The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages.

Authors: Okoń, Anna¹, anna.lepecka@ibprs.planna.okon@ibprs.pl, Łepecka, Anna¹, piotr.szymanski@ibprs.pl, Szymański, Piotr¹, Neffe-Skocińska, Katarzyna², anna.okon@ibprs.pl

Source: Applied Sciences (2076-3417); Jan2025, Vol. 15 Issue 1, p263, 14p

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.

Authors: Okoń, Anna¹, anna.okon@ibprs.pl, Zielińska, Dorota², dorota_zielinska@sggw.edu.plkatarzyna_neffe_skocinska@sggw.edu.pl, Szymański, Piotr¹, piotr.szymanski@ibprs.pl, Łepecka, Anna¹, anna.lepecka@ibprs.pl, Siekierko, Urszula¹, urszula.siekierko@ibprs.pl, Neffe-Skocińska, Katarzyna², monika_trzaskowska@sggw.edu.pl, Trząskowska, Monika², katarzyna_kajak_siemaszko@sggw.edu.pl, Kajak-Siemaszko, Katarzyna², barbara_sionek@sggw.edu.pl, Sionek, Barbara², marcelina_karbowiak@sggw.edu.pl, Karbowiak, Marcelina², danuta_kolozyn_krajewska@sggw.edu.pl, Kołożyn-Krajewska, Danuta², Dolatowski, Zbigniew J.¹, zbigniew.dolatowski@ibprs.pl

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4027, 15p

Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

Authors: Neffe-Skocińska, Katarzyna, Karbowiak, Marcelina, Kruk, Marcin, Kołożyn-Krajewska, Danuta, Zielińska, Dorota

Source: In Journal of Functional Foods August 2023 107

Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity.

Authors: Neffe-Skocińska, Katarzyna¹ (AUTHOR) katarzyna_neffe_skocinska@sggw.edu.pl, Długosz, Ewa² (AUTHOR), Szulc-Dąbrowska, Lidia² (AUTHOR), Zielińska, Dorota¹ (AUTHOR)

Source: Applied Microbiology & Biotechnology. 2024, Vol. 108 Issue 1, p1-12. 12p.

Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity.

Authors: Neffe-Skocińska, Katarzyna¹, katarzyna_neffe_skocinska@sggw.edu.pl, Długosz, Ewa², Szulc-Dąbrowska, Lidia², Zielińska, Dorota¹

Source: Applied Microbiology & Biotechnology; 12/29/2023, Vol. 107 Issue 1, p1-12, 12p

Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city

Authors: Tomaszewska, Marzena, Neffe-Skocińska, Katarzyna, Trząskowska, Monika, Trafialek, Joanna, Wadolowska, Lidia, Hamulka, Jadwiga

Source: British food journal. 123(7):2461-2477

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100122054524.0x000001&indx=1&recIds=ETOCvdc_100122054524.0x000001

Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics

Authors: Salehi, Bahare, Dimitrijević, Marina, Aleksić, Ana, Neffe-Skocińska, Katarzyna, Zielińska, Dorota, Kołożyn-Krajewska, Danuta, Sharifi-Rad, Javad, Stojanović-Radić, Zorica, Prabu, Selvaraj Milton, Rodrigues, Célia F., Martins, Natália

Source: Critical reviews in food science and nutrition. 61(9):1415-1428

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100117994204.0x000001&indx=1&recIds=ETOCvdc_100117994204.0x000001

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Authors: Kęska, Paulina, Stadnik, Joanna, Wójciak, Karolina Maria, Neffe‐Skocińska, Katarzyna

Source: International journal of food science & technology. 55(3):1069-1079

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100107543955.0x000001&indx=1&recIds=ETOCvdc_100107543955.0x000001

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.

Authors: Kajak-Siemaszko, Katarzyna¹, Zielińska, Dorota¹, dorota_zielinska@sggw.edu.pl, Łepecka, Anna², Jaworska, Danuta¹, Okoń, Anna², Neffe-Skocińska, Katarzyna¹, Trząskowska, Monika¹, Sionek, Barbara¹, Szymański, Piotr², Dolatowski, Zbigniew J.², Kołożyn-Krajewska, Danuta¹

Source: Applied Sciences (2076-3417); Sep2022, Vol. 12 Issue 17, p8855, 21p

Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures.

Authors: Trząskowska, Monika¹, Neffe-Skocińska, Katarzyna¹, katarzyna_neffe_skocinska@sggw.edu.pl, Okoń, Anna², Zielińska, Dorota¹, Szydłowska, Aleksandra¹, Łepecka, Anna², Kołożyn-Krajewska, Danuta¹

Source: Applied Sciences (2076-3417); Sep2022, Vol. 12 Issue 17, p8454, 14p

The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production.

Authors: Neffe-Skocińska, Katarzyna¹, dorota_zielinska@sggw.edu.plkatarzyna_neffe_skocinska@sggw.edu.pl, Kruk, Marcin¹, katarzyna_neffe_skocinska@sggw.edu.pl, Ścibisz, Iwona², iwona_scibisz@sggw.edu.pl, Zielińska, Dorota¹

Source: Applied Sciences (2076-3417); Mar2022, Vol. 12 Issue 6, p3047, 15p

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses—Industrial Model Study.

