JOANNA CHMIELEWSKA, JOANNA KAWA-RYGIELSKA

Genetic differentiation of ksylose fermenting yeast strains

ALINA KRYSTYNOWICZ, WOJCIECH CZAJA, STANISŁAW BIELECKI

Biosynthesis of bacterial cellulose and its potential application

WOJCIECH CZUB, MARIANNA TURKIEWICZ

Biosynthesis of scleroglucan by Sclerotium sp. strain

MAREK PRIMIK, MAŁGORZATA GNIEWOSZ, WANDA DUSZKIEWICZ-REINHARD

Obtainment of haploid forms of brewing yeast strains

AGNIESZKA GŁOWACKA, TADEUSZ TRZMIEL

The immobilization of subtilisins from three bacteria species: Bacillus subtilis, B. licheniformis and B. alcalophilus

AGNIESZKA MAJ, DANUTA WITKOWSKA

Study on degradation of β-glucans with Trichoderma extracellular hydrolases

JOANNA KAWA-RYGIELSKA

Application of PCR method to differentiation of industrial yeast

MARTA PASŁAWSKA

The physiological state of immobilized yeast cells in ethanol fermentation

DAGMARA MIERZEJEWSKA, LUCJAN JĘDRYCHOWSKI

Production, characterization and applications of monoclonal antibodies in laboratory analysis

ANETA WIDERA

Characterization of starch quality and rheological properties of dough of spring barley varieties

RAFAŁ WOŁOSIAK, ELWIRA WOROBIEJ

Antioxidant activity of pea protein isolate and hydrolysates

ADRIANNA MIKOŁAJCZAK, BEATA DRUŻYŃSKA

Antioxidant properties of polyphenols extracted from coloured bean seed coats

STANISŁAW KALISZ

Utilization of phenolic compounds extracted from skullcap (Scutellaria bajkalensis) in chokeberry wines stabilization

EWA MAJEWSKA

Usage of conductometry for ash content measurement in honey

EWA MALCZYK

Influence of feeding system on oxidative processes occuring in chicken meat during refrigeration storage

MACIEJ OZIEMBŁOWSKI

Parameters of thermomechanical analysis of liquid whole egg

MACIEJ WOJTCZAK, BOGUSŁAW KRÓL

Changes of the content of selected impurities in white sugar during the 1998/99 campaign

IWONA KIHLBERG

Swedish interdisciplinary scientific program „Food 21”