Publications by authors named "Ewa Jablonska-Rys"

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Possibilities of Using the New EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms.
Ewa Jabłońska-Ryś, Krzysztof Przygoński

Foods· August 2025

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Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Cultivated Mushroom.
Wojciech Radzki, Katarzyna Skrzypczak, Bartosz Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw

Foods· November 2023

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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, Karolina Goral

Foods· May 2022

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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, Aneta Sławińska, Anna Stój

Molecules· October 2021

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Use of -Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by .
Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś

Int J Food Sci· April 2021

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LC-QTOF/MS determination of tryptophan and kynurenine in infant formulas.
Anna Stachniuk, Agata Sumara, Paweł Milart, Waldemar A Turski, Ewa Jabłońska-Ryś

J Pharm Biomed Anal· November 2020

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Spontaneously Fermented Fruiting Bodies of as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential.
Katarzyna Skrzypczak, Klaudia Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Waldemar Gustaw

Foods· November 2020

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Implementation of Dietary Reference Intake Standards in Prison Menus in Poland.
Piotr Stanikowski, Monika Michalak-Majewska, Dorota Domagała, Ewa Jabłońska-Ryś, Aneta Sławińska

Nutrients· March 2020

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Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan.
Piotr Zarzycki, Aleksandra Elżbieta Ciołkowska, Ewa Jabłońska-Ryś, Waldemar Gustaw

J Food Sci Technol· November 2019

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Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.
Ewa Jabłońska-Ryś, Katarzyna Skrzypczak, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw

Compr Rev Food Sci Food Saf· May 2019

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Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.
Katarzyna W Skrzypczak, Waldemar Z Gustaw, Ewa D Jabłońska-Ryś, Monika Michalak-Majewska, Aneta Sławińska

Acta Sci Pol Technol Aliment· April 2018

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Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B-Treated Cultivated Culinary-Medicinal Mushrooms.
Aneta Slawinska, Emilia Fornal, Wojciech Radzki, Ewa Jablonska-Rys, Ewa Parfieniuk

Int J Med Mushrooms· February 2018

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Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw

Acta Sci Pol Technol Aliment· January 2017

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The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
Waldemar Gustaw, Justyna Kozioł, Wojciech Radzki, Katarzyna Skrzypczak, Monika Michalak-Majewska

Acta Sci Pol Technol Aliment· January 2017

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Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster () and chanterelle () mushrooms.
Ewa Jabłońska-Ryś, Aneta Sławińska, Dominik Szwajgier

Food Sci Biotechnol· January 2016

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Antioxidant capacity and polyphenolic content of dried wild edible mushrooms from Poland.
Wojciech Radzki, Aneta Sławińska, Ewa Jabłońska-Ryś, Waldemar Gustaw

Int J Med Mushrooms· January 2015

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