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Justyna Żulewska

University of Warmia and Mazury

H指数:17

被引数:1,025

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Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking—A review

邀约综述：微生物来源的凝乳酶及其在奶酪制作中的作用——综述

Journal of Dairy Science

IF4.4

2025-08-140

PREAI

The Role of Bovine Milk-Derived Exosomes in Human Health and Disease

IF4.6

2024-12-111

OAAI

Dynamic water profile in various types of cheese analyzed by means of nuclear magnetic resonance relaxometry

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-10-012

OAAI

The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-08-012

PRE

Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-04-013

PRE

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

JOURNAL OF DAIRY SCIENCE

IF4.4

2023-12-017

OAAI

Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products

JOURNAL OF DAIRY SCIENCE

IF4.4

2023-10-0112

OAAI

Relationship between antigenicity and allergenic epitopes of extensive hydrolyzed whey protein: LC-MS/MS-based analysis

FOOD BIOSCIENCE

IF5.9

2023-08-018

PRE

Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC-MS/MS

JOURNAL OF FOOD SCIENCE

IF3.4

2023-04-237

PRE

Association between Intake of Fermented Dairy Product and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

IF5

2022-11-253

OAAI

Microfiltration of buttermilk: Partitioning of proteins and modelling using a resistance-in-series model

INTERNATIONAL DAIRY JOURNAL

IF3.4

2022-11-011

PRE

Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-10-317

PRE

Evaluation of fouling during ultrafiltration process of acid and sweet whey

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-09-015

PRE

An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content

SCIENTIFIC REPORTS

IF3.9

2022-08-033

OAAI

Organelle 16S rRNA amplicon sequencing enables profiling of active gut microbiota in murine model

细胞器16s rRNA扩增子测序可在小鼠模型中分析活性肠道菌群

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2022-07-286

PRE

Relationship between macroscopic properties of honey and molecular dynamics - temperature effects

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-02-014

PRE

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

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-12-014

OAAI

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

IF4.2

2021-04-2710

OAAI

Calcium (Ca2+)-regulated exopolysaccharide biosynthesis in probiotic Lactobacillus plantarum K25 as analyzed by an omics approach

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-03-0123

OAAI

Effect of calcium chloride addition on properties of acid-rennet gels

INTERNATIONAL DAIRY JOURNAL

IF3.4

2020-07-0113

PREAI