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Adenosine-5'-Phosphosulfate- and Sulfite Reductases Activities of Sulfate-Reducing Bacteria from Various Environments

scientific article published on 17 June 2020

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences

artículo científico publicado en 2019

Analysis of pH Dose-dependent Growth of Sulfate-reducing Bacteria

artículo científico publicado en 2019

Apple pomace as food fortification ingredient: A systematic review and meta-analysis

scientific article published on 23 September 2020

Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy

artículo científico publicado en 2020

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

scientific article published on 19 March 2020

Evaluation of Physiological Parameters of Intestinal Sulfate-Reducing Bacteria Isolated from Patients Suffering from IBD and Healthy People

artículo científico publicado en 2020

Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials

artículo científico publicado en 2019

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

artículo científico publicado en 2020

Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market.

artículo científico publicado en 2017

Hydrogen Sulfide Effects on the Survival of Lactobacilli with Emphasis on the Development of Inflammatory Bowel Diseases

artículo científico publicado en 2019

Hydrogen Sulfide as a Toxic Product in the Small-Large Intestine Axis and its Role in IBD Development

artículo científico publicado en 2019

Hydrogen sulfide toxicity in the gut environment: Meta-analysis of sulfate-reducing and lactic acid bacteria in inflammatory processes

artículo científico publicado en 2020

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

artículo científico publicado en 2021

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

scientific article published on 08 October 2019

Nanocomposite Furcellaran Films-the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation

scientific article published on 09 December 2019

Occurrence of Thermophilic Microorganisms in Different Full Scale Biogas Plants

scientific article published on 31 December 2019

Possible synergy effect of hydrogen sulfide and acetate produced by sulfate-reducing bacteria on inflammatory bowel disease development

artículo científico publicado en 2020

Recent Advances in Metabolic Pathways of Sulfate Reduction in Intestinal Bacteria

artículo científico publicado en 2020

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

artículo científico publicado en 2017

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

artículo científico publicado en 2018

Sushi processing: microbiological hazards and the use of emerging technologies

artículo científico publicado en 2020

The Sulfate-Reducing Microbial Communities and Meta-Analysis of Their Occurrence during Diseases of Small-Large Intestine Axis

artículo científico publicado en 2019

Toxicity of hydrogen sulfide toward sulfate-reducing bacteria Desulfovibrio piger Vib-7

scientific article published on 01 February 2019

Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein

scientific article published on 23 February 2020

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