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Antioxidant capacity and polyphenolic content of dried wild edible mushrooms from Poland.

artículo científico publicado en 2014

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

artículo científico publicado en 2017

Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus

scientific article published on 01 June 2018

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

artículo científico publicado en 2016

Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

scientific article published on 16 September 2020

Health-promoting properties exhibited by Lactobacillus helveticus strains

artículo científico publicado en 2015

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

artículo científico publicado en 2019

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan

scientific article published on 01 August 2019

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

artículo científico publicado en 2020

The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk

artículo científico publicado en 2016

The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production

artículo científico publicado el 1 de octubre de 2011

κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus.

artículo científico publicado en 2017

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