| Turmeric and its major compound curcumin on health: bioactive effects and safety profiles for food, pharmaceutical, biotechnological and medicinal applications J Sharifi-Rad, YE Rayess, AA Rizk, C Sadaka, R Zgheib, W Zam, S Sestito, ... Frontiers in pharmacology 11, 550909, 2020 | 648 | 2020 |
| Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties K Neffe-Skocińska, B Sionek, I Ścibisz, D Kołożyn-Krajewska Cyta-journal of food 15 (4), 601-607, 2017 | 238 | 2017 |
| Probiotics: versatile bioactive components in promoting human health J Sharifi-Rad, CF Rodrigues, Z Stojanović-Radić, M Dimitrijević, A Aleksić, ... Medicina 56 (9), 433, 2020 | 154 | 2020 |
| Trends and possibilities of the use of probiotics in food production K Neffe-Skocińska, A Rzepkowska, A Szydłowska, D Kołożyn-Krajewska Alternative and replacement foods, 65-94, 2018 | 89 | 2018 |
| Consumer understanding of the date of minimum durability of food in association with quality evaluation of food products after expiration D Zielińska, B Bilska, K Marciniak-Łukasiak, A Łepecka, M Trząskowska, ... International journal of environmental research and public health 17 (5), 1632, 2020 | 67 | 2020 |
| Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry … D Jaworska, K Neffe, D Kołożyn‐Krajewska, Z Dolatowski International journal of food science & technology 46 (12), 2491-2497, 2011 | 49 | 2011 |
| Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics. B Salehi, M Dimitrijević, A Aleksić, K Neffe-Skocińska, D Zielińska, ... Critical reviews in food science and nutrition 61 (9), 1415-1428, 2020 | 31 | 2020 |
| Effect of pullulan on physicochemical, microbiological, and sensory quality of yogurts A Chlebowska-Śmigiel, K Kycia, K Neffe-Skocińska, M Kieliszek, ... Current Pharmaceutical Biotechnology 20 (6), 489-496, 2019 | 30 | 2019 |
| Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures K Neffe‐Skocińska, A Okoń, D Kołożyn‐Krajewska, Z Dolatowski Journal of the Science of Food and Agriculture 97 (9), 2953-2960, 2017 | 27 | 2017 |
| The effect of LAB as probiotic starter culture and green tea extract addition on dry fermented pork loins quality K Neffe-Skocińska, D Jaworska, D Kołożyn-Krajewska, Z Dolatowski, ... BioMed research international 2015 (1), 452757, 2015 | 27 | 2015 |
| Alternative and replacement foods K Neffe-Skocińska, A Rzepkowska, A Szydłowska, D Kołożyn-Krajewska, ... Academic Press, 2018 | 26 | 2018 |
| Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB P Kęska, J Stadnik, KM Wójciak, K Neffe‐Skocińska International Journal of Food Science & Technology 55 (3), 1069-1079, 2020 | 20 | 2020 |
| Beneficial Bacteria isolated from food in relation to the next generation of probiotics B Sionek, A Szydłowska, D Zielińska, K Neffe-Skocińska, ... Microorganisms 11 (7), 1714, 2023 | 19 | 2023 |
| Development of functional high-protein organic bars with the addition of whey protein concentrate and bioactive ingredients A Szydłowska, D Zielińska, A Łepecka, M Trząskowska, ... Agriculture 10 (9), 390, 2020 | 19 | 2020 |
| The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under … K Neffe-Skocińska, A Okoń, D Zielińska, P Szymański, B Sionek, ... Applied Sciences 10 (12), 4311, 2020 | 19 | 2020 |
| Probiotic microorganisms in dry fermented meat products K Neffe-Skocińska, K Wójciak, D Zielińska Probiotics and prebiotics in human nutrition and health, 279-300, 2016 | 19 | 2016 |
| Contenido de ácido y efectos de las condiciones de fermentación en las propiedades fisicoquímicas, microbiológicas y sensoriales de bebidas de té de Kombucha K Neffe-Skocińska, B Sionek, I Ścibisz, D Kołożyn-Krajewska CYTA-Journal of Food 15 (4), 601-607, 2017 | 18 | 2017 |
| Optimization of fermentation conditions of dry cured loins with probiotic bacteria addition K NEFFE - SKOCIŃSKA, M GIEREJKIEWICZ, D KOŁOŻYN-KRAJEWSKA Zywnosc Nauka Technologia Jakosc 6, 36-46, 2011 | 17* | 2011 |
| Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB)–A systematic review K Neffe-Skocińska, M Karbowiak, M Kruk, D Kołożyn-Krajewska, ... Journal of Functional Foods 107, 105691, 2023 | 11 | 2023 |
| The use of unique, environmental lactic Acid Bacteria strains in the traditional production of organic cheeses from unpasteurized cow’s Milk A Łepecka, A Okoń, P Szymański, D Zielińska, K Kajak-Siemaszko, ... Molecules 27 (3), 1097, 2022 | 10 | 2022 |