Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish agriculture universities presents original papers and review articles relevant to all aspects of natural and engineering sciences. Covered by AGRICOLA, AGRO, AGRIS, Copernicus Index, IFIS Publishing (FSTA – Food Science and Technology Abstracts), DOJE-Directory of Open Access Journal, National Marine Biological Library UK, CAS USA (Chemical Abstracts), Ulrich's Periodicals Directory, Free E-journals, Worldcat, Thomson Zoological Record and ALPSP (Association of Learned and Professional Society Publisher – full membership). Presented in the Master List of Thomson ISI. License CC-BY.

Founded in 1998       ISSN 1505-0297

Food Science and Technology

 

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23(2) #05 30 Jun 2020	Food Science and Technology	WATER ACTIVITY OF SMOKED PASTA FILATA CHEESE DURING STORAGE DOI:10.30825/5.ejpau.189.2020.23.2 Jakub Biegalski
23(2) #04 30 Jun 2020	Food Science and Technology	DETECTION OF BACTERIAL ETIOLOGY USING BIOLUMINESCENCE METHOD ON CUP LIDS DUE TO THE CHANGE IN THEIR FREQUENCY OF USE – SHORT COMMUNICATION DOI:10.30825/5.ejpau.188.2020.23.2 Jakub Biegalski
20(4) #09 29 Dec 2017	Food Science and Technology	WHEY-BASED BEVERAGES DOI:10.30825/5.ejpau.36.2017.20.4 Katarzyna Skryplonek, Małgorzata Jasińska
20(2) #02 22 Jun 2017	Food Science and Technology	COMMODITY FEATURE AND ANTIRADICAL CAPACITY OF Pu Erh TEA LEAVES AVAILABLE ON POLISH MARKET DOI:10.30825/5.ejpau.25.2017.20.2 Anna Gramza-Michałowska, Bartosz Kulczyński, Joanna Jankowiak, Marzena Grdeń
20(1) #04 28 Feb 2017	Food Science and Technology	INFLUENCE OF MANUFACTURING TECHNOLOGY ON AMINO ACID COMPOSITION OF SOFT WHITE UNRIPENED CHEESE FROM SHEEP MILK DOI:10.30825/5.ejpau.22.2017.20.1 Tadeusz Pakulski, Emilia Bagnicka
19(4) #07 16 Dec 2016	Food Science and Technology	EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES Jacek Słupski, Piotr Gębczyński, Anna Korus, Zofia Lisiewska
19(3) #01 18 Jul 2016	Food Science and Technology	EFFECT OF SACCHAROSE ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF YOGHURT MIMETICS BASED ON INULIN AND WHEY PROTEIN Kamil Toczek, Paweł Glibowski, Sylwia Tracz
19(1) #09 22 Feb 2016	Food Science and Technology	ASSESSMENT OF DIETARY BEHAVIOUR OF YOUNG WOMEN PARTICULARLY VULNERABLE TO EATING DISORDERS Karolina Łagowska
18(4) #09 19 Nov 2015	Food Science and Technology	QUALITY CHANGES OF SARDINE FILLETS MARINATED WITH VINEGAR, GRAPEFRUIT AND POMEGRANATE MARINADES Meltem Serdaroğlu, Pelin Barıs, Müge Urgu, Eisa Doostifard, Gulen Yıldız-Turp
17(1) #04 25 Feb 2014	Food Science and Technology	EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE Danica Savanović, Slavica Grujić, Radoslav Grujić, Jovo Savanović
17(1) #03 13 Feb 2014	Food Science and Technology	EFFECT OF EXTRACT OF GRAPEFRUIT SEEDS AND BAIKAL SKULLCAP ROOT ON CHEMICAL COMPOSITION AND SENSORY TRAITS OF FEMALE TURKEY MEAT Elżbieta Rusinek-Prystupa, Krzysztof Szkucik, Ryszard K. Pisarski, Michał Gondek
16(4) #12 27 Dec 2013	Food Science and Technology	CHARACTERISTICS OF THIN LAYER MICROWAVE DRYING OF APRICOT Reza Amiri Chayjan, Behnam Alaei
16(4) #04 02 Dec 2013	Food Science and Technology	FATTY ACID CONCENTRATIONS IN THE INTRAMUSCULAR FAT OF NUTRIAS (MYOCASTOR COYPUS MOL.) FED DIETS SUPPLEMENTED WITH LINSEED AND APPLE SEED OILS Łukasz Migdał, Anna Migdał, Piotr Niedbała, Stanisław Łapiński, Henryk Pustkowiak, Marek Pieszka, Robert Głogowski, Władysław Migdał
16(3) #11 16 Sep 2013	Food Science and Technology	SOLVENT RETENTION CAPACITY (SRC’S) PROFILES AND TECHNOLOGICAL QUALITY PARAMETERS OF SELECTED CZECH WHEAT VARIETIES Ivan Švec, Marie Hrušková, Jan Karas
16(2) #07 26 Jun 2013	Food Science and Technology	THE EFFECTS OF FISH OIL MICROCAPSULES ON QUALITY OF POTATO DISH Zdzisław Domiszewski, Grzegorz Bienkiewicz, Alicja Tarnowiecka-Kuca, Sebastian Żywicki, Grzegorz Tokarczyk, Wioletta Krawczyńska, Agnieszka Hrebień-Filisińska, Marta Rogalewska, Ewelina Synowiec, Agata Laskowska
14(4) #16 21 Dec 2011	Food Science and Technology	THE EFECT OF APPLICATION OF CHOSEN LACTOBACILLI STRAINS AS STARTER CULTURES ON RYE BREAD QUALITY Anna Ostasiewicz, Alicja Ceglińska, Katarzyna Bartochowska
14(3) #07 30 Sep 2011	Food Science and Technology	TRADITIONAL YOGHURT CULTURE VS. SELECTED QUALITY PROPERTIES OF FERMENTED BEVERAGES PRODUCED FROM GOAT‘S MILK Anna Mituniewicz-Małek, Izabela Dmytrów, Małgorzata Jasińska, Jerzy Balejko, Barbara Szymczak
14(3) #06 30 Sep 2011	Food Science and Technology	THE PHYSICAL ATTRIBUTES OF SAFFLOWER SEED AS A FUNCTION OF MOISTURE CONTENT, VARIETY AND SIZE Mohsen Shakeri, Rasool Khodabakhshian
14(2) #15 06 Jun 2011	Food Science and Technology	INFLUENCE OF METHOD OF PACKING ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN RAINBOW TROUT (Oncorhynchus mykiss L.) DURING FROZEN STORAGE Grzegorz Szczepanik, Piotr Mielcarek, Krzysztof Kryża
14(1) #09 31 Mar 2011	Food Science and Technology	QUALITY OF LIPIDS IN MARINATED HERRING Zdzisław Domiszewski, Grzegorz Bienkiewicz, Dominika Plust, Marta Kulasa
14(1) #06 04 Feb 2011	Food Science and Technology	STUDY ON MECHANICAL PROPERTIES OF SUNFLOWER SEEDS Sahebeh Jafari, Javad Khazaei, Akbar Arabhosseini, Jafar Massah, Mohammad Hadi Khoshtaghaza
