Search Results - "Łobacz, Adriana" :: K.UTB vyhledávací portál

Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder ( Tenebrio molitor )

by Andrzejczyk, Brygida, Łobacz, Adriana, Ziajka, Justyna, Lis, Anna, Małkowska-Kowalczyk, Monika
Published in Foods (01.08.2024)

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Use of House Cricket ( Acheta domesticus ) Powder in Yoghurt Products

by Karwacka, Kinga, Łobacz, Adriana, Ziajka, Justyna, Lis, Anna, Małkowska-Kowalczyk, Monika, Baranowska, Maria
Published in Foods (01.08.2024)

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Modelling the growth rate of Listeria monocytogenes in cooked ham stored at different temperatures

by Szczawiński, Jacek, Szczawińska, Małgorzata Ewa, Łobacz, Adriana, Tracz, Michał, Jackowska-Tracz, Agnieszka
Published in Journal of veterinary research (01.03.2017)

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Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses

by Zulewska, Justyna, Lobacz, Adriana, Białobrzewski, Ireneusz, Grochowina, Adam, Kamińska, Anna
Published in Journal of dairy science (01.12.2023)

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UV Light Application as a Mean for Disinfection Applied in the Dairy Industry

by Chawla, Arpit, Lobacz, Adriana, Tarapata, Justyna, Zulewska, Justyna
Published in Applied sciences (01.08.2021)

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Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

by Lobacz, Adriana, Zulewska, Justyna
Published in Microorganisms (Basel) (27.04.2021)

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Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions

by Zulewska, Justyna, Lobacz, Adriana, Bialobrzewski, Ireneusz, Grochowina, Adam, Kaminska, Anna
Published in Foods (09.08.2024)

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Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

by Szczawińska, Małgorzata Ewa, Szczawiński, Jacek, Łobacz, Adriana
Published in Bulletin of the Veterinary Institute in Puławy (01.01.2014)

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Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level

by Tarapata, Justyna, Lobacz, Adriana, Zulewska, Justyna
Published in International dairy journal (01.12.2021)

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Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

by Lobacz, Adriana, Kowalik, Jaroslaw, Zulewska, Justyna
Published in International journal of food science & technology (01.02.2020)

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Development of a predictive model describing the growth of Yersinia enterocolitica in Camembert-type cheese

by Kowalik, Jaroslaw, Lobacz, Adriana
Published in International journal of food science & technology (01.03.2015)

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Short communication: Calcium partitioning during microfiltration of milk and its influence on rennet coagulation time

by Zulewska, Justyna, Kowalik, Jarosław, Lobacz, Adriana, Dec, Bogdan
Published in Journal of dairy science (01.12.2018)

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Modeling the growth of Listeria monocytogenes in mold-ripened cheeses

by Lobacz, Adriana, Kowalik, Jaroslaw, Tarczynska, Anna
Published in Journal of dairy science (01.06.2013)

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Development of a predictive model describing the growth of Y ersinia enterocolitica in C amembert‐type cheese

by Kowalik, Jaroslaw, Lobacz, Adriana
Published in International journal of food science & technology (01.03.2015)

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Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

by Kowalik, Jaroslaw, Lobacz, Adriana, Zulewska, Justyna, Dec, Bogdan
Published in International journal of food science & technology (01.06.2018)

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A Predictive Model for Listeria monocytogenes in UHT Dairy Products with Various Fat Content during Cold Storage

by Lobacz, Adriana, Kowalik, Jaroslaw
Published in Journal of food safety (01.02.2015)

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A Predictive Model for L isteria monocytogenes in UHT Dairy Products with Various Fat Content during Cold Storage

by Lobacz, Adriana, Kowalik, Jaroslaw
Published in Journal of food safety (01.02.2015)

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Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese [pdf]

by Treszczynska, Beata, Siwek, Aneta, Kowalik, Jaroslaw, Lobacz, Adriana, Zulewska, Justyna
Published in Acta Scientiarum Polonorum. Technologia Alimentaria (30.12.2018)

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Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese

by Treszczynska, Beata, Siwek, Aneta, Kowalik, Jaroslaw, Lobacz, Adriana, Zulewska, Justyna
Published in Acta Scientiarum Polonorum. Technologia Alimentaria (01.10.2018)

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The Analysis of the Behaviour of Listeria Monocytogenes in Fresh Cheeses with Various Spices During Storage

by Lobacz, Adriana, Zulewska, Justyna, Kowalik, Jaroslaw
Published in Procedia food science (2016)

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