Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers by Aneta Pater, Paweł Satora, Magdalena Januszek

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Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by <i>Saccharomyces cerevisiae</i> var. <i>chevalieri</i> and Different Mashing Profiles by Aneta Pater, Magdalena Januszek, Paweł Satora

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Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma (LPGP) in Various Industries by Aneta Pater, Marek Zdaniewicz, Paweł Satora

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The Role of Keeving in Modulating Fermentation and the Flavour Profiles of Apple Brandy by Magdalena Januszek, Paweł Satora, Aneta Pater, Łukasz Wajda

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The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer by Aneta Pater, Paweł Satora, Marek Zdaniewicz, Paweł Sroka

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The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines by Tomasz Tarko, Aneta Pater, Magdalena Januszek, Aleksandra Duda, Filip Krankowski

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The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of <i>S. cerevisiae</i> Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Tem... by Aneta Pater, Paweł Satora, Marek Zdaniewicz, Małgorzata Makarewicz, Karen Khachatryan

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The Quality of Ciders Depends on the Must Supplementation with Mineral Salts by Tomasz Tarko, Magdalena Januszek, Aneta Pater, Paweł Sroka, Aleksandra Duda-Chodak

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