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Acta Scientiarum Polonorum. Technologia Alimentaria|April 1, 2020
The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gumSharmineh Sharafi, Leila Nateghi, Orang Eyvazzade, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|April 1, 2020
Polymorphism of TAS2R3, TAS2R5, TAS2R19, and TAS2R50 genes and bitter food intake frequency inelderly womanJoanna Mikołajczyk-Stecyna, Anna M Malinowska, Agata ChmurzynskaActa Scientiarum Polonorum. Technologia Alimentaria|October 23, 2017
Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oilsMarianna Raczyk, Aleksander Siger, Elżbieta Radziejewska-Kubzdela, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|October 23, 2017
Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurtZohreh Ghaleh Mosiyani, Rezvan Pourahmad, Mohammad Reza EshaghiActa Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusionsStephania Rosales Delgado, Andres F Alzate Arbelaez, Benjamín RojanoActa Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
Effect of microwave radiation on the antioxidant activity of black cumin seedJewel Hossen, Abbas AliActa Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolateHoda H M Fadel, Khaled F Mahmoud, Rasha Saad, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
Effects of exercise and stevia on renal ischemia/reperfusion injury in ratsFathy H Elsaid, Ali A Khalil, Eman M Ibrahim, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|April 1, 2017
Control of natural microorganisms in chamomile (Chamomilla recutita L.) by gamma ray and electron beam irradiationMahfouz Al-BachirActa Scientiarum Polonorum. Technologia Alimentaria|April 1, 2017
Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry productsAnna Żbikowska, Małgorzata Kowalska, Jarosława Rutkowska, et al.Pageof 41