2022

1. Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes

artykuł [AUT. KOR.] Viktoria Sapiga , [AUT.] Galyna Polishchuk , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas . Ukrainian Food Journal 2022 T. 11 Nr 2 s. 358-372, DOI: 10.24263/2304-974X-2022-11-3-3

2021

2. Influence of sous-vide thermal treatment, boiling and steaming on the colour, texture and content of bioactive compounds in root vegetables

artykuł [AUT. KOR.] Piotr Stanikowski, [AUT.] Monika Michalak-Majewska, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Waldemar Gustaw, [AUT.] Robert Gruszecki. Ukrainian Food Journal 2021 T. 10 Nr 1 s. 77, DOI: 10.24263/2304-974X-2021-10-1-7

3. Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

artykuł [AUT.] Tetiana Osmak , [AUT.] Stanisław Mleko, [AUT.] Oksana Bass , [AUT.] Artur Mykhalevych , [AUT.] Uliana Kuzmyk . Ukrainian Food Journal 2021 T. 10 Nr 2 s. 277-288

2020

4. Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses

artykuł [AUT.] Waldemar Gustaw, [AUT. KOR.] Katarzyna Skrzypczak, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Aneta Sławińska, [AUT.] Wojciech Radzki, [AUT.] Bartosz Sołowiej. Ukrainian Food Journal 2020 T. 9 Nr 1 s. 60-73, DOI: 10.24263/2304-974X-2020-9-1-6

5. Technology and factors influencing Greek-style - yogurt a Review

artykuł [AUT.] Ignace Lange , [AUT.] Stanisław Mleko, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Galyna Polischuk , [AUT.] Piotr Janas, [AUT.] Lech Ozimek . Ukrainian Food Journal 2020 T. 9 Nr 1 s. 7-35, DOI: 10.24263/2304-974X-2020-9-1-3

6. Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients

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