Volume 13 (2023): Issue 1 (November 2023)
Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review
Karabegoić, Ivana, Stojanović, Sandra Stamenković, Mančić, Stojan, Đorđević, Natalija, Malićanin, Marko, Danilović, Bojana
The Impact of Convection Drying Temperature on Content of Selected Phytochemicals in Dried Wild Garlic Leaves (Allium ursinum L.)
Zardzewiały, Miłosz, Matłok, Natalia, Piechowiak, Tomasz, Antos, Piotr, Balawejder, Maciej
Risk Profiling of Exposures to Potentially Toxic Metals PTM(S) Through Noodles Consumption. A Case Study of Human Health Risk Assessment
Jakkielska, Dorota, Frankowski, Marcin, Kurzyca, Iwona, Ziołafrankowska, Anetta
Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation
Guo, Meng, Shu, Guowei, Wang, Zhanmin, Kang, Jie, Chen, Li, Qi, Kangru, Liu, Yu
Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread
Korus, Anna, Witczak, Mariusz, Juszczak, Lesław, Korus, Jarosław
Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60
Hu, Wenjing, Shu, Guowei, Wang, Jiansheng, Dai, Chunji, Hui, Yixin, Ma, Yueyue
The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers
Gorzelany, Józef, Hlaváčová, Zuzana, Haulíková, Ana, Hlaváč, Peter, Belcar, Justyna
Milk Yield and Composition, Technological Properties and Homeostasis Indices at Different Lactation Stages and Parities of Two Polish Dairy Goat Breeds
Urbańska, Daria Maria, Puchała, Ryszard, Jarczak, Justyna, Barłowska, Katarzyna, Czopowicz, Michał, Mickiewicz, Marcin, Kaba, Jarosław, Bagnicka, Emilia
Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature
Adanlawo, Oladipo Olawale, Malomo, Adekunbi Adetola, Adeniran, Hezekiah Adekanmi
Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant
Chaalal, Makhlouf, Ydjedd, Siham, Chebout, Afaf
Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of Crataegus L.
Żurek, Natalia, Kapsuta, Ireneusz, Cebulak, Tomasz