Małgorzata Ziarno

department of food technology and assessment

H指数:23

被引数:1,722

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Fermentation and Refrigerated Storage of Millet-Based Beverages with Yoghurt and Propionic Acid Bacteria

以酸奶和丙酸杆菌发酵及冷藏的小米基饮料

Microorganisms

IF4.2

2026-10-090

Autochthonous lactic acid bacteria as candidate protective cultures for microbial control in raw milk cheeses: A critical scoping review of mechanistic evidence and bioprotective potential

本土乳酸菌作为生奶奶酪中微生物控制候选保护性菌群：对其作用机制证据和生物保护潜力的批判性范围综述

International Dairy Journal

IF3.4

2026-09-010

OAAI

AI-driven discovery of probiotic gene modules and their functional impact in food and health

AI驱动的益生菌基因模块发现及其在食品与健康中的功能影响

Frontiers in Microbiology

IF4.5

2026-07-230

Effects of Polyphenol Supplementation on Gut Microbiota Composition and Fecal Short-Chain Fatty Acids: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

补充多酚对肠道微生物组成和粪便短链脂肪酸的影响：一项随机对照试验的系统评价和荟萃分析

Nutrients

IF5

2026-05-300

Probiotic-Driven Competitive Exclusion in the Human Gut: A Meta-Analysis of Microbial Diversity and Pathogen Suppression

益生菌驱动的竞争性排斥在人类肠道中的作用：微生物多样性与病原体抑制的荟萃分析

Nutrients

IF5

2026-02-280

OAAI

In-Process Microbial Load Dynamics and Production Environment Microbial Hygiene in the Manufacturing of Low-Processed Vacuum-Packed RTE Pork Bar with Dried Plasma

用干血浆制造低加工真空包装RTE猪肉棒的过程中微生物负荷动态和生产环境微生物卫生

Foods

IF5.1

2026-02-100

OAAI

From Microbes to Medicine: Targeting Metalloprotein Pathways for Innovative Antibacterial Strategies

从微生物到药物：靶向金属蛋白通路以实现创新抗菌策略

International Journal of Molecular Sciences

IF4.9

2026-01-140

OAAI

Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation

酶促乳糖水解对不经乳清分离生产的全脂凝乳奶酪质量和质地的影响

Microorganisms 2025, Vol. 13, Page 2471

IF4.2

2025-10-290

OAAI

Characterization of Selenium Accumulation in Lactiplantibacillus plantarum Strains: A Biotechnological Approach

INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH

IF2.5

2025-10-230

OAAI

Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram

用马郁兰烘烤后南瓜籽和油的某些质量参数评估

FOODS

IF5.1

2025-01-080

In Vitro Cholesterol Uptake by the Microflora of Selected Kefir Starter Cultures

LIFE-BASEL

IF3.4

2024-11-121

OAAI

Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits

MOLECULES

IF4.6

2024-07-073

OAAI

Enhancing the sensory and nutritional properties of bean-based and lentil-based beverages through fermentation and germination

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-013

OAAI

Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2023-12-257

Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages

SCIENTIFIC REPORTS

IF3.9

2023-10-092

OAAI

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

SCIENTIFIC REPORTS

IF3.9

2023-09-167

OAAI

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-08-2510

OAAI

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

MOLECULES

IF4.6

2023-08-244

OAAI

Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation

FERMENTATION-BASEL

IF3.3

2023-08-042

Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products

MICROORGANISMS

IF4.2

2023-06-014

OAAI

Małgorzata Ziarno

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教育背景

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