Monika Trząskowska - Concepedia

Author

Monika Trząskowska

Warsaw University of Life Sciences ORCID

Also Known As

M. Trząskowska, MONIKA TRZĄSKOWSKA, Monika Trzaskowska, Monika Trząskowska

Publications

672

Citations

H-Index

Concepts

All Affiliations

Warsaw University of Life Sciences University of Life Sciences in Lublin University of British Columbia Jan Długosz University Institute of Agricultural and Food Biotechnology

About

Monika Trząskowska is an author at Warsaw University of Life Sciences specializing in food safety, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	291
2	Engineering	4	4	122
3	Public Health	4	4	159
4	Medicine	3	3	65
5	Natural Sciences	1	1	14

Monika Trząskowska

Publications

462

Citations

H-Index

Page 1

	Year	Citations
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, Fermentation Microbial InactivationFood PreservationFood Processing FacilitiesLactic Acid BacteriaFood Products	2024	76
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
Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks Marcin Kruk, Monika Trząskowska, Iwona Ścibisz, Microorganisms NutritionEngineeringFood AnalysisFermented Milk DrinksFood Chemistry	2021	53
Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain Monika Trząskowska, Danuta Kołożyn‐Krajewska, Karolina M. Wójciak, Food Control Probiotic StrainProbioticMicrobiological QualityFood FermentationMicrobial Contamination	2013	45
The Effect of the <i><scp>L</scp>actobacillus Casei</i><scp>Lock</scp> 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage Karolina M. Wójciak, Zbigniew J. Dolatowski, Danuta Kołożyn‐Krajewska, Journal of Food Quality Probiotic StrainFood FermentationIn Vitro FermentationCasei Lock 0900Lactic Acid Bacteria	2012	40
Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide Monika Trząskowska, Yue Dai, Pascal Delaquis, Food Microbiology Microbial ContaminationFoodborne PathogensFoodborne IllnessMung Bean ReductionFood Microbiology	2018	33
Advances in Fermentation Technology: A Focus on Health and Safety Theoneste Niyigaba, Kübra Küçükgöz, Danuta Kołożyn‐Krajewska, Applied Sciences Artificial IntelligenceEngineeringFood Processing FacilitiesBiochemical EngineeringBioprocess Monitoring	2025	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
Biofilm-Forming Capacity of Five Salmonella Strains and Their Fate on Postharvest Mini Cucumbers Aljoša Trmčić, Huihui Chen, Monika Trząskowska, Journal of Food Protection Microbial HazardMicrobial ContaminationMedicineFood MicrobiologyMicrobial Ecology	2018	16
Food by-product valorisation in nutrients through spent brewer's yeast bioprocessing with Propionibacterium freudenreichii Marcin Kruk, Pekka Varmanen, Minnamari Edelmann, Journal of Cleaner Production BiomanufacturingFood By-product ValorisationFood FermentationEngineeringYeast Bioprocessing	2023	16

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