SYLWIA ONACIK-GÜR, ANNA ŻBIKOWSKA, KATARZYNA MARCINIAK-ŁUKASIAK

Source, methods of obtaining and oxidative stability of high-oleic fats

ANNA MICHALSKA, GRZEGORZ ŁYSIAK

Applicability of plums grown in Poland to drying process in terms of changes in bioactive compounds and of Maillard reaction products being formed

DOROTA NAŁĘCZ, JUSTYNA PAGUR, IWONA SZERSZUNOWICZ

In silico analysis of peanut (Arachis hypogaea L.) allergenic proteins, mainly of Ara h 9, to predict epitopes in cross-reacting plants

PIOTR ZARZYCKI, MAŁGORZATA KASPRZAK, ZBIGNIEW RZEDZICKI, ALDONA SOBOTA, EMILIA SYKUT-DOMAŃSKA

Rheological properties of wheat flour slurry as indicators of baking quality of wheat flour

EWELINA BRZOZOWSKA, ILONA GAŁĄZKA-CZARNECKA, LUCJAN KRALA

Effect of diffuse solar radiation on selected properties of red cover sprouts (Trifolium pratense L.)

TOMASZ KLEIBER, TOMASZ SZABLEWSKI, KINGA STUPER-SZABLEWSKA, RENATA CEGIELSKARADZIEJEWSKA

Determination of correlations between content of manganese in nutrient solution and concentration of trace elements in tomato fruits (Lycopersicon esculentum Mill.)

ANNA CZAJKOWSKA, MAGDALENA GAJEWSKA, BEATA BARTODZIEJSKA

Adapting IC-DAD metod with sample preparation as modified by authors to determine content of nitrates (III) and nitrates (V) in food products

DARIUSZ LISIAK, EUGENIA GRZEŚKOWIAK, PIOTR JANISZEWSKI, KAROL BORZUTA, BENEDYKT PEPLIŃSKI, KAROL WAJSZCZUK

Effect of feeding intensity of fatteners on quality of meat

KAROL BORZUTA, BRONISŁAW BORYS, DARIUSZ LISIAK, EUGENIA GRZEŚKOWIAK, PIOTR JANISZEWSKI, KRZYSZTOF POWAŁOWSKI, BEATA LISIAK

Quality of meat, fatty acid profile, and slaughter value of lambs intesively fed feed supplemented with biofuel co-products

JAROSŁAW PAROL, RENATA PIETRZAK-FIEĆKO, STEFAN S. Smoczyński

Polycyclic aromatic hydrocarbons (PAHS) in smoked rainbow trout (Oncorhynchus mykiss)

TADEUSZ TRZISZKA, EWA ŁUKASZEWICZ, ŁUKASZ BOBAK, ARTUR KOWALCZYK, MAREK ADAMSKI, ZBIGNIEW DOBRZAŃSKI

Effect of enriching feeds with algae marine and linseed on morphological composition and physical and chemical characteristics of Japanese quail eggs

KRYSTYNA SZYMANDERA-BUSZKA, KATARZYNA WASZKOWIAK

Effect of selected fat products on stability of thiamine hydrochloride

KAROLINA KRAMEK, PAWEŁ GLIBOWSKI

Textural and rheological properties of mixtures of inulin and milk fat stabilized by lecithin

ELŻBIETA KLEWICKA, KATARZYNA ŚLIŻEWSKA, ADRIANA NOWAK

Assessing survival of Lactobacillus bacteria contained in probiotic preparation during passage in a simulated gastrointestinal tract

DARIUSZ KIKUT-LIGAJ

Predicting bitter taste of selected quinolizidine alkaloids

MARZENA JEŻEWSKA-ZYCHOWICZ

Determinants of consumer acceptance of innovative food products