Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 7, p. 373, doi. 10.3390/fermentation10070373
- By:
- Publication type:
- Article
Works matching AU Kołożyn-Krajewska, Danuta
Results: 80
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The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 6, p. 298, doi. 10.3390/fermentation10060298
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- Publication type:
- Article
3
Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 6, p. 291, doi. 10.3390/fermentation10060291
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- Publication type:
- Article
4
Traditional and New Microorganisms in Lactic Acid Fermentation of Food.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019
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- Publication type:
- Article
5
Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics.
- Published in:
- 2021
- By:
- Publication type:
- journal article
6
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
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- Publication type:
- Article
7
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
8
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
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- Publication type:
- Article
9
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
10
Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.
- Published in:
- Foods, 2025, v. 14, n. 6, p. 1028, doi. 10.3390/foods14061028
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- Publication type:
- Article
11
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
12
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
13
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.
- Published in:
- Foods, 2022, v. 11, n. 23, p. 3862, doi. 10.3390/foods11233862
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- Publication type:
- Article
14
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
15
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
16
Segmentation of Polish Households Taking into Account Food Waste.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 379, doi. 10.3390/foods9040379
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- Publication type:
- Article
17
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
18
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
- By:
- Publication type:
- Article
19
Advances in Fermentation Technology: A Focus on Health and Safety.
- Published in:
- Applied Sciences (2076-3417), 2025, v. 15, n. 6, p. 3001, doi. 10.3390/app15063001
- By:
- Publication type:
- Article
20
The Importance of Micronutrient Adequacy in Obesity and the Potential of Microbiota Interventions to Support It.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4489, doi. 10.3390/app14114489
- By:
- Publication type:
- Article
21
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
- By:
- Publication type:
- Article
22
The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12780, doi. 10.3390/app132312780
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- Publication type:
- Article
23
Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 22, p. 11736, doi. 10.3390/app122211736
- By:
- Publication type:
- Article
24
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
- By:
- Publication type:
- Article
25
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
- By:
- Publication type:
- Article
26
Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168063
- By:
- Publication type:
- Article
27
Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 4, p. 1576, doi. 10.3390/app11041576
- By:
- Publication type:
- Article
28
The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 904, doi. 10.3390/app11030904
- By:
- Publication type:
- Article
29
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
30
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
- Published in:
- Antioxidants, 2021, v. 10, n. 11, p. 1711, doi. 10.3390/antiox10111711
- By:
- Publication type:
- Article
31
DEVELOPMENT OF TOFU PRODUCTION METHOD WITH PROBIOTIC BACTERIA ADDITION.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 485, doi. 10.15414/jmbfs.2015.4.6.485-490
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- Publication type:
- Article
32
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.
- Published in:
- 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
33
Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility.
- Published in:
- Nutrients, 2024, v. 16, n. 4, p. 561, doi. 10.3390/nu16040561
- By:
- Publication type:
- Article
34
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 9, p. 2953, doi. 10.1002/jsfa.8133
- By:
- Publication type:
- Article
35
Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese.
- Published in:
- BioMed Research International, 2017, v. 2017, p. 1, doi. 10.1155/2017/6820369
- By:
- Publication type:
- Article
36
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
- By:
- Publication type:
- Article
37
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
- By:
- Publication type:
- Article
38
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
- By:
- Publication type:
- Article
39
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
40
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
- By:
- Publication type:
- Article
41
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams.
- Published in:
- Agriculture; Basel, 2025, v. 15, n. 1, p. 107, doi. 10.3390/agriculture15010107
- By:
- Publication type:
- Article
42
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
- By:
- Publication type:
- Article
43
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
44
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
45
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
46
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
47
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
48
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
49
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
50
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