Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature by Iwona Szymańska, Anna Żbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska

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Acrylamide Contamination, Shelf-Life and Sensory Properties of Puffed Potato Starch Chips Deep-Fried in Rapeseed Oil-Based Oleogels by Sylwia Onacik-Gür, Stanisław Ptasznik, Anna Zbikowska, Katarzyna Marciniak-Lukasiak

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Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins by Anna Zbikowska, Piotr Lukasiak, Małgorzata Kowalska, Aleksandra Lukasiak, Mariola Kozłowska, Katarzyna Marciniak-Lukasiak

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Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles by Katarzyna Marciniak-Lukasiak, Ewelina Durajczyk, Aleksandra Lukasiak, Katarzyna Zbikowska, Piotr Lukasiak, Anna Zbikowska

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The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars by Hanna Kowalska, Ewelina Masiarz, Elżbieta Hać-Szymańczuk, Anna Żbikowska, Agata Marzec, Agnieszka Salamon, Mariola Kozłowska, Anna Ignaczak, Małgorzata Chobot, Wioletta Sobocińska, Jolanta Kowalska

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