Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
Kalinowska, Monika, Gołebiewska, Ewelina, Zawadzka, Małgorzata, Choińska, Renata, Koronkiewicz, Kamila, Piasecka-Jóźwiak, Katarzyna, Bujak, Marzena
Published in Scientific reports (07.11.2023)
Published in Scientific reports (07.11.2023)
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Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
Choińska, Renata, Piasecka-Jóźwiak, Katarzyna, Woźniak, Łukasz, Świder, Olga, Bartosiak, Elżbieta, Bujak, Marzena, Roszko, Marek Łukasz
Published in Scientific reports (21.11.2022)
Published in Scientific reports (21.11.2022)
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Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride
Świder, Olga, Wójcicki, Michał, Bujak, Marzena, Juszczuk-Kubiak, Edyta, Szczepańska, Magdalena, Roszko, Marek Ł.
Published in Molecules (Basel, Switzerland) (24.09.2021)
Published in Molecules (Basel, Switzerland) (24.09.2021)
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New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland
Wójcicki, Michał, Świder, Olga, Choińska, Renata, Bujak, Marzena, Sokołowska, Barbara, Szczepańska, Magdalena, Bartosiak, Elżbieta, Roszko, Marek Łukasz, Juszczuk-Kubiak, Edyta
Published in Applied sciences (01.04.2022)
Published in Applied sciences (01.04.2022)
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Non-aminobiogenic starter cultures in a model system of cucumber fermentation
Świder, Olga, Roszko, Marek Łukasz, Wójcicki, Michał, Bujak, Marzena, Szczepańska, Magdalena, Juszczuk-Kubiak, Edyta, Średnicka, Paulina, Cieślak, Hanna
Published in Food science & technology (01.03.2023)
Published in Food science & technology (01.03.2023)
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