Katarzyna Neffe‐Skocińska

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 · 231 citations · Full text

Acetic Acid Bacteria, Fermentation Condition, Food Analysis +16

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Dorota Zielińska, Beata Bilska, Katarzyna Marciniak-Łukasiak et al. · International Journal of Environmental Research and Public Health · 2020 · 55 citations · Full text

Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins

Danuta Jaworska, Katarzyna Neffe‐Skocińska, Danuta Kołożyn‐Krajewska et al. · International Journal of Food Science & Technology · 2011 · 40 citations

Probiotic, Lactic Acid Bacteria, Food Microbiology +16

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

Anna Chlebowska‐Śmigiel, Katarzyna Kycia, Katarzyna Neffe‐Skocińska et al. · Current Pharmaceutical Biotechnology · 2019 · 31 citations

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures

Katarzyna Neffe‐Skocińska, Anna Okoń, Danuta Kołożyn‐Krajewska et al. · Journal of the Science of Food and Agriculture · 2016 · 27 citations