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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
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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
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
Nondairy Probiotic Products: Functional Foods That Require More Attention.
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- Nutrients, 2022, v. 14, n. 4, p. 753, doi. 10.3390/nu14040753
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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
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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- 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 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
In Situ Inactivation of Selected Bacillus Strains in Brewer's Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management.
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- Foods, 2023, v. 12, n. 12, p. 2279, doi. 10.3390/foods12122279
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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
Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment.
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- Foods, 2021, v. 10, n. 3, p. 542, doi. 10.3390/foods10030542
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- Article
By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-69900-8
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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
Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4194, doi. 10.1111/ijfs.15739
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- Article
Microorganisms in Organic Food-Issues to Be Addressed.
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- Microorganisms, 2023, v. 11, n. 6, p. 1557, doi. 10.3390/microorganisms11061557
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- Article
Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks.
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- Microorganisms, 2021, v. 9, n. 1, p. 123, doi. 10.3390/microorganisms9010123
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- Article
Effects of Probiotic Lactobacillus Rhamnosus LOCK900 on the Staphylococcus Aureus Survival in Carrot Juice.
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- Journal of Food Safety, 2016, v. 36, n. 4, p. 571, doi. 10.1111/jfs.12278
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- Article
Risk assessment of enteric viruses along the food chain and in the population.
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- EFSA Journal, 2022, v. 20, p. 1, doi. 10.2903/j.efsa.2022.e200918
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- Article
Risk assessment of enteric viruses along the food chain and in the population.
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- EFSA Journal, 2022, v. 20, n. 12, p. 1, doi. 10.2903/j.efsa.2022.e200918
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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 USE OF HAZELNUT SEED SKINS FOR THE FORTIFICATION OF FOOD WITH POLYPHENOLS AND TO INCREASE FOOD SAFETY.
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- Zywnosc, 2022, v. 29, n. 1, p. 102, doi. 10.15193/zntj/2022/130/411
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- Article
WPŁYW MIEJSCA POZYSKANIA DREWNA NA JAKOŚĆ I BEZPIECZEŃSTWO ZDROWOTNE KIEŁBAS WĘDZONYCH.
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- Zywnosc, 2020, v. 27, n. 3, p. 110, doi. 10.15193/zntj/2020/124/351
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- Article
ZASTOSOWANIE NAPARU HERBACIANEGO KOMBUCHA I KULTURY SYMBIOTYCZNEJ SCOBY DO PRODUKCJI FERMENTOWANEGO NAPOJU MLECZNEGO.
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- Zywnosc, 2019, v. 26, n. 3, p. 97, doi. 10.15193/zntj/2019/120/300
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- Article
SZACOWANIE WZROSTU I PRZEŻYWALNOŚCI BAKTERII PROBIOTYCZNYCH, PSUJĄCYCH I PATOGENNYCH W ŻYWNOŚCI Z WYKORZYSTANIEM PROGNOSTYCZNEJ BAZY DANYCH (ProgBaz SGGW).
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- Zywnosc, 2019, v. 26, n. 3, p. 49, doi. 10.15193/zntj/2019/120/296
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- Article
JAKOŚĆ SENSORYCZNA I PRZEŻYWALNOŚĆ POTENCJALNIE PROBIOTYCZNYCH SZCZEPÓW LACTOBACILLUS W FERMENTOWANYM NAPOJU MIODOWYM.
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- Zywnosc, 2018, v. 25, n. 1, p. 87, doi. 10.15193/zntj/2018/114/222
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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