The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers by Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak, Agnieszka Wierzbicka

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Meat Analogues in the Perspective of Recent Scientific Research: A Review by Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak

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Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers by Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak, Agnieszka Wierzbicka

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The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue by Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak

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Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds by Weronika Bińkowska, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

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The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere by Monika Marcinkowska-Lesiak, Ewa Poławska, Andrzej Półtorak, Agnieszka Wierzbicka

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The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries by Anna Onopiuk, Andrzej Półtorak, Małgorzata Moczkowska, Arkadiusz Szpicer, Agnieszka Wierzbicka

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Microencapsulation of Polyphenols and Their Application in Food Technology by Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

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Methods for Determining Polycyclic Aromatic Hydrocarbons (PAHs) in Milk: A Review by Klara Żbik, Elżbieta Górska-Horczyczak, Magdalena Zalewska, Agnieszka Wierzbicka, Andrzej Półtorak

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Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes by Anna Onopiuk, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, Andrzej Półtorak

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Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review by Ewelina Pogorzelska-Nowicka, Marcin Kurek, Monika Hanula, Agnieszka Wierzbicka, Andrzej Półtorak

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Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization by Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

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The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork by Monika Marcinkowska-Lesiak, Anna Onopiuk, Iwona Wojtasik-Kalinowska, Magdalena Zalewska, Andrzej Półtorak, Agnieszka Wierzbicka

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Effect of Processing on Volatile Organic Compounds Formation of Meat—Review by Iwona Wojtasik-Kalinowska, Arkadiusz Szpicer, Weronika Binkowska, Monika Hanula, Monika Marcinkowska-Lesiak, Andrzej Poltorak

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Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma by Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Adrian Stelmasiak, Agnieszka Wierzbicka, Andrzej Poltorak

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Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil by Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, Gohar Khachatryan, Ewelina Pogorzelska-Nowicka, Andrzej Poltorak

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Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges by Marcin A. Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, Andrzej Półtorak

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Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization by Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Andrzej Półtorak

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Packaging in a High O₂ or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature by Ewelina Pogorzelska-Nowicka, Monika Hanula, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Magdalena Zalewska, Andrzej Półtorak, Agnieszka Wierzbicka

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The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers by Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Andrzej Poltorak

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