Dorota A. Zielinska

Nowoursynowska St. 159
Warsaw, MZ 02776, Poland

Last Updated: 09/26/2026

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Found 69 publications

Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations.

Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations.

Journal: Frontiers in nutrition

Published: May 25, 2026

Functional and Psychobiotic Potential of a Food-Derived Multi-Strain Lactic Acid Bacteria Consortium: An In Vitro Evaluation Using Static Digestion and SHIME® Models.

Functional and Psychobiotic Potential of a Food-Derived Multi-Strain Lactic Acid Bacteria Consortium: An In Vitro Evaluation Using Static Digestion and SHIME® Models.

Journal: Nutrients

Published: May 14, 2026

The Response of Mucosal Colonic Microbiota to Probiotic and Dietary Intervention In Vitro.

The Response of Mucosal Colonic Microbiota to Probiotic and Dietary Intervention In Vitro.

Journal: Microorganisms

Published: December 20, 2025

Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages.

Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages.

Journal: Meat science

Published: October 31, 2025

Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.

Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.

Journal: Foods (Basel, Switzerland)

Published: October 30, 2025

Corrigendum to "The potential of cell-free supernatants from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 as antioxidant and antimicrobial agents" [Food Chem. 492(Part 2) (2025) 145408].

Corrigendum to "The potential of cell-free supernatants from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 as antioxidant and antimicrobial agents" [Food Chem. 492(Part 2) (2025) 145408].

Journal: Food chemistry

Published: October 18, 2025

A Comparison of the Response of the Human Intestinal Microbiota to Probiotic and Nutritional Interventions In Vitro and In Vivo-A Case Study.

A Comparison of the Response of the Human Intestinal Microbiota to Probiotic and Nutritional Interventions In Vitro and In Vivo-A Case Study.

Journal: Nutrients

Published: August 13, 2025

Evaluation of Quality Parameters in Canned Pork Enriched with 1% Freeze-Dried Cell-Free Supernatant of Lacticaseibacillus paracasei B1 and Reduced Sodium Nitrite Content.

Evaluation of Quality Parameters in Canned Pork Enriched with 1% Freeze-Dried Cell-Free Supernatant of Lacticaseibacillus paracasei B1 and Reduced Sodium Nitrite Content.

Journal: Foods (Basel, Switzerland)

Published: August 06, 2025

Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.

Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.

Journal: Foods (Basel, Switzerland)

Published: April 29, 2025

The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillusplantarum O24 on selected quality determinants of cooked pork sausages.

The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillusplantarum O24 on selected quality determinants of cooked pork sausages.

Journal: Meat science

Published: March 29, 2025

The Role of Intestinal Microbiota and Dietary Fibre in the Regulation of Blood Pressure Through the Interaction with Sodium: A Narrative Review.

The Role of Intestinal Microbiota and Dietary Fibre in the Regulation of Blood Pressure Through the Interaction with Sodium: A Narrative Review.

Journal: Microorganisms

Published: March 27, 2025

Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.

Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.

Journal: Foods (Basel, Switzerland)

Published: February 08, 2025

Showing 1-12 of 69

Last Updated: 09/26/2026