Ewa Jabłońska-Ryś
6PUBLICATIONS
12CO-AUTHORS
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Publications (6)
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|Aug 28, 2025
Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms.Ewa Jabłońska-Ryś, Krzysztof Przygoński
|Nov 14, 2023
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom.Wojciech Radzki, Katarzyna Skrzypczak, Bartosz Sołowiej
|Jun 10, 2022
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation.Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak
|Oct 23, 2021
Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in 'Einset Seedless' Grapevine Fruits and Raisins.Magdalena Kapłan, Kamila Klimek, Ewa Jabłońska-Ryś
|May 06, 2021
Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała
|Dec 18, 2020
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.Ewa Jabłońska-Ryś, Katarzyna Skrzypczak, Aneta Sławińska
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Frequent Collaborators
4 joint publications
Katarzyna Skrzypczak
3 joint publications
Wojciech Radzki
2 joint publications
Aneta Sławińska
2 joint publications
Waldemar Gustaw
1 joint publications
Emilia Fornal
1 joint publications
Dorota Domagała
1 joint publications
Anna Kononiuk
1 joint publications
Adam Waśko
1 joint publications
Kamila Klimek
1 joint publications
Anna Stój
