| Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain M Trząskowska, D Kołożyn-Krajewska, K Wójciak, Z Dolatowski Food Control 35 (1), 184-191, 2014 | 72 | 2014 |
| Consumer understanding of the date of minimum durability of food in association with quality evaluation of food products after expiration D Zielińska, B Bilska, K Marciniak-Łukasiak, A Łepecka, M Trząskowska, ... International journal of environmental research and public health 17 (5), 1632, 2020 | 71 | 2020 |
| The Effect of the Lactobacillus Casei Lock 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage KM Wójciak, ZJ Dolatowski, D Kołożyn‐Krajewska, M Trząskowska Journal of Food Quality 35 (5), 353-365, 2012 | 53 | 2012 |
| Nondairy probiotic products: Functional foods that require more attention K Küçükgöz, M Trząskowska Nutrients 14 (4), 753, 2022 | 51 | 2022 |
| Application of the “scoby” and kombucha tea for the production of fermented milk drinks M Kruk, M Trząskowska, I Ścibisz, P Pokorski Microorganisms 9 (1), 123, 2021 | 46 | 2021 |
| Pathogen reduction on mung bean reduction of Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical … M Trząskowska, Y Dai, P Delaquis, S Wang Food microbiology 76, 62-68, 2018 | 37 | 2018 |
| Development of functional high-protein organic bars with the addition of whey protein concentrate and bioactive ingredients A Szydłowska, D Zielińska, A Łepecka, M Trząskowska, ... Agriculture 10 (9), 390, 2020 | 26 | 2020 |
| Relationships between traits determining technological and sensory quality of pork. D Jaworska, W Przybylski, D Kołożyn-Krajewska, E Czarniecka-Skubina, ... | 23 | 2006 |
| The impact of physicochemical conditions on lactic acid bacteria survival in food products B Sionek, A Szydłowska, M Trząskowska, D Kołożyn-Krajewska Fermentation 10 (6), 298, 2024 | 20 | 2024 |
| Probiotyki w produktach pochodzenia roślinnego M Trzaskowska Żywność Nauka Technologia Jakość 20 (4), 2013 | 18 | 2013 |
| Biofilm-forming capacity of five Salmonella strains and their fate on postharvest mini cucumbers A Trmcic, H Chen, M Trząskowska, S Tamber, S Wang Journal of Food Protection 81 (11), 1871-1879, 2018 | 17 | 2018 |
| The use of unique, environmental lactic Acid Bacteria strains in the traditional production of organic cheeses from unpasteurized cow’s Milk A Łepecka, A Okoń, P Szymański, D Zielińska, K Kajak-Siemaszko, ... Molecules 27 (3), 1097, 2022 | 13 | 2022 |
| Development of ready-to-eat organic protein snack bars: assessment of selected changes of physicochemical quality parameters and antioxidant activity changes during storage A Szydłowska, D Zielińska, M Trząskowska, K Neffe-Skocińska, ... Foods 11 (22), 3631, 2022 | 12 | 2022 |
| Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction M Trząskowska, A Łepecka, K Neffe-Skocińska, K Marciniak-Lukasiak, ... Sustainability 12 (8), 3187, 2020 | 9 | 2020 |
| Food by-product valorisation in nutrients through spent brewer's yeast bioprocessing with Propionibacterium freudenreichii M Kruk, P Varmanen, M Edelmann, B Chamlagain, M Trząskowska Journal of Cleaner Production 434, 140102, 2024 | 8 | 2024 |
| Effect of lactic acid bacteria on nutritional and sensory quality of goat organic acid-rennet cheeses K Kajak-Siemaszko, D Zielińska, A Łepecka, D Jaworska, A Okoń, ... Applied Sciences 12 (17), 8855, 2022 | 8 | 2022 |
| Analysis of biofilm formation on the surface of organic mung bean seeds, sprouts and in the germination environment M Kruk, M Trząskowska Foods 10 (3), 542, 2021 | 8 | 2021 |
| Evaluation of technological properties and oxidative stability of organic dry fermented probiotic sausages during long-term storage KM Wojciak, M Trząskowska, D Kołożyn-Krajewska, ZJ Dolatowski Bull Vet Inst Pulawy 56 (3), 305-314, 2012 | 8 | 2012 |
| PROGNOZOWANIE WZROSTU I PRZEŻYWALNOŚCI BAKTERII PROBIOTYCZNYCH W FERMENTOWANYM SOKU MARCHWIOWYM M Trząskowska, D Kołożyn-Krajewska, A Goryl Żywność Nauka Technologia Jakość 6 (55), 138-148, 2007 | 8 | 2007 |
| Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract KM Wójciak, K Ferysiuk, P Kęska, M Materska, B Chilczuk, ... Molecules 28 (4), 1749, 2023 | 7 | 2023 |
