| Chemical composition and antibacterial activity of some medicinal plants from Lamiaceae family M Kozłowska, AE Laudy, J Przybył, M Ziarno, E Majewska Acta Pol Pharm 72 (4), 757-67, 2015 | 127 | 2015 |
| Color stability of fruit yogurt during storage I Ścibisz, M Ziarno, M Mitek Journal of food science and technology 56, 1997-2009, 2019 | 94 | 2019 |
| Probiotic monocultures in fermented goat milk beverages–sensory quality of final product A Mituniewicz–Małek, D Zielińska, M Ziarno International Journal of Dairy Technology 72 (2), 240-247, 2019 | 89 | 2019 |
| Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics P Cichońska, M Ziarno Microorganisms 10 (1), 91, 2021 | 78 | 2021 |
| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts I Ścibisz, M Ziarno, M Mitek, D Zaręba LWT-Food Science and Technology 49 (2), 208-212, 2012 | 72 | 2012 |
| Cholesterol assimilation by commercial yoghurt starter cultures M Ziarno, E Sękul, AA Lafraya Acta Scientiarum Polonorum Technologia Alimentaria 6 (1), 83-94, 2007 | 57* | 2007 |
| Volatile profile of non-fermented milk and milk fermented by Bifidobacterium animalis subsp. lactis D Zareba, M Ziarno, M Obiedzinski International Journal of Food Properties 15 (5), 1010-1021, 2012 | 54 | 2012 |
| Materials used for the microencapsulation of probiotic bacteria in the food industry E Kowalska, M Ziarno, A Ekielski, T Żelaziński Molecules 27 (10), 3321, 2022 | 41 | 2022 |
| Lactic acid bacteria-fermentable cereal-and pseudocereal-based beverages M Ziarno, P Cichońska Microorganisms 9 (12), 2532, 2021 | 37 | 2021 |
| Effect of lactic acid bacteria on the lipid profile of bean-based plant substitute of fermented milk M Ziarno, J Bryś, M Parzyszek, A Veber Microorganisms 8 (9), 1348, 2020 | 37 | 2020 |
| The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt M Ziarno, D Zaręba Food science and biotechnology 29 (1), 109-119, 2020 | 36 | 2020 |
| Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions M Ziarno, D Zaręba Microbial ecology in health and disease 26 (1), 27812, 2015 | 32 | 2015 |
| The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001 D Zaręba, M Ziarno, I Ścibisz, J Gawron International Dairy Journal 35 (1), 11-14, 2014 | 31 | 2014 |
| Incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria A Mituniewicz-Małek, M Ziarno, I Dmytrów Journal of Dairy Science 97 (6), 3332-3338, 2014 | 30 | 2014 |
| Phenolic contents and antioxidant activity of extracts of selected fresh and dried herbal materials M Kozłowska, I Ścibisz, J Przybył, M Ziarno, A Żbikowska, E Majewska Polish Journal of Food and Nutrition Sciences 71 (3), 269-278, 2021 | 28 | 2021 |
| Antioxidant and antibacterial activity of extracts from selected plant material M Kozłowska, I Ścibisz, JL Przybył, AE Laudy, E Majewska, K Tarnowska, ... Applied Sciences 12 (19), 9871, 2022 | 27 | 2022 |
| Alternatywne probiotyczne napoje warzywne i owocowe D Zaręba, M Ziarno Bromatologia i Chemia Toksykologiczna 2 (44), 160-168, 2011 | 27 | 2011 |
| Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality K Kycia, A Chlebowska-Śmigiel, A Szydłowska, E Sokół, M Ziarno, ... Lwt 128, 109414, 2020 | 26 | 2020 |
| The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans. M Ziarno, D Zaręba, M Maciejak, AL Veber Journal of Food & Nutrition Research 58 (2), 2019 | 25 | 2019 |
| Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk A Mituniewicz-Małek, M Ziarno, I Dmytrów, J Balejko Journal of Dairy Science 100 (9), 6972-6979, 2017 | 24 | 2017 |
Dorota PietrzakAssistant Professor, Department of Food Technology, Warsaw University of Life Sciences (SGGW)在 sggw.pl 的电子邮件经过验证
