All Stories

  1. The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties
  2. Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies
  3. Black Trumpet [Craterellus cornucopioides (L.) Pers.]—Bioactive Properties and Prospects for Application in Medicine and Production of Health-Promoting Food
  4. WPŁYW WYBRANYCH PRZYPRAW NA AKTYWNOŚĆ PRZECIWUTLENIAJĄCĄ I WALORY SENSORYCZNE TEMPEH
  5. Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
  6. Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion
  7. The Potential of Ginkgo biloba as a Source of Biologically Active Compounds—A Review of the Recent Literature and Patents
  8. Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
  9. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus)
  10. Identification of non-protein nitrogen compounds separated by CZE without derivatization from TCA extract from salted herring meat
  11. HYDROLIZATY BIAŁKOWE JAKO ŹRÓDŁO BIOLOGICZNIE AKTYWNYCH PEPTYDÓW – OTRZYMYWANIE I ZASTOSOWANIE W PRZEMYŚLE SPOŻYWCZYM
  12. The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating
  13. Characteristics of herring marinated in reused brines after microfiltration
  14. The activity of enzymes hydrolysing proteins in sprat
  15. Effect of added roach flesh on quality and shelf live of flour-and-fish snacks
  16. Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine
  17. Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring
  18. Effect of Cover Brine Type on the Quality of Meat from Herring Marinades
  19. Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.)
  20. Canned cod liver as a source of n-3 polyunsaturated fatty acids, with a reference to contamination