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Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies by Dziyana Shymialevich, Michał Wójcicki, Artur Wardaszka, Olga Świder, Barbara Sokołowska, Stanisław Błażejak
Published 2022-12-01
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Newly Isolated Virulent Salmophages for Biocontrol of Multidrug-Resistant <i>Salmonella</i> in Ready-to-Eat Plant-Based Food by Michał Wójcicki, Olga Świder, Paulina Średnicka, Dziyana Shymialevich, Tomasz Ilczuk, Łukasz Koperski, Hanna Cieślak, Barbara Sokołowska, Edyta Juszczuk-Kubiak
Published 2023-06-01
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Effectiveness of a Phage Cocktail as a Potential Biocontrol Agent against Saprophytic Bacteria in Ready-To-Eat Plant-Based Food by Michał Wójcicki, Olga Świder, Iwona Gientka, Stanisław Błażejak, Paulina Średnicka, Dziyana Shymialevich, Hanna Cieślak, Artur Wardaszka, Paulina Emanowicz, Barbara Sokołowska, Edyta Juszczuk-Kubiak
Published 2023-01-01
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Bacterial Pathogens in the Food Industry: Antibiotic Resistance and Virulence Factors of <em>Salmonella enterica</em> Strains Isolated from Food Chain Links by Michał Wójcicki, Agnieszka Chmielarczyk, Olga Świder, Paulina Średnicka, Magdalena Strus, Tomasz Kasperski, Dziyana Shymialevich, Hanna Cieślak, Paulina Emanowicz, Monika Kowalczyk, Barbara Sokołowska, Edyta Juszczuk-Kubiak
Published 2022-11-01
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