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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Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time by Modoukpè Imayath Djibril Moussa, Adeola M. Alashi, Carole N. Sossa-Vihotogbé, Pierre B. Akponikpè, Mohamed N. Baco, André J. Djènontin, Rotimi E. Aluko, Noël H. Akissoé

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Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat by Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska

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Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model... by Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González

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Identyfikacja ołówkowych dopisków Chopina w egzemplarzach pierwszych wydań z Biblioteki Uniwersyteckiej w Toruniu by Paweł Kamiński

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Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity by Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard

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Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi by Maxwell Mewa Ngongang, Heinrich Wilbur Du Plessis, Chidi Silas Boredi, Ucrecia Faith Hutchinson, Karabo Seteno Obed Ntwampe, Vincent Ifeanyi Okudoh, Neil Paul Jolly

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Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids by Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović

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Physical, Physicochemical, Mechanical, and Sensory Properties of Bioplastics from Phosphate Acetylated Arenga Starches by Abdul Rahim, Safitri Dombus, Syahraeni Kadir, Muhardi Hasanuddin, Syamsuddin Laude, Jusman Aditya, Steivie Karouw

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Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion by Andrea Devecchi, Sonia Demasi, Francesca Saba, Rosalba Rosato, Roberto Gambino, Valentina Ponzo, Antonella De Francesco, Paola Massarenti, Simona Bo, Valentina Scariot

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Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana : Effects on Rheological, Antioxidant and Quality Properties by Ayodeji Emmanuel Amobonye, Prashant Bhagwat, Faith Matiza Ruzengwe, Suren Singh, Santhosh Pillai

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Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia by Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević

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Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials by Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska

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Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

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Podążając śladami dźwiękowej wyobraźni. Muzyka Witolda Lutosławskiego w słuchowiskach Polskiego Radia by Wioleta Muras

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Inwentarz muzykaliów sanguszkowskich z II połowy XVIII wieku by Irena Bieńkowska

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Variation in the Lipid Profile of Pacific Oyster ( Crassostrea gigas ) Cultured in Khanh Hoa Coast, Vietnam, Based on Location and Harvest Period by Minh Van Nguyen, Derrick Kakooza, Anh Phuong Thi Tran, Vy Thao Thi Tran

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Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit by Maria Vianey Antonio-Gomez, Yolanda Salinas-Moreno, Francisco Hernández-Rosas, Fernando Martínez-Bustos, Isaac Andrade-González, José Andrés Herrera-Corredor

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Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham by Skałecki Piotr, Florek Mariusz, Pyć Anna, Kaliniak Agnieszka, Staszowska Agnieszka

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Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines by Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

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