The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition by Paulina Pakosz, Rafał Wołosiak, Beata Drużyńska, Ewa Majewska

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Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method by Rafał Wołosiak, Paulina Pakosz, Beata Drużyńska, Monika Janowicz

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Effect of Sterilization Process and Storage on the Antioxidative Properties of Runner Bean by Rafał Wołosiak, Beata Drużyńska, Małgorzata Piecyk, Ewa Majewska, Elwira Worobiej

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Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (<i>Salvia hispanica</i> L.) and Chia Seeds Soaked in App... by Beata Drużyńska, Rafał Wołosiak, Monika Grzebalska, Ewa Majewska, Marta Ciecierska, Elwira Worobiej

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Verification of the Conditions for Determination of Antioxidant Activity by ABTS and DPPH Assays—A Practical Approach by Rafał Wołosiak, Beata Drużyńska, Dorota Derewiaka, Małgorzata Piecyk, Ewa Majewska, Marta Ciecierska, Elwira Worobiej, Paulina Pakosz

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