13(4) #02 06 Oct 2010	Food Science and Technology	THE TENDERISATION OF WILD BOAR MEAT USING A CALCIUM CHLORIDE, KEFIR, WINE AND PINEAPPLE MARINADE Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak
13(2) #15 18 Jun 2010	Food Science and Technology	COW FEEDING SYSTEM VS. QUALITY OF MILK USED FOR ACID-CURD CHEESE (TVAROG) PRODUCTION Małgorzata Jasińska, Izabela Dmytrów, Anna Mituniewicz-Małek, Krystian Wąsik
13(2) #12 28 May 2010	Food Science and Technology	TRADITIONAL FOOD – ITS PAST AND PRESENT Jerzy Borowski
13(2) #11 27 May 2010	Food Science and Technology	EFFECT OF FOOD ADDITIVES ON SENSORY CHARACTERISTICS OF THERMO-STABLE MARMALADE Slavica Grujić, Radoslav Grujić, Jelena Poljašević
13(2) #09 24 May 2010	Food Science and Technology	ASSESSMENT OF SELECTED PHYSICOCHEMICAL PARAMETERS OF UHT STERILIZED GOAT’S MILK Izabela Dmytrów, Anna Mituniewicz-Małek, Jerzy Balejko
13(1) #12 18 Mar 2010	Food Science and Technology	CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS Barbara Czerniejewska–Surma, Michał Alchimowicz
13(1) #10 15 Mar 2010	Food Science and Technology	INFLUENCE OF THE CHEESE ADDITION ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN WHEAT BREAD DURING FROZEN STORAGE Grzegorz Szczepanik, Katarzyna Ptak, Robert Iwański
13(1) #07 05 Mar 2010	Food Science and Technology	EVALUATION OF BORON IN SELECTED AQUATIC WEEDS AS FEED OR FOOD Francis Olawale Abulude, Adesanya Wakilu Olarenwaju, Mary Omofolarin Ogunkoya
12(4) #24 17 Dec 2009	Food Science and Technology	FREQUENCY OF CONSUMPTION OF PRODUCTS AND FOODS – SOURCES OF VITAMIN D AND CALCIUM – AMONG SECONDARY SCHOOL STUDENTS Małgorzata Woźniewicz, Jan Jeszka, Karolina Sadowska, Joanna Bajerska
12(4) #19 09 Dec 2009	Food Science and Technology	EFFECT OF DIFFERENT HERBS ON ALICYCLOBACILLUS ACIDOTERRESTRIS CULTURES Aleksandra Duda-Chodak, Tomasz Tarko, Joanna Gajny, Tadeusz Tuszyński
12(4) #15 18 Nov 2009	Food Science and Technology	THE EFFECT OF COMPOSITION OF MODIFIED ATMOSPHERE AND TYPE OF PACKAGING FILM ON SENSORY QUALITY AND PHYSICO-CHEMICAL PROPERTIES OF COLESLAW MIX Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik
12(4) #06 23 Oct 2009	Food Science and Technology	QUALITY CHARACTERISTICS OF BARLEY VARIETIES Alicja Kawka, Aleksandra Chalcarz, Piotr Kołodziejczyk
12(3) #11 05 Aug 2009	Food Science and Technology	COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION Grażyna Bortnowska, Grzegorz Tokarczyk
12(3) #10 04 Aug 2009	Food Science and Technology	INFLUENCE SACCHAROSE AND ARTIFFICIAL SWEETENERS ON PHYSICOCHEMICAL PROPERTIES OF MALTODEXTRINS SOLUTIONS WITH DIFFERENTIAL VALUE OF DEXTROSE EQUIVALENTS Izabela Przetaczek-Rożnowska
12(3) #09 03 Aug 2009	Food Science and Technology	COMPARISON OF THE STABILITY OF BUTTERY AROMA IN GELS PREPARED WITH MAIZE OR POTATO STARCH Grażyna Bortnowska
12(3) #05 17 Jul 2009	Food Science and Technology	QUALITY OF KEFIR PRODUCED USING ACTIVEFLORA PROBIOTIC Anna Mituniewicz-Małek, Izabela Dmytrów, Małgorzata Jasińska
12(3) #01 07 Jul 2009	Food Science and Technology	EVALUATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES OF TVAROG PRODUCED FROM EXTENDED SHELF LIFE MILK (ESL) Izabela Dmytrów, Anna Mituniewicz-Małek, Krzysztof Dmytrów, Józef Antonowicz
12(1) #05 24 Feb 2009	Food Science and Technology	THE EFFECT OF THE SHARE OF PSE MEAT ON PHYSICAL CHANGES IN COOKED HAMS Jan Pyrcz, Ryszard Kowalski, Bożena Danyluk, Agnieszka Bilska, Waldemar Uchman
11(4) #28 18 Dec 2008	Food Science and Technology	INFLUENCE OF NITROGEN FERTILIZATION AND RETARDANTS ON BAKING VALUE OF THE WINTER WHEAT Anna Szafrańska, Grażyna Cacak-Pietrzak, Alicja Sułek
11(4) #20 09 Dec 2008	Food Science and Technology	SOME PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL MODIFIED STARCHES IRRADIATED WITH MICROWAVES Teresa Fortuna, Izabela Przetaczek-Rożnowska, Krystyna Dyrek, Ewa Bidzińska, Maria Łabanowska
11(4) #11 21 Nov 2008	Food Science and Technology	CHARACTERISTICS OF FAT FROM AFRICAN OSTRICH STRUTHIO CAMELUS Marcin Frontczak, Krystyna Krysztofiak, Agnieszka Bilska, Waldemar Uchman
11(4) #10 21 Nov 2008	Food Science and Technology	NUTRITIVE VALUE OF DIETS AND NUTRITIONAL STATUS IN GIRLS AND BOYS AGED 12-15 YEARS FROM REGION WIELKOPOLSKA Julita Reguła, Małgorzata Woźniewicz
11(4) #07 30 Oct 2008	Food Science and Technology	ANTIOXIDANT ACTIVITY OF DIFFERENT KINDS OF COMMERCIALLY AVAILABLE TEAS – DIVERSITY AND CHANGES DURING STORAGE Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Sroka, Paweł Satora
11(4) #04 15 Oct 2008	Food Science and Technology	TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF UTILISATION OF TRITICALE FOR EXTRUDED FOOD PRODUCTION Aleksandra Marciniak, Wiktor Obuchowski, Agnieszka Makowska
11(3) #09 11 Sep 2008	Food Science and Technology	EFFECTS OF DIET COMPOSITION AND SUPPLEMENTATION WITH SELECTED VITAMINS B ON AMOUNT AND DISTRIBUTION OF FAT TISSUE AND BLOOD CONCENTRATION OF LIPID COMPONENTS IN RAT Mariola Friedrich, Joanna Sadowska
11(3) #04 29 Jul 2008	Food Science and Technology	SENSORY EVALUATION AND RHEOLOGICAL PROPERTIES OF YOGHURTS PREPARED FROM GOAT, COW AND SHEEP MILK Jacek Domagała
