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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
PLoS One. 2022 Jan 14;17(1):e0261677. doi: 10.1371/journal.pone.0261677. eCollection 2022.
PLoS One. 2022.
PMID: 35030182
Free PMC article.
Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M.
Boreczek J, et al.
Microbiologyopen. 2020 Apr;9(4):e1009. doi: 10.1002/mbo3.1009. Epub 2020 Feb 11.
Microbiologyopen. 2020.
PMID: 32045510
Free PMC article.
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Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation.
Buksa K, Kowalczyk M, Boreczek J.
Buksa K, et al. Among authors: boreczek j.
Food Chem. 2021 Nov 15;362:130221. doi: 10.1016/j.foodchem.2021.130221. Epub 2021 May 27.
Food Chem. 2021.
PMID: 34098436
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A Kayvirus Distant Homolog of Staphylococcal Virulence Determinants and VISA Biomarker Is a Phage Lytic Enzyme.
Głowacka-Rutkowska A, Ulatowska M, Empel J, Kowalczyk M, Boreczek J, Łobocka M.
Głowacka-Rutkowska A, et al. Among authors: boreczek j.
Viruses. 2020 Mar 7;12(3):292. doi: 10.3390/v12030292.
Viruses. 2020.
PMID: 32156046
Free PMC article.
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