2022

1. A comprehensive review of impacts of ozone treatment on textural properties in different food products
artykuł [AUT. KOR.] P. Pandiselvam , [AUT.] Arashdeep Singh , [AUT.] Sofia Agriopoulou , [AUT.] Monika Sachadyn-Król, [AUT. KOR.] Raouf Aslam , [AUT.] Gonçalves Clara Mariana Lima , [AUT.] Anandu Chandra Khanashyam , [AUT.] Anjineyulu Kothakota , [AUT.] Orhan Atakan , [AUT.] Manoj Kumar , [AUT.] S.K. Mathanghi , [AUT.] Amin Mousavi Khaneghah . TRENDS IN FOOD SCIENCE & TECHNOLOGY 2022 T. 127 s. 74-86

2020

2. Recent trends in methods used to obtain natural food colorants by freeze-drying
artykuł [AUT.] Renata Różyło. TRENDS IN FOOD SCIENCE & TECHNOLOGY 2020 T. 102 s. 39-50, DOI: 10.1016/j.tifs.2020.06.005

2014

3. Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds
artykuł [AUT.] Dariusz Dziki, [AUT.] Renata Różyło, [AUT.] Urszula Gawlik, [AUT.] Michał Świeca. TRENDS IN FOOD SCIENCE & TECHNOLOGY 2014 T. 40 Nr 1 s. 48-61, DOI: 10.1016/j.tifs.2014.07.010
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