Danuta Kołożyn‐Krajewska

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

Probiotic meat products and human nutrition

Danuta Kołożyn‐Krajewska, Zbigniew J. Dolatowski · Process Biochemistry · 2012 · 99 citations

Nutrition, Probiotic, Probiotic Meat Products +4

Comparison of Antibacterial Activity of<i>Lactobacillus plantarum</i>Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese

Aleksandra Ołdak, Dorota Zielińska, Anna Rzepkowska et al. · BioMed Research International · 2017 · 94 citations · Full text

Traditional and New Microorganisms in Lactic Acid Fermentation of Food

Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz et al. · Fermentation · 2023 · 88 citations · Full text

Lactic Acid Fermentation, Microbial Metabolism, Probiotic +16

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

Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska et al. · Fermentation · 2024 · 76 citations · Full text

Microbial Inactivation, Food Preservation, Food Processing Facilities +18