Agata Łącka, Joanna Leszczyńska. 5-hydroxymethylfurfural content in selected gluten and gluten-free cereal food products. Biotechnology and Food Sciences, 81, 11-21
• Malik A., Kurczewski M., Majak I.Quantum Dots and their immunochemical applications. Biotechnology and Food Sciences 80(2), 137-149
• Bartos A., Majak I., Diowksz A., Leszczyńska J. Omega-3 fatty acids used as cross-linkers to reduce antigenicity of wheat flour. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.12638 (2015) (20p., IF=0,938)
• Bartos A., Majak I., Leszczyńska J. Fluctuations in foodborne nickel as an outcome of industrial processing. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.12525 39(6), 2746–2752 (2015) (20p., IF=0,938)
• Majak I., Szczodrowska A., Bartos A., Leszczyńska. Ocena sposobu żywienia osób chorych na cukrzycę typu 2. Bromatologia i Chemia toksykologiczna (2015), 1, 32-39, (5p.)
• Skóra J., Otlewska A., Gutarowska B., Leszczyńska J., Majak I., Stępień Ł. Production of Allergenic Protein Alt a 1 by Alternaria Isolates from Working Environments. International Journal of Environmental Research and Public Health12, 2164-2183; doi:10.3390/ijerph120202164
• Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques, First Edition. Chapter 7: Gluten testing in foods, pharmaceuticals and cosmetics. J. Leszczyńska, I. Majak., A. Bartos Red.: George Siragakis, Dimosthenis Kizis, Wiley-Blackwell, 2014
• Ćwiczenia laboratoryjne z analityki żywności. J. Jabłońska, A. Łącka, T. Jędrzejczyk, A. Bartos, I. Majak, M. Słowianek, B. Smolińska, E. Sobiecka, K. Wolska, J. Leszczyńska, Wydawnictwo Politechniki Łódzkiej, 2014
• A. Bartos, Majak I., J. Leszczyńska. Uptake and Assimilability of Nickel in the Course of Systemic Allergy: Implications for Elimination Diet. Food Research International 2014, 55, 412-417
• J. Leszczyńska, J. Waga, A. Łącka, K. Wolska, I. Majak., A. Bartos. The effect of enzymatic modification and genetic background on wheat gliadin immunological properties. Food and Agricultural Immunology 2013, 24(2), 217-230 
• M. Słowianek, I. Majak. Methods of allergen detection based on DNA analysis.  Biotechnol. Food Sci. 2011, 75 (2), 39-44
• I. Majak, J. Leszczyńska, A. Łącka. Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour. Biotechnol. Food Sci. 2011, 75(2), 27-34

2012: Food Allergens Laboratory, Greece

behawiorystyka zwierząt, rękodzieło, fotografia artystyczna, lalki kolekcjonerskie