Monika Trząskowska

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

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

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

Marcin Kruk, Monika Trząskowska, Iwona Ścibisz et al. · Microorganisms · 2021 · 53 citations · Full text

Nutrition, Engineering, Food Analysis +17

Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

Monika Trząskowska, Danuta Kołożyn‐Krajewska, Karolina M. Wójciak et al. · Food Control · 2013 · 45 citations

Probiotic Strain, Probiotic, Microbiological Quality +7

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 et al. · Journal of Food Quality · 2012 · 40 citations

Probiotic Strain, Food Fermentation, In Vitro Fermentation +15