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Dolatowski, Zbigniew J.
57  Ergebnisse:
Personensuche X
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1

The Effect of Apple Vinegar Addition on the Quality and She..:

Okoń, Anna ; Zielińska, Dorota ; Szymański, Piotr...
Applied Sciences.  14 (2024)  10 - p. 4027 , 2024
Link: https://doi.org/10.3390/..
 
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2

The Role of Autochthonous Levilactobacillus brevis B1 Start..:

Sionek, Barbara ; Okoń, Anna ; Łepecka, Anna...
Foods.  13 (2024)  3 - p. 392 , 2024
Link: https://doi.org/10.3390/..
 
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3

The Use of Apple Vinegar from Natural Fermentation in the T..:

Łepecka, Anna ; Szymański, Piotr ; Okoń, Anna...
Foods.  12 (2023)  21 - p. 3975 , 2023
Link: https://doi.org/10.3390/..
 
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4

The Influence of the Apple Vinegar Marination Process on th..:

Łepecka, Anna ; Szymański, Piotr ; Okoń, Anna...
Foods.  12 (2023)  8 - p. 1565 , 2023
Link: https://doi.org/10.3390/..
 
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5

Effect of Lactic Acid Bacteria on Nutritional and Sensory Q..:

Kajak-Siemaszko, Katarzyna ; Zielińska, Dorota ; Łepecka, Anna...
Applied Sciences.  12 (2022)  17 - p. 8855 , 2022
Link: https://doi.org/10.3390/..
 
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6

The Use of Unique, Environmental Lactic Acid Bacteria Strai..:

Łepecka, Anna ; Okoń, Anna ; Szymański, Piotr...
Molecules.  27 (2022)  3 - p. 1097 , 2022
Link: https://doi.org/10.3390/..
 
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7

The Influence of Acid Whey on the Lipid Composition and Oxi..:

Okoń, Anna ; Szymański, Piotr ; Zielińska, Dorota...
Antioxidants.  10 (2021)  11 - p. 1711 , 2021
Link: https://doi.org/10.3390/..
 
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8

The influence of acid whey on the antioxidant peptides gene..:

Wójciak, Karolina M ; Kęska, Paulina ; Okoń, Anna...
Journal of the Science of Food and Agriculture.  98 (2018)  10 - p. 3728-3734 , 2018
Link: https://doi.org/10.1002/..
 
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9

Effect of probiotic bacteria on antiradical activity of pep..:

Okoń, Anna ; Stadnik, Joanna ; Dolatowski, Zbigniew J.
CyTA - Journal of Food.  15 (2017)  3 - p. 382-390 , 2017
Link: https://doi.org/10.1080/..
 
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10

The effect of corn or beet pulp silage supplemented diet on..:

Karwowska, Małgorzata ; Grabowicz, Małgorzata ; Stadnik, Joanna...
Annals of Animal Science.  17 (2017)  3 - p. 887-902 , 2017
Link: https://doi.org/10.1515/..
 
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11

Amino acid profile and sensory characteristics of dry ferme..:

Neffe‐Skocińska, Katarzyna ; Okoń, Anna ; Kołożyn‐Krajewska, Danuta.
Journal of the Science of Food and Agriculture.  97 (2016)  9 - p. 2953-2960 , 2016
Link: https://doi.org/10.1002/..
 
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12

Effect of acid whey on nitrosylmyoglobin concentration in u..:

Wójciak, Karolina M. ; Dolatowski, Zbigniew J.
LWT - Food Science and Technology.  64 (2015)  2 - p. 713-719 , 2015
Link: https://doi.org/10.1016/..
 
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13

Microbiological and physicochemical properties of dry‐cured..:

Libera, Justyna ; Karwowska, Małgorzata ; Stasiak, Dariusz M..
International Journal of Food Science & Technology.  50 (2015)  7 - p. 1560-1566 , 2015
Link: https://doi.org/10.1111/..
 
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14

The Effect of LAB as Probiotic Starter Culture and Green Te..:

Neffe-Skocińska, Katarzyna ; Jaworska, Danuta ; Kołożyn-Krajewska, Danuta..
BioMed Research International.  2015 (2015)  - p. 1-9 , 2015
Link: https://doi.org/10.1155/..
 
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15

Free Amino Acids and Biogenic Amines Content during Ageing ..:

Stadnik, Joanna ; Dolatowski, Zbigniew J.
Food Science and Technology Research.  21 (2015)  2 - p. 167-174 , 2015
Link: https://doi.org/10.3136/..
 
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