<i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review by Natalia Marat, Marzena Danowska-Oziewicz, Agnieszka Narwojsz

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Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles by Ewa Ciska, Natalia Drabińska, Joanna Honke, Agnieszka Narwojsz

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The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli by Jerzy BOROWSKI, Agnieszka NARWOJSZ, Eulalia Julitta BOROWSKA, Katarzyna MAJEWSKA

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Effect of vitamin C fortification on the quality of cow's and goat's yoghurt by Alicja Sobczak, Marzena Danowska‐Oziewicz, Katarzyna Ząbek, Jan Miciński, Agnieszka Narwojsz

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Selected physical parameters and chemical compounds of different types of tomatoes by Justyna Ewa Bojarska, Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska, Agnieszka Narwojsz

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The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices by Aleksandra Purkiewicz, Joanna Ciborska, Małgorzata Tańska, Agnieszka Narwojsz, Małgorzata Starowicz, Katarzyna E. Przybyłowicz, Tomasz Sawicki

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