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Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures.
Front Microbiol. 2023 Aug 25;14:1230025. doi: 10.3389/fmicb.2023.1230025. eCollection 2023.
Front Microbiol. 2023.
PMID: 37692397
Free PMC article.
Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions.
Ziarno M, Zaręba D.
Ziarno M, et al. Among authors: zareba d.
Microb Ecol Health Dis. 2015 Nov 4;26:27812. doi: 10.3402/mehd.v26.27812. eCollection 2015.
Microb Ecol Health Dis. 2015.
PMID: 26546945
Free PMC article.
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The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt.
Ziarno M, Zaręba D.
Ziarno M, et al. Among authors: zareba d.
Food Sci Biotechnol. 2019 Jul 4;29(1):109-119. doi: 10.1007/s10068-019-00640-6. eCollection 2020 Jan.
Food Sci Biotechnol. 2019.
PMID: 31976133
Free PMC article.
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Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products.
Ziarno M, Zaręba D, Ścibisz I, Kozłowska M.
Ziarno M, et al. Among authors: zareba d.
Microorganisms. 2023 Jun 1;11(6):1478. doi: 10.3390/microorganisms11061478.
Microorganisms. 2023.
PMID: 37374980
Free PMC article.
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