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Scientific Reports|July 17, 2025
Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potentialSylwia Ścieszka, Lidia Piekarska-Radzik, Robert Klewicki, et al.
Molecules (Basel, Switzerland)|July 30, 2025
Varietal Susceptibility of Yellow Onions to Blanching and Its Impact on Probiotic FermentationKatarzyna Grzelak-Błaszczyk, Robert Klewicki, Sylwia Ścieszka, et al.
Food & Function|April 15, 2020
Protocatechuic acid and quercetin glucosides in onions attenuate changes induced by high fat diet in ratsKatarzyna Grzelak-Błaszczyk, Joanna Milala, Krzysztof Kołodziejczyk, et al.
The Journal of Nutritional Biochemistry|March 9, 2018
Onion quercetin monoglycosides alter microbial activity and increase antioxidant capacityKatarzyna Grzelak-Błaszczyk, Joanna Milala, Monika Kosmala, et al.
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