| 1 | Anna Chlebowska-Śmigiel, Małgorzata Gniewosz
Effect of pullulan coating on inhibition of chosen microorganisms’ growth |
| 2 | Marta Dziuba, Bartłomiej Dziuba, Anna Iwaniak
Milk proteins as precursors of bioactive peptides |
| 3 | Mariusz Lesiecki, Wojciech Białas, Grażyna Lewandowicz
Enzymatic hydrolysis of potato pulp |
| 4 | Dorota Derewiaka, Mieczysław Obiedziński
Oxysterol content in selected meats and meat products |
| 5 | Irena Perucka
CHANGES OF CAROTENOID CONTENTS DURING RIPENING OF PEPPER FRUITS AND ETHEPHON TREATMENT |
| 6 | Lucyna Słominska, Danuta Wiśniewska, Anna Grześkowiak
LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE |
| 7 | Semih Otles, Buket Yalcin
Review on the application of nanobiosensors in food analysis |
| 8 | Karolina M. Wójciak, Zbigniew J. Dolatowski, Anna Okoń
The effect of water plant extracts addition on the oxidative stability of meat products |
| 9 | Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak
Applications of ultrasound in food technology |
| 10 | Dorota Martysiak-Żurowska, Weronika Wenta
A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk |
