Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

por Jabłońska-Ryś, Ewa, Sławińska, Aneta, Skrzypczak, Katarzyna, Goral, Karolina
Publicado 2022

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan

por Zarzycki, Piotr, Ciołkowska, Aleksandra Elżbieta, Jabłońska-Ryś, Ewa, Gustaw, Waldemar
Publicado 2019

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

por Radzki, Wojciech, Skrzypczak, Katarzyna, Sołowiej, Bartosz, Jabłońska-Ryś, Ewa, Gustaw, Waldemar
Publicado 2023

Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in ‘Einset Seedless’ Grapevine Fruits and Raisi...

por Kapłan, Magdalena, Klimek, Kamila, Jabłońska-Ryś, Ewa, Sławińska, Aneta, Stój, Anna
Publicado 2021

Implementation of Dietary Reference Intake Standards in Prison Menus in Poland

por Stanikowski, Piotr, Michalak-Majewska, Monika, Domagała, Dorota, Jabłońska-Ryś, Ewa, Sławińska, Aneta
Publicado 2020

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

por Skrzypczak, Katarzyna, Gustaw, Klaudia, Jabłońska-Ryś, Ewa, Sławińska, Aneta, Gustaw, Waldemar, Winiarczyk, Stanisław
Publicado 2020

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

por Skrzypczak, Katarzyna, Fornal, Emilia, Domagała, Dorota, Gustaw, Waldemar, Jabłońska-Ryś, Ewa, Sławińska, Aneta, Radzki, Wojciech, Kononiuk, Anna, Waśko, Adam
Publicado 2021