Probiotics and Paraprobiotics—New Proposal for Functional Food.

Authors: Sionek, Barbara¹, barbara_sionek@sggw.edu.pl, Gantner, Magdalena², magdalena_gantner@sggw.edu.pl

Source: Applied Sciences (2076-3417); Jan2025, Vol. 15 Issue 1, p366, 15p

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

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

The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents.

Authors: Szydłowska, Aleksandra¹, aleksandra_szydlowska@sggw.edu.pldorota_zielinska@sggw.edu.pl, Zielińska, Dorota¹, barbara_sionek@sggw.edu.pl, Sionek, Barbara¹, danuta_kolozyn_krajewska@sggw.edu.pl, Kołożyn-Krajewska, Danuta^1,2

Source: Applied Sciences (2076-3417); Dec2023, Vol. 13 Issue 23, p12780, 18p

Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables.

Authors: Przybylski, Wiesław¹, wieslaw_przybylski@sggw.edu.pl, Jaworska, Danuta¹, Sionek, Barbara¹, Sankowska, Weronika¹, Wójtowicz, Marta¹

Source: Applied Sciences (2076-3417); Sep2022, Vol. 12 Issue 18, p9267-9267, 12p

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

Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.

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

Source: Fermentation (Basel); Jun2024, Vol. 10 Issue 6, p291, 19p

Subject Terms: PROBIOTICS, FROZEN desserts, QUALITY factor, CULTIVARS, FUNCTIONAL foods, NUTRITION, ENDOPHYTIC bacteria

The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products.

Authors: Sionek, Barbara, Szydłowska, Aleksandra, Trząskowska, Monika, Kołożyn-Krajewska, Danuta

Source: Fermentation (Basel); Jun2024, Vol. 10 Issue 6, p298, 17p

Subject Terms: LACTIC acid bacteria, DEFENSE mechanisms (Psychology), FOOD preservation, FOOD industry, FOOD storage

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source.

Authors: Gantner, Magdalena, Sadowska, Anna, Piotrowska, Anna, Kulik, Klaudia, Sionek, Barbara, Kostyra, Eliza

Source: Molecules; Feb2024, Vol. 29 Issue 3, p711, 16p

Subject Terms: BREAD, DIETARY proteins, MONOUNSATURATED fatty acids, EDIBLE insects, UNSATURATED fatty acids, BAKED products, POWDERS, ANIMAL products

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

Safety of Probiotics

Authors: Zielińska, Dorota, Kołożyn-Krajewska, Danuta, Sionek, Barbara

Source: Diet, Microbiome and Health. 2018, p131-161.

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 application of biosensors for drip loss analysis and glycolytic potential evaluation

Authors: Przybylski, Wiesław, Sionek, Barbara, Jaworska, Danuta, Santé-Lhoutellier, Véronique

Source: Meat science. 117:7-11

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100037680877.0x000001&indx=1&recIds=ETOCvdc_100037680877.0x000001

The influence of the culinary processing of the contents on the soluble carbohydrates in the seeds of leguminous plants

Authors: Wieczorek, Celina, Sionek, Barbara, Przybylski, Wiesław, Lahuta, Lesław B.

Source: Zeszyty problemowe postȩpów nauk rolniczych. 584:139-150

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN608284508&indx=1&recIds=ETOCRN608284508

Traditional and New Microorganisms in Lactic Acid Fermentation of Food.

Authors: Sionek, Barbara, Szydłowska, Aleksandra, Küçükgöz, Kübra, Kołożyn-Krajewska, Danuta

Source: Fermentation (Basel); Dec2023, Vol. 9 Issue 12, p1019, 21p

Subject Terms: LACTIC acid fermentation, FOOD fermentation, FOOD preservation, FOOD texture, FERMENTED foods, LACTIC acid, FUNCTIONAL foods, LACTIC acid bacteria

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 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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Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response.

Authors: Szydłowska, Aleksandra, Sionek, Barbara

Source: Microorganisms; Jan2023, Vol. 11 Issue 1, p104, 18p

Subject Terms: FUNCTIONAL foods, IMMUNE response, PROBIOTICS, NUTRITIONAL requirements, METABOLIC disorders, FOOD marketing, IMMUNE system