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The Effect of Pullulan on the Growth and Acidifying Activity of Selected Stool Microflora of Human.
Curr Pharm Biotechnol. 2017;18(2):121-126. doi: 10.2174/1389201017666161229154324.
Curr Pharm Biotechnol. 2017.
PMID: 28034292
Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus.
Kycia K, Bzducha-Wróbel A, Kraśniewska K, Chlebowska-Śmigiel A, Gniewosz M.
Kycia K, et al. Among authors: chlebowska smigiel a.
J Food Prot. 2017 Jan;80(1):96-103. doi: 10.4315/0362-028X.JFP-16-125.
J Food Prot. 2017.
PMID: 28221876
Free article.
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Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts.
Chlebowska-Śmigiel A, Kycia K, Neffe-Skocińska K, Kieliszek M, Gniewosz M, Kołożyn-Krajewska D.
Chlebowska-Śmigiel A, et al.
Curr Pharm Biotechnol. 2019;20(6):489-496. doi: 10.2174/1389201020666190416151129.
Curr Pharm Biotechnol. 2019.
PMID: 31038059
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Effect of meadowsweet flower extract-pullulan coatings on rhizopus rot development and postharvest quality of cold-stored red peppers.
Synowiec A, Gniewosz M, Kraśniewska K, Chlebowska-Śmigiel A, Przybył JL, Bączek K, Węglarz Z.
Synowiec A, et al. Among authors: chlebowska smigiel a.
Molecules. 2014 Aug 25;19(9):12925-39. doi: 10.3390/molecules190912925.
Molecules. 2014.
PMID: 25157463
Free PMC article.
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Exopolysaccharides from yeast: insight into optimal conditions for biosynthesis, chemical composition and functional properties - review.
Gientka I, Błażejak S, Stasiak-Różańska L, Chlebowska-Śmigiel A.
Gientka I, et al. Among authors: chlebowska smigiel a.
Acta Sci Pol Technol Aliment. 2015 Oct-Dec;14(4):283-292. doi: 10.17306/J.AFS.2015.4.29.
Acta Sci Pol Technol Aliment. 2015.
PMID: 28068035
Review.
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Magnesium Binding by Cyberlindnera jadinii Yeast in Media from Potato Wastewater and Glycerol.
Kot AM, Błażejak S, Nosek K, Synowiec A, Chlebowska-Śmigiel A, Pobiega K.
Kot AM, et al. Among authors: chlebowska smigiel a.
Microorganisms. 2023 Jul 28;11(8):1923. doi: 10.3390/microorganisms11081923.
Microorganisms. 2023.
PMID: 37630483
Free PMC article.
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