Showing 1 - 8 results of 8 for search 'Ewa Jabłońska-Ryś', query time: 0.04s Refine Results
  1. 1
    Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with <i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i> Powders

    Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with <i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i> Powders by Aneta Sławińska, Ewa Jabłońska-Ryś, Waldemar Gustaw

    Published 2024-02-01
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  2. 2
    Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

    Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation by Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Karolina Goral

    Published 2022-05-01
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  3. 3
    Properties of Yogurts Enriched with Crude Polysaccharides Extracted from <i>Pleurotus ostreatus</i> Cultivated Mushroom

    Properties of Yogurts Enriched with Crude Polysaccharides Extracted from <i>Pleurotus ostreatus</i> Cultivated Mushroom by Wojciech Radzki, Katarzyna Skrzypczak, Bartosz Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw

    Published 2023-11-01
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  4. 4
    Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in ‘Einset Seedless’ Grapevine Fruits and Raisins

    Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in ‘Einset Seedless’ Grapevine Fruits and Raisi... by Magdalena Kapłan, Kamila Klimek, Ewa Jabłońska-Ryś, Aneta Sławińska, Anna Stój

    Published 2021-10-01
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  5. 5
    Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms

    Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms by Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Dariusz Kowalczyk, Joanna Stadnik

    Published 2022-09-01
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  6. 6
    Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

    Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential by Katarzyna Skrzypczak, Klaudia Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Waldemar Gustaw, Stanisław Winiarczyk

    Published 2020-11-01
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  7. 7
    Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented <i>Lens culinaris</i> Medik.

    Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented <i>Lens culinaris</i> Medik. by Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw

    Published 2022-09-01
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  8. 8
    Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

    Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus by Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna Kononiuk, Adam Waśko

    Published 2021-01-01
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