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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
Molecules. 2023 Mar 24;28(7):2924. doi: 10.3390/molecules28072924.
Molecules. 2023.
PMID: 37049686
Free PMC article.
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.
Mykhalevych A, Polishchuk G, Nassar K, Osmak T, Buniowska-Olejnik M.
Mykhalevych A, et al.
Molecules. 2022 Sep 24;27(19):6313. doi: 10.3390/molecules27196313.
Molecules. 2022.
PMID: 36234850
Free PMC article.
Review.
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The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.
Mykhalevych A, Buniowska-Olejnik M, Polishchuk G, Puchalski C, Kamińska-Dwórznicka A, Berthold-Pluta A.
Mykhalevych A, et al.
Foods. 2024 Jan 3;13(1):170. doi: 10.3390/foods13010170.
Foods. 2024.
PMID: 38201198
Free PMC article.
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The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt.
Buniowska-Olejnik M, Urbański J, Mykhalevych A, Bieganowski P, Znamirowska-Piotrowska A, Kačániová M, Banach M.
Buniowska-Olejnik M, et al. Among authors: mykhalevych a.
Front Nutr. 2023 Apr 3;10:1118752. doi: 10.3389/fnut.2023.1118752. eCollection 2023.
Front Nutr. 2023.
PMID: 37077903
Free PMC article.
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