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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
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
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 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 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
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
Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-023-12915-4
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- Article
Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity.
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- Applied Microbiology & Biotechnology, 2023, v. 107, n. 1, p. 1, doi. 10.1007/s00253-023-12915-4
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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
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
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
The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 6, p. 3047, doi. 10.3390/app12063047
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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
Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 1069, doi. 10.1111/ijfs.14252
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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
Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications.
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- Frontiers in Pharmacology, 2020, v. 11, p. N.PAG, doi. 10.3389/fphar.2020.01021
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- Article
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 9, p. 2953, doi. 10.1002/jsfa.8133
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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
THE USEFULNESS OF FERMENTED KOMBUCHA TEA FOR THE PRODUCTION OF LOW-ALCOHOLIC DRINKS.
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- Zywnosc, 2023, v. 30, n. 3, p. 195, doi. 10.15193/zntj/2023/136/462
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- Article
BAKTERIE KWASU OCTOWEGO JAKO POTENCJALNE PROBIOTYKI NOWEJ GENERACJI.
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- Zywnosc, 2020, v. 27, n. 3, p. 15, doi. 10.15193/zntj/2020/124/344
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- Article
ZACHOWANIA STARSZYCH KONSUMENTÓW WOBEC ZJAWISKA MARNOTRAWSTWA ŻYWNOŚCI.
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- Zywnosc, 2020, v. 27, n. 1, p. 122, doi. 10.15193/zntj/2019/122/327
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- Article
IZOLACJA I IDENTYFIKACJA SZCZEPÓW BAKTERII KWASU OCTOWEGO O POTENCJALNYCH WŁAŚCIWOŚCIACH PROZDROWOTNYCH.
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- Zywnosc, 2019, v. 26, n. 3, p. 183, doi. 10.15193/zntj/2019/120/307
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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
The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/452757
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- Article