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Antioxidant Activity of Milk and Dairy Products

Animals (Basel), 2022-01, Vol.12 (3), p.245

2022

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Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Foods, 2023-03, Vol.12 (6), p.1275

2023

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Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Applied sciences, 2023-09, Vol.13 (18), p.10469

2023

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Antioxidant potential of milk obtained from Holstein-Friesian cows with regard to the subsequent lactations and stage of lactation

Mljekarstvo, 2023, Vol.73 (2), p.95-104

Stobiecka, Magdalena

2023

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Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

Animals (Basel), 2023-05, Vol.13 (10), p.1610

2023

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Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

Animals (Basel), 2020-08, Vol.10 (8), p.1350

2020

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Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed

Food science & technology, 2020-07, Vol.129, p.109602, Article 109602

2020

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Lactoferrin-The Health-Promoting Properties and Contemporary Application with Genetic Aspects

Foods, 2022-12, Vol.12 (1), p.70

2022

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Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

Animals (Basel), 2023-06, Vol.13 (12), p.2013

2023

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Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Animals (Basel), 2020-11, Vol.10 (11), p.2103

2020

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The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)

Annals of animal science, 2022-01, Vol.22 (1), p.439-458

2022

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Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt

Applied sciences, 2021-01, Vol.11 (2), p.545

2021

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Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture

International journal of dairy technology, 2021-02, Vol.74 (1), p.139-147

2021

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The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

Animals (Basel), 2020-10, Vol.10 (10), p.1800

2020

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Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

International journal of dairy technology, 2018-05, Vol.71 (2), p.321-332

2018

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Organic versus Conventional Raw Cow Milk as Material for Processing

Animals (Basel), 2021-09, Vol.11 (10), p.2760

2021

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The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows

Animals (Basel), 2021-06, Vol.11 (7), p.1970

2021

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Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

International journal of dairy technology, 2018-08, Vol.71 (3), p.699-708

2018

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Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements

Mljekarstvo, 2020-01, Vol.70 (3), p.210-220

2020

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Effect of the feeding system and the production season on the protein fraction content in milk

Mljekarstvo, 2019, Vol.69 (2), p.98-107

2019

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Qualitative changes in selected dairy products during their shelf life

Medycyna weterynaryjna, 2020-12, Vol.76 (9), p.6444-2020

2020

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Factors Determining the Susceptibility of Cows to Mastitis and Losses Incurred by Producers Due to the Disease – A Review

Annals of animal science, 2015-10, Vol.15 (4), p.819-831

2015

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Comparison of whey proteins and lipophilic vitamins between four cow breeds maintained in intensive production system

Mljekarstvo, 2017-02, Vol.67, p.17-24

Król

2017

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Effect of storage time under home refrigeration conditions on the quality of opened drinking milk

Mljekarstvo, 2017-09, Vol.67 (4), p.283-296

Brodziak, Aneta

2017

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Who do type 2 diabetics inform about their own illness

Family medicine & primary care review, 2018-01, Vol.20 (3), p.236-240

2018

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Antioxidant Activity of Milk and Dairy Products

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Antioxidant potential of milk obtained from Holstein-Friesian cows with regard to the subsequent lactations and stage of lactation

Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed

Lactoferrin-The Health-Promoting Properties and Contemporary Application with Genetic Aspects

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)

Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt

Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture

The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Organic versus Conventional Raw Cow Milk as Material for Processing

The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements

Effect of the feeding system and the production season on the protein fraction content in milk

Qualitative changes in selected dairy products during their shelf life

Factors Determining the Susceptibility of Cows to Mastitis and Losses Incurred by Producers Due to the Disease – A Review

Comparison of whey proteins and lipophilic vitamins between four cow breeds maintained in intensive production system

Effect of storage time under home refrigeration conditions on the quality of opened drinking milk

Who do type 2 diabetics inform about their own illness

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