Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products by Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Anna Jędrusek-Golińska, Marzanna Hęś

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The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate by Agata Zaremba, Marzanna Hęś, Anna Jędrusek-Golińska, Monika Przeor, Krystyna Szymandera-Buszka

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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification by Krystyna Szymandera-Buszka, Justyna Piechocka, Agata Zaremba, Monika Przeor, Anna Jędrusek-Golińska

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ATTITUDE TO FUNCTIONAL FOOD AMONG ELDER PEOPLE FROM THE WIELKOPOLSKA REGION BASED ON THEIR LIFE ACTIVITY – PILOT STUDY by Anna Jędrusek-Golińska, Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Marek Goliński, Ewa Jędrzejowska

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The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts by Justyna Piechocka, Krystyna Szymandera-Buszka, Joanna Kobus-Cisowska, Anna Gramza-Michałowska, Anna Jędrusek-Golińska

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The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine by Agata Zaremba, Katarzyna Waszkowiak, Dominik Kmiecik, Anna Jędrusek-Golińska, Maciej Jarzębski, Krystyna Szymandera-Buszka

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Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (<i>Ocimum basilicum</i> L.) by Marzanna Hęś, Anna Golcz, Anna Gramza-Michałowska, Anna Jędrusek-Golińska, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz

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Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks by Krystyna Szymandera-Buszka, Małgorzata Gumienna, Anna Jędrusek-Golińska, Katarzyna Waszkowiak, Marzanna Hęś, Artur Szwengiel, Anna Gramza-Michałowska

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