Results of the contest for the best publication in the journal Food. Science. Technology. Quality.

2022
JOANNA SADOWSKA, KAROL WŁODARCZYK
Selected technological and health aspects of using palm oil in food production.
Food. Science. Technology. Quality, 2022, 29, 1(130), 5-22.

HANNA KOWALSKA, EWELINA MASIARZ, ANNA IGNACZAK, MATEUSZ BARANOWSKI, JOLANTA KOWALSKA
An operational evaluation of a technological line for industrial dried cherry production by the osmotic-convection method, compared to a laboratory scale.
Food. Science. Technology. Quality, 2022, 29, 3(132), 56-70.

2021
BARNARA STACHOWIAK, KRZYSZTOF BUKOWSKI
New trends in the brewery industry. Functional beers – raw materials and technological aspects of their production.
Food. Science. Technology. Quality, 2021, 28, 1(126), 5-27.

PATRYCJA CICHOŃSKA, MAŁGORZATA ZIARNO
Effect of germination on content of selected carbohydrates and total polyphenols in white kidney bean beverages.
Food. Science. Technology. Quality, 2021, 28, 3(128), 86-94.

2020
MARCELINA KARBOWIAK, DOROTA ZIELIŃSKA
Postbiotics – properties, application and impact on human health.
Food. Science. Technology. Quality, 2020, 27, 2(123), 22-37.

ALEKSANDRA SADOWSKA, ANNA DIOWKSZ
Effect of transglutaminase on specific volume and crumb porosity of gluten-free buckwheat bread.
Food. Science. Technology. Quality, 2020, 27, 1(122), 74-84.

2019
BARBARA SIONEK, DANUTA KOŁOŻYN-KRAJEWSKA
Safety in use of probiotics by humans.
Food. Science. Technology. Quality, 2019, 26, 3(120), 5-21.

ELŻBIETA ROSIAK, DANUTA KOŁOŻYN-KRAJEWSKA, ANTONI GORYL, MAŁGORZATA JAŁOSIŃSKA, KATARZYNA KAJAK-SIEMASZKO, MONIKA TRZĄSKOWSKA, DOROTA ZIELIŃSKA, ILONA TWARDOWSKA, STEFAN RUTKOWSKI, MATEUSZ GEMBA
Estimation of growth and survival of probiotic, spoilage and pathogenic bacteria in food using prognostic database (ProgBaz SGGW).
Food. Science. Technology. Quality, 2019, 26, 3(120), 49-59.

2018
PIOTR KOŁODZIEJCZYK, JAN MICHNIEWICZ
Cereal grains and cereal products as sources of dietary fibre.
Food. Science. Technology. Quality, 2018, 25, 3(116), 5-22.

PIOTR KOŁODZIEJCZYK, JAN MICHNIEWICZ
Nutritional value and in vitro digestibility of high-fibre rye products as well as their in vitro fermentability by human faecal microflora.
Food. Science. Technology. Quality, 2018, 25, 4(117), 72-85.

2017
ANNA ŻBIKOWSKA, MILENA KUPIEC, KATARZYNA MARCINIAK-ŁUKASIAK, MAŁGORZATA KOWALSKA
Oleogels – perspectives on applying them to food.
Food. Science. Technology. Quality, 2017, 24, 3(112), 5-13.

ALEKSANDRA M. KOCOT, MONIKA S. MRUK, MAGDALENA A. OLSZEWSKA
Fluorescent in situ hybridization applied to identify and evaluate physiological activity of Lactobacillus spp. in goji berry juice.
Food. Science. Technology. Quality, 2017, 24, 2(111), 106-119.

2016
EWELINA POGORZELSKA, JADWIGA HAMUŁKA, AGATA WAWRZYNIAK
Astaxanthin – structure, properties, and application possibilities in functional food.
Food. Science. Technology. Quality, 2016, 1(104), 5-16.

MARIA SIELICKA, MARIA MAŁECKA
Role of sensory and physicochemical properties in determining shelf-life of cold-pressed flaxseed oil.
Food. Science. Technology. Quality, 2016, 1(104), 88-100.

2015
PIOTR MINKIEWICZ, MAŁGORZATA DAREWICZ, ANNA IWANIAK, JUSTYNA BORAWSKA, JUSTYNA BUCHOLSKA, MONIKA HRYNKIEWICZ
Biologically active peptides from food proteins: in silico, in vitro and in vivo studies, application aspects, and safety evaluation.
Food. Science. Technology. Quality, 2015, 5(102), 5-22.

PIOTR KARPIŃSKI, MARTA ŁĄTKOWSKA, BARTOSZ KRUSZEWSKI, PAULA KUŹMA, MIECZYSŁAW W. OBIEDZIŃSKI
Profile of volatile compounds in european dry-cured hams as indicator of their quality and authenticity.
Food. Science. Technology. Quality, 2015, 2(99), 47-61.

2014
KRZYSZTOF DWIECKI, MAŁGORZATA NOGALA-KAŁUCKA, KRZYSZTOF POLEWSKI
Applying quantum dots to determine food components and contaminants.
Food. Science. Technology. Quality, 2014, 3(94), 5-13.

ELŻBIETA KLEWICKA, KATARZYNA ŚLIŻEWSKA, ADRIANA NOWAK
Assessing survival of Lactobacillus bacteria contained in probiotic preparation during passage in a simulated gastrointestinal tract.
Food. Science. Technology. Quality, 2014, 6(97), 170-181.

2013
EMILIA JANISZEWSKA, DOROTA WITROWA-RAJCHERT, EDWARD RÓJ
Methods and trends of applying supercritical micronization.
Food. Science. Technology. Quality, 2013, 6(91), 5-15.

EWELINA ECKERT, ALEKSANDRA ZAMBROWICZ, MARTA POKORA, ANNA DĄBROWSKA, MAREK SZOŁTYSIK, JÓZEFA CHRZANOWSKA, TADEUSZ TRZISZKA
Application of microbial proteases to obtain egg yolk protein hydrolysates with antioxidant and antimicrobial activity.
Food. Science. Technology. Quality, 2013, 1(86), 105-118.

2012
JOLANTA KRZYCZKOWSKA, EWA BIAŁECKA-FLORJAŃCZYK
Biotechnological synthesis of surface active compounds and examples of their practical applications.
Food. Science. Technology. Quality, 2012, 4(83), 5-23.

KAMILA GODERSKA, TOMASZ RYCHLIK, EWA ANDRZEJEWSKA, ANDRZEJ SZKARADKIEWICZ, ZBIGNIEW CZARNECKI
Antagonistic impact of Lactobacillus acidophilus DSM 20079 and DSM 20242 strains on pathogenic bacteria isolated from people.
Food. Science. Technology. Quality, 2012, 3(82), 114-131.

2011
MARTA SŁOWIANEK, JOANNA LESZCZYŃSKA
Spice and herb allergens.
Food. Science. Technology. Quality, 2011, 3(76), 15-28.

ANTONI MIECZNIKOWSKI, ANDRZEJ LENART
Profile of lactic acid fermenting bacterial preparations stabilized using fluidized bed drying.
Food. Science. Technology. Quality, 2011, 1(74), 152-164.