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

RDBMS Speculative Support Improvement by the Use of the Query Hypergraph Representation
14th International conference on parallel processing and applied mathematics, PPAM 2022

Authors: Sasak-Okoń, Anna, Tudruj, Marek

Source: Lecture notes in computer science. 13826:95-112

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN608249629&indx=1&recIds=ETOCCN608249629

Improving speculative query execution support by the use of the hypergraph representation

Authors: Sasak-Okoń, Anna, Tudruj, Marek

Source: In Future Generation Computer Systems January 2024 150:186-201

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

Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Zielińska, Dorota

Source: In LWT 15 January 2023 174

Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams.

Authors: Sionek, Barbara, Okoń, Anna, Łepecka, Anna, Antoniewska-Krzeska, Agata, Szymański, Piotr, Jaworska, Danuta, Rutkowska, Jarosława, Kołożyn-Krajewska, Danuta

Source: Agriculture; Basel; Jan2025, Vol. 15 Issue 1, p107, 23p

Subject Terms: FOOD preservation, LACTIC acid bacteria, MEAT, CARBOXYLIC acids, NUTRITIONAL value

Modifying Queries Strategy for Graph-Based Speculative Query Execution for RDBMS
13th International Conference on Parallel Processing and Applied Mathematics

Authors: Sasak-Okoń, Anna

Source: Lecture notes in computer science. 12043:408-420

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN606088991&indx=1&recIds=ETOCCN606088991

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna

Source: Antioxidants; Nov2024, Vol. 13 Issue 11, p1305, 16p

Subject Terms: LACTIC acid bacteria, MEAT, REDUCTION potential, FREE radicals, FATTY acids, SAUSAGES

Graph-Based Speculative Query Execution for RDBMS
Parallel processing and applied mathematics (International conference)

Authors: Sasak-Okoń, Anna, Tudruj, Marek

Source: Lecture notes in computer science. 10777:303-313

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN603424734&indx=1&recIds=ETOCCN603424734

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 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

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Authors: Okoń, Anna, Stadnik, Joanna, Dolatowski, Zbigniew J.

Source: CyTA: journal of food. 15(3):382-390

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100103749110.0x000001&indx=1&recIds=ETOCvdc_100103749110.0x000001

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

Applying the provisions on partnership liquidation to the procedure of partnership dissolution without liquidation — commentary on Supreme Court judgment of 5 May 2016, II CSK 573/15

Authors: Grzywińska-Okoń, Anna

Source: Przegląd prawa handlowego. 171:64-69

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN611294217&indx=1&recIds=ETOCRN611294217

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

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Łaszkiewicz, Beata, Onacik-Gür, Sylwia, Zielińska, Dorota, Dolatowski, Zbigniew J.

Source: Foods; Nov2023, Vol. 12 Issue 21, p3975, 16p

Subject Terms: WILD boar, TRANS fatty acids, MARINADES, UNSATURATED fatty acids, VINEGAR, OXIDATION-reduction potential, ORCHARDS, APPLES

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

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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