2024

1. Assessment of physicochemical properties and quality of the breads made from organically grown wheat and legumes
artykuł [AUT.] Grażyna Cacak-Pietrzak , [AUT.] Katarzyna Sujka , [AUT.] Jerzy Księżak , [AUT.] Jolanta Bojarszczuk , [AUT.] Małgorzata Ziarno , [AUT.] Marcin Studnicki , [AUT.] Anna Krajewska , [AUT. KOR.] Dariusz Dziki. Foods 2024 T. 13 Nr 8 s. 1244, DOI: 10.3390/foods13081244
2. Nutritional value and physicochemical properties of male and female broad-breasted Bronze turkey muscle
artykuł [AUT.] Anna Czech, [AUT.] Piotr Domaradzki, [AUT.] Mateusz Niedzielak , [AUT. KOR.] Joanna Stadnik. Foods 2024 T. 13 Nr 9 s. 1369, DOI: 10.3390/foods13091369

2023

3. Lactoferrin—the health-promoting properties and contemporary application with genetic aspects
artykuł [AUT.] Anna Jańczuk, [AUT. KOR.] Aneta Brodziak, [AUT.] Tomasz Czernecki, [AUT.] Jolanta Król. Foods 2023 T. 12 Nr 1 s. 70, DOI: 10.3390/foods12010070
4. Response surface methodology approach for predicting convective/infrared drying, quality, bioactive and vitamin C characteristics of pumpkin slices
artykuł [AUT.] Fatemeh Joudi-Sarighayeh , [AUT. KOR.] Yousef Abbaspour-Gilandeh , [AUT.] Mohammad Kaveh , [AUT. KOR.] Mariusz Szymanek, [AUT.] Ryszard Kulig. Foods 2023 T. 12 Nr 5 s. 1114, DOI: 10.3390/foods12051114
5. Shaping the physicochemical, functional, microbiological and sensory properties of yoghurts using plant additives
artykuł [AUT.] Joanna Wajs, [AUT. KOR.] Aneta Brodziak, [AUT.] Jolanta Król. Foods 2023 T. 12 Nr 6 s. 1275, DOI: 10.3390/foods12061275
6. Occurrence of campylobacter in faeces, livers and carcasses of wild boars hunted in Tuscany (Italy) and evaluation of MALDI-TOF MS for the identification of campylobacter species
artykuł [AUT. KOR.] Monika Ziomek, [AUT.] Michał Gondek, [AUT.] Beatrice Torracca , [AUT.] Francesca Marotta , [AUT.] Giuliano Garofolo , [AUT.] Kinga Wieczorek , [AUT.] Katarzyna Michalak, [AUT.] Filippo Fratini , [AUT.] Francesca Pedonese . Foods 2023 T. 12 Nr 4 s. 778, DOI: 10.3390/foods12040778
7. Chemistry behind quality - emission of volatile enantiomers from Mentha spp. plant tissue in relationship to odor sensory quality
artykuł [AUT. KOR.] Jacek Łyczko , [AUT.] Anna Kiełtyka-Dadasiewicz, [AUT.] Hanan Issa-Issa , [AUT.] Mariusz Skrzyński , [AUT.] Renata Galek , [AUT.] Angel A. Carbonell-Barrachina , [AUT.] Antoni Szumny . Foods 2023 T. 12 Nr 10 s. 2057, DOI: 10.3390/foods12102057
8. The effect of erythritol on the physicochemical properties of reformulated, high-protein, and sugar-free macarons produced from whey protein isolate intended for diabetics, athletes, and physically active people
artykuł [AUT. KOR.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Wiesław Kucia , [AUT.] Igor Tomasevic , [AUT.] Salvador Perez-Huertas . Foods 2023 T. 12 Nr 7 s. 1547, DOI: 10.3390/foods12071547
9. Co-gelation of pumpkin-seed protein with egg-white protein
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Viktoria Sapiga , [AUT.] Galyna Polischuk , [AUT.] Bartosz Sołowiej, [AUT. KOR.] Maciej Nastaj, [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. Foods 2023 T. 12 Nr 10 s. 2030, DOI: 10.3390/foods12102030
