Benefits of Probiotics—Biodetoxification.
- Published in:
- Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5297, doi. 10.3390/app15105297
- By:
- Publication type:
- Article
Works matching AU Kołożyn-Krajewska, Danuta
Results: 81
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RECENZJA PODRĘCZNIKA POD REDAKCJĄ DANUTY KOŁOŻYN-KRAJEWSKIEJ HIGIENA PRODUKCJI ŻYWNOŚCI.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2014, v. 2, n. 13, p. 122, doi. 10.15611/nit.2014.2.11
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- Publication type:
- Article
3
Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility.
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- Nutrients, 2024, v. 16, n. 4, p. 561, doi. 10.3390/nu16040561
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- Publication type:
- Article
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Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics.
- Published in:
- 2021
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- Publication type:
- journal article
5
The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.
- Published in:
- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/452757
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- Publication type:
- Article
6
Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 9, p. 1983, doi. 10.1111/ijfs.13471
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- Publication type:
- Article
7
Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2491, doi. 10.1111/j.1365-2621.2011.02772.x
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- Publication type:
- Article
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POTENTIAL OF BACTERIOCINS FROM LAB TO IMPROVE MICROBIAL QUALITY OF DRY-CURED AND FERMENTED MEAT PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 119, doi. 10.17306/J.AFS.2017.0466
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- Publication type:
- Article
9
Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.
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- Foods, 2025, v. 14, n. 6, p. 1028, doi. 10.3390/foods14061028
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- Publication type:
- Article
10
The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses—Industrial Model Study.
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- Foods, 2024, v. 13, n. 3, p. 392, doi. 10.3390/foods13030392
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- Publication type:
- Article
11
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
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- Foods, 2023, v. 12, n. 8, p. 1565, doi. 10.3390/foods12081565
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- Publication type:
- Article
12
Factors Influencing Biofilm Formation by Salmonella enterica sv. Typhimurium, E. cloacae, E. hormaechei , Pantoea spp., and Bacillus spp. Isolated from Human Milk Determined by PCA Analysis.
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- Foods, 2022, v. 11, n. 23, p. 3862, doi. 10.3390/foods11233862
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- Publication type:
- Article
13
Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3631, doi. 10.3390/foods11223631
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- Publication type:
- Article
14
The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products.
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- Foods, 2021, v. 10, n. 10, p. 2267, doi. 10.3390/foods10102267
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- Publication type:
- Article
15
Segmentation of Polish Households Taking into Account Food Waste.
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- Foods, 2020, v. 9, n. 4, p. 379, doi. 10.3390/foods9040379
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- Publication type:
- Article
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Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 481, doi. 10.3390/foods8100481
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- Publication type:
- Article
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Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties.
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- Probiotics & Antimicrobial Proteins, 2020, v. 12, n. 3, p. 1025, doi. 10.1007/s12602-019-09587-w
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- Publication type:
- Article
18
WIELKOŚĆ GOSPODARSTWA DOMOWEGO I DZIEŃ TYGODNIA A POZIOM ZMARNOWANEJ ŻYWNOŚCI.
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- Żywność, 2023, v. 30, n. 3, p. 224, doi. 10.15193/zntj/2023/136/464
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- Publication type:
- Article
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CHANGES IN THE MICROBIOME OF A HUMAN AND IN THE SIMULATOR OF HUMAN INTESTINAL MICROBIAL ECOSYSTEM (SHIME®) IN RESPONSE TO A DIET AND PROBIOTIC SUPPLEMENTATION.
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- Żywność, 2023, v. 30, n. 1, p. 53, doi. 10.15193/zntj/2023/134/437
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- Publication type:
- Article
20
Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food.
- Published in:
- CyTA: Journal of Food, 2021, v. 19, n. 1, p. 691, doi. 10.1080/19476337.2021.1963320
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- Publication type:
- Article
21
Development of potentially probiotic and synbiotic pumpkin frozen desserts.
- Published in:
- CyTA: Journal of Food, 2019, v. 17, n. 1, p. 251, doi. 10.1080/19476337.2019.1570975
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- Publication type:
- Article
22
Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties.
- Published in:
- CyTA: Journal of Food, 2017, v. 15, n. 4, p. 601, doi. 10.1080/19476337.2017.1321588
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- Publication type:
- Article
23
Implementation of Safety Assurance System in Food Production in Poland.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2011, v. 61, n. 2, p. 115
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- Publication type:
- Article
24
WYBRANE ZWYCZAJE ZAKUPOWE MIESZKAŃCÓW WOJEWÓDZTWA ŁÓDZKIEGO JAKO PRZYCZYNA MARNOTRAWSTWA ŻYWNOŚCI.
- Published in:
- Żywność, 2020, v. 27, n. 3, p. 143, doi. 10.15193/zntj/2020/124/354
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- Publication type:
- Article
25
ZMIANY NOMENKLATURY TAKSONOMICZNEJ WAŻNYCH GATUNKÓW PROBIOTYCZNYCH BAKTERII LACTOBACILLUS.
- Published in:
- Żywność, 2020, v. 27, n. 3, p. 5, doi. 10.15193/zntj/2020/124/343
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- Publication type:
- Article
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EKONOMICZNY ASPEKT BEZPIECZEŃSTWA ŻYWNOŚCIOWEGO W GOSPODARSTWACH DOMOWYCH OSÓB STARSZYCH Z UWZGLĘDNIENIEM WYBRANYCH CECH SOCJODEMOGRAFICZNYCH.
