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Agata Znamirowska-Piotrowska

Associate Professor

Rzeszów University

Poland

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Research Interests

Food Science

100%

Microbiology

20%

Dietary Science

50%

Fermentation Science

50%

Gut Microbiota

40%

Food Quality

40%

Food Preservation

40%

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Articles16

Fermented Milk Supplemented with Sodium Butyrate and Inulin: Physicochemical Characterization and Probiotic Viability Under In Vitro Simulated Gastrointestinal Digestion

Article Link

Year:

2025

The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate

Article Link

Year:

2025

Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions

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Year:

2024

Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties

Article Link

Year:

2024

Probiotic Fermented Goat’s and Sheep’s Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions

Article Link

Year:

2023

Bioavailability of Macroelements from Synbiotic Sheep’s Milk Ice Cream

Article Link

Year:

2023

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Article Link

Year:

2023

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

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Year:

2023

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

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Year:

2023

THE EFFECT OF PSYLLIUM FIBER AND CHOKEBERRY FIBRE ADDITION ON THE QUALITY OF PROBIOTIC FERMENTED MILK

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Year:

2023

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

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Year:

2022

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

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Year:

2022

Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk

Article Link

Year:

2022

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Article Link

Year:

2021

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

Article Link

Year:

2021

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

Article Link

Year:

2021

Collaborators5

Katarzyna Szajnar

POLAND

Grzegorz Zaguła

Rzeszów University

POLAND

Anna Kamińska-Dwórznicka

Warsaw University of Life Sciences

POLAND

Magdalena Kowalczyk

Rzeszów University

POLAND

Małgorzata Pawlos

Rzeszów University

POLAND

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