11(3) #01 11 Jul 2008	Food Science and Technology	THE EFFECT OF COMPETITIVE ADSORPTION BETWEEN PROTEINS OF DRIED EGG YOLK AND TWEEN 65 ON THE STABILITY AND MICROSTRUCTURE OF OIL-IN-WATER EMULSIONS Grażyna Bortnowska
11(2) #28 18 Jun 2008	Food Science and Technology	ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION Renata Kazimierczak, Ewelina Hallmann, Anna Rusaczonek, Ewa Rembiałkowska
11(2) #26 13 Jun 2008	Food Science and Technology	EFFECTS OF REDUCING SALT LEVELS ON SOME QUALITY CHARACTERISTICS OF TURKEY MEATBALL Meltem Serdaroğlu, Gulen Yıldız-Turp, Haluk Ergezer
11(2) #15 29 Apr 2008	Food Science and Technology	THE EFFECT OF FUNCTIONAL BLENDS ON SHELF LIFE OF MODEL PROCESSED MEATS Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Piotr Konieczny, Iwona Fabianowska-Stasiak, Piotr Pipowski
11(2) #11 22 Apr 2008	Food Science and Technology	EFFECTS OF WILD BOARS MEAT OF DIFFERENT SEASON OF SHOT ADDITION ON TEXTURE OF FINELY GROUND MODEL PORK AND BEEF SAUSAGES Kazimierz Lachowicz, Joanna Żochowska-Kujawska, Leszek Gajowiecki, Małgorzata Sobczak, Marek Kotowicz, Arkadiusz Żych
11(2) #07 11 Apr 2008	Food Science and Technology	PRODUCTION OF DRY DIVERCIN PREPARATIONS BY SPRAY DRYING AND LYOPHILIZATION Radosław Dembczyński, Piotr Lubbe, Wojciech Białas, Anna Sip, Tomasz Jankowski, Włodzimierz Grajek, Roman Marecik, Paweł Cyplik
11(2) #01 01 Apr 2008	Food Science and Technology	EFFECT OF SELECTED ANTIOXIDANTS ON SOME FAT CHARACTERISTICS AND SENSORY QUALITY OF RAW SAUSAGES Jan Pyrcz, Ryszard Kowalski, Agnieszka Bilska, Waldemar Uchman
11(1) #19 19 Mar 2008	Food Science and Technology	EFFECT OF SACCHARIDES ON GELATINIZATION AND RETROGRADATION OF MODIFIED POTATO STARCH Dorota Gałkowska
11(1) #16 07 Mar 2008	Food Science and Technology	RELEASE OF CARVONE AND LIMONENE FROM OIL – POLYSACCHARIDE MIXTURES Grażyna Bortnowska
10(4) #34 13 Dec 2007	Food Science and Technology	ANTIOXIDANT PROPERTIES OF HIGHBUSH BLUEBERRY FRUIT CULTIVARS Iwona Ścibisz, Marta Mitek
10(4) #33 12 Dec 2007	Food Science and Technology	EFFECTS OF CARCASS WEIGHT AND MUSCLE ON TEXTURE, STRUCTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF DEER Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak, Leszek Gajowiecki
10(4) #30 07 Dec 2007	Food Science and Technology	TECHNOLOGICAL USEFULNESS OF KEFIR CULTURES OF THE CANADIAN ROSELL INSTITUTE INC. MANUFACTURE FOR KEFIR PRODUCTION FROM GOAT’S MILK Małgorzata Jasińska, Anna Mituniewicz-Małek
10(4) #28 04 Dec 2007	Food Science and Technology	THE EFFECT OF SELECTED ADDITIVES ON REDOX CHANGES IN VACUUM STORED SLASKA TYPE SAUSAGE Agnieszka Bilska, Krystyna Krysztofiak, Jacek Grzesiak, Wojciech Timm, Waldemar Uchman
10(4) #23 27 Nov 2007	Food Science and Technology	GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS Marek Wianecki, Edward Kołakowski
10(4) #16 15 Nov 2007	Food Science and Technology	THE INFLUENCE OF pH AND Fe(II) IONS ON PHYSICOCHEMICAL PROPERTIES OF OXIDISED POTATO STARCH Sławomir Pietrzyk, Teresa Fortuna, Łukasz Raś
10(4) #10 30 Oct 2007	Food Science and Technology	ANALYSIS OF CONDITIONALITY OF SENSORY QUALITY LONGISSIMUS LUMBORUM MUSCLE AFTER HEAT TREATMENT Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Andrzej Półtorak, Stanisław Niemyjski
10(4) #06 12 Oct 2007	Food Science and Technology	ANTIOXIDANT AND ANTIRADICAL ACTIVITY OF RAW AND EXTRUDED COMMON BEANS Jarosław Korus, Dorota Gumul, Maria Fołta, Henryk Bartoń
10(4) #04 05 Oct 2007	Food Science and Technology	THE EFFECT OF STARTER INOCULATION TYPE ON SELECTED QUALITATIVE ATTRIBUTES OF ACID CURD CHEESES [TVAROGS] STORED UNDER COOLING CONDITIONS Izabela Dmytrów, Krzysztof Kryża, Krzysztof Dmytrów
10(4) #02 03 Oct 2007	Food Science and Technology	MEAT IN HUMAN NUTRITION Jerzy Borowski
10(4) #01 02 Oct 2007	Food Science and Technology	DETERMINATION OF SOME PHYSICAL AND SENSORY PROPERTIES OF MILK, DARK AND WHITE CHOCOLATE AT DIFFERENT STORAGE TEMPERATURES Ozlem Cağındı, Semih Otles
10(3) #12 25 Sep 2007	Food Science and Technology	ESTIMATION OF ‘TYTANIT’ INFLUENCE ON SELECTED QUALITY TRAITS OF STRAWBERRY FRUITS Katarzyna Skupień, Jan Oszmiański
10(3) #10 31 Aug 2007	Food Science and Technology	DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES Joanna Le Than, Wioletta Błaszczak, Grażyna Lewandowicz
10(2) #19 29 May 2007	Food Science and Technology	EFFECT OF CURING BY INJECTION METHOD, MASSAGING AND PASTEURIZATION ON HISTOLOGICAL CHANGES OF BOVINE MUSCLES Mirosława Krzywdzińska-Bartkowiak, Hanna Gajewska-Szczerbal
10(2) #15 10 May 2007	Food Science and Technology	EFFECT OF ENRICHING MODEL MEAT PRODUCTS WITH OILS, ABUNDANT IN POLYUNSATURATED FATTY ACIDS ON THE SELECTED QUALITY PARAMETERS Halina Makała
10(2) #09 12 Apr 2007	Food Science and Technology	EFFECTS OF SHORT MASSAGING TIME AND DRUM SPEED ON TEXTURE AND STRUCTURE CHANGES OF CHICKEN AND TURKEY BREAST MUSCLES Arkadiusz Żych, Kazimierz Lachowicz, Leszek Gajowiecki, Małgorzata Sobczak, Joanna Żochowska-Kujawska, Marek Kotowicz
10(2) #02 02 Apr 2007	Food Science and Technology	COMPARISON OF ANTIOXIDATIVE AND SYNERGISTIC EFFECTS OF SKULLCAP (SCUTELLARIA BAICALENSIS GEORGI) IN SUNFLOWER OIL-IN-WATER EMULSION DURING STORAGE Aneta Wojdyło, Jan Oszmiański, Anna Sokół-Łętowska
