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List of works by Katarzyna Neffe-Skocińska

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.

scientific article published on 9 November 2016

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

scientific article published on 03 March 2020

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

scientific article published on 01 January 2019

Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics

scientific article published on 13 May 2020

Probiotics: Versatile Bioactive Components in Promoting Human Health

scientific article published on 27 August 2020

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.

scientific article published on 19 April 2015

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

scientific article published on 15 September 2020

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