Found: 18
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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
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- Publication type:
- Article
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
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- Publication type:
- Article
Cluster Analysis Classification of Honey from Two Different Climatic Zones Based on Selected Physicochemical and of Microbiological Parameters.
- Published in:
- Molecules, 2021, v. 26, n. 8, p. 2361, doi. 10.3390/molecules26082361
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- Publication type:
- Article
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.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 392, doi. 10.3390/foods13030392
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- Publication type:
- Article
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3975, doi. 10.3390/foods12213975
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- Publication type:
- Article
Meat Microflora and the Quality of Meat Products.
- Published in:
- 2023
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- Publication type:
- Editorial
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
- Published in:
- Foods, 2023, v. 12, n. 8, p. 1565, doi. 10.3390/foods12081565
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- Publication type:
- Article
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
The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2267, doi. 10.3390/foods10102267
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- Publication type:
- Article
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4027, doi. 10.3390/app14104027
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- Publication type:
- Article
Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8855, doi. 10.3390/app12178855
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- Publication type:
- Article
Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8454, doi. 10.3390/app12178454
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- Publication type:
- Article
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
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- Publication type:
- Article
Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration.
- Published in:
- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 5, p. 1632, doi. 10.3390/ijerph17051632
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- Publication type:
- Article
TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS K3 ISOLATED FROM FERMENTED CABBAGE AND ITS POTENTIAL USE AS STARTER CULTURE FOR FERMENTED FOOD PRODUCTS.
- Published in:
- Zywnosc, 2019, v. 26, n. 4, p. 89, doi. 10.15193/zntj/2019/121/315
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- Publication type:
- Article
WPŁYW WYBRANYCH SKŁADNIKÓW ŻYWNOŚCI NA ZACHOWANIE ŻYWOTNOŚCI BAKTERII LACTOBACILLUS SPP. W PRZEWODZIE POKARMOWYM - BADANIA IN VITRO.
- Published in:
- Zywnosc, 2019, v. 26, n. 3, p. 148, doi. 10.15193/zntj/2019/120/304
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- Publication type:
- Article
Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties.
- Published in:
- Probiotics & Antimicrobial Proteins, 2020, v. 12, n. 3, p. 1025, doi. 10.1007/s12602-019-09587-w
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- Publication type:
- Article
Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients.
- Published in:
- Agriculture; Basel, 2020, v. 10, n. 9, p. 390, doi. 10.3390/agriculture10090390
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- Publication type:
- Article