10(1) #28 28 Feb 2007	Food Science and Technology	CONTENT OF CAROTENOIDS AND CHLOROPHYLL PIGMENTS IN KALE (BRASSICA OLERACEA L. VAR. ACEPHALA) DEPENDING ON THE CULTIVAR AND THE HARVEST DATE Anna Korus, Waldemar Kmiecik
10(1) #24 22 Feb 2007	Food Science and Technology	INFLUENCE OF EXTRUSION PARAMETERS ON NUTRITIONAL AND NON-NUTRITIONAL COMPONENTS OF NEW RYE CULTIVARS Dorota Gumul, Jarosław Korus, Bohdan Achremowicz
10(1) #17 13 Feb 2007	Food Science and Technology	THE EFFECT OF RAW MATERIAL COMPOSITION ON A SOLUBLE SUBSTANCES CONTENT AS WELL AS THE DIRECTION AND EXTEND OF CHANGES IN SACCHARIDES DURING EXTRUSION PROCESS Wiktor Obuchowski, Aleksandra Chalcarz, Hanna Paschke
10(1) #15 31 Jan 2007	Food Science and Technology	EFFECT OF κ–CARRAGEENAN ON COLOUR STABILITY OF MODEL PRODUCTS WITH DIFFERENT LEVELS OF FAT Zbigniew J. Dolatowski, Magdalena Olszak
10(1) #12 30 Jan 2007	Food Science and Technology	OPTIMIZATION OF THE COMPOSITION OF A MIXTURE OF SELECTED ADDITIVES IN THE PRODUCTION OF RAW SAUSAGES Agnieszka Bilska
9(4) #53 27 Dec 2006	Food Science and Technology	APPLICATION OF VOLTAMMETRIC AND AMPEROMETRIC TECHNIQUES TO DESIGN ENZYMATIC BIOSENSORS FOR FOOD PROCESSING INDUSTRY Jolanta Wawrzyniak, Antoni Ryniecki, Małgorzata Przybyt
9(4) #43 19 Dec 2006	Food Science and Technology	AN ASSESSMENT OF FAT SUBSTITUTION WITH BUCKWHEAT SEED PREPARATION ON THE QUALITY OF COMMINUTED MEAT PRODUCTS Zbigniew J. Dolatowski, Małgorzata Karwowska
9(4) #42 18 Dec 2006	Food Science and Technology	NEW METHOD FOR GROWTH INVESTIGATION OF METABOLICALLY ACTIVE MICROORGANISMS IN MIXED CULTURES Paweł Kitzman
9(4) #38 12 Dec 2006	Food Science and Technology	ACIDC AND ENZYMATIC HYDROLYSIS OF JERUSALEM ARTICHOKE (Helianthus tuberosus L.) TUBERS FOR FURTHER ETHANOL PRODUCTION Katarzyna Szambelan, Jacek Nowak
9(4) #31 04 Dec 2006	Food Science and Technology	THE INFLUENCE OF SELECTED INHIBITORS ON PROTEOLYTIC ENZYMES ACTIVITY IN FRENCH BEAN Monika Karaś, Barbara Baraniak
9(4) #13 03 Nov 2006	Food Science and Technology	A COMPARATIVE ANALYSIS OF A QUALITY AND utility OF LL AND BF MUSCLES of PORKERS OF DIFFERENT GENOTYPE TO MASSAGED PRODUCTS Małgorzata Sobczak, Kazimierz Lachowicz, Joanna Żochowska-Kujawska, Leszek Gajowiecki, Andrzej Klemke
9(4) #11 27 Oct 2006	Food Science and Technology	POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF RYE BRAN EXTRUDATES PRODUCED AT VARYING PARAMETERS OF EXTRUSION PROCESS Dorota Gumul, Jarosław Korus
9(3) #07 10 Aug 2006	Food Science and Technology	RAPID METHODS OF ASSESSING AS A TOOL FOR QUALITY IMPROVEMENT AND STANDARDIZATION OF FOOD PRODUCTS Piotr Konieczny, Agnieszka Bilska, Waldemar Uchman
9(3) #06 09 Aug 2006	Food Science and Technology	SELENIUM IN NIGERIAN FOODS Francis Olawale Abulude, Mary Omofolarin Ogunkoya, Toluwalope Alaba Orojo
9(3) #03 10 Jul 2006	Food Science and Technology	CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN RAW CARROT AND IN FROZEN PRODUCT PREPARED FOR CONSUMPTION Piotr Gębczyński
9(2) #21 22 May 2006	Food Science and Technology	THE EFFECT OF SPECIES ORIGIN OF LIVER ON QUALITY OF LIVER PATE TYPE SAUSAGE Jan Pyrcz, Krzysztof Pietrończyk, Ryszard Kowalski, Bożena Danyluk
9(2) #09 25 Apr 2006	Food Science and Technology	THE EFFECT OF PRELIMINARY PROCESSING OF SHREDDED CELERIAC (APIUM GRAVEOLENS) USING A SODIUM HYPOCHLORITE SOLUTION ON THE QUALITY OF THIS MINIMALLY PROCESSED PRODUCT Elżbieta Radziejewska-Kubzdela, Janusz Czapski, Katarzyna Czaczyk
9(1) #26 14 Mar 2006	Food Science and Technology	RELEASE OF FREE FERULIC ACID AND FERULOYLATED ARABINOXYLANS FROM BREWERY’S SPENT GRAIN BY COMMERCIAL ENZYME PREPARATIONS Dominik Szwajgier, Zdzisław Targoński
9(1) #18 02 Mar 2006	Food Science and Technology	TOTAL ANTIOXIDANT ACTIVITIES, PHENOLICS, ANTHOCYANINS, POLYPHENOLOXIDASE ACTIVITIES AND ITS CORRELATION OF SOME IMPORTANT RED WINE GRAPE VARIETIES WHICH ARE GROWN IN TURKEY H. Hülya Orak
9(1) #10 17 Feb 2006	Food Science and Technology	THE INFLUENCE OF EXTRUSION ON CHEMICAL COMPOSITION OF DRY SEEDS OF BEAN (PHASEOLUS VULGARIS L.) Jarosław Korus, Dorota Gumul, Bohdan Achremowicz
8(4) #85 31 Dec 2005	Food Science and Technology	AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST Dorota Gumul, Halina Gambuś, Marek Gibiński
8(4) #80 30 Dec 2005	Food Science and Technology	INFLUENCE OF OIL SUBSTITUTION BY INULIN ON THE HEADSPACE CONCENTRATIONS OF CARVONE AND LIMONENE RELEASED FROM CARAWAY PREPARATIONS Grażyna Bortnowska
8(4) #69 22 Dec 2005	Food Science and Technology	GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES Semih Otles, Serkan Otles
8(4) #63 20 Dec 2005	Food Science and Technology	FEASIBILITY STUDY OF QUALITY IMPROVEMENT OF WIENER TYPE SAUSAGES PRODUCED WITH BLOOD PLASMA Krystyna Krysztofiak
8(4) #56 16 Dec 2005	Food Science and Technology	HEMICELLULASE SUPPLEMENTATION OF REGULAR AND HYBRID RYE GRAIN MASHES FOR ETHANOL FERMENTATION Zbigniew Czarnecki, Jacek Nowak
8(4) #43 08 Dec 2005	Food Science and Technology	AN ATTEMPT AT ASSESSING FEEDING HABITS OF 24-HOURS ENERGY BALANCE OF SELECTED POPULATION OF YOUNG KAYAKERS Andrzej K. Hyżyk, Jacek Romankow, Elżbieta Pawlaczyk-Wróblewska
8(4) #38 06 Dec 2005	Food Science and Technology	FERULOYLATED ARABINOXYLANS AS POTENTIAL BEER ANTIOXIDANTS Dominik Szwajgier, Jacek Pielecki, Zdzisław Targoński
