Volume 28 (2024): Issue 1 (June 2024)
Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms
Venugopal, Kavya, Bernaś, Emilia
Effect of Ozone Gas on Selected Microbiological, Chemical, Electrical and Organoleptic Properties of Craft Wheat Beers Enriched Japanese Quince Fruit (Chaenomeles L.)
Gorzelany, Józef, Zardzewiały, Miłosz, Findura, Pavol, Kapusta, Ireneusz, Pentoś, Katarzyna, Belcar, Justyna
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
Acharya, Priti, Karki, Sunita, Rai, Kishor, Sangroula, Adit
Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management
Buczek, Jan, Belcar, Justyna, Gawęda, Dorota, Gorzelany, Józef
Editorial
Tajnikar, Sara
Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
Daszkiewicz, Tomasz, Kocenka, Sylwia, Miciński, Jan
The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres
Śmiecińska, Katarzyna, Kubiak, Dorota, Figger, Karolina
In Silico Insights into the Efficacy of Darjeeling Himalaya’s Traditional Fermented Beverages To Combat Various High-Altitude Sicknesses
Majumder, Soumya, Chakraborty, Sourav, Ghosh, Arindam, Bhattacharya, Malay
Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis
Jakubowska, Blanka
Advantages of greenery in hospital environment - a literature review
Kalender-Smajlović, Sedina, Dovjak, Mateja
Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines
Tarko, Tomasz, Krzysztof, Natalia, Duda-Chodak, Aleksandra