Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Patryk Wiśniewski"'
Autor:
Aleksandra Purkiewicz, Patryk Wiśniewski, Małgorzata Tańska, Gulden Goksen, Renata Pietrzak-Fiećko
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11347 (2024)
Fruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. T
Externí odkaz:
https://doaj.org/article/6b82eb3110cc4903985ab586380a7550
Autor:
Arkadiusz Zakrzewski, Aleksandra Purkiewicz, Piotr Jakuć, Patryk Wiśniewski, Tomasz Sawicki, Wioleta Chajęcka-Wierzchowska, Małgorzata Tańska
Publikováno v:
NFS Journal, Vol 29, Iss , Pp 26-34 (2022)
The objective of this study was to evaluate the efficiency of thyme extracts in preventing the growth of Listeria monocytogenes in frozen vegetables. In order to investigate the microbiological properties of thyme extracts, Listeria strains were isol
Externí odkaz:
https://doaj.org/article/fd83dfb6c3764e8ab5888a9128beae83
Publikováno v:
Foods, Vol 13, Iss 1, p 14 (2023)
High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of
Externí odkaz:
https://doaj.org/article/a2475ba7e938426883069b54ce58069e
Publikováno v:
Toxins, Vol 16, Iss 1, p 17 (2023)
This study aimed to genotypic and phenotypic analyses of the enterotoxigenic potential of Staphylococcus spp. isolated from raw milk and raw milk cheeses. The presence of genes encoding staphylococcal enterotoxins (SEs), including the classical enter
Externí odkaz:
https://doaj.org/article/9a4ca3df4f904abda2cafcbbf168e5c6
Publikováno v:
Foods, Vol 12, Iss 21, p 3899 (2023)
High-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival
Externí odkaz:
https://doaj.org/article/18dcb9caa7ad4819ae069f8a4a0b0aa2
Autor:
Patryk Wiśniewski, Arkadiusz Józef Zakrzewski, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska
Publikováno v:
Pathogens, Vol 11, Iss 10, p 1099 (2022)
Listeria monocytogenes is a particularly foodborne pathogen associated with listeriosis, which can be disseminated in food and food processing environments. This study aimed to determine the serotypes and characteristics of virulence factors and anti
Externí odkaz:
https://doaj.org/article/6e45a75b6f89430f88a45bfc818ef404
Publikováno v:
Pathogens, Vol 9, Iss 9, p 734 (2020)
Although coagulase-positive staphylococci are considered to be the main factor responsible for food poisoning, an increasing role for the coagulase-negative staphylococci in the production of enterotoxins has been observed in recent years. This study
Externí odkaz:
https://doaj.org/article/0a83879595434ac595212cbd46d2c08b
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:26-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4eda93d5578215e7ed63b20753f7c94d
https://doi.org/10.15199/65.2020.10.4
https://doi.org/10.15199/65.2020.10.4
Publikováno v:
Pathogens
Volume 9
Issue 9
Pathogens, Vol 9, Iss 734, p 734 (2020)
Volume 9
Issue 9
Pathogens, Vol 9, Iss 734, p 734 (2020)
Although coagulase-positive staphylococci are considered to be the main factor responsible for food poisoning, an increasing role for the coagulase-negative staphylococci in the production of enterotoxins has been observed in recent years. This study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e018758df81eedeceb5a9ed32608556
Publikováno v:
Forum Dermatologicum. 6:87-88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::578189a017b8a5ae4e4645202c49982b
https://doi.org/10.5603/fd.2020.0015
https://doi.org/10.5603/fd.2020.0015