Dorota Zareba
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Explore the profile of Dorota Zareba including associated specialties, affiliations and a list of published articles.
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Articles
7
Citations
21
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0
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Recent Articles
1.
Ziarno M, Zareba D, Scibisz I, Kozlowska M
Life (Basel)
. 2024 Nov;
14(11).
PMID: 39598262
Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including strains and yeasts, significantly reduce...
2.
Zareba D, Ziarno M
Acta Biochim Pol
. 2024 Jul;
71:13014.
PMID: 39027262
Fatty acid profiles are crucial for the functionality and viability of lactobacilli used in food applications. Tween 80™, a common culture media additive, is known to influence bacterial growth and...
3.
Ziarno M, Cichonska P, Kowalska E, Zareba D
Molecules
. 2024 Jul;
29(13).
PMID: 38999174
This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits in the future. We assessed the viability of various probiotic...
4.
Ziarno M, Zareba D, Scibisz I, Kozlowska M
Front Microbiol
. 2023 Sep;
14:1230025.
PMID: 37692397
Introduction: This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products....
5.
Ziarno M, Zareba D, Scibisz I, Kozlowska M
Microorganisms
. 2023 Jun;
11(6).
PMID: 37374980
This study aimed to investigate the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings showed that the amount of cholesterol removed was...
6.
Ziarno M, Zareba D
Food Sci Biotechnol
. 2020 Jan;
29(1):109-119.
PMID: 31976133
The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6 ...
7.
Ziarno M, Zareba D
Microb Ecol Health Dis
. 2015 Nov;
26:27812.
PMID: 26546945
Background: In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole...