Hasil Pencarian - Iwona Ścibisz

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  1. 1
    Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

    Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alterna... oleh Iwona Ścibisz, Małgorzata Ziarno

    Diterbitkan 2023-08-01
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  2. 2
    Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies

    Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies oleh Iwona Ścibisz, Małgorzata Ziarno

    Diterbitkan 2023-10-01
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  3. 3
    Special Issue: Bioactive Compounds, Nutritional Quality, and Oxidative Stability of Edible Oils and By-Products of Their Extraction

    Special Issue: Bioactive Compounds, Nutritional Quality, and Oxidative Stability of Edible Oils and By-Products of Their Extraction oleh Katarzyna Ratusz, Małgorzata Wroniak, Iwona Ścibisz

    Diterbitkan 2023-08-01
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  4. 4
    Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

    Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks oleh Marcin Kruk, Monika Trząskowska, Iwona Ścibisz, Patryk Pokorski

    Diterbitkan 2021-01-01
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  5. 5
    Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

    Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium oleh Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

    Diterbitkan 2024-12-01
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  6. 6
    Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

    Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures oleh Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

    Diterbitkan 2023-08-01
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  7. 7
    Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products

    Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products oleh Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

    Diterbitkan 2023-06-01
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  8. 8
    Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation

    Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation oleh Mariola Kozłowska, Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz

    Diterbitkan 2023-08-01
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  9. 9
    The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

    The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production oleh Katarzyna Neffe-Skocińska, Marcin Kruk, Iwona Ścibisz, Dorota Zielińska

    Diterbitkan 2022-03-01
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  10. 10
    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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  11. 11
    Profile of the Phenolic Compounds of Rosa rugosa Petals

    Profile of the Phenolic Compounds of Rosa rugosa Petals oleh Andrzej Cendrowski, Iwona Ścibisz, Marta Mitek, Marek Kieliszek, Joanna Kolniak-Ostek

    Diterbitkan 2017-01-01
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  12. 12
    UPLC-PDA-Q/TOF-MS Profile of Polyphenolic Compounds of Liqueurs from Rose Petals (Rosa rugosa)

    UPLC-PDA-Q/TOF-MS Profile of Polyphenolic Compounds of Liqueurs from Rose Petals (Rosa rugosa) oleh Andrzej Cendrowski, Iwona Ścibisz, Marek Kieliszek, Joanna Kolniak-Ostek, Marta Mitek

    Diterbitkan 2017-10-01
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  13. 13
    Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)

    Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.) oleh Karolina Kraśniewska, Iwona Ścibisz, Małgorzata Gniewosz, Marta Mitek, Katarzyna Pobiega, Andrzej Cendrowski

    Diterbitkan 2017-08-01
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  14. 14
    Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials

    Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials oleh Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska

    Diterbitkan 2021-07-01
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  15. 15
    The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity

    The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity oleh Małgorzata Ziarno, Mariola Kozłowska, Iwona Ścibisz, Mariusz Kowalczyk, Sylwia Pawelec, Anna Stochmal, Bartłomiej Szleszyński

    Diterbitkan 2021-04-01
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  16. 16
    Antioxidant and Antibacterial Activity of Extracts from Selected Plant Material

    Antioxidant and Antibacterial Activity of Extracts from Selected Plant Material oleh Mariola Kozłowska, Iwona Ścibisz, Jarosław L. Przybył, Agnieszka E. Laudy, Ewa Majewska, Katarzyna Tarnowska, Jolanta Małajowicz, Małgorzata Ziarno

    Diterbitkan 2022-09-01
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