| 1 | Halina Gambu¶, Marek Gibiński, Dorota Pastuszka, Barbara Mickowska, Rafał Ziobro, Robert Witkowicz The application of residual oats flour in bread production in order to improve its quality and biological value of protein |
| 2 | Joanna Sadowska, Magdalena Radziszewska, Agnieszka Krzymuska Evaluation of nutrition manner and nutritional status of pre-school children |
| 3 | Dorota Martysiak-Żurowska, Weronika Wenta A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk |
| 4 | Zuzanna Goluch-Koniuszy, Mateusz Kunowski Glycemic Index and Glycemic Load of diets in children and young people with Down’s Syndrome |
| 5 | Mona A.M. Abd El-Gawad, Nawal S. Ahmed, M.M. El-Abd, S. Abd El-Rafee Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk |
| 6 | Mirosław Pysz, Szymon Polaszczyk, Teresa Leszczyńska, Ewa Pi±tkowska Eff ect of microwave fi eld on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major) |
| 7 | Anna Chlebowska-¦migiel, Małgorzata Gniewosz Effect of pullulan coating on inhibition of chosen microorganisms’ growth |
| 8 | Marzanna Hę¶, Danuta Górecka, Krzysztof Dziedzic Antioxidant properties of extracts from buckwheat by-products |
| 9 | Karolina M. Wójciak, Zbigniew J. Dolatowski Oxidative stability of fermented meat products |
| 10 | Agnieszka Bilska, Bożena Danyluk, Ryszard Kowalski The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef |