Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree by Gemala Hardinasinta, Salengke Salengke, Mursalim Mursalim, Junaedi Muhidong

“…Polish Journal of Food and Nutrition Sciences…”
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Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies by Ewa Raczkowska, Aneta Wojdyło, Paulina Nowicka

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Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu

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Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures by Malinowska-Pańczyk Edyta, Kołodziejska Ilona

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Characterization of Starch Edible Films with Different Essential Oils Addition by Šuput Danijela, Lazić Vera, Pezo Lato, Markov Siniša, Vaštag Žužana, Popović Ljiljana, Radulović Aleksandra, Ostojić Sanja, Zlatanović Snežana, Popović Senka

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Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study by Vamanu Emanuel, Pelinescu Diana, Avram Ionela

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Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability by Nikolina Liović, Perica Bošković, Ivana Drvenica, Anet Režek Jambrak, Ana Marija Dropulić, Greta Krešić, Viktor Nedović, Branko Bugarski, Zoran Zorić, Sandra Pedisić, Tea Bilušić

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Intermittent Microwave-Vacuum Drying Effects on Pears by Onur Taskin, Ahmet Polat, Nazmi Izli, Baris Bulent Asik

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Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

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Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva by Carlos Mauricio Otalora, Evelyn Bonifazi, Eliana Noemi Fissore, Florencia Basanta, Lia Noemi Gerschenson

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A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia by Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija

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Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp by Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak

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Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations by Kadivec Mirta, Tijskens Leopold M.M., Kopjar Mirela, Simčič Marjan, Požrl Tomaž

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Melatonin Supplementation Decreases Aerobic Exercise Training Induced-Lipid Peroxidation and Malondialdehyde in Sedentary Young Women by Ziaadini Fatemeh, Aminae Mohsen, Mahsa Rastegar M.M., Abbasian Sadegh, Memari Amir Hossein

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Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity by Jelena Radović, Aleksandra Leković, Ana Tačić, Margarita Dodevska, Tatjana Stanojković, Tijana Marinković, Čedomir Jelić, Tatjana Kundakovic-Vasović

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Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compoun... by Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo

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Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract by Janiak Michał A., Slavova-Kazakova Adriana, Kancheva Vessela D., Ivanova Milena, Tsrunchev Tsvetelin, Karamać Magdalena

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Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review by Tokuşoğlu Özlem

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Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway by Wanwipha Woonnoi, Lalita Chotphruethipong, Supita Tanasawet, Soottawat Benjakul, Nuthathai Sutthiwong, Wanida Sukketsiri

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Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC by Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz

“…Polish Journal of Food and Nutrition Sciences…”
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