Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria by Ewa Kowalska, Małgorzata Ziarno

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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics by Patrycja Cichońska, Małgorzata Ziarno

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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 Alterna... by Iwona Ścibisz, Małgorzata Ziarno

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Tween 80™-induced changes in fatty acid profile of selected mesophilic lactobacilli by Dorota Zaręba, Małgorzata Ziarno

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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages by Małgorzata Ziarno, Patrycja Cichońska

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Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies by Iwona Ścibisz, Małgorzata Ziarno

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Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages by Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno

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Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir by Małgorzata Ziarno, Rozeta Hasalliu, Angelika Cwalina

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Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and <i>Propionibacterium</i> by Patrycja Cichońska, Anna Ziębicka, Małgorzata Ziarno

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The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review by Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno

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Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages by Patrycja Cichońska, Joanna Bryś, Małgorzata Ziarno

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Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter by Małgorzata Ziarno, Mariola Kozłowska, Katarzyna Ratusz, Rozeta Hasalliu

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In Vitro Cholesterol Uptake by the Microflora of Selected Kefir Starter Cultures by Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

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Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile by Małgorzata Ziarno, Joanna Bryś, Ewa Kowalska, Patrycja Cichońska

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Comparison of the Spreadability of Butter and Butter Substitutes by Małgorzata Ziarno, Dorota Derewiaka, Anna Florowska, Iwona Szymańska

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Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium by Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

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Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures by Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

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Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products by Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

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Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry by Ewa Kowalska, Małgorzata Ziarno, Adam Ekielski, Tomasz Żelaziński

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Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits by Małgorzata Ziarno, Patrycja Cichońska, Ewa Kowalska, Dorota Zaręba

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