8(4) #30 29 Nov 2005	Food Science and Technology	INFLUENCE OF THE FE AND CU PRESENCE IN TEA EXTRACTS ON ANTIOXIDANT ACTIVITY Anna Gramza-Michałowska, Rafał W. Wójciak, Józef Korczak, Marzanna Hęś, Julia Wiśniewska, Zbigniew Krejpcio
8(4) #14 02 Nov 2005	Food Science and Technology	THE POSSIBILITY OF USING Lactobacillus fermentum STRAINS OF HUMAN ORIGIN AS PROTECTIVE CULTURES IN SOFT CHEESE Monika Modzelewska-Kapituła, Fulgencio Marin-Iniesta
8(3) #39 26 Sep 2005	Food Science and Technology	TECHNOLOGICAL EFFECT OF PLASTIFICATION ON CHANGES IN THE MACROSTRUCTURE OF MEAT Włodzimierz Dolata, Mirosława Krzywdzińska-Bartkowiak, Jerzy Wajdzik
8(3) #34 19 Sep 2005	Food Science and Technology	DEVELOPMENT AND CHEMICAL EVALUATION OF “EGBO” FORTIFIED WITH LEGUME SEEDS Francis Olawale Abulude, M. A. Ojo
8(3) #29 13 Sep 2005	Food Science and Technology	FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES Jacek Leman, Tomasz Dołgań, Michał Smoczyński, Zofia Dziuba
8(3) #18 22 Aug 2005	Food Science and Technology	PHASE TRANSITIONS OF POTATO STARCH HYDROLYSATES DIFFERING IN BRANCHING CHARACTERISTICS Rafał Ziobro, Halina Gambuś, Dorota Gumul, Werner Praznik, Tomasz Jankowski
8(3) #09 12 Jul 2005	Food Science and Technology	THE EFFECT OF CATTLE GENOTYPE ON TEXTURE OF SELECTED MUSCLES DURING POST-MORTEM AGEING Małgorzata Sobczak, Kazimierz Lachowicz, Henryk Kamieniecki, Jerzy Wójcik, Leszek Gajowiecki, Joanna Żochowska-Kujawska, Arkadiusz Żych, Marek Kotowicz, Edyta Rzewucka, Piotr Sablik
8(3) #07 08 Jul 2005	Food Science and Technology	THE QUALITY OF FERMENTED RAW SAUSAGES MANUFACTURED USING PORCINE BLOOD PLASMA Jan Pyrcz, Ryszard Kowalski, Piotr Konieczny, Bożena Danyluk
8(2) #37 27 Jun 2005	Food Science and Technology	HEALTHLY PROPERTIES OF JERUSALEM ARTICHOKE FLOUR (HELIANTHUS TUBEROSUS L.) Ewa Cieślik, Aneta Kopeć, Werner Praznik
8(2) #33 10 Jun 2005	Food Science and Technology	APPLICATION OF DYNAMIC RHEOLOGY METHODS TO DESCRIBING VISCOELASTIC PROPERTIES OF WHEAT GLUTEN Anna Pruska-Kędzior, Zenon Kędzior, Elżbieta Bera, Katarzyna Hryciuk, Justyna Golińska-Krysztofiak
8(2) #23 18 May 2005	Food Science and Technology	THE CHANGES IN THE INTERNAL STRUCTURE OF STARCH GRANULES CAUSED BY OXIDATION Sławomir Pietrzyk
8(2) #14 25 Apr 2005	Food Science and Technology	EFFECT OF STORAGE ON CHOLESTEROL OXIDATION PRODUCTS IN THE "PIWNA" AND "MORTADELA" TYPES OF SAUSAGE Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz
8(2) #12 19 Apr 2005	Food Science and Technology	EFFECT OF SELECTED LIPID SUBSTRATES ON THE PROCESS OF BIOSYNTHESIS OF SURFACE-ACTIVE COMPOUNDS BY THE Candida bombicola YEASTS Małgorzata Gumienna, Maria Czarnecka, Zbigniew Czarnecki
8(1) #19 24 Mar 2005	Food Science and Technology	EFFECTS OF ADDING DRY GLUTEN POWDER TO COMMON WHEAT FLOUR ON THE QUALITY OF PASTA Radosław Spychaj, Zygmunt Gil
8(1) #05 23 Feb 2005	Food Science and Technology	TOLERANCE OF LACTOBACILLUS AND BIFIDOBACTERIUM STRAINS TO LOW pH, BILE SALTS AND DIGESTIVE ENZYMES Anna Olejnik, Monika Lewandowska, Monika Obarska, Włodzimierz Grajek
7(2) #16 01 Sep 2004	Food Science and Technology	THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF MINIMALLY PROCESSED APPLES Róża Biegańska-Marecik, Janusz Czapski, Katarzyna Czaczyk
7(2) #15 01 Sep 2004	Food Science and Technology	A COMPARISON OF PROCESSABILITY OF SELECTED VARIETIES OF CELERIAC FOR THE PRODUCTION OF MINIMALLY PROCESSED SHREDDED CELERIAC Elżbieta Radziejewska-Kubzdela, Janusz Czapski
7(2) #14 01 Sep 2004	Food Science and Technology	EFFECTS OF HEATING AND PRESSURIZATION ON FOAMING PROPERTIES OF BETA-LACTOGLOBULIN Jacek Leman, Tomasz Dołgań
7(2) #13 01 Sep 2004	Food Science and Technology	RHEOLOGICAL PROPERTIES OF MALTODEXTRINE GELS Lucyna Słomińska, Wojciech Krzyżaniak, Karolina Stempin
7(2) #12 01 Sep 2004	Food Science and Technology	LEVAN PRODUCTION BY BACILLUS SUBTILIS DSM 347 STRAIN Artur Szwengiel, Maria Czarnecka, Halina Roszyk, Zbigniew Czarnecki
7(2) #11 01 Sep 2004	Food Science and Technology	INFLUENCE OF RETARDANTS ON YIELDS AND SOME QUALITY CHARACTERS OF WINTER WHEAT Danuta Leszczyńska, Grażyna Cacak-Pietrzak
7(2) #10 01 Sep 2004	Food Science and Technology	EFFECT OF GUM ARABIC AND MODIFIED STARCH ON STABILITY OF BEVERAGE EMULSIONS Elżbieta Dłużewska, Małgorzata Panasiewicz, Krzysztof Leszczyński
7(2) #09 01 Sep 2004	Food Science and Technology	FLOW BEHAVIOUR OF GOAT’S MILK YOGHURTS AND BIOYOGHURTS Jacek Domagała, Lesław Juszczak
7(2) #08 01 Sep 2004	Food Science and Technology	POSSIBILITIES ASSESSMENT OF A COLOUR MODIFICATION IN WIENER SAUSAGES MADE WITH PLASMA PROTEINS Krystyna Krysztofiak
7(2) #07 01 Sep 2004	Food Science and Technology	EFFECT OF STORAGE TIME ON CHOLESTEROL OXIDATION PRODUCTS IN METKA TYPE SAUSAGE Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz
7(2) #06 01 Sep 2004	Food Science and Technology	RELATIONSHIPS AND CORRELATIONS BETWEEN BREWERY TRAITS OF THE SPRING BARLEY VARIETIES Andrzej Bichoński, Tadeusz Śmiałowski
7(2) #05 01 Sep 2004	Food Science and Technology	THE VITAMIN B2 CONTENT OF FRESH AND STORED HEN EGGS Semih Otles, Yasar Hisil
