Małgorzata Ziarno
Szkola Glówna Gospodarstwa Wiejskiego
H-index: 20
Europe-Poland
Top articles of Małgorzata Ziarno
Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium
International Journal of Food Properties
2024/12/31
Małgorzata Ziarno
H-Index: 11
Enhancing the Sensory and Nutritional Properties of Bean-based and Lentil-based Beverages through Fermentation and Germination
LWT
2024/4/26
Małgorzata Ziarno
H-Index: 11
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
Foods
2024/4/18
Małgorzata Ziarno
H-Index: 11
Marcin Studnicki
H-Index: 10
Anna Krajewska
H-Index: 2
Dariusz Dziki
H-Index: 27
Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products
Microorganisms
2023/6/1
Małgorzata Ziarno
H-Index: 11
The survival of psychobiotics in fermented food and the gastrointestinal tract: A review
2023/4/11
Ewa Kowalska
H-Index: 28
Małgorzata Ziarno
H-Index: 11
Comparison of the spreadability of butter and butter substitutes
Applied Sciences
2023/2/17
Effect of the addition of selected herbal extracts on the quality characteristics of flavored cream and butter
Foods
2023/1/19
Małgorzata Ziarno
H-Index: 11
Możliwości zastosowania probiotyków, prebiotyków, synbiotyków i postbiotyków w mleczarstwie
Przemysł Spożywczy
2023
Małgorzata Ziarno
H-Index: 11
Impact of modified atmosphere packing on the quality of grated Mozarella cheese
Polish Journal of Food and Nutrition Sciences (Poland)
2023
Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies
Foods
2023/10/21
Małgorzata Ziarno
H-Index: 11
Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages
Scientific Reports
2023/10/9
Małgorzata Ziarno
H-Index: 11
Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile
Scientific Reports
2023/9/16
Małgorzata Ziarno
H-Index: 11
Ewa Kowalska
H-Index: 28
Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
Frontiers in Microbiology
2023/8/25
Małgorzata Ziarno
H-Index: 11
Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt …
Molecules
2023/8/24
Małgorzata Ziarno
H-Index: 11
Exploring the possibility of enriching fermented milks with young barley leaves powder preparation
Fermentation
2023/8/4
Małgorzata Ziarno
H-Index: 11
Fermentation of plant-based beverages using lactic acid bacteria–a review®
2022
Ewa Kowalska
H-Index: 28
Małgorzata Ziarno
H-Index: 11
The viability of probiotic monoculture and quality of goat's and cow's bioyogurt.
2022
Katarzyna Szkolnicka
H-Index: 5
Małgorzata Ziarno
H-Index: 11
Czy ozon może być stosowany w przemyśle mleczarskim?
Przemysł Spożywczy
2022
Małgorzata Ziarno
H-Index: 11
The Effect of High-Pressure Homogenization on the Texture of Fermented Bean-Based Beverages®
Postępy Techniki Przetwórstwa Spożywczego
2022
Ewa Domian
H-Index: 10
Małgorzata Ziarno
H-Index: 11
Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products
Applied Sciences
2022/12/8
Małgorzata Ziarno
H-Index: 11
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