10. Combined effect of acid whey addition and ultrasonic treatment on the chemical and microbiological stability of lamb stuffing
artykuł [AUT.] Agnieszka Latoch, [AUT. KOR.] Dariusz Stasiak, [AUT.] Andrzej Junkuszew. Foods 2023 T. 12 Nr 7 s. 1379, DOI: 10.3390/foods12071379
11. Phenolic acid content and antioxidant properties of edible potato (Solanum tuberosum l.) with various tuber flesh colours
artykuł [AUT.] Tomasz Cebulak , [AUT. KOR.] Barbara Krochmal-Marczak, [AUT.] Małgorzata Stryjecka , [AUT.] Barbara Krzysztofik , [AUT.] Barbara Sawicka, [AUT.] Honorata Danilčenko , [AUT.] Elvyra Jariené . Foods 2023 T. 12 Nr 1 s. 100, DOI: 10.3390/foods12010100
12. New coagulant proteases for cheesemaking from leaves and latex of the spontaneous plant pergularia tomentosa: biochemical characterization of coagulants and sensorial evaluation of cheese
artykuł [AUT.] Imene Leulmi , [AUT.] Mohammed Nasereddine Zidoune , [AUT.] Kahina Hafid , [AUT.] Fairouz Djeghim , [AUT.] Hayat Bourekoua , [AUT. KOR.] Dariusz Dziki, [AUT.] Renata Różyło. Foods 2023 T. 12 Nr 13 s. 2467, DOI: 10.3390/foods12132467
13. Use of high-protein and high-dietary-fibre vegetable processing waste from bell pepper and tomato for pasta fortification
artykuł [AUT.] Dorota Teterycz, [AUT. KOR.] Aldona Sobota. Foods 2023 T. 12 Nr 13 s. 2567, DOI: 10.3390/foods12132567
14. Gene-diet interactions: viability of lactoferrin-fortified yoghurt as an element of diet therapy in patients predisposed to overweight and obesity
artykuł [AUT.] Anna Jańczuk, [AUT.] Tomasz Czernecki, [AUT. KOR.] Aneta Brodziak. Foods 2023 T. 12 Nr 15 s. 2929, DOI: 10.3390/foods12152929
15. Walnut flour as an Ingredient for producing low-carbohydrate bread: physicochemical, sensory, and spectroscopic characteristics
artykuł [AUT.] Monika Wójcik, [AUT. KOR.] Dariusz Dziki, [AUT.] Arkadiusz Matwijczuk, [AUT.] Urszula Gawlik. Foods 2023 T. 12 Nr 17 s. 3320, DOI: 10.3390/foods12173320
16. Influence of soluble fiber as a carrier on antioxidant and physical properties of powders produced based on the spray drying of Malvae arboreae flos aqueous extracts
artykuł [AUT.] Katarzyna Lisiecka, [AUT. KOR.] Dariusz Dziki, [AUT.] Urszula Gawlik, [AUT.] Michał Świeca, [AUT.] Renata Różyło. Foods 2023 T. 12 Nr 18 s. 3363, DOI: 10.3390/foods12183363
17. Effect of marinating in dairy-fermented products and sous-vide cooking on the protein profile and sensory quality of pork longissimus muscle
artykuł [AUT.] Agnieszka Latoch, [AUT.] Małgorzata Moczkowska-Wyrwisz , [AUT.] Piotr Sałek , [AUT.] Ewa Czarniecka-Skubina . Foods 2023 T. 12 Nr 17 s. 3257, DOI: 10.3390/foods12173257
18. Sous-vide as an alternative method of cooking to improve the quality of meat: A review
artykuł [AUT.] Agnieszka Latoch, [AUT. KOR.] Artur Głuchowski , [AUT.] Ewa Czarniecka-Skubina . Foods 2023 T. 12 Nr 16 s. 3110, DOI: 10.3390/foods12163110
19. Probiotic yeasts and how to find them—Polish wines of spontaneous fermentation as source for potentially probiotic yeasts
artykuł [AUT.] Adam Staniszewski , [AUT. KOR.] Monika Kordowska-Wiater. Foods 2023 T. 12 Nr 18 s. 3392, DOI: 10.3390/foods12183392
20. Microbiological quality of Polish artisanal varietal honeys
