2021

1. Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture
artykuł [AUT.] Aneta Brodziak, [AUT.] Jolanta Król, [AUT.] Zygmunt Litwińczuk, [AUT.] Mariusz Florek. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2021 T. 74 Nr 1 s. 139-147, DOI: 10.1111/1471-0307.12740

2020

2. The effect of various pH values on foaming properties of whey protein preparations
artykuł [AUT. KOR.] Maciej Nastaj, [AUT.] Bartosz Sołowiej. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2020 T. 73 Nr 4 s. 683-694, DOI: 10.1111/1471-0307.12705

2019

3. Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
artykuł [AUT. KOR.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Waldemar Gustaw, [AUT.] Salvador Perez-Huertas , [AUT.] Stanisław Mleko, [AUT.] Marta Wesołowska-Trojanowska. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2019 T. 72 Nr 3 s. 395-402, DOI: 10.1111/1471-0307.12603

2018

4. Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms
artykuł [AUT.] Aneta Brodziak, [AUT.] Jolanta Król, [AUT.] Zygmunt Litwińczuk, [AUT.] Joanna Barłowska. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2018 T. 71 Nr 2 s. 321-332, DOI: 10.1111/1471-0307.12462
5. Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production
artykuł [AUT.] Joanna Barłowska, [AUT.] Robert Pastuszka, [AUT.] Anna Rysiak , [AUT.] Jolanta Król, [AUT.] Aneta Brodziak, [AUT.] Monika Kędzierska-Matysek, [AUT.] Anna Teter, [AUT.] Zygmunt Litwińczuk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2018 T. 71 Nr 3 s. 699-708, DOI: 10.1111/1471-0307.12506

2016

6. Rheological and sensory properties of stirred yoghurt with inulin-type fructans
artykuł [AUT.] Paweł Glibowski, [AUT.] Paulina Rybak . INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2016 T. 69 Nr 1 s. 122-128, DOI: 10.1111/1471-0307.12231
7. Suitability of the milk of native breeds of cows from low-input farms for cheese production, including rennet curd texture
artykuł [AUT.] Anna Teter, [AUT.] Joanna Barłowska, [AUT.] Zygmunt Litwińczuk, [AUT.] Mariusz Florek. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2016 T. 69 Nr 4 s. 585-591, DOI: 10.1111/1471-0307.12310

2015

8. Physicochemical and sensory properties of kefir containing inulin and oligofructose
artykuł [AUT.] Paweł Glibowski, [AUT.] Ewelina Zielińska . INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2015 T. 68 Nr 4 s. 602-607, DOI: 10.1111/1471-0307.12234

2014

9. Effect of production season on protein fraction content in milk of various breeds of goats in Poland
artykuł [AUT.] Aneta Brodziak, [AUT.] Jolanta Król, [AUT.] Joanna Barłowska, [AUT.] Zygmunt Litwińczuk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2014 T. 67 Nr 3 s. 410-419, DOI: 10.1111/1471-0307.12130
10. A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale
artykuł [AUT.] Monika Kędzierska-Matysek, [AUT.] Mariusz Florek, [AUT.] Piotr Skałecki, [AUT.] Anna Litwińczuk, [AUT.] Adam Chruścicki . INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2014 T. 67 Nr 3 s. 283, DOI: 10.1111/1471-0307.12107

2011

11. The effects of breed and other factors on the composition and freezing point of cow's milk in Poland
artykuł [AUT.] Monika Kędzierska-Matysek, [AUT.] Zygmunt Litwińczuk, [AUT.] Mariusz Florek, [AUT.] Joanna Barłowska. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2011 T. 64 s. 336-342, DOI: 10.1111/j.1471-0307.2011.00682.x

2003

12. Rheological properties of reduced lactose whey dispersions
artykuł [AUT.] Stanisław Mleko, [AUT.] Piotr Janas, [AUT.] T. Wang , [AUT.] J. A. Lucey . INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2003 T. 56 s. 157-161
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