Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

por Zielińska, Dorota, Kolożyn-Krajewska, Danuta
Publicado 2018

Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue

por Bilska, Beata, Kołożyn-Krajewska, Danuta
Publicado 2019

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

por Tomaszewska, Marzena, Bilska, Beata, Kołożyn-Krajewska, Danuta
Publicado 2020

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium n...

por Łaszkiewicz, Beata, Szymański, Piotr, Kołożyn-Krajewska, Danuta
Publicado 2020

The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage

por Tomaszewska, Marzena, Bilska, Beata, Kołożyn-Krajewska, Danuta
Publicado 2022

Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese

por Ołdak, Aleksandra, Zielińska, Dorota, Rzepkowska, Anna, Kołożyn-Krajewska, Danuta
Publicado 2017

Segmentation of Polish Households Taking into Account Food Waste

por Bilska, Beata, Tomaszewska, Marzena, Kołożyn-Krajewska, Danuta, Piecek, Małgorzata
Publicado 2020

Mapping the Structure of Food Waste Management Research: A Co-Keyword Analysis

por Gorzeń-Mitka, Iwona, Bilska, Beata, Tomaszewska, Marzena, Kołożyn-Krajewska, Danuta
Publicado 2020

Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties

por Ołdak, Aleksandra, Zielińska, Dorota, Łepecka, Anna, Długosz, Ewa, Kołożyn-Krajewska, Danuta
Publicado 2019

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

por Łepecka, Anna, Szymański, Piotr, Rutkowska, Sylwia, Iwanowska, Kinga, Kołożyn-Krajewska, Danuta
Publicado 2021

Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

por Łepecka, Anna, Zielińska, Dorota, Szymański, Piotr, Buras, Izabela, Kołożyn-Krajewska, Danuta
Publicado 2022

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

por Sionek, Barbara, Szydłowska, Aleksandra, Zielińska, Dorota, Neffe-Skocińska, Katarzyna, Kołożyn-Krajewska, Danuta
Publicado 2023

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

por Neffe-Skocińska, Katarzyna, Jaworska, Danuta, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew, Jachacz-Jówko, Luiza
Publicado 2015

Factors Influencing Biofilm Formation by Salmonella enterica sv. Typhimurium, E. cloacae, E. hormaechei, Pantoea spp., and Bacillus spp. Isolated from Human Milk Determined by PCA...

por Gemba, Mateusz, Rosiak, Elżbieta, Nowak-Życzyńska, Zuzanna, Kałęcka, Paulina, Łodykowska, Elżbieta, Kołożyn-Krajewska, Danuta
Publicado 2022

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

por Sionek, Barbara, Tambor, Krzysztof, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Neffe-Skocińska, Katarzyna, Kołożyn-Krajewska, Danuta
Publicado 2021

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

por Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Szydłowska, Aleksandra, Siekierko, Urszula, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.
Publicado 2021

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

por Szydłowska, Aleksandra, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Łepecka, Anna, Okoń, Anna, Kołożyn-Krajewska, Danuta
Publicado 2022

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

por Wójciak, Karolina M., Ferysiuk, Karolina, Kęska, Paulina, Materska, Małgorzata, Chilczuk, Barbara, Trząskowska, Monika, Kruk, Marcin, Kołożyn-Krajewska, Danuta, Domínguez, Rubén
Publicado 2023

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

por Zielińska, Dorota, Bilska, Beata, Marciniak-Łukasiak, Katarzyna, Łepecka, Anna, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Tomaszewska, Marzena, Szydłowska, Aleksandra, Kołożyn-Krajewska, Danuta
Publicado 2020

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

por Łepecka, Anna, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Kajak-Siemaszko, Katarzyna, Jaworska, Danuta, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Trząskowska, Monika, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.
Publicado 2022