Katarzyna Neffe‐Skocińska

Author

Warsaw University of Life Sciences ORCID

Also Known As

KATARZYNA NEFFE-SKOCIŃSKA, Katarzyna Neffe, Katarzyna Neffe-Skocin'ska, Katarzyna Neffe-Skocinska, Katarzyna Neffe-Skocińska, Katarzyna Neffe‐Skocińska

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Warsaw University of Life Sciences Institute of Agricultural and Food Biotechnology University of Life Sciences in Lublin

About

Katarzyna Neffe‐Skocińska is an author at Warsaw University of Life Sciences specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	394
2	Public Health	6	6	123
3	Biochemistry	3	3	57
4	Engineering	1	1	26
5	Natural Sciences	1	1	14

Katarzyna Neffe‐Skocińska

Publications

551

Citations

H-Index

Page 1

	Year	Citations
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, CyTA - Journal of Food Acetic Acid BacteriaFermentation ConditionFood AnalysisTea FermentationHealthy Beverage	2017	231
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, International Journal of Environmental Research and Public Health	2020	55
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, International Journal of Food Science & Technology ProbioticLactic Acid BacteriaFood MicrobiologyPublic HealthAntimicrobial Resistance	2011	40
Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts Anna Chlebowska‐Śmigiel, Katarzyna Kycia, Katarzyna Neffe‐Skocińska, Current Pharmaceutical Biotechnology	2019	31
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, Journal of the Science of Food and Agriculture	2016	27
Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients Aleksandra Szydłowska, Dorota Zielińska, Anna Łepecka, Agriculture NutritionEngineeringFunctional PropertyFood AnalysisPro-health Additives	2020	26
The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality Katarzyna Neffe‐Skocińska, Danuta Jaworska, Danuta Kołożyn‐Krajewska, BioMed Research International NutritionProbioticFood FermentationHealth SciencesMicrobial Contamination	2015	24
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, Applied Sciences ProbioticDry Fermented MeatMeat PackagingFood FermentationMicrobial Contamination	2020	22
Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity Katarzyna Neffe‐Skocińska, Ewa Długosz, Lidia Szulc‐Dąbrowska, Applied Microbiology and Biotechnology	2023	18
Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of <scp>LAB</scp> Paulina Kęska, Joanna Stadnik, Karolina M. Wójciak, International Journal of Food Science & Technology BacteriologyMicrobial PhysiologyFood PreservationFood ChemistryProbiotic	2019	17

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