Authors: Sionek, Barbara, Okoń, Anna, Łepecka, Anna, Zielińska, Dorota, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Neffe-Skocińska, Katarzyna, Trząskowska, Monika, Karbowiak, Marcelina, Szymański, Piotr, Dolatowski, Zbigniew J., Kołożyn-Krajewska, Danuta

Source: Foods; Feb2024, Vol. 13 Issue 3, p392, 17p

Subject Terms: CHEESE, ARRAIGNMENT, MONOUNSATURATED fatty acids, CHEESEMAKING, UNSATURATED fatty acids, LACTIC acid bacteria

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

Authors: Neffe-Skocińska, Katarzyna, Sionek, Barbara, Ścibisz, Iwona, Kołożyn-Krajewska, Danuta

Source: CyTA: journal of food. 15(4):601-607

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100103749186.0x000001&indx=1&recIds=ETOCvdc_100103749186.0x000001

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures

Authors: Neffe‐Skocińska, Katarzyna, Okoń, Anna, Kołożyn‐Krajewska, Danuta, Dolatowski, Zbigniew

Source: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 97(9):2953-2960

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN389461543&indx=1&recIds=ETOCRN389461543

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions.

Authors: Neffe-Skocińska, Katarzyna¹, dorota_zielinska@sggw.edu.plkatarzyna_neffe_skocinska@sggw.edu.pl, Okoń, Anna², anna.okon@ibprs.pl, Zielińska, Dorota¹, barbara_sionek@sggw.edu.pl, Szymański, Piotr², piotr.szymanski@ibprs.pl, Sionek, Barbara¹, danuta_kolozyn_krajewska@sggw.edu.pl, Kołożyn-Krajewska, Danuta¹

Source: Applied Sciences (2076-3417); 6/15/2020, Vol. 10 Issue 12, p4311, 14p

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics.

Authors: Sionek, Barbara, Szydłowska, Aleksandra, Zielińska, Dorota, Neffe-Skocińska, Katarzyna, Kołożyn-Krajewska, Danuta

Source: Microorganisms; Jul2023, Vol. 11 Issue 7, p1714, 21p

Subject Terms: PROBIOTICS, ACETOBACTER, FERMENTED foods, ANIMAL products, PREBIOTICS, FOOD of animal origin, GUT microbiome, LACTIC acid bacteria

THE USEFULNESS OF FERMENTED KOMBUCHA TEA FOR THE PRODUCTION OF LOW-ALCOHOLIC DRINKS.

Alternate Title: PRZYDATNOŚĆ FERMENTOWANEJ HERBATY KOMBUCHA DO PRODUKCJI NAPOJÓW NISKOALKOHOLOWYCH. (Polish)

Authors: JABŁOŃSKA, AGATA, KRUK, MARCIN, POCHYLSKI, SZYMON, NEFFE-SKOCIŃSKA, KATARZYNA

Source: Zywnosc; 2023, Vol. 30 Issue 3, p195-208, 14p

Subject Terms: FERMENTED beverages, KOMBUCHA tea, FERMENTED foods, YEAST culture, BIOACTIVE compounds, HUMAN body

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Siekierko, Urszula, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Kajak-Siemaszko, Katarzyna, Karbowiak, Marcelina, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.

Source: Foods; Apr2023, Vol. 12 Issue 8, p1565, 16p

Subject Terms: MARINADES, PORK, VINEGAR, HAM, LACTIC acid bacteria, OXIDATION-reduction potential, APPLES

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.

Authors: Szydłowska, Aleksandra, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Łepecka, Anna, Okoń, Anna, Kołożyn-Krajewska, Danuta

Source: Foods; Nov2022, Vol. 11 Issue 22, p3631, 20p

Subject Terms: PROTEIN bars, SNACK bars, ESSENTIAL amino acids, TRANS fatty acids, WHEY protein concentrates, WHEY proteins

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.

Authors: Neffe-Skocińska, Katarzyna¹ katarzyna_neffe_skocinska@sggw.pl, Jaworska, Danuta¹ danuta_jaworska@sggw.pl, Kołożyn-Krajewska, Danuta¹ danuta_kolozyn_krajewska@sggw.pl, Dolatowski, Zbigniew² zbigniew.dolatowski@up.lublin.pl, Jachacz-Jówko, Luiza² luiza.jachacz@up.lublin.pl

Source: BioMed Research International. 4/19/2015, Vol. 2015, p1-9. 9p.

Subject Terms: *FACTOR analysis, *FOOD handling, *RESEARCH methodology, *MEAT, *REGRESSION analysis, *RESEARCH funding, *STATISTICS, *TISSUE culture, *GREEN tea, *DATA analysis, *PROBIOTICS, *DATA analysis software, *IN vitro studies, *ONE-way analysis of variance