Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Kamila Szudera-Kończal"'
Autor:
Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, Natalia Drabińska, Małgorzata Anna Majcher
Publikováno v:
Molecules, Vol 28, Iss 11, p 4308 (2023)
The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solutio
Externí odkaz:
https://doaj.org/article/354260f99b084b5bba5283bcde38126a
Publikováno v:
Molecules, Vol 26, Iss 20, p 6239 (2021)
Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this stud
Externí odkaz:
https://doaj.org/article/69dcedffb4454e8cade236e0da770ec6
Publikováno v:
Postępy Mikrobiologii, Vol 58, Iss 2 (2019)
Externí odkaz:
https://doaj.org/article/6eda231c007b4a2eb15a9a02a358ebde
Autor:
Katarzyna Leja, Kamila Szudera-Kończal, Ewa Świtała, Wojciech Juzwa, Przemysław Łukasz Kowalczewski, Katarzyna Czaczyk
Publikováno v:
Foods, Vol 8, Iss 7, p 277 (2019)
The aim of this work was to estimate the antibacterial activity of selected essential oils on Pseudomonas orientalis strains isolated from foods. An attempt was also made to identify the mechanisms of the action of the plant oils. Classical methods o
Externí odkaz:
https://doaj.org/article/d535f362c8674c689b2a9c14607e75f2
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:10799-10807
Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addition of l-phenylalanine by the Galactomyces geotrichum mold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8ff4bdf1f854af69f325a2d392a13d3
https://doi.org/10.1021/acs.jafc.0c03979
https://doi.org/10.1021/acs.jafc.0c03979
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:42-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b07f6639e211e226032c60e44d8da5
https://doi.org/10.15199/65.2019.9.6
https://doi.org/10.15199/65.2019.9.6
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:12-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc60d82ae14856657fa68c0678932942
https://doi.org/10.15199/65.2019.3.2
https://doi.org/10.15199/65.2019.3.2
Publikováno v:
Journal of agricultural and food chemistry. 68(38)
Application of gas chromatography-olfactometry (GC-O) analysis to pumpernickel bread and its intermediate products obtained during the fermentative process allowed for the recognition of 32 key aroma compounds with specific odor notes. Subsequent qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3839c9e3dc7852155809bddf64fa1eae
https://pubmed.ncbi.nlm.nih.gov/31774279
https://pubmed.ncbi.nlm.nih.gov/31774279
Autor:
Wojciech Juzwa, Przemysław Łukasz Kowalczewski, Kamila Szudera-Kończal, Ewa Świtała, Katarzyna Czaczyk, Katarzyna Leja
Publikováno v:
Foods
Foods, Vol 8, Iss 7, p 277 (2019)
Volume 8
Issue 7
Foods, Vol 8, Iss 7, p 277 (2019)
Volume 8
Issue 7
The aim of this work was to estimate the antibacterial activity of selected essential oils on Pseudomonas orientalis strains isolated from foods. An attempt was also made to identify the mechanisms of the action of the plant oils. Classical methods o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbc3bc5a4d0c94afd83aad605f1e0540
http://europepmc.org/articles/PMC6678472
http://europepmc.org/articles/PMC6678472
Publikováno v:
Postępy Mikrobiologii, Vol 58, Iss 2 (2019)
Presently, the overuse of antibiotics is a great problem all over the world. The reason for this phenomenon is both primary and secondary resistance. Primary resistance is a congenital feature of microbes and does not depend on its contact with a dru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66910a8d326c37845e60be21add39e0e
https://doi.org/10.21307/PM-2019.58.2.177
https://doi.org/10.21307/PM-2019.58.2.177