Małgorzata Ziarno

Scopus Author ID ISNI ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 25

Top Topics

Multidrug Resistant

Bacillus Subtilis

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Food science and biotechnology

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

Publications

Grażyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Księżak, Jolanta Bojarszczuk, Małgorzata Ziarno, Studnicki Marcin, Anna Krajewska, Dariusz Dziki
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes. Foods (Basel, Switzerland) 13 (8) (2024)
Małgorzata Ziarno, Patrycja Cichońska, Ewa Kowalska, Dorota Zaręba
Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits. Molecules (Basel, Switzerland) 29 (13) (2024)
Grażyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Księżak, Jolanta Bojarszczuk, Małgorzata Ziarno, Studnicki Marcin, Anna Krajewska, Dariusz Dziki
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes. Foods (Basel, Switzerland) 13 (8) (2024)
Małgorzata Ziarno, Patrycja Cichońska, Ewa Kowalska, Dorota Zaręba
Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits. Molecules (Basel, Switzerland) 29 (13) (2024)
Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno
The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. Microorganisms 11 (4) (2023)
Małgorzata Ziarno, Mariola Kozłowska, Katarzyna Ratusz, Rozeta Hasalliu
Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter. Foods (Basel, Switzerland) 12 (3) (2023)
Iwona Ścibisz, Małgorzata Ziarno
Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies. Foods (Basel, Switzerland) 12 (20) (2023)
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska
Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms 11 (6) (2023)
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska
Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms 11 (6) (2023)
Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno
The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. Microorganisms 11 (4) (2023)
Iwona Ścibisz, Małgorzata Ziarno
Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives. Molecules (Basel, Switzerland) 28 (17) (2023)
Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno
The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. Microorganisms 11 (4) (2023)
Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno
The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. Microorganisms 11 (4) (2023)
Małgorzata Ziarno, Mariola Kozłowska, Katarzyna Ratusz, Rozeta Hasalliu
Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter. Foods (Basel, Switzerland) 12 (3) (2023)
Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages. Sensors (Basel, Switzerland) 22 (21) (2022)
Ewa Kowalska, Małgorzata Ziarno, Adam Ekielski, Tomasz Żelaziński
Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry. Molecules (Basel, Switzerland) 27 (10) (2022)
Patrycja Cichońska, Anna Ziębicka, Małgorzata Ziarno
Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium . Molecules (Basel, Switzerland) 27 (8) (2022)
Bogumiła Urbańska, Hanna Kowalska, Karolina Szulc, Małgorzata Ziarno, Irina Pochitskaya, Jolanta Kowalska
Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules (Basel, Switzerland) 26 (9) (2021)
Patrycja Cichońska, Ewelina Pudło, Adrian Wojtczak, Małgorzata Ziarno
Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt. Foods (Basel, Switzerland) 10 (9) (2021)
Patrycja Cichońska, Małgorzata Ziarno
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 10 (1) (2021)
Małgorzata Ziarno, Patrycja Cichońska
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms 9 (12) (2021)
Ewa Kowalska, Małgorzata Ziarno
Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria. Foods (Basel, Switzerland) 9 (12) (2020)
Małgorzata Ziarno, Joanna Bryś, Mateusz Parzyszek, Anna Veber
Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk. Microorganisms 8 (9) (2020)
Małgorzata Ziarno, Dorota Zaręba
The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt. Food science and biotechnology 29 (1) (2019)
Iwona Ścibisz, Małgorzata Ziarno, Marta Mitek
Color stability of fruit yogurt during storage. Journal of food science and technology 56 (4) (2019)