2020

1. Fatty acid profile, atherogenic and thrombogenic health lipid indices of lyophilized buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii
artykuł [AUT.] Marta Molska , [AUT.] Julita Reguła , [AUT.] Magdalena Rudzińska , [AUT.] Michał Świeca. Acta Scientiarum Polonorum-Technologia Alimentaria 2020 T. 19 Nr 4 s. 483-490, DOI: 10.17306/J.AFS.0866

2019

2. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide
artykuł [AUT.] Agnieszka Latoch, [AUT.] Justyna Libera, [AUT.] Dariusz Stasiak. Acta Scientiarum Polonorum-Technologia Alimentaria 2019 T. 18 Nr 2 s. 163-171, DOI: 10.17306/J.AFS.2019.0642
3. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts
artykuł [AUT.] Paweł Glibowski, [AUT.] Małgorzata Karwowska, [AUT.] Agnieszka Latoch, [AUT.] Katarzyna Nosowska , [AUT.] Kenneth Udeh. Acta Scientiarum Polonorum-Technologia Alimentaria 2019 T. 18 Nr 2 s. 185-193, DOI: 10.17306/J.AFS.0653
4. Substitution of semolina durum with common wheat flour in egg and eggless pasta
artykuł [AUT.] Dorota Teterycz, [AUT. KOR.] Aldona Sobota, [AUT.] Katarzyna Kozłowicz, [AUT.] Piotr Zarzycki. Acta Scientiarum Polonorum-Technologia Alimentaria 2019 T. 18 Nr 4 s. 439-451, DOI: 10.17306/J.AFS.2019.0722

2017

5. Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products
artykuł [AUT.] Paulina Kęska, [AUT.] Joanna Stadnik, [AUT.] Dorota Zielińska , [AUT.] Danuta Kołożyn-Krajewska . Acta Scientiarum Polonorum-Technologia Alimentaria 2017 T. 16 Nr 2 s. 119-126, DOI: 10.17306/J.AFS.2017.0466
6. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions
artykuł [AUT.] Magdalena Kręcisz, [AUT.] Agnieszka Wójtowicz. Acta Scientiarum Polonorum-Technologia Alimentaria 2017 T. 16 Nr 2 s. 135-147, DOI: 10.17306/J.AFS.0459
7. Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Artur Mazurek, [AUT.] Jerzy Jamroz. Acta Scientiarum Polonorum-Technologia Alimentaria 2017 T. 16 Nr 2 s. 191-198, DOI: 10.17306/J.AFS.0457
8. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus
artykuł [AUT.] Katarzyna Skrzypczak, [AUT.] Waldemar Gustaw, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Monika Michalak-Majewska, [AUT.] Aneta Sławińska, [AUT.] Wojciech Radzki, [AUT.] Klaudia Gustaw, [AUT.] Adam Waśko. Acta Scientiarum Polonorum-Technologia Alimentaria 2017 T. 16 Nr 2 s. 199-207, DOI: 10.17306/J.AFS.0479
9. Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated Raspberry juices and syrups
artykuł [AUT.] Urszula Szymanowska, [AUT.] Barbara Baraniak, [AUT.] Urszula Gawlik. Acta Scientiarum Polonorum-Technologia Alimentaria 2017 T. 16 Nr 3 s. 269-282, DOI: 10.17306/J.AFS.2017.0491
10. Effect of jasmonic acid and yeast extract elicitation on low-molecular antioxidants and antioxidant activity of marjoram (Origanum majorana L.)
artykuł [AUT.] Urszula Złotek. Acta Scientiarum Polonorum-Technologia Alimentaria 2017 T. 16 Nr 4 s. 371-377, DOI: 10.17306/J.AFS.0505

