URSZULA ŚWIERCZEK, ALICJA BOROWIECKA, JOANNA FEDER-KUBIS

Structure, properties, and examples of applying synthetic sweeteners

MARZENA KOWALSKA, BARBARA SOKOŁOWSKA

Utilisation of bacteriophages in the food chain

PIOTR DOMARADZKI, ZYGMUNT LITWIŃCZUK, ANNA LITWIŃCZUK, MARIUSZ FLOREK

Changes in texture and sensory properties of selected muscles of slaughter cattle of different categories during 12 days of vacuum aging

PIOTR SZYMAŃSKI, DANUTA KOŁOŻYN-KRAJEWSKA

Effect of Staphylococcus carnosus ATCC-51365 applied to meat curing process on quality features of model meat product

PIOTR ŻELAZOWSKI, MONIKA WSZOŁEK, MAGDA FILIPCZAK-FIUTAK

Quality of koumiss made from donkey’s milk

AGATA ZNAMIROWSKA, KATARZYNA SZAJNAR, MAŁGORZATA PAWLOS, DOROTA KALICKA

Assessing possible applications of magnesium amino acid chelate to enrich yoghurt

ALEKSANDRA CIOŁKOWSKA, WALDEMAR GUSTAW, KATARZYNA SKRZYPCZAK, BARTOSZ SOŁOWIEJ, ANETA SŁAWIŃSKA

Rheological properties of model fermented beverages produced from selected whey protein preparations with inulin added

KRZYSZTOF SURÓWKA, MAGDALENA RZEPKA, IRENEUSZ MACIEJASZEK, IWONA TESAROWICZ, AGNIESZKA ZAWIŚLAK, JOANNA BANAŚ

Quality and safety of smoked cheeses manufactured in the Podhale region

KATARZYNA PARADOWSKA, MARTA CZERNIEJEWSKA, AGNIESZKA ZIELIŃSKA, JOANNA J. SAJKOWSKA-KOZIELEWICZ

Antioxidative activity of dried Lycium barbarum Goji fruit extracts

ROBERT WITKOWICZ, ELŻBIETA PISULEWSKA, AGNIESZKA KIDACKA, BARBARA MICKOWSKA

Composition of amino acids and quality of proteins in grains of oats with yellow and brown glume (Avena sativa)

JOANNA DANIELCZUK, AURELIA G. HAŁASIŃSKA, SYLWIA SKĄPSKA

Development and validation of sensory scaling method with QDA elements to evaluate quality of fruit and vegetable products as well as quality control of results obtained