Jabłońska-Ryś E - Search Results

1

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom.

Radzki W, Skrzypczak K, Sołowiej B, Jabłońska-Ryś E, Gustaw W. Radzki W, et al. Among authors: jablonska rys e. Foods. 2023 Nov 5;12(21):4033. doi: 10.3390/foods12214033. Foods. 2023. PMID: 37959152 Free PMC article.

2

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential.

Skrzypczak K, Gustaw K, Jabłońska-Ryś E, Sławińska A, Gustaw W, Winiarczyk S. Skrzypczak K, et al. Among authors: jablonska rys e. Foods. 2020 Nov 8;9(11):1631. doi: 10.3390/foods9111631. Foods. 2020. PMID: 33171613 Free PMC article.

3

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation.

Jabłońska-Ryś E, Sławińska A, Skrzypczak K, Goral K. Jabłońska-Ryś E, et al. Foods. 2022 May 25;11(11):1553. doi: 10.3390/foods11111553. Foods. 2022. PMID: 35681303 Free PMC article.

4

Antioxidant capacity and polyphenolic content of dried wild edible mushrooms from Poland.

Radzki W, Sławińska A, Jabłońska-Ryś E, Gustaw W. Radzki W, et al. Int J Med Mushrooms. 2014;16(1):65-75. doi: 10.1615/intjmedmushr.v16.i1.60. Int J Med Mushrooms. 2014. PMID: 24940905

5

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.

Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W. Jabłońska-Ryś E, et al. Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):399-407. doi: 10.17306/J.AFS.2016.4.38. Acta Sci Pol Technol Aliment. 2016. PMID: 28071017

6

The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.

Gustaw W, Kozioł J, Radzki W, Skrzypczak K, Michalak-Majewska M, Sołowiej B, Sławińska A, Jabłońska-Ryś E. Gustaw W, et al. Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):29-36. doi: 10.17306/J.AFS.2016.1.3. Acta Sci Pol Technol Aliment. 2016. PMID: 28071036

7

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

Skrzypczak KW, Gustaw WZ, Jabłońska-Ryś ED, Michalak-Majewska M, Sławińska A, Radzki WP, Gustaw KM, Waśko AD. Skrzypczak KW, et al. Among authors: jablonska rys ed. Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):199-207. doi: 10.17306/J.AFS.0479. Acta Sci Pol Technol Aliment. 2017. PMID: 28703960

8

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.

Jabłońska-Ryś E, Skrzypczak K, Sławińska A, Radzki W, Gustaw W. Jabłońska-Ryś E, et al. Compr Rev Food Sci Food Saf. 2019 May;18(3):655-669. doi: 10.1111/1541-4337.12425. Epub 2019 Mar 10. Compr Rev Food Sci Food Saf. 2019. PMID: 33336922

9

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.

Skrzypczak K, Fornal E, Domagała D, Gustaw W, Jabłońska-Ryś E, Sławińska A, Radzki W, Kononiuk A, Waśko A. Skrzypczak K, et al. Among authors: jablonska rys e. Int J Food Sci. 2021 Apr 13;2021:8822161. doi: 10.1155/2021/8822161. eCollection 2021. Int J Food Sci. 2021. PMID: 33954168 Free PMC article.

10

Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B-Treated Cultivated Culinary-Medicinal Mushrooms.

Slawinska A, Fornal E, Radzki W, Jablonska-Rys E, Parfieniuk E. Slawinska A, et al. Int J Med Mushrooms. 2017;19(3):249-255. doi: 10.1615/IntJMedMushrooms.v19.i3.70. Int J Med Mushrooms. 2017. PMID: 28605340

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