Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 8, p. 1416, doi. 10.1002/jsfa.4326
- By:
- Publication type:
- Article
Works by Goderska, Kamila
Results: 14
1
2
Properties of bee honeys and respective analytical methods.
- Published in:
- Food Analytical Methods, 2022, v. 15, n. 6, p. 1720, doi. 10.1007/s12161-022-02243-0
- By:
- Publication type:
- Article
3
Biosynthesis of Lactobionic Acid in Whey-Containing Medium by Microencapsulated and Free Bacteria of Pseudomonas taetrolens.
- Published in:
- Indian Journal of Microbiology, 2021, v. 61, n. 3, p. 315, doi. 10.1007/s12088-021-00944-4
- By:
- Publication type:
- Article
4
Lactobionic acid production by glucose-fructose oxidoreductase from Zymomonas mobilis expressed in Escherichia coli.
- Published in:
- Biotechnology Letters, 2015, v. 37, n. 10, p. 2047, doi. 10.1007/s10529-015-1887-0
- By:
- Publication type:
- Article
5
Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)
- Published in:
- Archives of Microbiology, 2022, v. 204, n. 6, p. 1, doi. 10.1007/s00203-022-02820-1
- By:
- Publication type:
- Article
6
The antioxidant and prebiotic properties of lactobionic acid.
- Published in:
- Applied Microbiology & Biotechnology, 2019, v. 103, n. 9, p. 3737, doi. 10.1007/s00253-019-09754-7
- By:
- Publication type:
- Article
7
Helicobacter pylori treatment: antibiotics or probiotics.
- Published in:
- Applied Microbiology & Biotechnology, 2018, v. 102, n. 1, p. 1, doi. 10.1007/s00253-017-8535-7
- By:
- Publication type:
- Article
8
RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2008, v. 58, n. 4, p. 497
- By:
- Publication type:
- Article
9
The Utilization of Pseudomonas taetrolens to Produce Lactobionic Acid.
- Published in:
- Applied Biochemistry & Biotechnology, 2014, v. 173, n. 8, p. 2189, doi. 10.1007/s12010-014-1024-x
- By:
- Publication type:
- Article
10
ROLA ŻYWIENIA I SUBSTANCJI BIOAKTYWNYCH POCHODZENIA ROŚLINNEGO W PREWENCJI CHORÓB NOWOTWOROWYCH.
- Published in:
- Żywność, 2023, v. 30, n. 1, p. 5, doi. 10.15193/ZNTJ/2023/134/433
- By:
- Publication type:
- Article
11
WYBRANE SUBSTANCJE BIOAKTYWNE POCHODZENIA ROŚLINNEGO I ICH ROLA W ZAPOBIEGANIU NOWOTWOROM.
- Published in:
- Żywność, 2022, v. 29, n. 4, p. 5, doi. 10.15193/ZNTJ/2022/133/427
- By:
- Publication type:
- Article
12
Evaluation of Microencapsulated Synbiotic Preparations Containing Lactobionic Acid.
- Published in:
- Applied Biochemistry & Biotechnology, 2021, v. 193, n. 11, p. 3483, doi. 10.1007/s12010-021-03622-9
- By:
- Publication type:
- Article
13
Quantitative Analysis of Lactobionic Acid in Bioreactor Cultures and Selected Biological Activities.
- Published in:
- Molecules, 2024, v. 29, n. 22, p. 5400, doi. 10.3390/molecules29225400
- By:
- Publication type:
- Article
14
A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/7710462
- By:
- Publication type:
- Article