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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Molecules (Basel, Switzerland), 2021-03, Vol.26 (7), p.1858

2021

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Pollen and bee bread as new health-oriented products: A review

Trends in food science & technology, 2018-01, Vol.71, p.170-180

2018

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Rhodotorula glutinis—potential source of lipids, carotenoids, and enzymes for use in industries

Applied microbiology and biotechnology, 2016-07, Vol.100 (14), p.6103-6117

2016

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Simultaneous Production of Lipids and Carotenoids by the Red Yeast Rhodotorula from Waste Glycerol Fraction and Potato Wastewater

Applied biochemistry and biotechnology, 2019-10, Vol.189 (2), p.589-607

2019

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Torulene and torularhodin: "new" fungal carotenoids for industry?

Microbial cell factories, 2018-03, Vol.17 (1), p.49-14, Article 49

2018

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Effect of selenium on growth and antioxidative system of yeast cells

Molecular biology reports, 2019-04, Vol.46 (2), p.1797-1808

2019

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Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells

Biological trace element research, 2019-01, Vol.187 (1), p.316-327

2019

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Biotechnological potential of red yeast isolated from birch forests in Poland

Biotechnology letters, 2024-08, Vol.46 (4), p.641-669

2024

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Characteristic of new Phaffia rhodozyma yeast strains isolated from birch slime fluxes in Poland

Archives of microbiology, 2024-11, Vol.206 (11), p.434, Article 434

2024

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Physiological and genetic regulation of anhydrobiosis in yeast cells

Archives of microbiology, 2023-10, Vol.205 (10), p.348-348, Article 348

2023

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Comparison of simple and rapid cell wall disruption methods for improving lipid extraction from yeast cells

Journal of microbiological methods, 2020-09, Vol.176, p.105999-105999, Article 105999

2020

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Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries

Molecules (Basel, Switzerland), 2023-09, Vol.28 (18), p.6744

2023

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Effect of exogenous stress factors on the biosynthesis of carotenoids and lipids by Rhodotorula yeast strains in media containing agro-industrial waste

World journal of microbiology & biotechnology, 2019-10, Vol.35 (10), p.1-10, Article 157

2019

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Optically Active TiO2:Er Thin Films Deposited by Magnetron Sputtering

Materials, 2021-07, Vol.14 (15), p.4085

2021

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Diversity of Red Yeasts in Various Regions and Environments of Poland and Biotechnological Potential of the Isolated Strains

Applied biochemistry and biotechnology, 2024-06, Vol.196 (6), p.3274-3316

2024

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Application of Industrial Wastes for the Production of Microbial Single-Cell Protein by Fodder Yeast Candida utilis

Waste and biomass valorization, 2018, Vol.9 (1), p.57-64

2018

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Application of Ultrasound Homogenization in Milk Ice Cream Mixes

Applied sciences, 2024-10, Vol.14 (19), p.8689

2024

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The earliest Palaeolithic bifacial leafpoints in Central and Southern Europe: Techno-functional approach

Quaternary international, 2014-04, Vol.326-327, p.381-397

Kot, Małgorzata Anna

2014

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The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry

Open life sciences, 2020-01, Vol.15 (1), p.787-796

2020

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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Molecules (Basel, Switzerland), 2023-03, Vol.28 (7), p.2924

2023

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Biotechnological Methods of Management and Utilization of Potato Industry Waste—a Review

Potato research, 2020-09, Vol.63 (3), p.431-447

2020

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Effect of selenium and methods of protein extraction on the proteomic profile of Saccharomyces yeast

Open life sciences, 2022-09, Vol.17 (1), p.1117-1128

2022

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The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

Applied sciences, 2023-07, Vol.13 (13), p.7561

2023

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Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes

Applied sciences, 2022-09, Vol.12 (17), p.8492

2022

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The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin

Gels, 2022-11, Vol.8 (11), p.738

2022

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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Pollen and bee bread as new health-oriented products: A review

Rhodotorula glutinis—potential source of lipids, carotenoids, and enzymes for use in industries

Simultaneous Production of Lipids and Carotenoids by the Red Yeast Rhodotorula from Waste Glycerol Fraction and Potato Wastewater

Torulene and torularhodin: "new" fungal carotenoids for industry?

Effect of selenium on growth and antioxidative system of yeast cells

Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells

Biotechnological potential of red yeast isolated from birch forests in Poland

Characteristic of new Phaffia rhodozyma yeast strains isolated from birch slime fluxes in Poland

Physiological and genetic regulation of anhydrobiosis in yeast cells

Comparison of simple and rapid cell wall disruption methods for improving lipid extraction from yeast cells

Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries

Effect of exogenous stress factors on the biosynthesis of carotenoids and lipids by Rhodotorula yeast strains in media containing agro-industrial waste

Optically Active TiO2:Er Thin Films Deposited by Magnetron Sputtering

Diversity of Red Yeasts in Various Regions and Environments of Poland and Biotechnological Potential of the Isolated Strains

Application of Industrial Wastes for the Production of Microbial Single-Cell Protein by Fodder Yeast Candida utilis

Application of Ultrasound Homogenization in Milk Ice Cream Mixes

The earliest Palaeolithic bifacial leafpoints in Central and Southern Europe: Techno-functional approach

The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Biotechnological Methods of Management and Utilization of Potato Industry Waste—a Review

Effect of selenium and methods of protein extraction on the proteomic profile of Saccharomyces yeast

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes

The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin

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