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Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Applied sciences, 2024-03, Vol.14 (5), p.1938

2024

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Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

Nutrients, 2020-09, Vol.12 (9), p.2829

2020

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Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases

Applied sciences, 2021-12, Vol.11 (23), p.11236

2021

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Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

Applied sciences, 2024-01, Vol.14 (1), p.66

2024

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Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

Foods, 2023-11, Vol.12 (21), p.4033

2023

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The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages

Applied sciences, 2024-06, Vol.14 (12), p.5187

2024

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Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

Foods, 2020-11, Vol.9 (11), p.1631

2020

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Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus

Polish journal of microbiology, 2018-06, Vol.67 (2), p.203-211

2018

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Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik

Applied sciences, 2022-09, Vol.12 (17), p.8916

2022

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Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Czech Journal of Food Sciences, 2019-01, Vol.37 (4), p.260-267

2019

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Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

Applied sciences, 2020-10, Vol.10 (20), p.7089

2020

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Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021-06, Vol.25 (1), p.123-134

2021

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Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.82-89

2014

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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

Journal of pure & applied microbiology : an international research journal of microbiology, 2019-03, Vol.13 (1), p.1-12

2019

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Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017-04, Vol.16 (2), p.199-207

2017

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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

International journal of food science, 2021, Vol.2021, p.8822161-15

2021

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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020-06, Vol.24 (1), p.99-112

2020

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The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

Food science & technology, 2015-06, Vol.62 (1), p.400-407

2015

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Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with IAgaricus bisporus/I and IPleurotus ostreatus/I Powders

Applied sciences, 2024-02, Vol.14 (5)

2024

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Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration

Food hydrocolloids, 2016-10, Vol.60, p.353-363

2016

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Dietary Habits, Diet Quality, Nutrition Knowledge, and Associations with Physical Activity in Polish Prisoners: A Pilot Study

International journal of environmental research and public health, 2022-01, Vol.19 (3), p.1422

2022

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Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Comprehensive reviews in food science and food safety, 2019-05, Vol.18 (3), p.655-669

2019

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Study on the Mechanical Properties of Pea Protein Isolate Films

Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1726-1736

2014

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Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses

International dairy journal, 2020-06, Vol.105, p.104694, Article 104694

2020

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Effect of the selected whey protein preparations on exopolysaccharides production by lactic acid bateria and rheological properties of yoghurt

Zeszyty problemowe postępów nauk rolniczych, 2019-12 (599), p.15-25

2019

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Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases

Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus

Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with IAgaricus bisporus/I and IPleurotus ostreatus/I Powders

Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration

Dietary Habits, Diet Quality, Nutrition Knowledge, and Associations with Physical Activity in Polish Prisoners: A Pilot Study

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Study on the Mechanical Properties of Pea Protein Isolate Films

Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses

Effect of the selected whey protein preparations on exopolysaccharides production by lactic acid bateria and rheological properties of yoghurt

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