Dorota Zaręba

Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts

Iwona Ścibisz, Małgorzata Ziarno, M. Mitek et al. · LWT · 2012 · 60 citations · Full text

Volatile Profile of Non-Fermented Milk and Milk Fermented by<i>BifidoBacterium animalis</i>subsp.<i>lactis</i>

Dorota Zaręba, Małgorzata Ziarno, M. Obiedziński · International Journal of Food Properties · 2011 · 39 citations

Microbial Inactivation, Food Chemistry, Lactic Acid Bacteria +18

The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt

Małgorzata Ziarno, Dorota Zaręba · Food Science and Biotechnology · 2019 · 39 citations · Full text

The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001

Dorota Zaręba, Małgorzata Ziarno, Iwona Ścibisz et al. · International Dairy Journal · 2013 · 33 citations

Probiotic, Volatile Compound Profile, Food Fermentation +5

Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions

Małgorzata Ziarno, Dorota Zaręba · Microbial Ecology in Health and Disease · 2015 · 30 citations · Full text