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- Żywność, 2020, v. 27, n. 1, p. 111, doi. 10.15193/zntj/2020/122/326
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- Publication type:
- Article
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TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS K3 ISOLATED FROM FERMENTED CABBAGE AND ITS POTENTIAL USE AS STARTER CULTURE FOR FERMENTED FOOD PRODUCTS.
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- Żywność, 2019, v. 26, n. 4, p. 89, doi. 10.15193/zntj/2019/121/315
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- Publication type:
- Article
28
WPŁYW WYBRANYCH SKŁADNIKÓW ŻYWNOŚCI NA ZACHOWANIE ŻYWOTNOŚCI BAKTERII LACTOBACILLUS SPP. W PRZEWODZIE POKARMOWYM - BADANIA IN VITRO.
- Published in:
- Żywność, 2019, v. 26, n. 3, p. 148, doi. 10.15193/zntj/2019/120/304
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- Publication type:
- Article
29
WPŁYW WYBRANYCH SZCZEPÓW BAKTERII KWASU MLEKOWEGO NA PRZYDATNOŚĆ TECHNOLOGICZNĄ I JAKOŚĆ MIKROBIOLOGICZNĄ MIĘSA DROBIOWEGO ODDZIELONEGO MECHANICZNIE.
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- Żywność, 2019, v. 26, n. 3, p. 122, doi. 10.15193/zntj/2019/120/302
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- Publication type:
- Article
30
PORÓWNANIE AKTYWNOŚCI ANTAGONISTYCZNEJ WYKAZYWANEJ PRZEZ SZCZEPY BAKTERII FERMENTACJI MLEKOWEJ WYIZOLOWANE Z RÓŻNYCH RODZAJÓW ŻYWNOŚCI TRADYCYJNEJ.
- Published in:
- Żywność, 2019, v. 26, n. 3, p. 60, doi. 10.15193/zntj/2019/120/297
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- Publication type:
- Article
31
SZACOWANIE WZROSTU I PRZEŻYWALNOŚCI BAKTERII PROBIOTYCZNYCH, PSUJĄCYCH I PATOGENNYCH W ŻYWNOŚCI Z WYKORZYSTANIEM PROGNOSTYCZNEJ BAZY DANYCH (ProgBaz SGGW).
- Published in:
- Żywność, 2019, v. 26, n. 3, p. 49, doi. 10.15193/zntj/2019/120/296
- By:
- Publication type:
- Article
32
BEZPIECZEŃSTWO STOSOWANIA PROBIOTYKÓW PRZEZ LUDZI.
- Published in:
- Żywność, 2019, v. 26, n. 3, p. 5, doi. 10.15193/zntj/2019/120/293
- By:
- Publication type:
- Article
33
Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.
- Published in:
- Molecules, 2023, v. 28, n. 4, p. 1749, doi. 10.3390/molecules28041749
- By:
- Publication type:
- Article
34
The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.
- Published in:
- Molecules, 2022, v. 27, n. 3, p. 1097, doi. 10.3390/molecules27031097
- By:
- Publication type:
- Article
35
Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages.
- Published in:
- Molecules, 2021, v. 26, n. 21, p. 6454, doi. 10.3390/molecules26216454
- By:
- Publication type:
- Article
36
Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products.
- Published in:
- International Journal of Food Properties, 2017, v. 20, n. 11, p. 2736, doi. 10.1080/10942912.2016.1250098
- By:
- Publication type:
- Article
37
Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics.
- Published in:
- Microorganisms, 2023, v. 11, n. 7, p. 1714, doi. 10.3390/microorganisms11071714
- By:
- Publication type:
- Article
38
The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 12, p. 4311, doi. 10.3390/app10124311
- By:
- Publication type:
- Article
39
Selected Factors Determining the Disposal of Stale Bread by Polish Consumers.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 24, p. 11029, doi. 10.3390/su162411029
- By:
- Publication type:
- Article
40
Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 15, p. 6631, doi. 10.3390/su16156631
- By:
- Publication type:
- Article
41
The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9258, doi. 10.3390/su14159258
- By:
- Publication type:
- Article
42
Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 13, p. 8153, doi. 10.3390/su14138153
- By:
- Publication type:
- Article
43
The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 9, p. 5059, doi. 10.3390/su13095059
- By:
- Publication type:
- Article
44
Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 1, p. 421, doi. 10.3390/su13010421
- By:
- Publication type:
- Article
45
Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 8, p. 3187, doi. 10.3390/su12083187
- By:
- Publication type:
- Article
46
Managing the Risk of Food Waste in Foodservice Establishments.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 5, p. 2050, doi. 10.3390/su12052050
- By:
- Publication type:
- Article
47
Analysis of the Behaviors of Polish Consumers in Relation to Food Waste.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 1, p. 304, doi. 10.3390/su12010304
- By:
- Publication type:
- Article
48
A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study.
- Published in:
- Sustainability (2071-1050), 2018, v. 10, n. 9, p. 3175, doi. 10.3390/su10093175
- By:
- Publication type:
- Article
49
The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage.
- Published in:
- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 13, p. 8144, doi. 10.3390/ijerph19138144
- By:
- Publication type:
- Article
50
Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?
- Published in:
- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 3, p. 1582, doi. 10.3390/ijerph19031582
- By:
- Publication type:
- Article