| human | Q5 |
| P6178 | Dimensions author ID | 015373116773.25 |
| P213 | ISNI | 0000000111452035 |
| P7699 | National Library of Lithuania ID | LNB:fPj;=Bw |
| P1375 | NSK ID | 000523229 |
| P1207 | NUKAT ID | n02091103 |
| P496 | ORCID iD | 0000-0001-6084-1985 |
| P7293 | PLWABN ID | 9810554504805606 |
| P3124 | Polish scientist ID (deprecated) | 20570 |
| P1053 | ResearcherID | N-7305-2018 |
| P1153 | Scopus author ID | 6602890084 |
| P214 | VIAF ID | 162021428 |
| P7859 | WorldCat Identities ID (superseded) | viaf-162021428 |
| P512 | academic degree | habilitation | Q308678 |
| doctorate | Q849697 | ||
| scientific professorship degree | Q55695329 | ||
| P27 | country of citizenship | Poland | Q36 |
| P184 | doctoral advisor | Henryk Kostyra | Q9288352 |
| P185 | doctoral student | Justyna Borawska-Dziadkiewicz | Q51322733 |
| P69 | educated at | University of Agriculture and Technology in Olsztyn | Q9143081 |
| P108 | employer | University of Warmia and Mazury in Olsztyn | Q1733433 |
| P734 | family name | Darewicz | Q124615606 |
| Darewicz | Q124615606 | ||
| Darewicz | Q124615606 | ||
| P735 | given name | Małgorzata | Q15891793 |
| Małgorzata | Q15891793 | ||
| Rozalia | Q20011814 | ||
| Rozalia | Q20011814 | ||
| P1412 | languages spoken, written or signed | Polish | Q809 |
| P1559 | name in native language | Małgorzata Darewicz | |
| P106 | occupation | researcher | Q1650915 |
| food scientist | Q12304425 | ||
| P21 | sex or gender | female | Q6581072 |
| Q62125955 | Action of the chymosin on reconstituted casein systems |
| Q34158535 | Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes |
| Q62125921 | Angiotensin I-converting enzyme inhibitory peptides in oat (Avena sativa L.) proteins-derived digests – In silico and in vitro study |
| Q47396430 | Annotation of Peptide Structures Using SMILES and Other Chemical Codes-Practical Solutions. |
| Q40426849 | Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates. |
| Q62125923 | Antioxidant properties of salmon (Salmo salarL.) protein fraction hydrolysates revealed following theirex vivodigestion andin vitrohydrolysis |
| Q62125926 | BIOLOGICALLY ACTIVE PEPTIDES FROM FOOD PROTEINS: IN SILICO , IN VITRO AND IN VIVO STUDIES, APPLICATION ASPECTS, AND SAFETY EVALUATION |
| Q62125927 | BIOLOGICALLY ACTIVE PEPTIDES RELEASED FROM FOOD PROTEINS |
| Q62125924 | BIOPEP database of sensory peptides and amino acids |
| Q91551844 | BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities |
| Q62125952 | Bioinformatic-aided prediction for release possibilities of bioactive peptides from plant proteins |
| Q62125935 | Biological and Chemical Databases for Research into the Composition of Animal Source Foods |
| Q62125925 | Carp proteins as a source of bioactive peptides – an in silico approach |
| Q62125939 | Celiac Disease—Background, Molecular, Bioinformatics and Analytical Aspects |
| Q97688528 | Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters |
| Q62125928 | Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources |
| Q26784209 | Common Amino Acid Subsequences in a Universal Proteome--Relevance for Food Science |
| Q62125940 | Computational Characterisation and Identification of Peptides for in silico Detection of Potentially Celiac-Toxic Proteins |
| Q62125916 | Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review |
| Q30881857 | Dephosphorylation-induced structural changes in beta-casein and its amphiphilic fragment in relation to emulsion properties. |
| Q115171759 | Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods |
| Q45866347 | Epitopic hexapeptide sequences from Baltic cod parvalbumin beta (allergen Gad c 1) are common in the universal proteome. |
| Q51322685 | European Carp (Cyprinus carpio L.) Protein-Derived Ex Vivo Digests and In Vitro Hydrolysates Differ in the ACE I Inhibitory Activity and Composition of Released ACE Inhibitory Peptides. |
| Q62125936 | Evaluation of In Silico Prediction Possibility of Epitope Sequences Using Experimental Data Concerning Allergenic Food Proteins Summarised in BIOPEP Database |
| Q62125929 | Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates |
| Q62125941 | Food Proteins as Precursors of Bioactive Peptides — Classification Into Families |
| Q36360018 | Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches |
| Q62125934 | Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction |
| Q62125944 | Formation and stabilization of emulsion with A1, A2 and B β-casein genetic variants |
| Q64113830 | Free Accessible Databases as a Source of Information about Food Components and Other Compounds with Anticancer Activity⁻Brief Review |
| Q115171731 | Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol |
| Q115171735 | Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators |
| Q28077746 | Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules-Search Options and Applications in Food Science |
| Q62125917 | Introducing a Simple Equation To Express Oxidation States as an Alternative to Using Rules Associated with Words Alone |
| Q62125963 | Modulation of physico-chemical properties of bovine b-casein by nonenzymatic glycation associated with enzymatic dephosphorylation |
| Q62125918 | Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome |
| Q115171732 | Properties of peptides released from salmon and carp via simulated human-like gastrointestinal digestion described applying quantitative parameters |
| Q115171734 | Proposal of the Annotation of Phosphorylated Amino Acids and Peptides Using Biological and Chemical Codes |
| Q62125965 | Some physico-chemical properties and structural changes of bovine β-casein upon glycation |
| Q62125948 | Some properties of β-casein modified via phosphatase |
| Q115171740 | Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches |
| Q62125919 | Structural characteristics of food protein-originating di- and tripeptides using principal component analysis |
| Q64116841 | Structure⁻Activity Prediction of ACE Inhibitory/Bitter Dipeptides-A Chemometric Approach Based on Stepwise Regression |
| Q62125937 | The Preventive Potential of Milk and Colostrum Proteins and Protein Fragments |
| Q30658978 | The effect of glycosylation on emulsifying and structural properties of bovine beta-casein |
| Q62125920 | Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis |
| Q62125931 | Using Internet Databases for Food Science Organic Chemistry Students To Discover Chemical Compound Information |
| Q51322733 | Justyna Borawska-Dziadkiewicz | doctoral advisor | P184 |
| Q9288352 | Henryk Kostyra | doctoral student | P185 |
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