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Małgorzata Ziarno
Małgorzata Ziarno
Adresse e-mail validée de sggw.pl
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Chemical composition and antibacterial activity of some medicinal plants from Lamiaceae family
M Kozłowska, AE Laudy, J Przybył, M Ziarno, E Majewska
Acta Pol Pharm 72 (4), 757-67, 2015
1202015
Probiotic monocultures in fermented goat milk beverages–sensory quality of final product
A Mituniewicz–Małek, D Zielińska, M Ziarno
International Journal of Dairy Technology 72 (2), 240-247, 2019
862019
Color stability of fruit yogurt during storage
I Ścibisz, M Ziarno, M Mitek
Journal of food science and technology 56, 1997-2009, 2019
812019
Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts
I Ścibisz, M Ziarno, M Mitek, D Zaręba
LWT-Food Science and Technology 49 (2), 208-212, 2012
692012
Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics
P Cichońska, M Ziarno
Microorganisms 10 (1), 91, 2021
622021
Cholesterol assimilation by commercial yoghurt starter cultures
M Ziarno, E Sękul, AA Lafraya
Acta Scientiarum Polonorum Technologia Alimentaria 6 (1), 83-94, 2007
59*2007
Cholesterol assimilation by commercial yoghurt starter cultures
M Ziarno, E Sękul, AA Lafraya
Acta Scientiarum Polonorum Technologia Alimentaria 6 (1), 83-94, 2007
552007
Volatile profile of non-fermented milk and milk fermented by Bifidobacterium animalis subsp. lactis
D Zareba, M Ziarno, M Obiedzinski
International Journal of Food Properties 15 (5), 1010-1021, 2012
482012
The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt
M Ziarno, D Zaręba
Food science and biotechnology 29 (1), 109-119, 2020
342020
Effect of lactic acid bacteria on the lipid profile of bean-based plant substitute of fermented milk
M Ziarno, J Bryś, M Parzyszek, A Veber
Microorganisms 8 (9), 1348, 2020
332020
Lactic acid bacteria-fermentable cereal-and pseudocereal-based beverages
M Ziarno, P Cichońska
Microorganisms 9 (12), 2532, 2021
322021
Incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria
A Mituniewicz-Małek, M Ziarno, I Dmytrów
Journal of Dairy Science 97 (6), 3332-3338, 2014
322014
The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001
D Zaręba, M Ziarno, I Ścibisz, J Gawron
International Dairy Journal 35 (1), 11-14, 2014
312014
Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions
M Ziarno, D Zaręba
Microbial ecology in health and disease 26 (1), 27812, 2015
302015
Materials used for the microencapsulation of probiotic bacteria in the food industry
E Kowalska, M Ziarno, A Ekielski, T Żelaziński
Molecules 27 (10), 3321, 2022
292022
Phenolic contents and antioxidant activity of extracts of selected fresh and dried herbal materials
M Kozłowska, I Ścibisz, J Przybył, M Ziarno, A Żbikowska, E Majewska
Polish Journal of Food and Nutrition Sciences 71 (3), 269-278, 2021
282021
Alternatywne probiotyczne napoje warzywne i owocowe
D Zaręba, M Ziarno
Bromatologia i Chemia Toksykologiczna 2 (44), 160-168, 2011
262011
Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality
K Kycia, A Chlebowska-Śmigiel, A Szydłowska, E Sokół, M Ziarno, ...
Lwt 128, 109414, 2020
252020
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans.
M Ziarno, D Zaręba, M Maciejak, AL Veber
Journal of Food & Nutrition Research 58 (2), 2019
242019
Antioxidant properties and effect on lactic acid bacterial growth of spice extracts
M Kozłowska, I Ścibisz, D Zaręba, M Ziarno
CYTA-Journal of Food 13 (4), 573-577, 2015
242015
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