Hasil Pencarian - Barbara Sionek

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  1. 1
    Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response

    Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response oleh Aleksandra Szydłowska, Barbara Sionek

    Diterbitkan 2022-12-01
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  2. 2
    The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

    The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation oleh Barbara Sionek, Aleksandra Szydłowska, Danuta Kołożyn-Krajewska

    Diterbitkan 2024-06-01
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  3. 3
    Applications of Biosensors for Meat Quality Evaluations

    Applications of Biosensors for Meat Quality Evaluations oleh Barbara Sionek, Wiesław Przybylski, Anita Bańska, Tomasz Florowski

    Diterbitkan 2021-11-01
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  4. 4
    Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature

    Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature oleh Aleksandra Szydłowska, Dorota Zielińska, Barbara Sionek, Danuta Kołożyn-Krajewska

    Diterbitkan 2024-05-01
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  5. 5
    The Mulberry Juice Fermented by <i>Lactiplantibacillus plantarum</i> O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents

    The Mulberry Juice Fermented by <i>Lactiplantibacillus plantarum</i> O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents oleh Aleksandra Szydłowska, Dorota Zielińska, Barbara Sionek, Danuta Kołożyn-Krajewska

    Diterbitkan 2023-11-01
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  6. 6
    The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products

    The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products oleh Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, Danuta Kołożyn-Krajewska

    Diterbitkan 2024-06-01
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  7. 7
    Traditional and New Microorganisms in Lactic Acid Fermentation of Food

    Traditional and New Microorganisms in Lactic Acid Fermentation of Food oleh Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, Danuta Kołożyn-Krajewska

    Diterbitkan 2023-12-01
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  8. 8
    Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

    Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties oleh Katarzyna Neffe-Skocińska, Barbara Sionek, Iwona Ścibisz, Danuta Kołożyn-Krajewska

    Diterbitkan 2017-10-01
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  9. 9
    Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables

    Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables oleh Wiesław Przybylski, Danuta Jaworska, Barbara Sionek, Weronika Sankowska, Marta Wójtowicz

    Diterbitkan 2022-09-01
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  10. 10
    Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

    Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics oleh Barbara Sionek, Aleksandra Szydłowska, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska

    Diterbitkan 2023-06-01
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  11. 11
    Wheat Bread Enriched with House Cricket Powder (<i>Acheta domesticus</i> L.) as an Alternative Protein Source

    Wheat Bread Enriched with House Cricket Powder (<i>Acheta domesticus</i> L.) as an Alternative Protein Source oleh Magdalena Gantner, Anna Sadowska, Anna Piotrowska, Klaudia Kulik, Barbara Sionek, Eliza Kostyra

    Diterbitkan 2024-02-01
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  12. 12
    The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

    The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions oleh Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek, Danuta Kołożyn-Krajewska

    Diterbitkan 2020-06-01
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  13. 13
    Adding Mealworm (<i>Tenebrio molitor</i> L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product

    Adding Mealworm (<i>Tenebrio molitor</i> L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product oleh Magdalena Gantner, Katarzyna Król, Anna Piotrowska, Barbara Sionek, Anna Sadowska, Klaudia Kulik, Mateusz Wiącek

    Diterbitkan 2022-09-01
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  14. 14
    Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

    Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages oleh Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska

    Diterbitkan 2021-10-01
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  15. 15
    Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

    Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses oleh Katarzyna Kajak-Siemaszko, Dorota Zielińska, Anna Łepecka, Danuta Jaworska, Anna Okoń, Katarzyna Neffe-Skocińska, Monika Trząskowska, Barbara Sionek, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska

    Diterbitkan 2022-09-01
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  16. 16
    The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

    The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk oleh Anna Łepecka, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Kajak-Siemaszko, Danuta Jaworska, Katarzyna Neffe-Skocińska, Barbara Sionek, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

    Diterbitkan 2022-02-01
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  17. 17
    The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

    The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams oleh Anna Łepecka, Piotr Szymański, Anna Okoń, Urszula Siekierko, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Barbara Sionek, Katarzyna Kajak-Siemaszko, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

    Diterbitkan 2023-04-01
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  18. 18
    The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

    The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage oleh Anna Okoń, Dorota Zielińska, Piotr Szymański, Anna Łepecka, Urszula Siekierko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Katarzyna Kajak-Siemaszko, Barbara Sionek, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

    Diterbitkan 2024-05-01
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  19. 19
    The Role of Autochthonous <i>Levilactobacillus brevis</i> B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

    The Role of Autochthonous <i>Levilactobacillus brevis</i> B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Mod... oleh Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska

    Diterbitkan 2024-01-01
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