Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread by Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska

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Essential Oils as Antimicrobial Agents—Myth or Real Alternative? by Katarzyna Wińska, Wanda Mączka, Jacek Łyczko, Małgorzata Grabarczyk, Anna Czubaszek, Antoni Szumny

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Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts by Anna Czubaszek, Anna Czaja, Anna Sokół-Łętowska, Joanna Kolniak-Ostek, Alicja Z. Kucharska

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Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (<i>Mangifera Indica</i>) by Alan Gasiński, Joanna Kawa-Rygielska, Antoni Szumny, Anna Czubaszek, Justyna Gąsior, Witold Pietrzak

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Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains by Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Michal Stupák, Anna Czubaszek, Joanna Harasym

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