Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Marzena Bujak"'
Autor:
Monika Kalinowska, Ewelina Gołebiewska, Małgorzata Zawadzka, Renata Choińska, Kamila Koronkiewicz, Katarzyna Piasecka-Jóźwiak, Marzena Bujak
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health–promoting effects. The recovery of these compounds from plant materi
Externí odkaz:
https://doaj.org/article/6e1909504b5242819055e17c146af44e
Autor:
Renata Choińska, Katarzyna Piasecka-Jóźwiak, Łukasz Woźniak, Olga Świder, Elżbieta Bartosiak, Marzena Bujak, Marek Łukasz Roszko
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-
Externí odkaz:
https://doaj.org/article/05c1dac02e5249249d4a15a259396c70
Autor:
Michał Wójcicki, Olga Świder, Renata Choińska, Marzena Bujak, Barbara Sokołowska, Magdalena Szczepańska, Elżbieta Bartosiak, Marek Łukasz Roszko, Edyta Juszczuk-Kubiak
Publikováno v:
Applied Sciences, Vol 12, Iss 7, p 3483 (2022)
Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. I
Externí odkaz:
https://doaj.org/article/cc737f2c18944992a9f7d21df14db888
Autor:
Olga Świder, Michał Wójcicki, Marzena Bujak, Edyta Juszczuk-Kubiak, Magdalena Szczepańska, Marek Ł. Roszko
Publikováno v:
Molecules, Vol 26, Iss 19, p 5796 (2021)
Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with
Externí odkaz:
https://doaj.org/article/ef4a9dfa15954b35b4972e53aa62f98a
Autor:
Olga Świder, Marek Łukasz Roszko, Michał Wójcicki, Marzena Bujak, Magdalena Szczepańska, Edyta Juszczuk-Kubiak, Paulina Średnicka, Hanna Cieślak
Publikováno v:
LWT. 177:114574
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3655f424e723b7748086f1e22f01e11d
https://doi.org/10.1016/j.lwt.2023.114574
https://doi.org/10.1016/j.lwt.2023.114574
Autor:
Edyta Juszczuk-Kubiak, Marzena Bujak, Marek Roszko, Magdalena Szczepańska, Michał Wójcicki, Olga Świder
Publikováno v:
Molecules, Vol 26, Iss 5796, p 5796 (2021)
Molecules
Volume 26
Issue 19
Molecules
Volume 26
Issue 19
Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096e6e16d21180df63095097449b04c7
https://doi.org/10.3390/molecules26195796
https://doi.org/10.3390/molecules26195796