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Łukasz Gontar
Łukasz Gontar
Head of Natural Products Laboratory

Recent publications


  • Ł. Gontar, A. Geszprych, J. Przybył, M. Buła, and E. Osińska, “Chemical variability of lemon beebalm (Monarda citriodora Cerv. ex Lag.) during plant phenology,” J. Appl. Res. Med. Aromat. Plants, p. 100433, Sep. 2022, doi: 10.1016/j.jarmap.2022.100433.
  • K. Šerstnova et al., “Expression of anti-inflammatory markers IL-2, IL-10, TGF-β1, βdEF-2, βdEF-3 and Cathelicidin LL37 in dairy cattle milk with different health status of the udder,” Pol. J. Vet. Sci., vol. 25, no. 2, pp. 237–248, 2022, doi: 10.24425/pjvs.2022.141808.
  • Z. Vitenberga-Verza et al., “Identification of Inflammatory and Regulatory Cytokines IL-1α-, IL-4-, IL-6-, IL-12-, IL-13-, IL-17A-, TNF-α-, and IFN-γ-Producing Cells in the Milk of Dairy Cows with Subclinical and Clinical Mastitis,” Pathogens, vol. 11, no. 372, pp. 1–23, 2022, doi: https://doi.org/10.3390/pathogens11030372.
  • Ł. Gontar et al., “Dynamics and Diversity of Microbial Contamination in Poultry Bedding Materials Containing Parts of Medicinal Plants,” Materials (Basel), vol. 15, no. 4, p. 1290, Feb. 2022, doi: 10.3390/ma15041290.


  • K. Królak and M. Buła, “Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analysed with HS/GC-MS,” Acta Innov., no. 41, pp. 65–80, Dec. 2021, doi: 10.32933/ActaInnovations.41.6.


  • A. Goszkiewicz, E. Kochańska, K. Korczak, V. О. Potapov, and S. Prasol, “Influence of microwave treatment on quality parameters of snacks food. Impact issues,” Acta Innov., vol. 53, no. 36, pp. 64–80, Sep. 2020, doi: 10.32933/ActaInnovations.36.6.
  • R. Kapica et al., “Artificial Superhydrophobic and Antifungal Surface on Goose Down by Cold Plasma Treatment,” Coatings, vol. 10, no. 9, p. 904, Sep. 2020, doi: 10.3390/coatings10090904.
  • A. Goszkiewicz, E. Kołodziejczyk, and F. Ratajczyk, “Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics,” Food Struct., vol. 25, no. June, p. 100144, Jul. 2020, doi: 10.1016/j.foostr.2020.100144.