JUSTYNA E. BOJARSKA, SYLWESTER CZAPLICKI, KATARZYNA ZARECKA, RYSZARD ZADERNOWSKI

Phenolic compounds in fruit of selected varieties of strawberry

JOANNA BRYŚ, MAGDALENA WIRKOWSKA, BOLESŁAW KOWALSKI

Interesterification of milkfat with sunflower oil mixtures in presence of Novozym 435

ANNA BZDUCHA, MIECZYSŁAW W. OBIEDZIŃSKI

Investigation of volatile components of chosen mould cheeses by headspace solid phase microextraction and gas chromatography coupled with mass spectrometry

MARTA CIECIERSKA, MIECZYSŁAW OBIEDZIŃSKI

Vegetable oils contamination by polycyclic aromatic hydrocarbons

AGNIESZKA CIURZYŃSKA, ANDRZEJ LENART

Effect of osmotic dehydration on mechanical properties of freeze-dried strawberries

KATARZYNA GRZELAK

Onion as a source of prebiotics in autumn-winter period

MONIKA JARYCH-SZYSZKA

Influence of the nitrogen fertilization on nitrate content in potato tubers

IWONA JASIŃSKA, PIOTR KOŁODZIEJCZYK, JAN MICHNIEWICZ

Rye seed as a potential source of pro-health compounds in diet

STANISŁAW KALISZ, MICHAŁ WOLNIAK

Changes of phenolics compounds during the storage of raspberry juices

ANNA KAMIŃSKA, PIOTR P. LEWICKI

Efect of osmotic pre-treatment on the process of apple freezing and thawing

JOANNA KOBUS, DOMINIK KMIECIK

Microbiological quality and chemical composition of raw milk from big and small farms in the wielkopolska region in 2004

MAGDALENA KOPERA, MARTA MITEK

Effect of addition L-ascorbic acid in pulp on polyphenols content in pears juices

MONIKA KOSMALA, KRZYSZTOF KOŁODZIEJCZYK

Procyanidins in the most popularin Poland dessert apple varietes

HANNA KOWALSKA

Kinetic of osmotic dehydration of pumpkin

MAŁGORZATA KOWALSKA, AGNIESZKA GÓRECKA, KRZYSZTOF ŚMIECHOWSKI, KRZYSZTOF KRYGIER

Physical stability of low fat emulsion in dependence on added hydrocolloids

JOANNA KRASZEWSKA, WIESŁAW WZOREK, IWONA WOJTASIK

Influence of cultural conditions of Lactobacillus plantarum strains on their antagonistic activity

EWELINA KRÓL, HALINA. STANIEK, ALINA PRZYBYLSKA, ZBIGNIEW KREJPCIO, DANUTA OLEJNIK

Evalution of nutritional habits based on dietary preferences among cardiovascular patients

TOMASZ KRUPA, KAZIMIERZ TOMALA

Effects of storage condition on anthocyanin content and antioxidative activity in highbush blueberries fruit

MACIEJ KULIGOWSKI, JACEK NOWAK

Antibacterial activity of isolates from after growth moulds Rhizopus oligosporus

EWA MAJEWSKA, EWA BIAŁECKA-FLORJAŃCZYK, KINGA SUŁOWSKA

Baker’s yeast as biocatalyst of esters hydrolysis

KATARZYNA MAKSIMOWICZ, KINGA GRODZKA, KRZYSZTOF KRYGIER

The estimation of influence of microcrystalline cellulose suplement as a stabiliser to fruit water ice-cream

KATARZYNA MARCINIAK-ŁUKASIAK, ANNA ŻBIKOWSKA, KRZYSZTOF KRYGIER

Influence of use of nitrogen into oxidative stability of mixtures of rapeseed and linseed oils

LIDIA MARKIEWICZ, ELŻBIETA BIEDRZYCKA, MARIA BIELECKA

Differentiation of dairy Lactobacillus strains using PFGE method

AGATA MARZEC, EWA GONDEK

Corellations between choosen crackers texture attributes estimated by instrumental and sensory methods

MAGDALENA MICHALCZYK, KAMILA NOWACZEK

Microbial quality of ready-to-use vegetable sold in Malopolska region

JOANNA NIEWCZAS, MAŁGORZATA KAMIONOWSKA, MARTA MITEK

Nitrates (V) and (III) content in new variety of giant pumpkin (Cucurbita Maxima)

KATARZYNA OLBORSKA, PIOTR P. LEWICKI

Organization of diary products’ packaging process and it’s influence for microbiological air contamination in production’s rooms

ANTONI PLUTA, ANNA BERTHOLD, JAROSŁAW KIELAK

Changes of the chosen physical, chemical, rheological and sensorial features of dutch type cheeses of different fat content during ripening

KATARZYNA RATUSZ, MAGDALENA WIRKOWSKA

Effectivness of antioxidant preparation effect on fully refined vegetable oils and their triacyloglicerols matrixes

MILLENA RUSZKOWSKA, ANETA OCIECZEK, PIOTR PALICH

Sorption properties of croutons in instant soups

MAŁGORZATA RZĄCA, DOROTA WITROWA-RAJCHERT

Radical scavenging activity of phenolic compounds contained in dried apple

KATARZYNA SADOWSKA

Fruits of milk thistle as a health-enhancing additive to bakery products

URSZULA SAMOTYJA, MARIA MAŁECKA, ANNA CHMIELNIK

Evaluation of oxidative changes in potato chips by the use of headspace analysis

MAGDALENA SKOTNICKA

Mathematical model of storing temperature affecting the reologic changes in frozen yeast cake

MAŁGORZATA SOBCZYK

The effects of deep-freezing of raw bread dough on the quality of the finished product

BARTOSZ SOŁOWIEJ, WALDEMAR GUSTAW, PAWEŁ GLIBOWSKI, DOMINIK SZWAJGIER, TOMASZ CZERNECKI

Rheological properties and structure of whey protein isolate polymers

EWA SOSIŃSKA, RAFAŁ WOŁOSIAK

Antioxidative activity of coenzyme Q10, phytosterols and glutathione in autoxidation reaction of plant fat emulsion

HALINA STANIEK, EWELINA KRÓL, ZBIGNIEW KREJPCIO

Assessment of the content of iron, zinc and copper in the daily food diets in selected groups of population

KAROLINA STEMPIŃSKA, MARIA SORAL-ŚMIETANA

Chemical compounds and physicochemical estimation of buckwheat grains – comparison of three polish varieties

MAGDALENA WIRKOWSKA, JOANNA BRYŚ, KATARZYNA RATUSZ, BOLESŁAW KOWALSKI

Oxidative stability of the lipids from the corn grains

MAŁGORZATA WRONIAK, JOANNA RAMOTOWSKA, MONIKA MATUSZEWSKA, MIECZYSŁAW OBIEDZIŃSKI

The possibilities of usage of trans izomers of fatty acids and 3,5-stigmastadiene indication to the investigation of authenticity of cold pressed oils

ANNA ŻBIKOWSKA, KATARZYNA MARCINIAK-ŁUKASIAK, KRZYSZTOF KRYGIER

Influence of trans isomers content in fats on quality of puff-pastry cakes produced from different kinds of flour

MONIKA KĘPIŃSKA

The epidemiology analysis of foodborne diseases data in Poland and European Union countries