Comparison of the Sensory Quality, Image Textures and Color Parameters of Black Chokeberries Dried in a Frozen State by Simultaneous Osmo-Microwave-Vacuum Drying Using Different Osmotic Solutions
Ropelewska, Ewa, Konopacka, Dorota, Piecko, Jan
Nutritional Quality of Complementary Food Made from Malted-Fermented Sorghum and Soybean Flour Blends
Ikujenlola, Abiodun Victor, Iwayemi, Esther Foluso
Food safety perceptions, knowledge, and behavior of hospitality workers on food safety: A small case study from Ljubljana, Slovenia
Šetina, Mojca, Podlesnik, Mojca Jevšnik
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
PAHs Content in Polish Smoked Meat Prepared with Traditional Method
Kowalczyk, Karolina, Tereszkiewicz, Krzysztof, Antos, Piotr
Design of healthcare facilities with an emphasis on environmental health features
Kalender-Smajlović, Sedina, Dovjak, Mateja
Disposable gloves: protection or just a false sense of security?
Vrbovšek, Nastja, Podlesnik, Mojca Jevšnik
Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used
Kwaśniewska, Dobrawa, Kiewlicz, Justyna
Editorial
Krulec, Aleš
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
LSTM-Based Discrimination of Date Fruit (Phoenix dactylifera L.) Based on Selected Convolutional Neural Network Features
Noutfia, Younés, Sabanci, Kadir, Aslan, Muhammet Fatih, Ropelewska, Ewa
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