2025
Fulara K., Ciosek A., Hrabia O., Cioch-Skoneczny M. et al. (2025). Quality parameters of wort produced with lentil malt with the use of some enzymatic preparations. Foods.
Klimczak K., Cioch-Skoneczny M., Poreda A., Ciosek A. (2025). Evaluation of commercial yeast strains to produce reduced-alcohol beer. European Food Research and Technology.
Cioch-Skoneczny M., Cempa A., Klimczak K., Poreda A. (2025). Application of various grain shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance mash filtration and sensory characteristics of wheat beer. European Food Research and Technology.
2024
Hrabia O., Poręba P., Ciosek A., Poreda A. (2024). Effect of dry hopping conditions on the hop creep potential of beer. Journal of the American Society of Brewing Chemists, 82(4), 412–421.
Klimczak K., Cioch-Skoneczny M., Ciosek A., Poreda A. (2024). Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer. Foods, 13(20):3214.
2022
Hrabia O., Ditrych M., Ciosek A., Fulara K., Andersen M.L., Poreda A. (2022). Effect of dry hopping on the oxidative stability of beer. Food Chemistry, 394.
Yding E.D., Pagenstecher M., Trummer J., Poreda A. et al. (2022). Effect of malting regimes on the malt quality of tritordeum for beer brewing. European Food Research and Technology.
2021
Sterczyńska M., Stachnik M., Poreda A., Pużyńska K., Piepiórka-Stepuk J., Fiutak G., Jakubowski M. (2021). Ionic composition of beer worts produced with selected unmalted grains. LWT, 137.
Sterczyńska M., Stachnik M., Poreda A. et al. (2021). The improvement of flow conditions in a whirlpool with a modified bottom: PIV study. Journal of Food Engineering, 289, 110164.
Trummer J., Watson H., De Clippeleer J., Poreda A. (2021). Brewing with 10% and 20% malted lentils—trials on laboratory and pilot scales. Applied Sciences, 11, 9817.
2020
Ciosek A., Fulara K., Hrabia O., Satora P., Poreda A. (2020). Chemical composition of sour beer resulting from supplementation with magnesium and zinc ions. Biomolecules, 10, 1599.
Ciosek A., Rusiecka I., Poreda A. (2020). Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria. Journal of the Institute of Brewing, 126(1), 53–58.
2019
Ciaćma J., Ciosek A., Poreda A. (2019). Use of wormwood as a hop substitute in beer production. Przemysł Fermentacyjny i Owocowo-Warzywny, 1, 41–43.
Ciosek A., Naggy V., Szczepanik O., Fulara K., Poreda A. (2019). Effect of wort hopping on lactic acid bacteria. Przemysł Fermentacyjny i Owocowo-Warzywny, 12.
Fulara K., Pater A., Ciosek A., Szczepanik O., Zdaniewicz M., Poreda A. (2019). Mash hopping – parameters of hopping process and wort quality. Przemysł Fermentacyjny i Owocowo-Warzywny, 1(5-6), 28–30.
Szczepanik O., Ciosek A., Fulara K., Poreda A. (2019). Beer aging – oxidation reactions. Przemysł Fermentacyjny i Owocowo-Warzywny, 12.
Trummer J., Poreda A., Berski W. (2019). The effect of malting on green lentils and their suitability for wort production. Przemysł Fermentacyjny i Owocowo-Warzywny, 10, 14–18.
2018
Piechowicz W., Ciosek A., Satora P., Poreda A. (2018). Sour beers as a potential source of biogenic amines. Przemysł Fermentacyjny i Owocowo-Warzywny, 12, 16–18.
2017
Ciosek A., Poreda A., Szczepanik O. (2017). Propagation of lactic acid bacteria for brewing – process parameters. Przemysł Fermentacyjny i Owocowo-Warzywny, 1(9), 4–6.
Duliński R., Stodolak B., Byczyński Ł., Poreda A., Starzyńska-Janiszewska A., Żyła K. (2017). Solid-state fermentation reduces phytic acid and improves mineral bioavailability in flaxseed oil cake. Food Technology and Biotechnology, 55(3), 413–419.
Zdaniewicz M., Poreda A., Zdaniewicz M. (2017). Effect of brewing water quality on wort parameters. Przemysł Fermentacyjny i Owocowo-Warzywny, 5, 5–8.
2016
Jakubowski M., Antonowicz A., Janowicz M., Sterczyńska M., Piepiórka-Stepuk J., Poreda A. (2016). Shadow sizing analysis and PIV to characterize hot trub morphology. Journal of Food Engineering, 173.
Zdaniewicz M., Poreda A., Tuszyński T. (2016). Rotary Jet Head – speeding up the fermentation process in brewing. Journal of the Institute of Brewing.
2015
Jakubowski M., Wyczałkowski W., Poreda A. (2015). Flow in a symmetrically filled whirlpool: CFD and PIV. Journal of Food Engineering, 145, 64–72.
Poreda A., Bijak M., Zdaniewicz M., Jakubowski M., Makarewicz M. (2015). Effect of wheat malt on metal ions in wort and by-products. Journal of the Institute of Brewing, 121(2), 224–230.
Poreda A., Van Ackere Y., Zdaniewicz M. (2015). Zn and Mg ion concentration in malt wort of different extract content. Przemysł Fermentacyjny i Owocowo-Warzywny, 3, 22–24.
