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Page 1
Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread.
J Agric Food Chem. 2020 Sep 23;68(38):10352-10360. doi: 10.1021/acs.jafc.9b06220. Epub 2019 Dec 11.
J Agric Food Chem. 2020.
PMID: 31774279
Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants.
Szudera-Kończal K, Myszka K, Kubiak P, Majcher MA.
Szudera-Kończal K, et al.
Molecules. 2021 Oct 15;26(20):6239. doi: 10.3390/molecules26206239.
Molecules. 2021.
PMID: 34684821
Free PMC article.
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The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey.
Szudera-Kończal K, Myszka K, Kubiak P, Drabińska N, Majcher MA.
Szudera-Kończal K, et al.
Molecules. 2023 May 24;28(11):4308. doi: 10.3390/molecules28114308.
Molecules. 2023.
PMID: 37298782
Free PMC article.
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The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis.
Leja K, Szudera-Kończal K, Świtała E, Juzwa W, Kowalczewski PŁ, Czaczyk K.
Leja K, et al. Among authors: szudera konczal k.
Foods. 2019 Jul 23;8(7):277. doi: 10.3390/foods8070277.
Foods. 2019.
PMID: 31340497
Free PMC article.
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The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants.
Szudera-Kończal K, Myszka K, Kubiak P, Majcher MA.
Szudera-Kończal K, et al.
J Agric Food Chem. 2020 Sep 30;68(39):10799-10807. doi: 10.1021/acs.jafc.0c03979. Epub 2020 Sep 13.
J Agric Food Chem. 2020.
PMID: 32865406
Free PMC article.
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