MAREK SIWULSKI, KRZYSZTOF SOBIERALSKI, IWONA SAS-GOLAK

Nutritive and health-promoting value of mushrooms

MONIKA WSZOŁEK, MAGD FILIPCZAK-FIUTAK, JACEK DOMAGAŁA

Composition and properties of donkey’s milk

BEATA PASZCZYK, MARIA CZERNIEWICZ, WALDEMAR BRANDT

Fatty acid composition, with particular focus on content of cis9trans11 C18:2 acid (CLA) and trans isomers of C18:1 i C18:2 acid, in milk and kefirs & yoghurts produced from it

BARTOSZ SOŁOWIEJ, AGNIESZKA DYLEWSKA, MARTA TOMCZYŃSKA-MLEKO, STANISŁAW MLEKO

Effect of modified starches on texture and meltability of processed cheese analogues

JAROSŁAW KOWALIK, KAMIL ADAMCZEWSKI, STEFAN ZIAJKA

Estimating cell growth of Listeria monocytogenes in mozzarella cheese using impedimetric device

MAŁGORZATA KOWALSKA, ANNA ŻBIKOWSKA, KRZYSZTOF ŚMIECHOWSKI, KATARZYNA MARCINIAK-ŁUKASIAK

Effect of sunflower lecithin quantity and homogenization time on stability of food emulsion containing walnut oil

ANNA ZADERNOWSKA, WIOLETA CHAJĘCKA-WIERZCHOWSKA, LUCYNA KŁĘBUKOWSKA

Fluorescence in situ hybridization as alternative screening method for determining presence of Salmonella sp. in chicken meat

BARBARA SIONEK, DANUTA KOŁOŻYN-KRAJEWSKA, IZABELA PASTERNOK

Survival of bacteria with probiotic properties in dry fermented sausages during refrigerated storage

EWA JABŁOŃSKA-RYŚ, WALDEMAR GUSTAW, AGNIESZKA LATOCH

Assessing technological usefulness of selected apples varieties in terms of browning potential

PAULINA NOWICKA, MIROSŁAWA TELESZKO, ANETA WOJDYŁO, JAN OSZMIAŃSKI

Assessment of sensory qualities and nutritional value of chokeberry puree with added flax pomace and dried leaves of stevia

AGNIESZKA SZPARAGA, ADAM KOPEĆ, EWA CZERWIŃSKA

Effect of osmotic dehydration and frozen storage on microbiological condition of plums defrosted in vacuum-steam chamber

MAGDALENA JESZKA-SKOWRON, EWA FLACZYK, JOANNA KOBUS-CISOWSKA, ALICJA KOŚMIDER, DANUTA GÓRECKA

Optimizing process of extracting phenolic compounds having antiradical activity from white mulberry leaves by means of response surface methodology (RSM)

BARTOSZ KRUSZEWSKI, ALEKSANDRA JEDLIŃSKA, MICHAŁ ANTCZAK, EDYTA LIPIŃSKA, DOROTA WITROWA-RAJCHERT

Novel method of producing honey powders and assessment of their biological activity

MAGDALENA FUJARCZUK, ANNA CZUBASZEK, AGATA WOJCIECHOWICZ-BUDZISZ, MIROSŁAW ŻMIJEWSKI

Effect of enzymatic preparations and baking methods on selected parameters of wheat-oat bread

STANISŁAW KOWALSKI, MARCIN LUKASIEWICZ

Effect of baking conditions of shortbread-biscuits on formation of furan derivatives and on changes in antioxidant capacity

DARIUSZ KIKUT-LIGAJ

Predicting bitter taste of chromones and furochromones on the basis of simple pharmacophore model (SPM)