Poreda A., Walczak A. (2015). Magnesium ions in brewing water and their impact on wort. Przemysł Fermentacyjny i Owocowo-Warzywny, 6, 22–24.
Poreda A., Zdaniewicz M., Sterczyńska M., Jakubowski M., Puchalski C. (2015). Carrageenan for wort clarification and diatomaceous earth dosage. Czech Journal of Food Sciences, 33(4).
Walczak A., Poreda A. (2015). Lactic acid bacteria as “new” microflora for wort fermentation. Przemysł Fermentacyjny i Owocowo-Warzywny, 10, 14–17.
2014
Poreda A., Czarnik A., Zdaniewicz M., Jakubowski M., Antkiewicz P. (2014). Corn grist adjunct – application and influence on beer quality. Journal of the Institute of Brewing, 120, 77–81.
Jakubowski M., Sterczyńska M., Matysko R., Poreda A. (2014). Simulation and experimental study of whirlpool separator flow. Journal of Food Engineering, 133, 9–15.
Makarewicz M., Poreda A., Drożdż I., Nalepa A., Zdaniewicz M. (2014). Microbiological stability of unfiltered and unpasteurized beers. In: Stabilność piwa wyzwaniem dla browarnictwa XXI wieku, Kraków: OSWI, 290–313.
Poreda A., Stefaniuk K., Hoc J., Zdaniewicz M. (2014). Improving efficiency of wort zinc supplementation. Przemysł Fermentacyjny i Owocowo-Warzywny, 2, 4–8.
Poreda A., Sterczyńska M., Jakubowski M., Zdaniewicz M. (2014). Wort clarification with carrageenan – technological and quality aspects. Zeszyty Problemowe Postępów Nauk Rolniczych, 576, 89–98.
Cioch M., Poreda A., Zdaniewicz M. (2014). Yeast and beer flavour stability. In: Stabilność piwa wyzwaniem dla browarnictwa XXI wieku, Kraków: OSWI, 52–67*.
Sterczyńska M., Jakubowski M., Diakun J., Poreda A. (2014). Substitute sediment separation in whirlpool with shelf bottom. Postępy Techniki Przetwórstwa Spożywczego, 2, 80–85.
2013
Jakubowski M., Sterczyńska M., Poreda A. (2013). Formation stages of sediment cone in whirlpool. Inżynieria Rolnicza, 1(141), 83–92.
Poreda A., Tuszyński T., Zdaniewicz M., Sroka P., Jakubowski M. (2013). Support materials for yeast immobilization and metal ions in fermentation medium. Journal of the Institute of Brewing, 119, 164–171.
Sterczyńska M., Jakubowski M., Wiśniewski A., Poreda A. (2013). Influence of whirlpool tilt angle on sediment cone. Agricultural Engineering, 4(148), 151–157.
Sterczyńska M., Jakubowski M., Poreda A. (2013). Effect of inlet shape on sediment cone formation. Nauki Inżynierskie i Technologie, 3(10), 103–113.
2012
Kordialik-Bogacka E., Poreda A., Hoc J. (2012). Current trends in hop cultivation. Przemysł Fermentacyjny i Owocowo-Warzywny, 1, 24–25.
Poreda A., Kordialik-Bogacka E. (2012). Innovative methods to solve brewing technology problems. Przemysł Fermentacyjny i Owocowo-Warzywny, 11–12, 52–53.
2011
Kordialik-Bogacka E., Poreda A., Zdaniewicz M. (2011). Trends in brewing technology – raw materials, microbiology, process and beer quality. Przemysł Fermentacyjny i Owocowo-Warzywny, 6, 26–27.
Makarewicz M., Poreda A., Drożdż I., Zdaniewicz M. (2011). Microbiological stability of unfiltered and unpasteurized beers. Przemysł Fermentacyjny i Owocowo-Warzywny, 5, 23–28.
2010
Duliński R., Antkiewicz P., Poreda A., Zdaniewicz M. (2010). Ion chromatography in brewing. In: Osiągnięcia naukowo-techniczne w słodownictwie i browarnictwie, Kraków: OSWI, 93–107.
2009
Poreda A., Antkiewicz P., Tuszyński T., Makarewicz M. (2009). Accumulation and release of metal ions by brewer’s yeast during successive fermentations. Journal of the Institute of Brewing, 115, 78–83.
2008
Antkiewicz P., Poreda A., Liszka M., Smaza M. (2008). Carrageenan as an auxiliary material for wort clarification. In: Materiały pomocnicze w technologii browarniczej, Kraków: Akapit, 278–289.
2007
Poreda A., Tuszyński T. (2007). Influence of magnesium and zinc ions on trehalose synthesis and fermentation activity in brewing yeast. Ecological Chemistry and Engineering, 14(2), 197–207.
Poreda A., Antkiewicz P., Makarewicz M. (2007). Metal ions and regulation of intracellular concentrations in brewing yeast. In: Piwowarstwo polskie w Unii Europejskiej, Wrocław: Elma, 74–94.
2005
Dobrowolski R., Poreda A., Antkiewicz P. (2005). AAS for rapid determination of beer microelements. In: Nowoczesne i przyszłościowe rozwiązania w browarnictwie, Kraków: Akapit, 135–137.
Pach J., Antkiewicz P., Poreda A. (2005). Health aspects of undesirable beer compounds and risk of occurrence. In: Nowoczesne i przyszłościowe rozwiązania w browarnictwie, Kraków: Akapit, 52–67.