artykuł [AUT.] Monika Kędzierska-Matysek, [AUT.] Anna Teter, [AUT.] Tomasz Daszkiewicz , [AUT. KOR.] Mariusz Florek. Foods 2023 T. 12 Nr 18 s. 3349, DOI: 10.3390/foods12183349
21. Nutrition value of baked meat products fortified with lyophilized dragon fruit (Hylocereus undatus)
artykuł [AUT.] Paulina Kęska, [AUT.] Patrycja Gazda , [AUT.] Łukasz Siłka , [AUT.] Katarzyna Mazurek , [AUT. KOR.] Joanna Stadnik. Foods 2023 T. 12 Nr 19 s. 3550, DOI: 10.3390/foods12193550
22. Polish-Lithuanian border cuisine as an idea for the promotion and expansion of the region’s tourist attractiveness
artykuł [AUT.] Andrzej Soroka, [AUT.] Anna Mazurek-Kusiak, [AUT.] Szymon Chmielewski, [AUT. KOR.] Agnieszka Godlewska . Foods 2023 T. 12 Nr 13 s. 2606, DOI: 10.3390/foods12132606
23. The potential for the use of edible insects in the production of protein supplements for athletes
artykuł [AUT. KOR.] Ewelina Zielińska , [AUT.] Urszula Pankiewicz. Foods 2023 T. 12 Nr 19 s. 3654, DOI: 10.3390/foods12193654
24. Yolk fatty acid profile and amino acid composition in eggs from hens supplemented with ß-Hydroxy-ß-Methylbutyrate
artykuł [AUT.] Aleksandra Dajnowska , [AUT. KOR.] Ewa Tomaszewska, [AUT.] Sylwester Świątkiewicz , [AUT.] Anna Arczewska-Włosek , [AUT.] Piotr Dobrowolski , [AUT.] Piotr Domaradzki, [AUT.] Halyna Rudyk , [AUT.] Oksana Brezvyn , [AUT.] Viktor Muzyka , [AUT.] Ihor Kotsyumbas? , [AUT.] Marcin Arciszewski, [AUT.] Siemowit Muszyński. Foods 2023 T. 12 Nr 20 s. 3733, DOI: 10.3390/foods12203733
25. Biological control of Aspergillus parasiticus and Aspergillus ochraceus and reductions in the amount of ochratoxin A and aflatoxins in bread by selected non-conventional yeast
artykuł [AUT. KOR.] Izabela Podgórska-Kryszczuk, [AUT.] Urszula Pankiewicz, [AUT.] Lidia Sas-Paszt . Foods 2023 T. 12 Nr 20 s. 3871, DOI: 10.3390/foods12203871
26. Use of K2CO3 to obtain products from starch-oil mixtures by extrusion
artykuł [AUT.] Marzena Włodarczyk-Stasiak. Foods 2023 T. 12 Nr 20 s. 3835, DOI: 10.3390/foods12203835
27. Egg yolk as a vew source of peptides with antioxidant and antimicrobial properties
artykuł [AUT.] Michał Jacek Czelej , [AUT.] Tomasz Czernecki, [AUT.] Katarzyna Garbacz , [AUT. KOR.] Jacek Wawrzykowski, [AUT.] Monika Jamioł, [AUT.] Katarzyna Michalak, [AUT.] Natalia Walczak , [AUT.] Agata Wilk , [AUT.] Adam Waśko. Foods 2023 T. 12 Nr 18 s. 3394, DOI: 10.3390/foods12183394
28. Properties of yogurts enriched with crude polysaccharides extracted from Pleurotus ostreatus cultivated mushroom
artykuł [AUT. KOR.] Wojciech Radzki, [AUT.] Katarzyna Skrzypczak, [AUT.] Bartosz Sołowiej, [AUT.] Ewa Jabłońska-Ryś, [AUT.] Waldemar Gustaw. Foods 2023 T. 12 Nr 21 s. 4033, DOI: 10.3390/foods12214033
29. Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review
artykuł [AUT.] Agnieszka Latoch, [AUT.] Ewa Czarniecka-Skubina , [AUT.] Małgorzata Moczkowska-Wyrwisz . Foods 2023 T. 12 Nr 19 s. 3638, DOI: 10.3390/foods12193638
30. Recent trends in the application of oilseed-derived protein hydrolysates as functional foods
artykuł [AUT.] Katarzyna Garbacz , [AUT. KOR.] Jacek Wawrzykowski, [AUT.] Michał Jacek Czelej , [AUT.] Tomasz Czernecki, [AUT.] Adam Waśko. Foods 2023 T. 12 Nr 20 s. 3861, DOI: 10.3390/foods12203861
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