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https://upwr.edu.pl/en/research/leading-research-group/biocatalysis-and-biological-activity-bioactiv/projects/elaboration-and-implementation-of-production-of-craft-beverage-with-improved-content-of-xanthohumol-3.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-january-16--2023/technological-properties-and-composition-of-volatile-compounds-in-winter-wheat-malts-grown-with-addition-of-seed-meals-into-soil-2.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-may-4--2023/evaluation-of-volatile-compound-profiles-and-sensory-properties-of-dark-and-pale-beers-fermented-by-different-strains-of-brewing-yeast-2.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-november-14--2022/changes-in-the-raffinose-family-oligosaccharides-content-in-the-lentil-and-common-bean-seeds-during-malting-and-mashing-processes-3.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week---july-11--2022/yeast-strains-and-wort-color-as-factors-affecting-effects-of-the-ethanol-fermentation-process-8.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-april-8--2024/influence-of-malting-procedure-on-the-isoflavonoid-content-of-soybeans-4.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-october-11--2021/effect-of-sieving-and-alkaline-extraction-of-whole-rye-meal-on-the-production-of-ethanol-and-valuable-by-products-in-an-integrated-bioprocess-2.html

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https://upwr.edu.pl/en/research/leading-research-group/biocatalysis-and-biological-activity-bioactiv/projects/utilization-of-residues-spent-brewers-grains-originating-from-beer-production-in-browar-stu-mostow-towards-new-products-development-22.html

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https://upwr.edu.pl/en/research/publications-of-the-week/research-papers-of-the-week-september-6--2021/application-of-white-grape-pom-1.html

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Alan Gasiński from the UPWr Doctoral School is working on malting legume seeds – the raw material obtained this way is characterized by higher protein content. His promoter Prof. Joanna Kawa-Rygielska admits that Alan got into the Doctoral School on the second try, but today he is characterized by creativity and independence.
https://upwr.edu.pl/en/news/alan-gasinski--i-found-my-place-at-the-upwr-doctoral-school-496.html

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