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Urszula Dziekońska-Kubczak

Lodz University of Technology

H指数:17

被引数:680

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Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates

常规和有机种植方法对黑麦蒸馏酒发酵效率及挥发性成分的影响

IF4.6

2026-03-040

OAAI

The Impact of Production Technology on the Quality of Potato Spirit

生产技术对马铃薯白酒质量的影响

IF4.6

2026-03-030

OAAI

Unique Alcoholic Beverages Derived from Pear and Apple Juice Using Probiotic Yeast

利用益生菌酵母从梨和苹果汁中制备的独特酒精饮料

APPLIED SCIENCES-BASEL

IF2.5

2025-12-110

OAAI

Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough

IF4.6

2024-12-300

OAAI

Effect of Selenium Supplementation on Biotin and Selenobiotin Concentrations in Meyerozyma guilliermondii and Trichosporon cutaneum Cells

IF4.6

2024-11-270

OAAI

Effects of rye cultivars and management intensity on volatile profile of rye-based spirit distillates

黑麦品种和管理强度对黑麦烈酒馏出物挥发性特征的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-11-010

OAAI

Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines

FERMENTATION-BASEL

IF3.3

2022-05-254

OA

Stimulation of electricity production in microbial fuel cells via regulation of syntrophic consortium development

通过调节营养联盟的发展来刺激微生物燃料电池中的电力生产

IF11

2020-08-0124

PREAI

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS

IF4.6

2020-03-0928

OAAI

Production of Methane, Hydrogen and Ethanol from Secale cereale L. Straw Pretreated with Sulfuric Acid

IF4.6

2020-02-2412

OAAI

The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

IF4.6

2019-02-0913

OAAI

Effect of starch liberation method and initial pH of sweet mashes on higher alcohols content in distillates obtained from different starchy raw materials

PROCESS BIOCHEMISTRY

IF4

2018-10-015

PREAI

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

IF4.6

2017-09-3014

OAAI

Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch

IF4.6

2016-10-0126

OAAI

Utilisation of sugar beet bagasse for the biosynthesis of yeast SCP

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-12-0135

PREAI

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2015-09-1421

OAAI