Katarzyna Neffe-Skocińska

发表

Probiotics: Versatile Bioactive Components in Promoting Human Health

B. Salehi, J. Sharifi‐Rad, D. Calina, 2020, Medicina.

Probiotic Microorganisms in Dry Fermented Meat Products

D. Zielińska, Katarzyna Neffe-Skocińska, K. Wójciak, 2016 .

Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city

M. Tomaszewska, L. Wądołowska, J. Trafiałek, 2021 .

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

M. Tomaszewska, D. Kołożyn-Krajewska, D. Zielińska, 2020, Sustainability.

Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

D. Kołożyn-Krajewska, D. Zielińska, M. Trząskowska, 2022, Applied Sciences.

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

D. Kołożyn-Krajewska, Katarzyna Neffe-Skocińska, Z. Dolatowski, 2015, BioMed research international.

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

D. Kołożyn-Krajewska, I. Ścibisz, Katarzyna Neffe-Skocińska, 2017 .

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

D. Kołożyn-Krajewska, D. Zielińska, Katarzyna Neffe-Skocińska, 2020, Applied Sciences.

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

Elise Adrian Ostrander, B. Salehi, J. Sharifi‐Rad, 2020, Frontiers in Pharmacology.

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

D. Kołożyn-Krajewska, D. Zielińska, M. Trząskowska, 2022, Foods.

Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

D. Kołożyn-Krajewska, D. Zielińska, M. Trząskowska, 2020 .

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

D. Kołożyn-Krajewska, D. Zielińska, K. Kajak-Siemaszko, 2022, Molecules.

Effect of pullulan on physicochemical, microbiological, and sensory quality of yogurts.

D. Kołożyn-Krajewska, M. Kieliszek, M. Gniewosz, 2019, Current pharmaceutical biotechnology.

RETRACTED ARTICLE: Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics

B. Salehi, J. Sharifi‐Rad, C. F. Rodrigues, 2020, Critical reviews in food science and nutrition.

Trends and possibilities of the use of probiotics in food production

D. Kołożyn-Krajewska, Anna Rzepkowska, Katarzyna Neffe-Skocińska, 2018 .

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

D. Kołożyn-Krajewska, D. Zielińska, K. Kajak-Siemaszko, 2022, Applied Sciences.

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

D. Kołożyn-Krajewska, D. Zielińska, Katarzyna Neffe-Skocińska, 2021, Molecules.

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

M. Tomaszewska, D. Kołożyn-Krajewska, D. Zielińska, 2020, International journal of environmental research and public health.

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

D. Kołożyn-Krajewska, D. Zielińska, K. Kajak-Siemaszko, 2023, Foods.

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB

Katarzyna Neffe-Skocińska, K. Wójciak, J. Stadnik, 2020, International Journal of Food Science & Technology.

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

D. Kołożyn-Krajewska, D. Zielińska, Katarzyna Neffe-Skocińska, 2023, Microorganisms.

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.

D. Kołożyn-Krajewska, Katarzyna Neffe-Skocińska, Z. Dolatowski, 2017, Journal of the science of food and agriculture.

Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

D. Kołożyn-Krajewska, D. Zielińska, Katarzyna Neffe-Skocińska, 2023, Journal of Functional Foods.

The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

D. Zielińska, I. Ścibisz, Katarzyna Neffe-Skocińska, 2022, Applied Sciences.

Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity

Katarzyna Neffe-Skocińska, Ewa Długosz, Lidia Szulc-Dąbrowska, 2023, Applied microbiology and biotechnology.