All Stories

  1. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties

    Article • Journal of the Science of Food and Agriculture, December 2015, Wiley

    Dr Dorota Najgebauer-Lejko

  2. The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

    Article • October 2015, De Gruyter

    Dr Dorota Najgebauer-Lejko

  3. The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

    Article • Acta Scientiarum Polonorum Technologia Alimentaria, March 2015, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

    Dr Dorota Najgebauer-Lejko

  4. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality

    Article • Acta Scientiarum Polonorum Technologia Alimentaria, March 2014, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

    Dr Dorota Najgebauer-Lejko

  5. Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks

    Article • Dairy Science and Technology, March 2014, Springer Science + Business Media

    Dr Dorota Najgebauer-Lejko

  6. yogurts with tea

    Article • International Journal of Food Science & Technology, November 2013, Wiley

    Dr Dorota Najgebauer-Lejko

  7. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt

    Article • International Dairy Journal, August 2011, Elsevier

    Dr Dorota Najgebauer-Lejko

  8. Nonfood Applications of Milk Proteins

    Article • September 2010, Taylor & Francis

    Dr Dorota Najgebauer-Lejko

  9. The influence of texture improver type and its addition level on rheological properties of goat’s milk yogurt

    Article • Biotechnology in Animal Husbandry, January 2007, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  10. Sensory and physico-chemical properties of commercially available kefir

    Article • Biotechnology in Animal Husbandry, January 2007, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  11. Quality properties of non-fat yogurt with addition of whey protein concentrate

    Article • Biotechnology in Animal Husbandry, January 2007, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  12. Effect of addition of starches of different botanical origin on the yogurt gel properties

    Article • Biotechnology in Animal Husbandry, January 2007, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  13. Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts

    Article • Biotechnology in Animal Husbandry, January 2007, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  14. Changes in texture of yogurt from goat’s milk modified by transglu-taminase depending on pH of the milk

    Article • Biotechnology in Animal Husbandry, January 2007, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  15. Bioactive components of milk from different cow breeds

    Article • Biotechnology in Animal Husbandry, January 2005, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  16. Nutritive value of bio-yogurts with amaranths seeds and oat grains additives

    Article • Biotechnology in Animal Husbandry, January 2005, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  17. Seasonal changes in the level of conjugated Linoleic acid (CLA) in ripened cheeses

    Article • Biotechnology in Animal Husbandry, January 2005, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  18. The quality of low processed dairy products

    Article • Biotechnology in Animal Husbandry, January 2005, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  19. The quality of raw cow's milk for the direct consumption

    Article • Biotechnology in Animal Husbandry, January 2005, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  20. Factors affecting the level of conjugated Linoleic acid (CLA) in milk from different cow's breeds

    Article • Biotechnology in Animal Husbandry, January 2005, National Library of Serbia

    Dr Dorota Najgebauer-Lejko

  21. Polymeric Complexes of Cornstarch and Waxy Cornstarch Phosphates with Milk Casein and Their Performance as Biodegradable Materials

    Article • Molecules, June 2004, MDPI AG

    Dr Dorota Najgebauer-Lejko

  22. Polymeric Complexes from Casein and Starch Phosphate: Characteristics and Enzyme Susceptibility

    Article • Journal of Polymers and the Environment, January 2004, Springer Science + Business Media

    Dr Dorota Najgebauer-Lejko