Monika Trząskowska

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 23

Top Topics

Quality Improvement

Bacillus Subtilis

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

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

Publications

Kübra Küçükgöz, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska
Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility. Nutrients 16 (4) (2024)
Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J Dolatowski, Danuta Kolożyn-Krajewska
The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study. Foods (Basel, Switzerland) 13 (3) (2024)
Marcin Kruk, Piotr Lalowski, Monika Hoffmann, Monika Trząskowska, Danuta Jaworska
Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study. Plant foods for human nutrition (Dordrecht, Netherlands) (2024)
Kübra Küçükgöz, Javier Echave, Paula García Oliveira, Sepidar Seyyedi-Mansour, P Donn, Jianbo Xiao, Monika Trząskowska, Miguel Angel Prieto
Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Critical reviews in food science and nutrition (2024)
Kübra Küçükgöz, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska
Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility. Nutrients 16 (4) (2024)
Kübra Küçükgöz, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska
Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility. Nutrients 16 (4) (2024)
Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J Dolatowski, Danuta Kolożyn-Krajewska
The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study. Foods (Basel, Switzerland) 13 (3) (2024)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Aparna P Murali, Monika Trząskowska, Joanna Trafiałek
Microorganisms in Organic Food-Issues to Be Addressed. Microorganisms 11 (6) (2023)
Patryk Pokorski, Monika Trząskowska
In Situ Inactivation of Selected Bacillus Strains in Brewer's Spent Grain during Fermentation by Lactococcus lactis ATCC 11454-The Possibility of Post-Production Residues Management. Foods (Basel, Switzerland) 12 (12) (2023)
Anna Łepecka, Piotr Szymański, Anna Okoń, Urszula Siekierko, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Barbara Sionek, Katarzyna Kajak-Siemaszko, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J Dolatowski
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods (Basel, Switzerland) 12 (8) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Anna Łepecka, Piotr Szymański, Anna Okoń, Urszula Siekierko, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Barbara Sionek, Katarzyna Kajak-Siemaszko, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J Dolatowski
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods (Basel, Switzerland) 12 (8) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Aparna P Murali, Monika Trząskowska, Joanna Trafiałek
Microorganisms in Organic Food-Issues to Be Addressed. Microorganisms 11 (6) (2023)
Patryk Pokorski, Monika Trząskowska
In Situ Inactivation of Selected Bacillus Strains in Brewer's Spent Grain during Fermentation by Lactococcus lactis ATCC 11454-The Possibility of Post-Production Residues Management. Foods (Basel, Switzerland) 12 (12) (2023)
Karolina Maria Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kolożyn-Krajewska, Ruben Domínguez
Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules (Basel, Switzerland) 28 (4) (2023)
Aleksandra Szydłowska, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Łepecka, Anna Okoń, Danuta Kołożyn-Krajewska
Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage. Foods (Basel, Switzerland) 11 (22) (2022)
Anna Łepecka, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Kajak-Siemaszko, Danuta Jaworska, Katarzyna Neffe-Skocińska, Barbara Sionek, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J Dolatowski
The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk. Molecules (Basel, Switzerland) 27 (3) (2022)
Kübra Küçükgöz, Monika Trząskowska
Nondairy Probiotic Products: Functional Foods That Require More Attention. Nutrients 14 (4) (2022)
Marcin Kruk, Monika Trząskowska
Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment. Foods (Basel, Switzerland) 10 (3) (2021)
Marcin Kruk, Monika Trząskowska, Iwona Ścibisz, Patryk Pokorski
Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks. Microorganisms 9 (1) (2021)