Hasil Pencarian - Natalia Śmietana

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  1. 1
    Black Cumin (<i>Nigella sativa</i> L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains

    Black Cumin (<i>Nigella sativa</i> L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains oleh Łukasz Łopusiewicz, Natalia Śmietana, Daria Paradowska, Emilia Drozłowska

    Diterbitkan 2022-01-01
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  2. 2
    The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (<i>Faxonius limosus</i>) Meat

    The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (<i>Faxonius limosus</i>) Meat oleh Natalia Śmietana, Przemysław Śmietana, Emilia Drozłowska, Łukasz Łopusiewicz

    Diterbitkan 2023-01-01
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  3. 3
    Validation of Real-time PCR Reference Genes of Muscle Metabolism in Harvested Spiny-Cheek Crayfish (<i>Faxonius limosus</i>) Exposed to Seasonal Variation

    Validation of Real-time PCR Reference Genes of Muscle Metabolism in Harvested Spiny-Cheek Crayfish (<i>Faxonius limosus</i>) Exposed to Seasonal Variation oleh Natalia Śmietana, Remigiusz Panicz, Małgorzata Sobczak, Piotr Eljasik, Przemysław Śmietana

    Diterbitkan 2020-07-01
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  4. 4
    Spiny-Cheek Crayfish, <i>Faxonius limosus</i> (Rafinesque, 1817), as an Alternative Food Source

    Spiny-Cheek Crayfish, <i>Faxonius limosus</i> (Rafinesque, 1817), as an Alternative Food Source oleh Natalia Śmietana, Remigiusz Panicz, Małgorzata Sobczak, Przemysław Śmietana, Arkadiusz Nędzarek

    Diterbitkan 2020-12-01
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  5. 5
    Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

    Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract oleh Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz

    Diterbitkan 2023-04-01
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  6. 6
    The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and <i>Penicillium camemberti</i> into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening

    The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and <i>Penicillium camemberti</i> into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 W... oleh Łukasz Łopusiewcz, Natalia Śmietana, Elżbieta Lichwiarska, Kinga Mazurkiewicz-Zapałowicz, Annett Gefrom, Emilia Drozłowska

    Diterbitkan 2022-09-01
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  7. 7
    The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from <i>Cannabis sativa</i> Production—Hemp Press Cake

    The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from <i>Cannabis sativa</i> Production—Hemp Press Cake oleh Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, Beata Mikołajczak, Natalia Śmietana, Agnieszka Hrebień-Filisińska, Joanna Sadowska, Kinga Mazurkiewicz-Zapałowicz, Emilia Drozłowska

    Diterbitkan 2022-09-01
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