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Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes.
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- Sustainability (2071-1050), 2024, v. 16, n. 15, p. 6631, doi. 10.3390/su16156631
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- Article
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages.
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- Fermentation (Basel), 2024, v. 10, n. 7, p. 373, doi. 10.3390/fermentation10070373
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- Article
The Importance of Micronutrient Adequacy in Obesity and the Potential of Microbiota Interventions to Support It.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4489, doi. 10.3390/app14114489
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- Article
Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 291, doi. 10.3390/fermentation10060291
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- Article
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 298, doi. 10.3390/fermentation10060298
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- Article
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4027, doi. 10.3390/app14104027
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- Article
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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- 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.
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- Foods, 2024, v. 13, n. 3, p. 392, doi. 10.3390/foods13030392
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- Article
The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12780, doi. 10.3390/app132312780
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- Article
Traditional and New Microorganisms in Lactic Acid Fermentation of Food.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019
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- Article
Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics.
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- Microorganisms, 2023, v. 11, n. 7, p. 1714, doi. 10.3390/microorganisms11071714
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- Article
WIELKOŚĆ GOSPODARSTWA DOMOWEGO I DZIEŃ TYGODNIA A POZIOM ZMARNOWANEJ ŻYWNOŚCI.
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- Zywnosc, 2023, v. 30, n. 3, p. 224, doi. 10.15193/zntj/2023/136/464
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- Article
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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- Article
Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.
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- Molecules, 2023, v. 28, n. 4, p. 1749, doi. 10.3390/molecules28041749
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- Article
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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- Zywnosc, 2023, v. 30, n. 1, p. 53, doi. 10.15193/zntj/2023/134/437
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- Article
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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- Article
Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 22, p. 11736, doi. 10.3390/app122211736
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- Article
Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.
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- Foods, 2022, v. 11, n. 22, p. 3631, doi. 10.3390/foods11223631
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- Article
Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8454, doi. 10.3390/app12178454
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- Article
Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8855, doi. 10.3390/app12178855
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- Article
Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168063
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- Article
The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners.
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- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9258, doi. 10.3390/su14159258
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- Article
Ethylene oxide in foods: current approach to the risk assessment and practical considerations based on the European food business operator perspective.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1951, doi. 10.1007/s00217-022-04018-7
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- Article
The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage.
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- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 13, p. 8144, doi. 10.3390/ijerph19138144
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- Article
Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste.
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- Sustainability (2071-1050), 2022, v. 14, n. 13, p. 8153, doi. 10.3390/su14138153
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- Article
Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?
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- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 3, p. 1582, doi. 10.3390/ijerph19031582
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- Article
The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.
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- Molecules, 2022, v. 27, n. 3, p. 1097, doi. 10.3390/molecules27031097
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- Article
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
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- Antioxidants, 2021, v. 10, n. 11, p. 1711, doi. 10.3390/antiox10111711
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- Article
Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages.
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- Molecules, 2021, v. 26, n. 21, p. 6454, doi. 10.3390/molecules26216454
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- Article
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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- Article
The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses.
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- Sustainability (2071-1050), 2021, v. 13, n. 9, p. 5059, doi. 10.3390/su13095059
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- Article
Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 4, p. 1576, doi. 10.3390/app11041576
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- Article
The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 904, doi. 10.3390/app11030904
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- Article
Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study.
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- Sustainability (2071-1050), 2021, v. 13, n. 1, p. 421, doi. 10.3390/su13010421
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- Article
Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients.
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- Agriculture; Basel, 2020, v. 10, n. 9, p. 390, doi. 10.3390/agriculture10090390
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- Article
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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- Article
Mapping the Structure of Food Waste Management Research: A Co-Keyword Analysis.
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- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 13, p. 4798, doi. 10.3390/ijerph17134798
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- Article
ZMIANY NOMENKLATURY TAKSONOMICZNEJ WAŻNYCH GATUNKÓW PROBIOTYCZNYCH BAKTERII LACTOBACILLUS.
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- Zywnosc, 2020, v. 27, n. 3, p. 5, doi. 10.15193/zntj/2020/124/343
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- Article
WYBRANE ZWYCZAJE ZAKUPOWE MIESZKAŃCÓW WOJEWÓDZTWA ŁÓDZKIEGO JAKO PRZYCZYNA MARNOTRAWSTWA ŻYWNOŚCI.
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- Zywnosc, 2020, v. 27, n. 3, p. 143, doi. 10.15193/zntj/2020/124/354
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- Article
The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 12, p. 4311, doi. 10.3390/app10124311
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- Article
Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product.
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- Journal of Food Quality, 2020, p. 1, doi. 10.1155/2020/6141728
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- Article
Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction.
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- Sustainability (2071-1050), 2020, v. 12, n. 8, p. 3187, doi. 10.3390/su12083187
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- Article
CRONOBACTER SPP. - POWAŻNE ZAGROŻENIE W ŻYWNOŚCI DLA NIEMOWLĄT.
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- Advancements of Microbiology, 2020, v. 59, n. 2, p. 139, doi. 10.21307/PM-2020.59.2.011
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- Article
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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- Article
Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?
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- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 6, p. 2074, doi. 10.3390/ijerph17062074
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- Article
Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration.
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- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 5, p. 1632, doi. 10.3390/ijerph17051632
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- Article
Managing the Risk of Food Waste in Foodservice Establishments.
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- Sustainability (2071-1050), 2020, v. 12, n. 5, p. 2050, doi. 10.3390/su12052050
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- Article
Analysis of the Behaviors of Polish Consumers in Relation to Food Waste.
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- Sustainability (2071-1050), 2020, v. 12, n. 1, p. 304, doi. 10.3390/su12010304
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- Article
EKONOMICZNY ASPEKT BEZPIECZEŃSTWA ŻYWNOŚCIOWEGO W GOSPODARSTWACH DOMOWYCH OSÓB STARSZYCH Z UWZGLĘDNIENIEM WYBRANYCH CECH SOCJODEMOGRAFICZNYCH.
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- Zywnosc, 2020, v. 27, n. 1, p. 111, doi. 10.15193/zntj/2020/122/326
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- Article
Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue.
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- Foods, 2019, v. 8, n. 10, p. 481, doi. 10.3390/foods8100481
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- Article