Katarzyna Szajnar (K Szajnar)

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 6

Top Topics

Induced Apoptosis

Health Insurance

Magnetic Resonance

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

International journal of food science

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

Publications

Kamil Szopa, Katarzyna Szajnar, Małgorzata Pawlos, Agata Znamirowska
Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions. Nutrients 15 (14) (2023)
Małgorzata Pawlos, Agata Znamirowska, Magdalena Kowalczyk, Grzegorz Zaguła, Katarzyna Szajnar
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk. Foods (Basel, Switzerland) 12 (19) (2023)
Kamil Szopa, Agata Znamirowska, Katarzyna Szajnar, Małgorzata Pawlos
Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep's Milk. Molecules (Basel, Switzerland) 27 (9) (2022)
Agata Znamirowska, Katarzyna Szajnar, Małgorzata Pawlos
Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus. Molecules (Basel, Switzerland) 26 (20) (2021)
Małgorzata Pawlos, Agata Znamirowska, Katarzyna Szajnar
Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat's Milk Gels. Molecules (Basel, Switzerland) 26 (18) (2021)
Katarzyna Szajnar, Małgorzata Pawlos, Agata Znamirowska
The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep's Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus. International journal of food science 2021 (2021)