7(2) #04 01 Sep 2004	Food Science and Technology	THE INFLUENCE OF ADDITIONAL ENZYMES TREATMENT OF CORN AND POTATO MIX STARCHES ON FILTRATION PROPERTIES OF HYDROLYSATES Lucyna Słomińska, Danuta Wiśniewska, Joanna Niedbach
7(2) #03 01 Sep 2004	Food Science and Technology	MEASUREMENT OF COLOUR PARAMETERS AS AN INDEX OF THE HYDROXYMETHYLFURFURAL CONTENT IN THE UHT STERILISED MILK DURING ITS STORAGE Dorota Cais-Sokolińska, Jan Pikul, Romualda Danków
7(2) #02 01 Sep 2004	Food Science and Technology	ACRYLAMIDE IN FOOD - FORMATION OF ACRYLAMIDE AND ITS DAMAGES TO HEALTH Serkan Ötles, Semih Ötles
7(2) #01 01 Sep 2004	Food Science and Technology	BIODEGRADATION OF POTATO SLOPS WITH A MIXED POPULATION OF BACTERIA OF THE GENUS BACILLUS – DETERMINATION OF THE PROCESS CONDITIONS Edmund Cibis, Małgorzata Krzywonos, Krystyna Trojanowska, Tadeusz Miśkiewicz, Agnieszka Ryznar
7(1) #06 01 Mar 2004	Food Science and Technology	THE VITAMIN C CONTENT IN FERMENTED MILK BEVERAGES OBTAINED FROM EWE’S MILK Genowefa Bonczar, Agata Reguła, Tadeusz Grega
7(1) #05 01 Mar 2004	Food Science and Technology	EFFECT OF TECHNOLOGICAL MEASURES ON THE QUALITY OF CANNED BANANA DESSERTS Grażyna Jaworska, Waldemar Kmiecik, Jacek Słupski
7(1) #04 01 Mar 2004	Food Science and Technology	THE CHANGES OF SOME ENZYMES ACTIVITIES DURING GERMINATION OF RYE KERNELS Piotr Kołodziejczyk, Jan Michniewicz
7(1) #03 01 Mar 2004	Food Science and Technology	AMINO ACID PROFILES AND PROTEIN QUALITY OF FRESH AND FROZEN DILL DEPENDING ON USABLE PART OF RAW MATERIAL, PRE-TREATMENT BEFORE FREEZING, AND STORAGE TEMPERATURE OF FROZEN PRODUCTS Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik, Piotr Gębczyński
7(1) #02 01 Mar 2004	Food Science and Technology	INFLUENCE OF FAT OXIDATION ON THE STABILITY OF LYSINE AND PROTEIN DIGESTIBILITY IN FROZEN MEAT PRODUCTS Józef Korczak, Marzanna Hęś, Anna Gramza-Michałowska, Anna Jędrusek-Golińska
7(1) #01 01 Mar 2004	Food Science and Technology	THE EFFECTS OF ASCORBIC ACID, ROSEMARY EXTRACT AND a-TOCOPHEROL / ASCORBIC ACID ON SOME QUALITY CHARACTERISTICS OF FROZEN CHICKEN PATTIES Meltem Serdaroğlu, Gülen Yıldız-Turp
6(2) #16 01 Sep 2003	Food Science and Technology	CHARACTERISTICS OF OLIGOSACCHARIDES PRODUCED BY ENZYMATIC HYDROLYSIS OF POTATO STARCH USING MIXTURE OF PULLULANASES AND ALPHA-AMYLASES Wojciech Krzyżaniak, Wojciech Białas, Artur Olesienkiewicz, Tomasz Jankowski, Włodzimierz Grajek
6(2) #15 01 Sep 2003	Food Science and Technology	DEGRADATION OF STARCH GRANULES BY AMYLASES Lucyna Słomińska, Monika Klisowska, Anna Grześkowiak
6(2) #14 01 Sep 2003	Food Science and Technology	THE INFLUENCE OF XANTHAN GUM ON RHEOLOGY AND MICROSTRUCTURE OF HEAT-INDUCED WHEY PROTEIN GELS Waldemar Gustaw, Zdzisław Targoński, Paweł Glibowski, Stanisław Mleko, Stanisław Pikus
6(2) #13 01 Sep 2003	Food Science and Technology	THE RAPID DEGRADATION OF SAUERKRAUT BRINE BY FREE AND IMMOBILIZED YEAST CELLS Jacek Nowak, Yong D. Hang
6(2) #12 01 Sep 2003	Food Science and Technology	THE ATTEMPT OF VIDEO IMAGE ANALYSIS USE FOR ESTIMATION OF MEAT QUALITY OF BEEF BREEDS BULLS Krzysztof Dasiewicz, Mirosław Słowiński, Tomasz Sakowski, Jolanta Oprządek, Agnieszka Wiśnioch, Edward Dymnicki, Krzysztof Słoniewski
6(2) #11 01 Sep 2003	Food Science and Technology	VISCOSITY OF CONCENTRATED STRAWBERRY JUICE. EFFECT OF TEMPERATURE AND SOLUBLE SOLIDS CONTENT Lesław Juszczak, Teresa Fortuna
6(2) #10 01 Sep 2003	Food Science and Technology	BREAD CONSUMPTION AND WASTE OF HOUSEHOLDS IN URBAN AREA OF ADANA PROVINCE Aykut Gül, Hilal Isik, Tufan Bal, Sertac Ozer
6(2) #09 01 Sep 2003	Food Science and Technology	THE INFLUENCE OF HIGH -VOLTAGE ELECTRICAL STIMULATION AND ANIMALS’ SEX ON THE SELECTED ATTRIBUTES OF QUALITY OF COOKED BEEF HAMS PRODUCED FROM SEMITENDINOSUS MUSCLE Ryszard Żywica, Joanna Katarzyna Banach
6(2) #08 01 Sep 2003	Food Science and Technology	AN ATTEMPT TO LOCALISE MAGNESIUM IN THE CELLS OF BAKER’S YEASTS SACCHAROMYCES CEREVISIAE NO. 102 SUPPLEMENTED WITH THIS ELEMENT Stanisław Błażejak, Wanda Duszkiewicz-Reinhard, Małgorzata Gniewosz, Konrad Górski
6(2) #07 01 Sep 2003	Food Science and Technology	EFFECT OF TEMPERATURE AND STORAGE PERIOD ON THE PRESERVATION OF VITAMIN C, THIAMINE AND RIBOFLAVIN IN FROZEN DILL (ANETHUM GRAVEOLENS L.) Zofia Lisiewska, Jacek Słupski, Emilia Zuchowicz
6(2) #06 01 Sep 2003	Food Science and Technology	EFFECTS OF MASSAGING TIME AND DRUM SPEED ON TEXTURE AND STRUCTURE OF TWO BEEF MUSCLES Kazimierz Lachowicz, Leszek Gajowiecki, Arkadiusz Żych, Joanna Żochowska-Kujawska, Małgorzata Sobczak, Marek Kotowicz
6(2) #05 01 Sep 2003	Food Science and Technology	THE INFLUENCE OF DIFFERENT FACTORS ON SYNERESIS OF RENNET CURD OBTAINED FROM EWE’S MILK Genowefa Bonczar, Tadeusz Grega, Jacek Domagała, Maria Walczycka, Agata Reguła
6(2) #04 01 Sep 2003	Food Science and Technology	THE INFLUENCE OF DIFFERENT AMOUNT OF STARTER CULTURE ON THE PROPERTIES OF YOGURTS OBTAINED FROM EWE’S MILK Genowefa Bonczar, Agata Reguła
6(2) #03 01 Sep 2003	Food Science and Technology	EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20% FAT Meltem Serdaroğlu, Meltem Sapanci Özsümer
6(2) #02 01 Sep 2003	Food Science and Technology	ANTIBACTERIAL ACTIVITY OF LYSOZYME MODIFIED BY THE MEMBRANE TECHNIQUE Renata Cegielska-Radziejewska, Grzegorz Leśnierowski, Jacek Kijowski
