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1. Diagnoza logopedyczna w przypadku dysfagii ustno-gardłowej w przebiegu choroby COVID–19

2. Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality

3. The Role of Bovine Milk-Derived Exosomes in Human Health and Disease

4. Health Benefits of Dairy Products’ Consumption—Consumer Point of View

5. Czynniki ryzyka dysfagii u pacjentów z COVID-19

6. Assessment of Communication Quality by People with Broca’s Aphasia

7. Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses

8. Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk

9. Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions

10. Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products

11. Valorization of Dairy By-Products: Efficiency of Energy Production from Biogas Obtained in Anaerobic Digestion of Ultrafiltration Permeates

12. UV Light Application as a Mean for Disinfection Applied in the Dairy Industry

13. Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

14. Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects

16. Dynamic water profile in various types of cheese analyzed by means of nuclear magnetic resonance relaxometry

17. Calcium (Ca2+)-regulated exopolysaccharide biosynthesis in probiotic Lactobacillus plantarum K25 as analyzed by an omics approach

18. Organelle 16S rRNA amplicon sequencing enables profiling of active gut microbiota in murine model

20. Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

21. Calcium (Ca

22. Relationship between macroscopic properties of honey and molecular dynamics – temperature effects

23. Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese [pdf]

24. Flux and transmission of β-casein during cold microfiltration of skim milk subjected to different heat treatments

25. Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level

26. Analysis and mathematical modelling of the behaviour ofEscherichia coliin the mascarpone cheese during cold storage

27. UV Light Application as a Mean for Disinfection Applied in the Dairy Industry

28. Effect of calcium chloride addition on properties of acid-rennet gels

29. Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese

30. Short communication: Calcium partitioning during microfiltration of milk and its influence on rennet coagulation time

31. The Analysis of the Behaviour of Listeria Monocytogenes in Fresh Cheeses with Various Spices During Storage

32. Assessment of changes in crystallization properties of pressurized milk fat

33. Influence of casein on flux and passage of serum proteins during microfiltration using polymeric spiral-wound membranes at 50°C

34. Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate

35. Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°C

36. An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content

37. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates

38. The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°C

39. Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes

40. Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50 degrees C

41. Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks

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