Barbara Sionek

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

Katarzyna Neffe‐Skocińska, Barbara Sionek, Iwona Ścibisz et al. · CyTA - Journal of Food · 2017 · 239 citations · Full text

Agriculture, Food Science, Microbiology +17

Traditional and New Microorganisms in Lactic Acid Fermentation of Food

Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz et al. · Fermentation · 2023 · 109 citations · Full text

Agriculture, Food Science, Microbiology +17

The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products

Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska et al. · Fermentation · 2024 · 109 citations · Full text

Agriculture, Food Science, Microbiology +16

Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product

Magdalena Gantner, Katarzyna Król, Anna Piotrowska et al. · Molecules · 2022 · 48 citations · Full text

Life Sciences, Entomology, Food Science +13

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Katarzyna Neffe‐Skocińska, Anna Okoń, Dorota Zielińska et al. · Applied Sciences · 2020 · 23 citations · Full text

Agriculture, Food Science, Microbiology +17