Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Beata, Bartodziejska"'
Publikováno v:
Farmacja Polska, Vol 78, Iss 2, Pp 66-73 (2022)
Background: Healing with herbs and spices has had a long history and from decades is enjoyed increasing interest worldwide. This increase in popularity renders safety issues important. Quality problems of herbs and spices may concern various factors:
Externí odkaz:
https://doaj.org/article/4dc258ddaedc432193d9e2fffd405948
Publikováno v:
EFSA Journal, Vol 20, Iss S2, Pp n/a-n/a (2022)
Abstract Polish raw‐milk cheeses produced in short supply chains may pose a threat to consumer safety due to pathogen presence. Listeria monocytogenes is a bacterium of great importance for the food safety of refrigerated RTE foods due to its abili
Externí odkaz:
https://doaj.org/article/78cd3f9252ac4321b81bfc7e368cc529
Publikováno v:
Foods, Vol 11, Iss 23, p 3910 (2022)
Polish raw milk artisanal cheese may pose a threat to consumer safety due to pathogen presence. The aim of this study was to assess the microbiological safety, quality and physicochemical composition of cow’s and goat’s milk fresh cheeses produce
Externí odkaz:
https://doaj.org/article/aba53d6b46cd4059b442170f664487f8
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:71-84
Background. The Polish cheese market is dominated by products made from pasteurized milk with commercial culture comprising microorganisms with genetically confirmed species affiliation. Current nutritional trends are focused on enriching the diet wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fa95dff86360aee704833aa8cc8c78b
https://doi.org/10.15193/zntj/2022/132/424
https://doi.org/10.15193/zntj/2022/132/424
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:57-69
Background. Whey, a waste product from cheese production, is an underutilized raw material with high nutritional value. This waste product may be used in the production of fermented beverages. The aim of this study was to develop an innovative fermen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c1217fe3d17c825a8c1259e8ae320ac
https://doi.org/10.15193/zntj/2022/131/418
https://doi.org/10.15193/zntj/2022/131/418
Publikováno v:
International Journal of Environmental Research and Public Health
Volume 20
Issue 4
Pages: 2924
Volume 20
Issue 4
Pages: 2924
In the framework of Quantitative Microbiological Risk Assessment, the estimation of the ingested dose of a hazard by the consumer is of paramount importance. This may be calculated by means of predictive modeling of growth/inactivation of the pathoge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cd457d7efe4fd63032d081875c41815
Autor:
Anna Szosland-Fałtyn, Beata Bartodziejska, Joanna Królasik, Beata Paziak-Domańska, Dorota Korsak, Magdalena Chmiela
Publikováno v:
Polish Journal of Microbiology, Vol 67, Iss 1 (2018)
The prevalence, count and molecular identification of Campylobacter spp. in Polish poultry meat were analysed. 181 samples of meat from chicken (70), turkey (47), duck (54) and goose (10) were studied. Campylobacter spp. was found in 64% of meat samp
Externí odkaz:
https://doaj.org/article/8481a19d131d4f5abfdd36f2b3b94521
Autor:
Joanna Królasik, Beata Paziak-Domańska, Beata Bartodziejska, Elżbieta Polak, Anna Szosland-Fałtyn
Publikováno v:
African Journal of Microbiology Research. 8:383-388
During April and September 2012, a study on pork and poultry meat was undertaken to assess the differences in microbial quality of pork and poultry between the marinated and unmarinated products available in local trade network. Examination of the me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0bc5be609652b6dece908bdcbcc5996
https://doi.org/10.5897/ajmr2013.6382
https://doi.org/10.5897/ajmr2013.6382
Autor:
S. N. Senchenkova, Y. A. Knirel, Antoni Rozalski, A. S. Shashkov, F. V. Toukach, Zygmunt Sidorczyk, Krystyna Zych, Beata Bartodziejska, Anna N. Kondakova, Nikolay P. Arbatsky
Publikováno v:
Biochemistry (Moscow). 68:446-457
Four new Proteus O-specific polysaccharides were isolated by mild acid degradation from the lipopolysaccharides of P. penneri 28 (1), P. vulgaris O44 (2), P. mirabilis G1 (O3) (3), and P. myxofaciens (4), and their structures were elucidated using NM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57c67934ca07cac9b3d1e8db241a8952
https://doi.org/10.1023/a:1023608231745
https://doi.org/10.1023/a:1023608231745
Autor:
Sof'ya N. Senchenkova, Anna N. Kondakova, Antoni Rozalski, Yuriy A. Knirel, Alexander S. Shashkov, Beata Bartodziejska, Andrei V. Perepelov, Marianna Wykrota
Publikováno v:
Carbohydrate Research. 333:241-249
The O-specific polysaccharide of Proteus vulgaris O39 was found to contain a new acidic component of Proteus lipopolysaccharides, 5,7-diacetamido-3,5,7,9-tetradeoxy- l - glycero - l - manno -non-2-ulosonic acid (di- N -acetylpseudaminic acid, Pse5Ac7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8aebb15fa13f43c7c9787df89102647
https://doi.org/10.1016/s0008-6215(01)00145-8
https://doi.org/10.1016/s0008-6215(01)00145-8