Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

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Does water quality matter? Foraging activity of Daubenton’s bat (Myotis daubentonii) over three lakes with different trophy by Małgorzata Strzałka, Katarzyna Kozakiewicz, Postawa Tomasz

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Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal by Hristo Kalaydzhiev, Petya Ivanova, Cristina L. M. Silva, Vesela I. Chalova

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Introduction of Powder Fluxes in Rotary Degassing System Towards Intensifying Refining Process of Aluminium Alloys by M. Piękoś, Z. Smorawiński

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Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review by Ewa Majewska, Mariola Kozłowska, Eliza Gruczyńska-Sękowska, Dorota Kowalska, Katarzyna Tarnowska

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Lectins from the Red Marine Algal Species Bryothamnion seaforthii and Bryothamnion triquetrum as Tools to Differentiate Human Colon Carcinoma Cells by Vicente P. T. Pinto, Henri Debray, Danuta Dus, Edson H. Teixeira, Taianá Maia de Oliveira, Victor Alves Carneiro, Alrieta H. Teixeira, Gerardo C. Filho, Celso S. Nagano, Kyria S. Nascimento, Alexandre H. Sampaio, Benildo S. Cavada

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Population fluctuation of Melanagromyza sojae (Diptera: Agromyzidae) on chickpea and soybean crops and update of its geographical distribution in Argentina by Augusto S. Casmuz, Martin A. Vera, Lourdes L. Suarez, Jerson C. Guedes, Gerardo Gastaminza, Maria G. Murua

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Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines by Tomić Antonija, Žulj Marin Mihaljević, Andabaka Željko, Tomaz Ivana, Jakobović Snježana, Jeromel Ana

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Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits by Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del

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Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from Panax ginsen g by Enzymatic Hydrolysis by Ying Ying, Chao Ma, Yajie Zhang, Xiaoping Li, Hongxin Wu

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Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes by Philip Soladoye, Yuliya Hrynets, Mirko Betti, Zeb Pietrasik

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Chemical Composition of Date-Pits and Its Potential for Developing Value-Added Product - a Review by Hossain Mohammad Zakir, Waly Mostafa I., Singh Vandita, Sequeira Venitia, Rahman Mohammad Shafur

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Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives by Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic

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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations by Stajić Slaviša, Stanišić Nikola, Lević Steva, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Jokanović Marija, Živković Dušan

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Biological Activities and Nutraceutical Potentials of Water Extracts from Different Parts of Cynomorium Coccineum L. (Maltese Mushroom) by Zucca Paolo, Argiolas Antonio, Nieddu Mariella, Pintus Manuela, Rosa Antonella, Sanna Fabrizio, Steri Daniela, Rescigno Antonio

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Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods by Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang

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Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder by Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen

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Diversification of innovation strategies of Polish industrial processing enterprises depending on their size after the global financial crisis by Aleksander Jakimowicz, Daniel Rzeczkowski

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Effect of Microwave Treatment on Microbial Contamination of Honeys and on Their Physicochemical and Thermal Properties by Paz Moliné María de la, Fernández Natalia Jorgelina, Medici Sandra Karina, Fasce Diana, Gende Liesel Brenda

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Effect of Heat Treatment T6 on Selected Properties and Structure of AlSi5Cu2Mg Alloy with Addition of Mo, Zr, and Sr by M. Sýkorová, D. Bolibruchová, M. Brůna, K. Hradečný

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