Characteristics of the Proteolytic Enzymes Produced by Lactic Acid BacteriaMarek Kieliszek, Anna M. Kot, Katarzyna Pobiega et al.|Molecules|2021Cited by 388
Application of propolis in antimicrobial and antioxidative protection of food quality – A reviewKatarzyna Pobiega, Małgorzata Gniewosz, Karolina Kraśniewska|Trends in Food Science & Technology|2018Cited by 218
Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methodsKatarzyna Pobiega, Małgorzata Gniewosz, Karolina Kraśniewska et al.|Journal of Food Science and Technology|2019Cited by 160
Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated StorageKatarzyna Pobiega, Małgorzata Gniewosz, Jarosław L. Przybył et al.|Food and Bioprocess Technology|2020Cited by 114
Effect of exogenous stress factors on the biosynthesis of carotenoids and lipids by Rhodotorula yeast strains in media containing agro-industrial wasteAnna M. Kot, Katarzyna Pobiega, Stanisław Błażejak et al.|World Journal of Microbiology and Biotechnology|2019Cited by 102