Search results for: LACTIC ACID BACTERIA

• Updates in the Metabolism of Lactic Acid Bacteria

  Publication

  • B. Mayo
  • T. Aleksandrzak-Piekarczyk
  • M. Fernndez
  • M. Kowalczyk
  • P. lvarez-Martn
  • J. Bardowski

  - Year 2010

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• Updates on Metabolism in Lactic Acid Bacteria in Light of “Omic” Technologies

  Publication

  • M. Kowalczyk
  • B. Mayo
  • M. Fernández
  • T. Aleksandrzak-Piekarczyk

  - Year 2015

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• Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

  Publication

  • J. Štefániková
  • J. Árvay
  • S. Kunová
  • P. Kowalczewski
  • M. Kačániová

  - FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - Year 2021

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• Effects of strongly aggregated silica nanoparticles on interfacial behaviour of water bound to lactic acid bacteria

  Publication

  • V. Gun'ko
  • V. Turov
  • T. Krupska
  • M. Tsapko
  • J. Skubiszewska-Zięba
  • B. Charmas
  • R. Leboda

  - RSC Advances - Year 2015

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• Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

  Publication

  • M. WRONKOWSKA
  • T. Jeliński
  • A. Majkowska
  • H. Zieliński

  - Polish Journal of Food and Nutrition Sciences - Year 2018

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• Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

  Publication

  • H. Zieliński
  • W. Wiczkowski
  • J. Topolska
  • M. Piskuła
  • M. WRONKOWSKA

  - MOLECULES - Year 2022

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• Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

  Publication

  • M. WRONKOWSKA
  • D. Szawara-Nowak
  • M. Piskuła
  • H. Zieliński

  - Microorganisms - Year 2023

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• Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

  Publication

  • K. Fijałkowski
  • D. Peitler
  • R. Rakoczy
  • A. Żywicka

  - LWT-FOOD SCIENCE AND TECHNOLOGY - Year 2016

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• Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

  Publication

  • H. Zieliński
  • J. Honke
  • N. Bączek
  • A. Majkowska
  • M. WRONKOWSKA

  - LWT-FOOD SCIENCE AND TECHNOLOGY - Year 2019

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• The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening

  Publication

  • Ł. Łopusiewcz
  • N. Śmietana
  • E. M. Lichwiarska
  • K. Mazurkiewicz-Zapałowicz
  • A. Gefrom
  • E. Drozłowska

  - Fermentation - Year 2022

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