2016

11. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk
artykuł [AUT.] Waldemar Gustaw, [AUT.] Justyna Kozioł , [AUT.] Wojciech Radzki, [AUT.] Katarzyna Skrzypczak, [AUT.] Monika Michalak-Majewska, [AUT.] Bartosz Sołowiej, [AUT.] Aneta Sławińska, [AUT.] Ewa Jabłońska-Ryś. Acta Scientiarum Polonorum-Technologia Alimentaria 2016 T. 15 Nr 1 s. 29-36, DOI: 10.17306/J.AFS.2016.1.3
12. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
artykuł [AUT.] Agnieszka Latoch, [AUT.] Paweł Glibowski, [AUT.] Justyna Libera. Acta Scientiarum Polonorum-Technologia Alimentaria 2016 T. 15 Nr 3 s. 311-320, DOI: 10.17306/J.AFS.2016.3.30
13. Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts
artykuł [AUT.] Michał Świeca. Acta Scientiarum Polonorum-Technologia Alimentaria 2016 T. 15 Nr 1 s. 17-28, DOI: 10.17306/J.AFS.2016.1.2
14. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef
artykuł [AUT.] Karolina Wójciak, [AUT.] Elżbieta Solska. Acta Scientiarum Polonorum-Technologia Alimentaria 2016 T. 15 Nr 2 s. 191-200, DOI: 10.17306/J.AFS.2016.2.19
15. Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.)
artykuł [AUT.] Urszula Złotek, [AUT.] Monika Karaś, [AUT.] Urszula Gawlik, [AUT.] Urszula Szymanowska, [AUT.] Barbara Baraniak, [AUT.] Anna Jakubczyk. Acta Scientiarum Polonorum-Technologia Alimentaria 2016 T. 15 Nr 3 s. 281-288, DOI: 10.17306/J.AFS.2016.3.27
16. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies
artykuł [AUT.] Ewa Jabłońska-Ryś, [AUT.] Aneta Sławińska, [AUT.] Wojciech Radzki, [AUT.] Waldemar Gustaw. Acta Scientiarum Polonorum-Technologia Alimentaria 2016 T. 15 Nr 4 s. 399-407, DOI: 10.17306/J.AFS.2016.4.38

2015

17. Antioxidant activity of polyphenols of adzuki bean (Vigna angularis) germinated in abiotic stress conditions
artykuł [AUT.] Urszula Złotek, [AUT.] Urszula Szymanowska, [AUT.] Barbara Baraniak, [AUT.] Monika Karaś. Acta Scientiarum Polonorum-Technologia Alimentaria 2015 T. 14 Nr 1 s. 55-63, DOI: 10.17306/J.AFS.2015.1.6
18. Changes of antioxidant potential of pasta fortified with parsley (Petroselinum crispum Mill.) Leaves in the light of protein-phenolics interactions
artykuł [AUT.] Łukasz Sęczyk, [AUT.] Michał Świeca, [AUT.] Urszula Gawlik. Acta Scientiarum Polonorum-Technologia Alimentaria 2015 T. 14 Nr 1 s. 29-36, DOI: 10.17306/J.AFS.2015.1.3
19. Meat and fermented meat products as a source of bioactive peptides
artykuł [AUT.] Joanna Stadnik, [AUT.] Paulina Kęska. Acta Scientiarum Polonorum-Technologia Alimentaria 2015 T. 14 Nr 3 s. 181-190, DOI: 10.17306/J.AFS.2015.3.19
20. Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety
artykuł [AUT.] Karolina Wójciak, [AUT.] Paweł Krajmas , [AUT.] Elżbieta Solska, [AUT.] Zbigniew józef Dolatowski. Acta Scientiarum Polonorum-Technologia Alimentaria 2015 T. 14 Nr 4, DOI: 10.17306/J.AFS.2015.4.30

2014

21. Assessment of the risk of exposure to cadmium and lead as a result of the consumption of low-fat
 dairy products by expectant and lactating women.
22. Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)
artykuł [AUT.] Monika Karaś, [AUT.] Anna Jakubczyk, [AUT.] Urszula Szymanowska, [AUT.] Małgorzata Materska, [AUT.] Ewelina Zielińska . Acta Scientiarum Polonorum-Technologia Alimentaria 2014 T. 13 Nr 4 s. 385-391

2012

23. Oxidative stability of fermented meat products
24. The scavenging effect and flavonoid glycosides content
 in fractions from fruits of hot pepper capsicum annuum L.

2011

25. Changes in the phenolic acid content during wort boiling and whirlpool
artykuł [AUT.] Dominik Szwajgier, [AUT.] Monika Bańcarzewska . Acta Scientiarum Polonorum-Technologia Alimentaria 2011 Nr 10 s. 19-33
26. The effect of water plant extracts addition on the oxidative stability of meat products
27. Production of extracellular ferulic acid esterases by Lactobacillus strains using natural and synthetic carbon sources
28. The influence of selected prebiotics on the growth of lactic acid bacteria
 for bio-yoghurt production
artykuł [AUT.] Waldemar Gustaw, [AUT.] Monika Kordowska-Wiater, [AUT.] Justyna Kozioł . Acta Scientiarum Polonorum-Technologia Alimentaria 2011 Nr 10 s. 455-466
29. Evaluation of the mineral composition of breadstuff and frequency its consumption
30. The effect of pH, temperature and heating time on inulin chemical stability
artykuł [AUT.] Paweł Glibowski, [AUT.] Anna Bukowska . Acta Scientiarum Polonorum-Technologia Alimentaria 2011 Nr 10
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