Ewa Jabłońska-Ryś

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 5

Top Topics

Liquid Chromatography

Preterm Infants

Top Venues

Foods (Basel, Switzerland)

International journal of food science

Comprehensive reviews in food science and food safety

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Wojciech Radzki, Katarzyna Skrzypczak, Bartosz G Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods (Basel, Switzerland) 12 (21) (2023)
Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Karolina Goral
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation. Foods (Basel, Switzerland) 11 (11) (2022)
Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna D Kononiuk, Adam Waśko
Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus. International journal of food science 2021 (2021)
Magdalena Kapłan, Kamila Klimek, Ewa Jabłońska-Ryś, Aneta Sławińska, Anna Stój
Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in 'Einset Seedless' Grapevine Fruits and Raisins. Molecules (Basel, Switzerland) 26 (20) (2021)
Ewa Jabłońska-Ryś, Katarzyna Skrzypczak, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review. Comprehensive reviews in food science and food safety 18 (3) (2019)