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D

Dorota Zaręba

professor e pijanowski catering school complex in warsaw

H指数:10

被引数:435

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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

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

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

IF4.6

2024-07-073

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

OA

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

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

FERMENTATION-BASEL

IF3.3

2023-08-042

OA

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

IF4.2

2023-06-014

OAAI

The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001

INTERNATIONAL DAIRY JOURNAL

IF3.4

2014-03-0127

PREAI

Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2012-12-0149

PREAI

VOLATILE PROFILE OF NON-FERMENTED MILK AND MILK FERMENTED BY BIFIDOBACTERIUM ANIMALIS SUBSP LACTIS

非发酵乳和双歧杆菌乳发酵乳的挥发性特征

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2012-09-0138

PREAI