6(2) #01 01 Sep 2003	Food Science and Technology	PREPARATION OF UNBRANCHED GLUCANS BY HYDROLYSIS OF STARCH OF VARIOUS BOTANICAL ORIGIN WITH PULLULANASE Maciej Kujawski, Rafał Ziobro, Halina Gambuś
6(1) #11 01 Mar 2003	Food Science and Technology	DSC, SDS-PAGE AND SPECTROPHOTOMETRY FOR CHARACTERIZATION OF MODIFIED LYSOZYME Grzegorz Leśnierowski, Jacek Kijowski, Jerzy Stangierski
6(1) #10 01 Mar 2003	Food Science and Technology	CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 2. INTENSITY OF PROTEOLYSIS Edward Kołakowski, Bożena Bednarczyk
6(1) #09 01 Mar 2003	Food Science and Technology	MODEL STUDY ON INTENSIFIED MIGRATION OF VOLATILE SUBSTANCES FROM FOOD CONTACTING PLASTIC MATERIALS DURING REPEATED MICROWAVING Krzysztof Melski, Jan Zabielski, Hieronim Kubera
6(1) #08 01 Mar 2003	Food Science and Technology	SURFACE OF TRITICALE STARCH GRANULES - NC-AFM OBSERVATIONS Lesław Juszczak
6(1) #07 01 Mar 2003	Food Science and Technology	THE IMPORTANCE OF MAIN COMPONENTS OF GRAINS ON BAKING QUALITY OF WHEAT Anna Nowotna, Halina Gambuś, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Anna Cygankiewicz
6(1) #06 01 Mar 2003	Food Science and Technology	EFFECT OF CULINARY PROCESS ON BEET ROOTS QUALITY Ewa Czarniecka-Skubina, Barbara Gołaszewska, Ingrid Wachowicz
6(1) #05 01 Mar 2003	Food Science and Technology	CHANGES IN TEXTURE OF YOGHURT FROM ULTRAFILTRATED GOAT’S MILK AS INFLUENCED BY DIFFERENT MEMEBRANE TYPES Jacek Domagała, Beata E. Kupiec
6(1) #04 01 Mar 2003	Food Science and Technology	EFFECT OF RIPENING TEMPERATURE ON PROTEOLYSIS AND ORGANOLEPTIC PROPERTIES OF EDAM-TYPE CHEESE Marian Kujawski, Grażyna Cichosz, Ewa Podhajna, Barbara Sańko
6(1) #03 01 Mar 2003	Food Science and Technology	BETA-GLUCAN ENZYMATIC HYDROLYSIS IN CEREAL GRAINS AND CEREAL PRODUCTS Jan Michniewicz, Piotr Kołodziejczyk, Wiktor Obuchowski
6(1) #02 01 Mar 2003	Food Science and Technology	TECHNOLOGICAL VALUE OF A SPELT AND COMMON WHEAT HYBRID Alicja Ceglińska
6(1) #01 01 Mar 2003	Food Science and Technology	PROPERTIES OF ACETYLATED STARCH OBTAINED FROM SO2-TREATED STARCH MILK Antoni Golachowski
5(2) #15 01 Sep 2002	Food Science and Technology	RELATIONS BETWEEN FERULIC ACID CONTENT IN WHEAT COAT, AND MILLING QUALITY AND COLOUR OF GRAIN Joanna Klepacka, Łucja Fornal, Stanisław Konopka, Dariusz Choszcz
5(2) #14 01 Sep 2002	Food Science and Technology	MICROFLORA OF LOW-SALT HERRING II. THE INFLUENCE OF SODIUM BENZOATE ON MICROFLORA OF LOW-SALT HERRING Waldemar Dąbrowski, Kinga Różycka-Kasztelan, Katarzyna Czeszejko, Dagmara Mędrala
5(2) #13 01 Sep 2002	Food Science and Technology	THE MICROSTRUCTURE OF SELECTED APPLE VARIETIES Grażyna Pierzynowska-Korniak, Ryszard Zadernowski, Józef Fornal, Jarosław Nesterowicz
5(2) #12 01 Sep 2002	Food Science and Technology	COMPARATIVE QUALITY EVALUATION OF FINELY COMMINUTED SAUSAGES PRODUCED WITH THE ADDITION OF PROTEIN PREPARATION AT DIFFERENT DEGREE OF REHYDRATION Włodzimierz Dolata, Elżbieta Piotrowska
5(2) #11 01 Sep 2002	Food Science and Technology	COLOUR MEASUREMENTS AS A METHOD FOR THE ESTIMATION OF CERTAIN CHICKEN MEAT QUALITY INDICATORS Florowski Tomasz, Słowiński Mirosław, Dasiewicz Krzysztof
5(2) #10 01 Sep 2002	Food Science and Technology	COMPARATIVE CHARACTERIZATION OF SURFACE HYDROPHOBICITY AND OTHER PHYSICO-CHEMICAL PROPERTIES OF SELECTED PROTEIN PREPARTIONS Piotr Konieczny, Waldemar Uchman
5(2) #09 01 Sep 2002	Food Science and Technology	PHYSICAL AND SENSORY CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 1. WEIGHT LOSSES, COLOR OF FLESH AND ITS SENSORY PROPERTIES Edward Kołakowski, Bożena Bednarczyk
5(2) #08 01 Sep 2002	Food Science and Technology	THE EFFECT OF FOOD-PROCESSING CONDITIONS ON DETECTION OF THE IAP GENE OF LISTERIA MONOCYTOGENES PERFORMED USING POLYMERASE CHAIN REACTION TECHNIQUE (PCR) Waldemar Dąbrowski, Izabela Grochulska, Dagmara Mędrala, Katarzyna Czeszejko
5(2) #07 01 Sep 2002	Food Science and Technology	CHANGES OF FLATULENCE-CAUSING SUGARS IN LEGUME PROTEIN SAMPLES BY HIGH HYDROSTATIC PRESSURE Helena Porzucek, Wanda Duszkiewicz-Reinhard, Małgorzata Piecyk, Mirosława Klepacka, Małgorzata Gniewosz
5(2) #06 01 Sep 2002	Food Science and Technology	QUALITY OF FRENCH-FRIES OF 37 POTATO CULTIVARS IN CONDITIONS OF APPLICATION OF GROWTH REGULATORS MIVAL AND POTEITIN Barbara Sawicka, Maria Mikos-Bielak
5(2) #05 01 Sep 2002	Food Science and Technology	APPLICATION OF SOLID-PHASE MICROEXTRACTION (SPME) TO CHROMATOGRAPHIC DETERMINATION OF FUSEL ALCOHOLS IN WINES Paweł Sroka, Tadeusz Tuszyński
5(2) #04 01 Sep 2002	Food Science and Technology	QUALITY AND STABILITY OF THE NATURAL YOGURT PRODUCED FROM MILK CONDENSED WITH WHEY PROTEIN CONCENTRATE Dorota Cais-Sokolińska, Jan Pikul, Romualda Danków
5(2) #03 01 Sep 2002	Food Science and Technology	THE STUDY OF SACCHAROMYCES CEREVISIAE BREWERY YEAST STRAIN CAPACITY OF BINDING WITH MAGNESIUM IN DYNAMIC CONDITIONS Stanisław Błażejak, Wanda Duszkiewicz-Reinhard, Małgorzata Gniewosz, Ewa Rostkowska-Demner, Ewa Domurad
5(2) #02 01 Sep 2002	Food Science and Technology	SORPTION OF BILE ACIDS AND CHOLESTEROL BY DIETARY FIBER OF CARROTS, CABBAGE AND APPLES Danuta Górecka, Józef Korczak, Ernest Balcerowski, Klaudia Decyk
