Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees von Najgebauer-Lejko, Dorota, Liszka, Katarzyna, Tabaszewska, Małgorzata, Domagała, Jacek

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The content of selected phytochemicals and in vitro antioxidant properties of rose hip (Rosa canina L.) tinctures von Tabaszewska, Małgorzata, Najgebauer-Lejko, Dorota

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Sensory Quality, Volatile Compounds, and Physical Properties of Sheep's Milk Cheese with Herbs ( Allium ursinum L.) von Pluta-Kubica, Agnieszka, Najgebauer-Lejko, Dorota, Domagała, Jacek, Lakatošová, Jana, Šnirc, Marek, Golian, Jozef

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The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production von Tabaszewska, Małgorzata, Najgebauer-Lejko, Dorota, Zbylut-Górska, Maria

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Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Po... von Najgebauer-Lejko, Dorota, Pluta-Kubica, Agnieszka, Domagała, Jacek, Turek, Katarzyna, Duda, Iwona, Golian, Jozef

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The Effect of Cow Breed and Wild Garlic Leaves ( Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese von Pluta-Kubica, Agnieszka, Najgebauer-Lejko, Dorota, Domagała, Jacek, Štefániková, Jana, Golian, Jozef

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Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties von Domagała, Jacek, Najgebauer-Lejko, Dorota, Wieteska-Śliwa, Ilona, Sady, Marek, Wszołek, Monika, Bonczar, Genowefa, Filipczak-Fiutak, Magda

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Textural properties of yogurts with green tea and Pu‐erh tea additive von Najgebauer‐Lejko, Dorota, Żmudziński, Daniel, Ptaszek, Anna, Socha, Robert

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Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks von Najgebauer-Lejko, Dorota

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Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas von Najgebauer-Lejko, Dorota, Witek, Magdalena, Żmudziński, Daniel, Ptaszek, Anna

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Polymeric complexes of cornstarch and waxy cornstarch phosphates with milk casein and their performance as biodegradable materials von Najgebauer, Dorota, Grega, Tadeusz, Sady, Marek, Tomasik, Piotr

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Estimation of the antioxidant activity of the commercially available fermented milks von Najgebauer-Lejko, Dorota, Sady, Marek

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Comparison of the Quality of Yoghurt Produced from Milk Containing A1 and A2 β-Casein von Radkowska, Iwona, Najgebauer-Lejko, Dorota, Filipczak-Fiutak, Magda, Duda, Iwona

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Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances von Tabaszewska, Małgorzata, Najgebauer-Lejko, Dorota, Zbylut-Górska, Maria, Skoczylas, Łukasz, Tokarczyk, Grzegorz

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Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion [pdf] von Najgebaue-Lejko, Dorota

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The suitability of different probiotic strains for the production of fruit-whey beverages [pdf] von Sady, Marek, Najgebauer-Lejko, Dorota, Domagała, Jacek

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The suitability of different probiotic strains for the production of fruit-whey beverages von Sady, Marek, Najgebauer-Lejko, Dorota, Domagała, Jacek

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Quality of yogurt fortified with magnesium lactate [pdf] von Szajnar, Katarzyna, Znamirowska, Agata, Kalicka, Dorota, Kuźniar, Piotr, Najgebauer-Lejko, Dorota

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Quality of yogurt fortified with magnesium lactate von Szajnar, Katarzyna, Znamirowska, Agata, Kalicka, Dorota, Kuźniar, Piotr, Najgebauer-Lejko, Dorota

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Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality von Najgebauer-Lejko, Dorota, Grega, Tadeusz, Tabaszewska, Małgorzata

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