Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract by Agnieszka Kumorkiewicz, Katarzyna Sutor, Boris Nemzer, Zbigniew Pietrzkowski, Sławomir Wybraniec

“…Polish Journal of Food and Nutrition Sciences…”
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Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review by Muszyńska Bożena, Kała Katarzyna, Rojowski Jacek, Grzywacz Agata, Opoka Włodzimierz

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Effect of Red Wine Consumption on Serum Oxidation and Adiponectin Levels in Overweight and Healthy Individuals by Karadeniz Muammer, Akçay Yasemin D., Yıldırım Hatice K., Yılmaz Candeğer, Sözmen Eser Y.

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Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism by Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Geng Zhong

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Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate by Ibrahim Osama, Glibowski Pawel, Nour Maher, El-Hofi Mahmoud, El-Tanboly El-Sayed, Abd-Rabou Nabil

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Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates by Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi

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Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood P... by Natalia Płatosz, Tomasz Sawicki, Wiesław Wiczkowski

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Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage by Aleksandra Wilczyńska, Anita Kukułowicz, Anna Lewandowska

“…Polish Journal of Food and Nutrition Sciences…”
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Extraction, Chemical Composition and Antidiabetic Potential of Crude Polysaccharides from Centella asiatica (L.) Urban by Meng Li, Muhammad Shahid, Xiaobin Zhang, Douglas Law, Mukram Muhammad Mackeen, Arnida Hani Teh, Ahmad Abdul Kareem Najm, Shazrul Fazry, Babul Airianah Othman

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Development and Validation of a Semi-Quantitative Food Frequency Questionnaire to Assess Dietary Intake of Turkish School-Aged Children by Güneş Fatma Esra, Elmacıoğiu Funda, Aktaç Şule, Sağlam Duygu

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Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings by Pichler Anita, Pozderović Andrija, Moslavac Tihomir, Popović Kristina

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Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review by Falade Ayodeji Osmund, Oboh Ganiyu, Okoh Anthony Ifeanyi

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Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation by Katarzyna Ambroziak, Katarzyna Kiełczewska, Dorota Mickiewicz, Aneta Dąbrowska

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Effects of Long-Term Dietary Administration of Kale ( Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats by Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik

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Fat from Tenebrionidae Bugs - Sterols Content, Fatty Acid Profiles, and Cardiovascular Risk Indexes by Jiri Mlcek, Anna Adamkova, Martin Adamek, Marie Borkovcova, Martina Bednarova, Ivana Knizkova

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Dietary Chicory Inulin-Rich Meal Exerts Greater Healing Effects than Fructooligosaccharide Preparation in Rats with Trinitrobenzenesulfonic Acid-Induced Necrotic Colitis by Bartosz Fotschki, Adam Jurgoński, Joanna Fotschki, Michał Majewski, Katarzyna Ognik, Jerzy Juśkiewicz

“…Polish Journal of Food and Nutrition Sciences…”
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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

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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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