Hasil Pencarian - Katarzyna Neffe-Skocińska

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  1. 1
    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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  2. 2
    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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  3. 3
    Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

    Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review oleh Katarzyna Neffe-Skocińska, Marcelina Karbowiak, Marcin Kruk, Danuta Kołożyn-Krajewska, Dorota Zielińska

    Diterbitkan 2023-08-01
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  4. 4
    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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  5. 5
    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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  6. 6
    Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

    Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients oleh Aleksandra Szydłowska, Dorota Zielińska, Anna Łepecka, Monika Trząskowska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska

    Diterbitkan 2020-09-01
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  7. 7
    Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

    Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures oleh Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Aleksandra Szydłowska, Anna Łepecka, Danuta Kołożyn-Krajewska

    Diterbitkan 2022-08-01
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  8. 8
    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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  9. 9
    Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

    Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage oleh Aleksandra Szydłowska, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Łepecka, Anna Okoń, Danuta Kołożyn-Krajewska

    Diterbitkan 2022-11-01
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  10. 10
    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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  11. 11
    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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  12. 12
    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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  13. 13
    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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  14. 14
    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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  15. 15
    Probiotics: Versatile Bioactive Components in Promoting Human Health

    Probiotics: Versatile Bioactive Components in Promoting Human Health oleh Javad Sharifi-Rad, Célia F. Rodrigues, Zorica Stojanović-Radić, Marina Dimitrijević, Ana Aleksić, Katarzyna Neffe-Skocińska, Dorota Zielińska, Danuta Kołożyn-Krajewska, Bahare Salehi, Selvaraj Milton Prabu, Francine Schutz, Anca Oana Docea, Natália Martins, Daniela Calina

    Diterbitkan 2020-08-01
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  16. 16
    Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

    Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications oleh Javad Sharifi-Rad, Youssef El Rayess, Alain Abi Rizk, Carmen Sadaka, Raviella Zgheib, Wissam Zam, Simona Sestito, Simona Rapposelli, Simona Rapposelli, Katarzyna Neffe-Skocińska, Dorota Zielińska, Bahare Salehi, Bahare Salehi, William N. Setzer, William N. Setzer, Noura S. Dosoky, Yasaman Taheri, Yasaman Taheri, Marc El Beyrouthy, Miquel Martorell, Miquel Martorell, Elise Adrian Ostrander, Hafiz Ansar Rasul Suleria, William C. Cho, Alfred Maroyi, Natália Martins, Natália Martins

    Diterbitkan 2020-09-01
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