Nutritional Quality of Complementary Food Made from Malted-Fermented Sorghum and Soybean Flour Blends
Ikujenlola, Abiodun Victor, Iwayemi, Esther Foluso
Probiotic Fortified Foods - Current Problems and Threats
Drożdż, Iwona, Makarewicz, Małgorzata
Application of Imaging Technology and Machine Learning to Assess the Behavior of Parthenocarpic and Non-Parthenocarpic Cucumber Cultivars Under Lacto-Fermentation
Ropelewska, Ewa, Wrzodak, Anna, Szwejda-Grzybowska, Justyna, Mieszczakowska-Frąc, Monika, Kłosińska, Urszula
Volume 29 (2025): Issue 1 (June 2025)
Effect of LED Light Source on Steviol Glycosides, Pigments, and Ascorbic Acid Concentration in Leaves of Stevia rebaudiana (Bertoni)
Fiutak, Grzegorz, Michalczyk, Magdalena, Maciejaszek, Ireneusz, Filipczak-Fiutak, Magda, Mohammadi, Xanyar, Jarzębski, Maciej, Pratapsingh, Anubhav
Food Upcycling Strategies Applied by The Listed Companies Involved in The Food Value Chain
Buczacki, Aleksander, Gladysz, Bartlomiej, Wisniewski, Michal
Impact of Intensive and Semi-Intensive Farming on Histological Features and Culinary Properties of Common Carp (CYPRINUS CARPIO L.) Fillets
Eljasik, Piotr, Sobczak, Małgorzata, Lisiecki, Sławomir, Sadowski, Jacek, Panicz, Remigiusz
Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
Sikora, Fryderyk, Ochmian, Ireneusz, Sobolewska, Magdalena
Determination of the Correlation Between Image Parameters and Chemical Properties of Red Sweet Bell Pepper During Fermentation
Ropelewska, Ewa, Szwejda-Grzybowska, Justyna, Wrzodak, Anna, Mieszczakowska-Frąc, Monika
The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies
Liubko, Maryna, Duda, Aleksandra, Tarko, Tomasz
Occupancy Impact on Air Quality in Repurposed Museum Space
Gruden, Lucija, Stritih, Uroš
Design of healthcare facilities with an emphasis on environmental health features
Kalender-Smajlović, Sedina, Dovjak, Mateja