5(2) #01 01 Sep 2002	Food Science and Technology	CHOLESTEROL AND CHOLESTEROL OXIDATION PRODUCTS IN POLISH COMMERCIAL SAUSAGES Zofia Zaborowska, Waldemar Uchman, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz
5(1) #06 01 Mar 2002	Food Science and Technology	EFFECT OF BIOLOGICAL AND AGROTECHNICAL FACTORS ON THE CHEMICAL COMPOSITION OF DILL (ANETHUM GRAVEOLENS L.) Waldemar Kmiecik, Zofia Lisiewska, Grażyna Jaworska
5(1) #05 01 Mar 2002	Food Science and Technology	ANTIOXIDATIVE PROPERTIES OF ALBUMINS IN ENZYMATICALLY CATALYZED MODEL SYSTEMS Rafał Wołosiak, Mirosława Klepacka
5(1) #04 01 Mar 2002	Food Science and Technology	NEW INDUCERS FOR CELLULASES PRODUCTION BY TRICHODERMA REESEI M-7 Piotr Janas, Zdzisław Targoński, Stanisław Mleko
5(1) #03 01 Mar 2002	Food Science and Technology	SURVIVAL RATE OF CHOSEN LACTOBACILLUS BACTERIA TYPE IN MEDIA OF DIFFERENT pH Kamila Goderska, Maria Czarnecka, Zbigniew Czarnecki
5(1) #02 01 Mar 2002	Food Science and Technology	THE INFLUENCE OF ULTRAFILTRATION OF EWE´S MILK ON SOFT CHEESES PROPERTIES Genowefa Bonczar, Jacek Domagała, Maria Walczycka
5(1) #01 01 Mar 2002	Food Science and Technology	THE EFFECT OF CULTURE CONDITIONS ON HYDROPHOBICITY OF STRAINS OF LISTERIA MONOCYTOGENES ISOLATED FROM FOOD Waldemar Dąbrowski, Robert Iwański, Magdalena Bednarska, Dagmara Mędrala
4(2) #18 01 Sep 2001	Food Science and Technology	INFLUENCE OF CULTIVATION PERIOD, CULTIVAR AND USABLE PART ON CONTENT OF CHLOROPHYLLS AND VOLATILE OILS IN DILL (ANETHUM GRAVEOLENS L.) Zofia Lisiewska, Jacek Słupski, Anna Korus
4(2) #17 01 Sep 2001	Food Science and Technology	ANTIBACTERIAL ACTIVITY OF THERMALLY MODIFIED LYSOZYME Grzegorz Leśnierowski, Renata Cegielska-Radziejewska, Jacek Kijowski
4(2) #16 01 Sep 2001	Food Science and Technology	TEXTURE AND PLASTICITY OF CHOPPED CANNED MEAT PRODUCTS AS AFFECTED BY VARIOUS VOLUMES OF WATER ADDED TO THE BATTER Włodzimierz Dolata, Elżbieta Piotrowska, Jerzy Mróz
4(2) #15 01 Sep 2001	Food Science and Technology	ETHANOL PRODUCTION ON THE MEDIA CONTAINING GLUCOSE AND XYLOSE BY COCULTURE OF PICHIA STIPITIS CCY 39501 AND RESPIRATORY DEFICIENT MUTANT OF SACCHAROMYCES CEREVISIAE V30 Monika Kordowska-Wiater, Zdzisław Targoński
4(2) #14 01 Sep 2001	Food Science and Technology	EFFECT OF STORAGE ON OXIDATION OF CHOLESTEROL AND LIPIDS IN LIVER PATE TYPE SAUSAGE Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz, Fred A. Kummerow
4(2) #13 01 Sep 2001	Food Science and Technology	THE INFLUENCE OF CULTURE CONDITIONS ON ADHESION OF LISTERIA MONOCYTOGENES TO HEXADECANE Waldemar Dąbrowski, Robert Iwański, Katarzyna Czeszejko, Dagmara Mędrala
4(2) #12 01 Sep 2001	Food Science and Technology	EFFECTS OF RYE PRETREATMENT AND ENRICHMENT WITH HEMICELLULOLYTIC ENZYMES ON ETHANOL FERMENTATION EFFICIENCY Zbigniew Czarnecki, Jacek Nowak
4(2) #11 01 Sep 2001	Food Science and Technology	THE INFLUENCE OF TEMPERATURE OF FREEZE-DRYING PROCESS ON THE MECHANICAL PROPERTIES OF DRIED MUSHROOMS Ryszard Kramkowski, Krzysztof Banasik, Piotr Gawlik
4(2) #10 01 Sep 2001	Food Science and Technology	PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM POLISH GRASSPEA (LATHYRUS SATIVUS L.) VARIETIES Jarosław Korus, Bohdan Achremowicz, Barbara Prokop
4(2) #09 01 Sep 2001	Food Science and Technology	THE EFFECT OF USE OF GUAR GUM WITH PECTIN MIXTURE IN GLUTEN-FREE BREAD Halina Gambuś, Anna Nowotna, Rafał Ziobro, Dorota Gumul, Marek Sikora
4(2) #08 01 Sep 2001	Food Science and Technology	TRANSFER OF DIVERCIN THROUGH ULTRAFILTRATION MEMBRANES AFTER TREATMENT WITH DETERGENTS AND ORGANIC SOLVENTS Anna Sip, Włodzimierz Grajek
4(2) #07 01 Sep 2001	Food Science and Technology	THE INFLUENCE OF SOME FACTORS ON TEXTURE OF FRESH CHEESE Genowefa Bonczar, Maria Walczycka, Marta Gamrat, Joanna Janiec, Bartłomiej Szpak
4(2) #06 01 Sep 2001	Food Science and Technology	COMPARISON OF POLISH INDUSTRIAL DISTILLERY YEAST WITH ETHANOL PRODUCING BACTERIA ZYMOMONAS MOBILIS Jacek Nowak
4(2) #05 01 Sep 2001	Food Science and Technology	PROPERTIES OF CORN AND WHEAT STARCH PHOSPHATES OBTAINED FROM GRANULES SEGREGATED ACCORDING TO THEIR SIZE Teresa Fortuna, Lesław Juszczak, Mieczysław Palasiński
4(2) #04 01 Sep 2001	Food Science and Technology	COMPARISON OF THE QUALITY OF sCANNED SPINACH (SPINACIA OLERACEA L.) AND NEW ZEALAND SPINACH (TETRAGONIA EXPANSA MURR.) Grażyna Jaworska, Waldemar Kmiecik, Ireneusz Maciejaszek
4(2) #03 01 Sep 2001	Food Science and Technology	EFFECT OF “VITMEAT-C” PREPARATION ON COLOUR CHANGE AND STABILITY OF “BOLOGNA” TYPE SAUSAGE Witold Klak, Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sęk, Waldemar Uchman
4(2) #02 01 Sep 2001	Food Science and Technology	TECHNOLOGICAL PROPERTIES OF WILD BOARS MEAT Tomasz Żmijewski, Władysław Korzeniowski
4(2) #01 01 Sep 2001	Food Science and Technology	MICROFLORA OF LOW-SALT HERRING I. THE EFFECT OF SORT OF PACKAGING ON MICROFLORA OF Waldemar Dąbrowski, Katarzyna Czeszejko, Anna Gronet, Anna Wesołowska
4(1) #03 01 Mar 2001	Food Science and Technology	ESTIMATION OF FATTY ACIDS AND TRANS FATTY ACIDS COMPOSITION IN CHOSEN DRY FOOD MIXES Erwin Wąsowicz, Renata Zawirska-Wojtasiak, Magdalena Rudzińska
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